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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. Gateau Orange Caramel - Cuisine et Vins de France

    By paul o' vendange,
    • 0 replies
    • 831 views

  2. Help needed with baking instructions

    By Katie Meadow,
    • 8 replies
    • 1.3k views

  3. chocolate ganache question

    By Chocoguyin Pemby,
    • 13 replies
    • 2.9k views

  4. Three in One Cookie Recipe

    By IndyRob,
    • 7 replies
    • 1k views

  5. The Pecan Pie Topic 1 2 3 4 6

    By phaelon56,
    • 140 replies
    • 37.8k views

  6. Milk Chocolate Buttercream Recipe

    By Danimal10,
    • 1 reply
    • 1.2k views

  7. Is this what happens to old, white chocolate???

    By The other Sven,
    • 2 replies
    • 1k views

  8. baked alaska questions

    By tan319,
    • 17 replies
    • 3.3k views

  9. Homemade Crackers 1 2 3

    By Skwerl,
    • 74 replies
    • 28.8k views

  10. Simple icing that looks like poured concrete

    By paulraphael,
    • 16 replies
    • 2.6k views

  11. Types of Ganache for Bonbons

    By InfinityCandies,
    • 5 replies
    • 2.1k views

  12. Corn flour vs. Corn starch in Irish Shortbread

    By Maison Rustique,
    • 20 replies
    • 4.7k views

  13. How to flavor marshmallows?

    By JeanneCake,
    • 2 replies
    • 2.8k views

  14. Bread recipes for sealed bread pans?

    By Smithy,
    • 2 replies
    • 786 views

  15. Microwave tempering method using a melter

    By cc.canuck,
    • 5 replies
    • 1k views

  16. Old-fashioned fudge pie

    By Susanwusan,
    • 1 reply
    • 858 views

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

    By jackal10,
    • 83 replies
    • 14.3k views

  18. Inclusions in couverture

    By tralfaz,
    • 2 replies
    • 952 views

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

    By FrogPrincesse,
    • 68 replies
    • 13.8k views

  20. Fermented German Gingerbread

    By Matthew.Taylor,
    • 13 replies
    • 3k views

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

    By cc.canuck,
    • 3 replies
    • 1.1k views

  22. Cremini (the confections, not the mushrooms)

    By Thosrich,
    • 0 replies
    • 676 views

  23. Enrobing/tempering machine recommendation

    By The other Sven,
    • 8 replies
    • 2k views

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

    By cteavin,
    • 8 replies
    • 1.2k views

  25. Chocolate batons vs "normal" chocolate?

    By wannabechocolatier,
    • 2 replies
    • 991 views
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