Pastry & Baking

6,271 topics in this forum

1. Rescue my butterscotch sauce

   By LittleIsland, November 23, 2006
   • 6 replies
   • 4.6k views
   • 
   • LittleIsland
   • November 26, 2006

2. Epic Failure with white chocolate fudge

   By Shelby, December 13, 2011
   • 6 replies
   • 17k views
   • 
   • natasha1270
   • December 15, 2011

3. Converting Cocoa Powder to Melted Chocolate

   By tmriga, February 19, 2009
   • 6 replies
   • 31.5k views
   • 
   • John DePaula
   • February 20, 2009

4. Gooey Peanut Brittle - or candy chemistry

   By technogypsy, October 31, 2009
   • 6 replies
   • 3.7k views
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   • PopsicleToze
   • November 2, 2009

5. Desserts and Pastries on the Grill

   By DanM, July 18, 2011
   • 6 replies
   • 2.3k views
   • 
   • DanM
   • July 18, 2011

6. Farine type 45

   By francois, November 26, 2004
   • 6 replies
   • 3k views
   • 
   • artisanbaker
   • November 27, 2004

7. need method to keep dry pear slice white?

   By cakedecorator1968, November 27, 2003
   • 6 replies
   • 1.9k views
   • 
   • PastryLady
   • November 30, 2003

8. Caramel Mousse

   By ritz55, July 18, 2011
   • 6 replies
   • 4.3k views
   • 
   • Broken English
   • July 20, 2011

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

   By wannabechocolatier, August 23, 2021
   • 6 replies
   • 941 views
   • 
   • pastrygirl
   • August 23, 2021

10. Effect of Yolk or Buttermilk in Pie Crust?

    By Martin Baadsgaard, June 7, 2013
    • 6 replies
    • 3k views
    • 
    • Martin Baadsgaard
    • June 11, 2013

11. Does anyone have a recipe for California Fruit Cake?

    By BooBear, March 18, 2022
    • 6 replies
    • 1.3k views
    • 
    • BooBear
    • March 20, 2022

12. Pear Tarte Tatin

    By slkinsey, November 10, 2005
    • 6 replies
    • 1.6k views
    • 
    • chiantiglace
    • November 11, 2005

13. Fruit base sorbet powder

    By austin1999, June 1, 2016
    • 6 replies
    • 1.1k views
    • 
    • paulraphael
    • June 9, 2016

14. Ganache... Batch sizes

    By Anthony C, August 24, 2021
    • 6 replies
    • 1.3k views
    • 
    • Anthony C
    • August 24, 2021

15. Luster Dust

    By Kim Shook, March 29, 2010
    • 6 replies
    • 2.7k views
    • 
    • Kim Shook
    • March 31, 2010

16. ISO chocolate fillings that set quickly

    By WhiteTruffleGirl, April 19, 2008   

    • Confections
    • Chocolate
    • 6 replies
    • 3.1k views
    • 
    • ejw50
    • April 27, 2008

17. Tart suggestions

    By pistolabella, January 26, 2013
    • 6 replies
    • 1.9k views
    • 
    • janeer
    • January 28, 2013

18. National Team Pastry Championship

    By chiantiglace, December 29, 2006
    • 6 replies
    • 2.3k views
    • 
    • duckduck
    • January 3, 2007

19. Quenelle Spoon

    By ValM, April 15, 2010
    • 6 replies
    • 6.9k views
    • 
    • ValM
    • July 5, 2010

20. Bite-size pain au chocolat possible?

    By Chris Hennes, July 1, 2012
    • 6 replies
    • 1.8k views
    • 
    • JAZ
    • July 2, 2012

21. Shells cracking

    By Sweet Impact Mama, May 7, 2018
    • 6 replies
    • 1k views
    • 
    • Sweet Impact Mama
    • May 8, 2018

22. The Best Biscuits I Ever Made

    By srhcb, June 8, 2005
    • 6 replies
    • 2.5k views
    • 
    • srhcb
    • June 9, 2005

23. Cream Cheese Frosting, sugar-free

    By Matthew Kirshner, July 21, 2013
    • 6 replies
    • 2.6k views
    • 
    • Panaderia Canadiense
    • July 22, 2013

24. How long will sourdough levain stay active in the ref?

    By Obese-Wan Kenobi, September 6, 2011
    • 6 replies
    • 13k views
    • 
    • Obese-Wan Kenobi
    • September 9, 2011

25. Thinning out a caramel filling

    By pastryani, December 3, 2016
    • 6 replies
    • 1.3k views
    • 
    • Bentley
    • December 12, 2016