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Pastry & Baking

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

6,252 topics in this forum

  1. Microwave tempering method using a melter

    By cc.canuck,
    • 5 replies
    • 853 views

  2. Old-fashioned fudge pie

    By Susanwusan,
    • 1 reply
    • 712 views

  3. Christmas Pudding: Tips & Techniques 1 2 3 4

    By jackal10,
    • 83 replies
    • 13.3k views

  4. Inclusions in couverture

    By tralfaz,
    • 2 replies
    • 834 views

  5. Homemade Marshmallows: Recipes & Tips (Part 3) 1 2 3

    By FrogPrincesse,
    • 68 replies
    • 12.9k views

  6. Fermented German Gingerbread

    By Matthew.Taylor,
    • 13 replies
    • 2.8k views

  7. Using Greweling's fondant w/invertase as a molded chocolate

    By cc.canuck,
    • 3 replies
    • 952 views

  8. Cremini (the confections, not the mushrooms)

    By Thosrich,
    • 0 replies
    • 608 views

  9. Enrobing/tempering machine recommendation

    By The other Sven,
    • 8 replies
    • 1.6k views

  10. When is it okay to call a baked good "fat free"?

    By cteavin,
    • 8 replies
    • 1k views

  11. Chocolate batons vs "normal" chocolate?

    By wannabechocolatier,
    • 2 replies
    • 775 views

  12. Dehydrator to premelt chocolate

    By Dark side,
    • 18 replies
    • 2.4k views

  13. Toasted marshmallow in a bonbon?

    By RWood,
    • 7 replies
    • 1.5k views

  14. Dipping/enrobing difficulties

    By bbrizend,
    • 8 replies
    • 1.5k views

  15. Cutting Centers for Chocolate Dipping

    By bbrizend,
    • 5 replies
    • 973 views

  16. Cherry Cordial Molds

    By bbrizend,
    • 8 replies
    • 1.1k views

  17. Frozen Mousse re-creation

    By Tasty Bytes,
    • 1 reply
    • 551 views

  18. What do you call this bonbon filling?

    By Corny,
    • 3 replies
    • 967 views

  19. Chocolate Cake Explosion 1 2

    By mmlstarr,
    • 25 replies
    • 3.6k views

  20. Infusing sweetened condensed milk

    By cc.canuck,
    • 3 replies
    • 1.6k views

  21. Displaying Chocolate Bonbons - refrigerated or ambient temperature?

    By jhbh2,
    • 17 replies
    • 3.2k views

  22. Marrons Glacés/Candied Chestnuts 1 2

    By swissmiss,
    • 33 replies
    • 8.1k views

  23. First chocolate tempering machine recommendations

    By Jade S,
    • 23 replies
    • 3.6k views

  24. Mini Meltinchoc opinions

    By cc.canuck,
    • 1 reply
    • 673 views

  25. Looking for suggestions: good Gatlinburg, TN chocolatiers or patisseries

    By RobertM,
    • 0 replies
    • 440 views
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