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Pastry & Baking

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

6,263 topics in this forum

  1. Spray a mixture of alcohol and food color directly onto chocolate, or directly into the mold?

    By CheekyChoc,
    • 10 replies
    • 4.2k views

  2. Red food coloring questions, pink pralines/praline roses

    By jedovaty,
    • 21 replies
    • 4.8k views

  3. Selling chocolate products online - what comes first?

    By cc.canuck,
    • 11 replies
    • 2.8k views

  4. Ganache doser?

    By Dark side,
    • 2 replies
    • 1k views

  5. How hot is too hot to work with chocolate?

    By cc.canuck,
    • 10 replies
    • 2.3k views

  6. Airbrush and Spray Gun for the enthusiastic chocolate hobbyist on a budget?

    By wannabechocolatier,
    • 12 replies
    • 11.5k views

  7. Making jelly with cocoa

    By Susanwusan,
    • 5 replies
    • 1.6k views

  8. Is there a type of cookie that uses only egg yolks and no other liquids or fats?

    By cteavin,
    • 8 replies
    • 3.2k views

  9. Does Callebaut 811 work for molding filled chocolate shells?

    By wannabechocolatier,
    • 19 replies
    • 4.9k views

  10. "Panade" in cookies: have you used this?

    By cteavin,
    • 7 replies
    • 1.7k views

  11. Production volume - how many filled chocolates can you make? 1 2

    By Anthony C,
    • 25 replies
    • 6.2k views

  12. Adding buttermilk and chocolate to a chiffon recipe?

    By Nn, M.D.,
    • 0 replies
    • 1.1k views

  13. Making sugar-free sorbet?

    By henris42,
    • 12 replies
    • 5.9k views

  14. Troubleshooting air bubbles in my soft caramel for filled chocolates!

    By ShylahSinger,   
    • 6 replies
    • 4.3k views

  15. Crystallizing solid pieces of chocolate/cocoa butter

    By Bentley,
    • 1 reply
    • 1.3k views

  16. Toffee-type inclusion for white chocolate bar

    By cc.canuck,
    • 3 replies
    • 1.4k views

  17. Making large numbers of tart/tartelette shells: How?

    By Vojta,
    • 16 replies
    • 4.6k views

  18. Chocolate bars not fully releasing

    By cc.canuck,
    • 12 replies
    • 2.6k views

  19. I need help figuring out my baking failures

    By Kim Shook,
    • 6 replies
    • 2.5k views

  20. Icing recipe safe at room temperature

    By Susanwusan,
    • 4 replies
    • 2.7k views

  21. Amish Friendship Bread Starter vs Sourdough Starter

    By cteavin,
    • 7 replies
    • 12.7k views

  22. A "New" Look at No-Knead

    By weinoo,
    • 18 replies
    • 3.8k views

  23. What is your favorite dessert to make? 1 2

    By Janet Taylor,   
    • 34 replies
    • 8.6k views

  24. Need help with eclairs, please

    By Kim Shook,
    • 11 replies
    • 2.9k views

  25. Entremet Mousse - Any way to stop sagging?

    By Jonathan,
    • 7 replies
    • 3.7k views
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