Pastry & Baking

6,252 topics in this forum

1. using glucose/corn syrup in candies

   By chris sigur, February 10, 2007
   • 8 replies
   • 1.9k views
   • 
   • Desiderio
   • February 12, 2007

2. using goose eggs in baking

   By HungryC, April 20, 2011
   • 6 replies
   • 3.4k views
   • 
   • Catherine Iino
   • April 22, 2011

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

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

4. Using Isomalt nibs?

   By martin0642, January 22, 2016
   • 3 replies
   • 1.6k views
   • 
   • Lisa Shock
   • January 23, 2016

5. Using L-cysteine as a dough relaxant 1 2

   By Chris Hennes, February 10, 2012
   • 28 replies
   • 10.9k views
   • 
   • Kerry Beal
   • October 28, 2020

6. Using Lactisole in savory sorbets

   By Shalmanese, January 25, 2012
   • 2 replies
   • 1.5k views
   • 
   • Kerry Beal
   • January 25, 2012

7. Using Lard in Pastry 1 2 3 4 8

   By claire797, June 2, 2003
   • 178 replies
   • 33.1k views
   • 
   • helenjp
   • January 24, 2008

8. Using Leftover Dipping Chocolate

   By Jim D., January 8, 2013
   • 7 replies
   • 3.1k views
   • 
   • pastrygirl
   • January 9, 2013

9. Using Leftover Ganache

   By Marmalade, September 16, 2010
   • 21 replies
   • 7.1k views
   • 
   • gap
   • October 9, 2015

10. Using Mexican Chocolate

    By JoNorvelleWalker, February 26, 2017
    • 15 replies
    • 2.4k views
    • 
    • paulraphael
    • May 8, 2018

11. Using Miroir for first time

    By cakedecorator1968, October 30, 2007
    • 2 replies
    • 1.8k views
    • 
    • schneich
    • November 1, 2007

12. Using Paper Loaf Pans 1 2

    By Shel_B, September 23, 2016
    • 25 replies
    • 6.9k views
    • 
    • andiesenji
    • September 28, 2016

13. Using plant-based coloring for molded sugar candies

    By devinf, July 16, 2020
    • 3 replies
    • 526 views
    • 
    • Jim D.
    • July 17, 2020

14. Using Popovers as Shell for Savory Filling like Lobster Newburg

    By Red Owl, July 11, 2023
    • 1 reply
    • 581 views
    • 
    • Shel_B
    • April 16

15. Using popping candy in Ice Cream

    By iainpb, June 21, 2011
    • 1 reply
    • 3.5k views
    • 
    • mkayahara
    • June 21, 2011

16. Using praline in a filled chocolate

    By Britney, October 17, 2023
    • 8 replies
    • 758 views
    • 
    • RanaMN
    • March 8

17. Using set-up ganache: help please

    By Lindsey, September 13, 2009
    • 7 replies
    • 7k views
    • 
    • schneich
    • September 16, 2009

18. Using Silica Gel

    By chocklateer, March 18, 2005
    • 19 replies
    • 10.5k views
    • 
    • Toliver
    • December 30, 2009

19. Using sodium lactate in gummy candies

    By devinf, October 5, 2015
    • 0 replies
    • 1.4k views
    • 
    • devinf
    • October 5, 2015

20. Using spreadable cream cheese in cheesecake?

    By arbuclo, February 8, 2005
    • 11 replies
    • 89.4k views
    • 
    • arbuclo
    • February 17, 2005

21. Using the Beans in Vanilla Sugar

    By Shel_B, February 10, 2015
    • 7 replies
    • 1.6k views
    • 
    • heidih
    • February 10, 2015

22. Using the Chocovision Mini Rev Tempering Machine

    By Justing30, February 16, 2015
    • 21 replies
    • 7.7k views
    • 
    • keychris
    • March 17, 2015

23. Using the confectionery coating pan

    By pastrygirl, November 18, 2013
    • 12 replies
    • 8.4k views
    • 
    • Kerry Beal
    • July 3, 2014

24. Using unripe apples and bananas in bread?

    By maui420, December 5, 2008
    • 1 reply
    • 2.2k views
    • 
    • judec
    • December 5, 2008

25. Using White Chocolate to make Colors pop!

    By pringle007, February 17, 2009
    • 10 replies
    • 2.4k views
    • 
    • Lior
    • February 19, 2009