Pastry & Baking

6,261 topics in this forum

1. Peanut Butter Fudge

   By Patrick S, May 8, 2005
   • 7 replies
   • 3k views
   • 
   • Nick Soapdish
   • May 11, 2005

2. Amaury Guichon classes

   By Chocolot, September 6, 2018
   • 7 replies
   • 1.8k views
   • 
   • ptw1953
   • September 8, 2018

3. Snap Crackle Pop

   By NeroW, January 7, 2005
   • 7 replies
   • 2.1k views
   • 
   • bakerboy
   • January 8, 2005

4. Please help me with how chocolate is sold

   By CanadianBakin', December 1, 2004
   • 7 replies
   • 3.2k views
   • 
   • CanadianBakin'
   • December 3, 2004

5. Gluten-free Suggestions for Catering

   By PaniniGuy, February 6, 2007
   • 7 replies
   • 4.6k views
   • 
   • sugarseattle
   • August 15, 2007

6. three bags of maple sugar

   By binkyboots, May 2, 2007
   • 7 replies
   • 2.2k views
   • 
   • Beth Wilson
   • May 10, 2007

7. Trying to remember source of: "Originally Cambridge/Trinity Cream [crème brûlée] (England) didn't use sugar, as the cream was sweet enough."

   By afn33282, September 27, 2014
   • 7 replies
   • 5.6k views
   • 
   • Lisa Shock
   • September 28, 2014

8. Electronic versions of chocolatier books

   By julie99nl, February 17, 2019
   • 7 replies
   • 1.5k views
   • 
   • teonzo
   • February 18, 2019

9. Making white chocolate white

   By nanefy, July 5, 2011
   • 7 replies
   • 32.8k views
   • 
   • Sebastian
   • July 9, 2011

10. Praliné vs Gianduja: interchangeable?

    By pastryani, October 12, 2015
    • 7 replies
    • 7.9k views
    • 
    • Kerry Beal
    • October 20, 2015

11. Making bread dough with a food processor

    By wannabechef, January 7, 2004
    • 7 replies
    • 9.2k views
    • 
    • HungryC
    • March 20, 2012

12. Loading wet doughs

    By devlin, July 25, 2005
    • 7 replies
    • 2.5k views
    • 
    • jackal10
    • July 26, 2005

13. Aerated chocolate using a mini pack mv31 sealer

    By Rachel Kelley, October 28, 2014
    • 7 replies
    • 4.9k views
    • 
    • JoNorvelleWalker
    • October 29, 2014

14. Apple Dumplings

    By Ladybug, November 14, 2003
    • 7 replies
    • 2.9k views
    • 
    • Tweety69bird
    • October 4, 2006

15. Star fruit

    By sabg, August 18, 2011
    • 7 replies
    • 3.2k views
    • 
    • andiesenji
    • August 20, 2011

16. Pate de Fruit/Jelly in Molded Chocolates?

    By shubashuba, March 18, 2015
    • 7 replies
    • 5.9k views
    • 
    • shubashuba
    • March 20, 2015

17. Trouble with Shelling Molds

    By Bentley, June 9, 2019
    • 7 replies
    • 1.2k views
    • 
    • pastrygirl
    • June 11, 2019

18. How to substitute 65% chocolate for unsweetened

    By ruthcooks, October 19, 2006
    • 7 replies
    • 3.9k views
    • 
    • ruthcooks
    • October 19, 2006

19. Bagels

    By Ann_T, May 3, 2006
    • 7 replies
    • 8.9k views
    • 
    • maui420
    • September 7, 2007

20. Sources for Apple Essence, apple oil

    By Skwerl, February 12, 2007
    • 7 replies
    • 3.6k views
    • 
    • Skwerl
    • February 13, 2007

21. Glazing problems

    By Madsandersen, September 9, 2018
    • 7 replies
    • 2.7k views
    • 
    • Rajala
    • September 10, 2018

22. Chocolate Mold Sizes

    By Bentley, March 6, 2016
    • 7 replies
    • 4.4k views
    • 
    • Kerry Beal
    • March 19, 2016

23. Converting from a single crust to a two crust

    By oli, July 7, 2023
    • 7 replies
    • 1.5k views
    • 
    • oli
    • July 9, 2023

24. Leaking in chocolate-dipped ginger and other centers

    By Darienne, August 28, 2012
    • 7 replies
    • 3k views
    • 
    • keychris
    • August 30, 2012

25. Healthy Bread of the world

    By Cookwithlove, October 28, 2008
    • 7 replies
    • 4.8k views
    • 
    • andiesenji
    • November 1, 2008