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Pastry & Baking

Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.

6,274 topics in this forum

  1. Tarte au Citron 1 2

    By 2010,
    • 40 replies
    • 24k views

  2. Using dehydrated fruits and vegetables in baked goods

    By ElsieD,   
    • 7 replies
    • 2.3k views

  3. Traditional sourdough starter vs starter fed with potato flakes and sugar.

    By Sandy Y,
    • 1 reply
    • 2k views

  4. Parisienne aka Chocolate Whipped Cream Cake 1 2

    By ambra,
    • 32 replies
    • 13.6k views

  5. Molding aerated chocolate

    By Dark side,
    • 8 replies
    • 1.4k views

  6. Felchin or Des Alpes Couverture Coins?

    By Sara M. Fekete,   
    • 4 replies
    • 1.6k views

  7. Keeping Cocoa Butter Warm?

    By kstone2016,
    • 4 replies
    • 2.5k views

  8. Amish Friendship Bread Starter vs Sourdough Starter

    By cteavin,
    • 7 replies
    • 9.4k views

  9. Pop up market pricing?

    By Dan K,
    • 3 replies
    • 1.1k views

  10. Low carb ice cream that isn’t rock hard

    By EQuinn,
    • 4 replies
    • 1.6k views

  11. How to make date paste?

    By mmoorree,
    • 9 replies
    • 1.7k views

  12. Trifle report 1 2

    By cyalexa,
    • 39 replies
    • 4.8k views

  13. Sourcing: The graham cracker.

    By Lindacakes,
    • 17 replies
    • 2.5k views

  14. Flour or cornstarch for peach pie?

    By MaryIsobel,
    • 14 replies
    • 4k views

  15. Rusty looking chocolate

    By Dark side,
    • 10 replies
    • 2.1k views

  16. Marshmallow/nougat bonbon

    By Louisedk,
    • 7 replies
    • 2.5k views

  17. Frozen yogurt in a... meat grinder?!

    By AngelicLiar,
    • 3 replies
    • 2.7k views

  18. nonfat dry milk

    By paulraphael,
    • 15 replies
    • 3.7k views

  19. Airbrush

    By 1ciagirl,   
    • 1 reply
    • 1.1k views

  20. Double Chocolate Mousse Bombe - refrigerated storage

    By Darienne,   
    • 1 reply
    • 1.4k views

  21. Advice on adding whey protein powder to breads and cakes, please.

    By cteavin,
    • 20 replies
    • 9.8k views

  22. Why are tart pans fluted?

    By chef koo,
    • 6 replies
    • 1.8k views

  23. Chefsteps gummies

    By pastryani,
    • 16 replies
    • 4.7k views

  24. Corn Syrup

    By mrose,
    • 4 replies
    • 3.3k views

  25. Ganache shelf life

    By Chocolate_touu,
    • 4 replies
    • 1.3k views
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