Pastry & Baking

6,278 topics in this forum

1. Packaging for Chocolatiers?

   By TexasFudge, November 10, 2011   

   • Confections
   • 7 replies
   • 2.7k views
   • 
   • gpchocolates
   • November 12, 2011

2. Savory scones

   By kiliki, April 7, 2008
   • 7 replies
   • 2.7k views
   • 
   • The Old Foodie
   • April 7, 2008

3. What is this chocolate dessert?

   By t2contra, August 6, 2014
   • 7 replies
   • 2.3k views
   • 
   • Kerry Beal
   • August 19, 2014

4. Lindt bittersweet chocolate

   By I82Much, May 30, 2004
   • 7 replies
   • 8.1k views
   • 
   • Alex
   • May 31, 2004

5. Tips for scaling recipes to fit a frame

   By Pastrypastmidnight, April 19, 2018
   • 7 replies
   • 1.4k views
   • 
   • Pastrypastmidnight
   • April 19, 2018

6. ISO Pineapple Layer Cake recipe

   By JamericanDiva, July 3, 2005
   • 7 replies
   • 2.4k views
   • 
   • JamericanDiva
   • July 6, 2005

7. Super hard cookie dough

   By Junkbot, February 21, 2012
   • 7 replies
   • 5.1k views
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   • Fernwood
   • February 21, 2012

8. Flaming Science

   By paulraphael, November 16, 2008
   • 7 replies
   • 1.8k views
   • 
   • Sebastian
   • November 17, 2008

9. Freezing egg yolks

   By greenbean, November 11, 2011
   • 7 replies
   • 3.3k views
   • 
   • LizD518
   • December 12, 2011

10. Dessert sauce incorporating sriracha hot sauce

    By Zeemanb, May 9, 2011
    • 7 replies
    • 3.2k views
    • 
    • BadRabbit
    • May 10, 2011

11. Locust bean gum

    By paulraphael, June 8, 2014
    • 7 replies
    • 6k views
    • 
    • paulraphael
    • July 4, 2016

12. Chocolate cigarillos

    By gbbaker, August 28, 2006
    • 7 replies
    • 3.2k views
    • 
    • mckayinutah
    • August 29, 2006

13. Pomegranate Pastry Cream?

    By M. Lucia, November 29, 2006
    • 7 replies
    • 2.2k views
    • 
    • tino27
    • November 30, 2006

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

    By cteavin, June 5, 2021
    • 7 replies
    • 1.5k views
    • 
    • jimb0
    • June 7, 2021

15. hydrocolloid substitute for raw egg yolks?

    By paulraphael, February 17, 2009
    • 7 replies
    • 2k views
    • 
    • paulraphael
    • February 17, 2009

16. Nut meat: measurement, mass or instinct?

    By arc, March 9, 2005
    • 7 replies
    • 3.7k views
    • 
    • Shalmanese
    • March 12, 2005

17. Mold on Preserves

    By Shel_B, May 17, 2016
    • 7 replies
    • 2k views
    • 
    • gfweb
    • May 17, 2016

18. determining the fat content of cream

    By pastrygirl, September 17, 2008
    • 7 replies
    • 7.8k views
    • 
    • paulraphael
    • September 17, 2008

19. Guittard Couverture & Chocolate

    By gfron1, April 1, 2015
    • 7 replies
    • 3.8k views
    • 
    • ChocoMom
    • April 3, 2015

20. Assembling a Double Decker Cheeesecake

    By apronstrings, July 22, 2006
    • 7 replies
    • 2.7k views
    • 
    • shacke
    • July 24, 2006

21. 20 lbs. green and red grapes leftover

    By reuvens, November 2, 2004
    • 7 replies
    • 4.4k views
    • 
    • petite tête de chou
    • November 4, 2004

22. chocolate techniques

    By devlin, July 30, 2008
    • 7 replies
    • 3.7k views
    • 
    • devlin
    • August 2, 2008

23. Pre-heating v. Cold oven

    By the_nomad, May 28, 2008
    • 7 replies
    • 4.3k views
    • 
    • Kerry Beal
    • May 28, 2008

24. is this too much water?

    By devlin, August 19, 2009
    • 7 replies
    • 2.8k views
    • 
    • devlin
    • August 19, 2009

25. Avocado Desserts

    By CureCraftKing, April 26, 2010
    • 7 replies
    • 2.8k views
    • 
    • pastrygirl
    • April 28, 2010