Pastry & Baking

6,226 topics in this forum

1. Roasting Partially Roasted Hazelnuts

   By scott123, March 15
   • 10 replies
   • 252 views
   • 
   • weinoo
   • March 18

2. Table top dough sheeter: Recommendations?

   By Beni31, February 21
   • 3 replies
   • 300 views
   • 
   • jedovaty
   • March 16

3. Baker’s Ammonia

   By Matthew.Taylor, May 6, 2019
   • 17 replies
   • 3.9k views
   • 
   • AlaMoi
   • March 14

4. What happened to this loaf?

   By TdeV, March 10
   • 8 replies
   • 268 views
   • 
   • Tropicalsenior
   • March 12

5. How do they do that? (the bonbon thread) 1 2 3 4 33

   By kevnick80, April 13, 2017   

   • Chocolate
   • 815 replies
   • 129.7k views
   • 
   • Jim D.
   • March 11

6. Runny Caramel Filling - Help!

   By kstone2016, March 7
   • 4 replies
   • 219 views
   • 
   • minas6907
   • March 11

7. Lime Praline ?

   By pjm333, February 25
   • 16 replies
   • 465 views
   • 
   • pjm333
   • March 7

8. Flavoring your ice creams: Extract or infusion? 1 2

   By CharlieDi, July 23, 2015
   • 49 replies
   • 3.3k views
   • 
   • paulraphael
   • March 6

9. Small-batch desserts

   By OlyveOyl, March 1
   • 1 reply
   • 264 views
   • 
   • OlyveOyl
   • March 4

10. Chocolate making: Things I learned in my early months 1 2 3 4 9

    By anonymouse, January 13, 2018   

    • Chocolate
    • 203 replies
    • 20.6k views
    • 
    • pastrygirl
    • March 4

11. Getting the ice cream out of the Cuisinart ICE-100

    By Darienne, March 1
    • 5 replies
    • 195 views
    • 
    • weinoo
    • March 4

12. Tempering machine suggestions needed

    By DJ Silverchild, February 14, 2018   

    • Chocolate
    • 21 replies
    • 3.6k views
    • 
    • Casey H.
    • March 3

13. Confections! What did we make? (2017 – ) 1 2 3 4 30

    By kriz6912, January 6, 2017
    • 725 replies
    • 86.6k views
    • 
    • gfron1
    • March 2

14. Ganache: Tips, Techniques & Troubleshooting 1 2 3 4 31

    By schneich, March 4, 2005
    • 770 replies
    • 135.1k views
    • 
    • pastrygirl
    • February 14

15. Shortbread 1 2 3 4 8

    By B Edulis, February 15, 2002
    • 192 replies
    • 42.4k views
    • 
    • kriirk
    • February 14

16. home-croissant recipe?

    By jedovaty, February 7
    • 4 replies
    • 133 views
    • 
    • jedovaty
    • February 7

17. Extending The Shelf Life of Dipped Caramels 1 2

    By HawkeyeGal, November 30, 2014
    • 29 replies
    • 5.6k views
    • 
    • GRiker
    • February 7

18. Absurdly, stupidly basic pastry & baking questions 1 2

    By Toliver, September 9, 2015
    • 36 replies
    • 3k views
    • 
    • JeanneCake
    • January 28

19. Replacing butter with oil in baked goods

    By benjamin163, January 18
    • 13 replies
    • 347 views
    • 
    • Tropicalsenior
    • January 27

20. Home made vibrating table 1 2

    By Desiderio, June 1, 2006
    • 41 replies
    • 29.9k views
    • 
    • Kerry Beal
    • January 25

21. Converting Between Metric and Imperial Measures

    By Amy Eber, March 24, 2008
    • 17 replies
    • 10.8k views
    • 
    • TdeV
    • January 21

22. Pastry cream, large batches

    By Beni31, January 18
    • 2 replies
    • 197 views
    • 
    • Merry Berry
    • January 20

23. What are the possibilities for adding a stencil design on top of a naked chocolate cake?

    By ChocolateCakey, January 7
    • 7 replies
    • 358 views
    • 
    • ChocolateCakey
    • January 18

24. Molding solid chocolate with inclusions 1 2

    By tammylc, March 12, 2008
    • 37 replies
    • 5.7k views
    • 
    • Jim D.
    • January 18

25. Name that mold! 1 2 3 4

    By pastryani, April 22, 2016
    • 90 replies
    • 11.7k views
    • 
    • Saltychoc
    • January 17