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Pastry & Baking

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

6,262 topics in this forum

  1. Pie - Bake-off XVIII

    By Kerry Beal,
    • 18 replies
    • 5.3k views

  2. Deseeding 2000 Pounds Of Berries

    By DJ Silverchild,
    • 15 replies
    • 2.8k views

  3. Fruit In Ice Cream

    By amyneill,   
    • 11 replies
    • 3.6k views

  4. What is Leaf Croquant?

    By minas6907,
    • 4 replies
    • 5.6k views

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

    By Vojta,
    • 16 replies
    • 4.5k views

  6. Cake cutting guide chart: 28/56 servings

    By kriirk,
    • 0 replies
    • 1.6k views

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

    By wannabechocolatier,
    • 2 replies
    • 1.4k views

  8. Balancing your Ganache Recipes 2.0 1 2

    By schneich,
    • 44 replies
    • 27.6k views

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

    By cc.canuck,
    • 10 replies
    • 2.3k views

  10. Semifreddo

    By David Ross,
    • 12 replies
    • 6.8k views

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

    By julie99nl,
    • 11 replies
    • 5.1k views

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

    By monto39,
    • 18 replies
    • 8.8k views

  13. Chocolate Production Times

    By DJ Silverchild,
    • 6 replies
    • 1.6k views

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

    By Robbie2000,
    • 1 reply
    • 1.1k views

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

    By Jonathan,
    • 38 replies
    • 7.4k views

  16. Making jelly with cocoa

    By Susanwusan,
    • 5 replies
    • 1.6k views

  17. Peppermint Patties

    By Shel_B,
    • 19 replies
    • 7k views

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

    By CheekyChoc,
    • 10 replies
    • 4.2k views

  19. Selling chocolate products online - what comes first?

    By cc.canuck,
    • 11 replies
    • 2.8k views

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

    By wannabechocolatier,
    • 19 replies
    • 4.8k views

  21. Fried bread, fry bread, frybread.

    By jimb0,   
    • 24 replies
    • 5.4k views

  22. Ganache doser?

    By Dark side,
    • 2 replies
    • 1k views

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

    By spennie,
    • 59 replies
    • 23.5k views

  24. Making sugar-free sorbet?

    By henris42,
    • 12 replies
    • 5.8k views

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

    By cteavin,
    • 8 replies
    • 3.2k views
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