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Pastry & Baking

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

6,275 topics in this forum

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

    By Vojta,
    • 16 replies
    • 2.9k views

  2. Cake cutting guide chart: 28/56 servings

    By kriirk,
    • 0 replies
    • 1.1k views

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

    By wannabechocolatier,
    • 2 replies
    • 1.1k views

  4. Balancing your Ganache Recipes 2.0 1 2

    By schneich,
    • 44 replies
    • 25k views

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

    By cc.canuck,
    • 10 replies
    • 1.6k views

  6. Semifreddo

    By David Ross,
    • 12 replies
    • 5.9k views

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

    By julie99nl,
    • 11 replies
    • 4.2k views

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

    By monto39,
    • 18 replies
    • 6.9k views

  9. Chocolate Production Times

    By DJ Silverchild,
    • 6 replies
    • 1.1k views

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

    By Robbie2000,
    • 1 reply
    • 788 views

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

    By cc.canuck,   
    • 6 replies
    • 1.9k views

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

    By Jonathan,
    • 38 replies
    • 5.4k views

  13. Making jelly with cocoa

    By Susanwusan,
    • 5 replies
    • 1.3k views

  14. Peppermint Patties

    By Shel_B,
    • 19 replies
    • 5.7k views

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

    By CheekyChoc,
    • 10 replies
    • 3.1k views

  16. Selling chocolate products online - what comes first?

    By cc.canuck,
    • 11 replies
    • 1.9k views

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

    By wannabechocolatier,
    • 19 replies
    • 3.1k views

  18. Fried bread, fry bread, frybread.

    By jimb0,   
    • 24 replies
    • 3.8k views

  19. Ganache doser?

    By Dark side,
    • 2 replies
    • 733 views

  20. Best Spray gun for commercial use , spraying chocolate mounds 1 2 3

    By spennie,
    • 59 replies
    • 18.9k views

  21. Making sugar-free sorbet?

    By henris42,
    • 12 replies
    • 3.8k views

  22. Is there a type of cookie that uses only egg yolks and no other liquids or fats?

    By cteavin,
    • 8 replies
    • 2.4k views

  23. Callebaut bittersweet chocolate viscosity

    By SweetandSnappyJen,
    • 12 replies
    • 2.4k views

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

    By cteavin,
    • 7 replies
    • 1.2k views

  25. Chocolate bars not fully releasing

    By cc.canuck,
    • 12 replies
    • 1.8k views
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