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Pastry & Baking

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

6,251 topics in this forum

  1. Can Tempered Chocolate Lose its Temper in the Process of Cooling?

    By wannabechocolatier,
    • 6 replies
    • 827 views

  2. Newbie Wondering About Bonbon Filling Shelf Life

    By wannabechocolatier,
    • 8 replies
    • 2.9k views

  3. Oodles of Strudels

    By Carrot Top,
    • 17 replies
    • 3.2k views

  4. Pie - Bake-off XVIII

    By Kerry Beal,
    • 18 replies
    • 4.2k views

  5. Deseeding 2000 Pounds Of Berries

    By DJ Silverchild,
    • 15 replies
    • 1.3k views

  6. Fruit In Ice Cream

    By amyneill,   
    • 11 replies
    • 2.1k views

  7. What is Leaf Croquant?

    By minas6907,
    • 4 replies
    • 4.7k views

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

    By Vojta,
    • 16 replies
    • 1.9k views

  9. Cake cutting guide chart: 28/56 servings

    By kriirk,
    • 0 replies
    • 811 views

  10. What does the underside of a large paris-brest look like?

    By wannabechocolatier,
    • 2 replies
    • 905 views

  11. Balancing your Ganache Recipes 2.0 1 2

    By schneich,
    • 44 replies
    • 22.7k views

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

    By cc.canuck,
    • 10 replies
    • 1.3k views

  13. Semifreddo

    By David Ross,
    • 12 replies
    • 5.4k views

  14. Lemon pate de fruit not setting....ideas?

    By julie99nl,
    • 11 replies
    • 3.5k views

  15. Grid for cutting hard candy – Anyone seen one?

    By monto39,
    • 18 replies
    • 5.4k views

  16. Chocolate Production Times

    By DJ Silverchild,
    • 6 replies
    • 808 views

  17. What size airbrush do you use for painting chocolate molds?

    By Robbie2000,
    • 1 reply
    • 612 views

  18. Warming a mold with small amount of colored cocoa butter

    By cc.canuck,   
    • 6 replies
    • 1.5k views

  19. Help with Cedric Grolet's Apple Tatin - Relatively Urgent for Christmas! 1 2

    By Jonathan,
    • 38 replies
    • 4.2k views

  20. Making jelly with cocoa

    By Susanwusan,
    • 5 replies
    • 1k views

  21. Peppermint Patties

    By Shel_B,
    • 19 replies
    • 4.8k views

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

    By CheekyChoc,
    • 10 replies
    • 2.1k views

  23. Selling chocolate products online - what comes first?

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

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

    By wannabechocolatier,
    • 19 replies
    • 2.1k views

  25. Fried bread, fry bread, frybread.

    By jimb0,   
    • 24 replies
    • 2.7k views
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