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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. White marks & release marks - help!

    By understandingcocoa,
    • 12 replies
    • 2.3k views

  2. Production volume - how many filled chocolates can you make? 1 2

    By Anthony C,
    • 25 replies
    • 4.2k views

  3. Chocolate cake with mayonnaise 1 2

    By rajsuman,
    • 47 replies
    • 9.4k views

  4. Troubleshooting air bubbles in my soft caramel for filled chocolates!

    By ShylahSinger,   
    • 6 replies
    • 3.3k views

  5. Adding buttermilk and chocolate to a chiffon recipe?

    By Nn, M.D.,
    • 0 replies
    • 821 views

  6. Crystallizing solid pieces of chocolate/cocoa butter

    By Bentley,
    • 1 reply
    • 888 views

  7. Toffee-type inclusion for white chocolate bar

    By cc.canuck,
    • 3 replies
    • 989 views

  8. I need help figuring out my baking failures

    By Kim Shook,
    • 6 replies
    • 1.8k views

  9. Non-Airbrush Alternatives for Spraying Colored Cocoa Butter

    By Choc in London,
    • 9 replies
    • 4.8k views

  10. Need help with eclairs, please

    By Kim Shook,
    • 11 replies
    • 1.9k views

  11. Icing recipe safe at room temperature

    By Susanwusan,
    • 4 replies
    • 1.7k views

  12. Cooking with the Momofuku Milk Bar Cookbook 1 2 3

    By thayes1c,
    • 51 replies
    • 15.7k views

  13. Gone Missing: Boiron pate-de-fruit chart

    By PassionateAmateur,
    • 10 replies
    • 5.4k views

  14. Incorporating too much air during tempering

    By cc.canuck,   
    • 20 replies
    • 4.5k views

  15. I'm looking for a certain chocolate mold... 1 2

    By Bentley,
    • 37 replies
    • 4.5k views

  16. A "New" Look at No-Knead

    By weinoo,
    • 18 replies
    • 2.9k views

  17. Card Party Foods

    By lindag,
    • 5 replies
    • 1.5k views

  18. Matzo/Maṣṣa Recipe (Jewish Passover Bread)

    By SonOfNoun,
    • 4 replies
    • 2.4k views

  19. Chocolate cooling equipment

    By DJ Silverchild,
    • 4 replies
    • 1.2k views

  20. What should I upgrade first in my chocolate shop? 1 2

    By Dark side,   
    • 25 replies
    • 3.8k views

  21. PLANNING: eGullet Chocolate and Confectionery Workshop 2020 1 2 3 4 6

    By Kerry Beal,
    • 126 replies
    • 18.1k views

  22. Chocolates with that backroom finish 1 2 3

    By Mette,
    • 58 replies
    • 39.7k views

  23. Frog Commissary Carrot Cake

    By Stone,
    • 13 replies
    • 2.8k views

  24. Chocolate Heating Cabinet vs. dough proofer / heating cabinet

    By Celest,
    • 12 replies
    • 2.3k views

  25. Best Pans for Caramel 1 2

    By spennie,
    • 37 replies
    • 11.1k views
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