Pastry & Baking

6,263 topics in this forum

1. My First Flan

   By Shel_B, January 22, 2015
   • 1 reply
   • 1.8k views
   • 
   • pastrygirl
   • January 22, 2015

2. Flavorful flour

   By emsny, June 3, 2007
   • 1 reply
   • 1.8k views
   • 
   • reenicake
   • June 9, 2007

3. Menu planning and writing

   By pastrypez, February 6, 2009
   • 1 reply
   • 1.8k views
   • 
   • pastrymama
   • February 7, 2009

4. home-croissant recipe?

   By jedovaty, February 7, 2023
   • 4 replies
   • 1.8k views
   • 
   • jedovaty
   • February 7, 2023

5. Dump, Chiffon, Sponge?

   By ablosh, December 22, 2005
   • 8 replies
   • 1.8k views
   • 
   • ablosh
   • December 24, 2005

6. Chocolate glaze in a cavity w/o filling it up

   By gfron1, May 4, 2009
   • 6 replies
   • 1.8k views
   • 
   • Lior
   • May 5, 2009

7. Coulis - how much?

   By CanadianBakin', November 19, 2008
   • 4 replies
   • 1.8k views
   • 
   • CanadianBakin'
   • November 19, 2008

8. Goop from Bakers Pride Ovens

   By Fay Jai, June 6, 2004
   • 5 replies
   • 1.8k views
   • 
   • Fay Jai
   • June 7, 2004

9. Using Greweling's fondant w/invertase as a molded chocolate

   By cc.canuck, November 20, 2021
   • 3 replies
   • 1.8k views
   • 
   • minas6907
   • November 21, 2021

10. Ghirardelli unsweetened cocoa nutritional data

    By Franci, November 20, 2019
    • 2 replies
    • 1.8k views
    • 
    • Franci
    • November 20, 2019

11. Packing Individual Cookies

    By RuthWells, July 23, 2008
    • 2 replies
    • 1.8k views
    • 
    • RuthWells
    • July 23, 2008

12. Small-batch desserts

    By OlyveOyl, March 1, 2023
    • 1 reply
    • 1.8k views
    • 
    • OlyveOyl
    • March 4, 2023

13. Feezing, thawing, and baking: please help

    By sabg, December 20, 2013
    • 1 reply
    • 1.8k views
    • 
    • thatchairlady
    • December 21, 2013

14. Peeling Cupcake Liners ...Why?!

    By ablosh, October 2, 2008
    • 1 reply
    • 1.8k views
    • 
    • jgm
    • October 2, 2008

15. Egg only custard problem

    By Nancy M., August 18, 2010
    • 3 replies
    • 1.8k views
    • 
    • Nancy M.
    • August 19, 2010

16. Uneven tops on chocolates cast in magnetic molds??

    By pastryani, February 5, 2016
    • 12 replies
    • 1.8k views
    • 
    • Lisa Shock
    • February 9, 2016

17. When is it okay to call a baked good "fat free"?

    By cteavin, November 18, 2021
    • 8 replies
    • 1.8k views
    • 
    • pastrygirl
    • November 19, 2021

18. Question about Guittard chocolate....

    By SpaghettiWestern, October 18, 2015
    • 1 reply
    • 1.8k views
    • 
    • RWood
    • October 18, 2015

19. Salep/Sahleb

    By Ophicleide, December 27, 2019
    • 1 reply
    • 1.8k views
    • 
    • Ophicleide
    • December 27, 2019

20. Question on ganache glaze

    By Franci, February 12, 2015
    • 5 replies
    • 1.8k views
    • 
    • Franci
    • February 14, 2015

21. Pale Ale Ganache

    By ChocoMom, May 9, 2014
    • 1 reply
    • 1.8k views
    • 
    • ChocoMom
    • May 9, 2014

22. Coffee jelly

    By Susanwusan, March 15, 2021
    • 5 replies
    • 1.8k views
    • 
    • Susanwusan
    • March 16, 2021

23. Scientists develop method of making healthier, more sustainable chocolate

    By liuzhou, June 3, 2024
    • 4 replies
    • 1.8k views
    • 
    • Wholemeal Crank
    • October 27, 2024

24. Chilled Raspberry Frosting?

    By MSRadell, May 25, 2008
    • 4 replies
    • 1.8k views
    • 
    • MSRadell
    • May 25, 2008

25. Using Apple Sauce Instead of Fat in Baked Goods

    By Shel_B, September 10, 2016
    • 5 replies
    • 1.8k views
    • 
    • ElainaA
    • September 10, 2016