Pastry & Baking

6,263 topics in this forum

1. Using dehydrated fruits and vegetables in baked goods

   By ElsieD, October 13, 2022   

   • Confections
   • Dessert
   • 7 replies
   • 3.6k views
   • 
   • Wholemeal Crank
   • October 28, 2022

2. Using dextrose instead of sugar in ganaches & meringues

   By Jonathon, June 27, 2013
   • 2 replies
   • 7.4k views
   • 
   • Jonathon
   • June 27, 2013

3. Using dulce de leche in baking

   By Susanwusan, April 17, 2022
   • 5 replies
   • 2.7k views
   • 
   • Susanwusan
   • April 24, 2022

4. Using Fortunato Chocolate

   By Jim D., November 12, 2017
   • 4 replies
   • 1.4k views
   • 
   • Jim D.
   • November 13, 2017

5. Using Frozen Blueberries in Blueberry Muffins

   By Shel_B, August 8, 2016
   • 2 replies
   • 1.3k views
   • 
   • Lisa Shock
   • August 8, 2016

6. Using frozen pie dough scraps

   By phaelon56, July 16, 2004
   • 7 replies
   • 2.8k views
   • 
   • Pickles
   • July 17, 2004

7. Using fruit puree in caramel

   By tralfaz, September 21, 2023   

   • Confections
   • 1 reply
   • 1.6k views
   • 
   • Jim D.
   • September 21, 2023

8. Using gelatin in ice cream

   By paulraphael, June 12, 2008
   • 24 replies
   • 35.5k views
   • 
   • McDuff
   • April 25, 2009

9. using glucose/corn syrup in candies

   By chris sigur, February 10, 2007
   • 8 replies
   • 2.3k views
   • 
   • Desiderio
   • February 12, 2007

10. using goose eggs in baking

    By HungryC, April 20, 2011
    • 6 replies
    • 4.6k views
    • 
    • Catherine Iino
    • April 22, 2011

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

    By cc.canuck, November 20, 2021
    • 3 replies
    • 1.6k views
    • 
    • minas6907
    • November 21, 2021

12. Using Isomalt nibs?

    By martin0642, January 22, 2016
    • 3 replies
    • 2.2k views
    • 
    • Lisa Shock
    • January 23, 2016

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

    By Chris Hennes, February 10, 2012
    • 28 replies
    • 14.7k views
    • 
    • Kerry Beal
    • October 28, 2020

14. Using Lactisole in savory sorbets

    By Shalmanese, January 25, 2012
    • 2 replies
    • 1.7k views
    • 
    • Kerry Beal
    • January 25, 2012

15. Using Lard in Pastry 1 2 3 4 8

    By claire797, June 2, 2003
    • 178 replies
    • 40k views
    • 
    • helenjp
    • January 24, 2008

16. Using Leftover Dipping Chocolate

    By Jim D., January 8, 2013
    • 7 replies
    • 3.7k views
    • 
    • pastrygirl
    • January 9, 2013

17. Using Leftover Ganache

    By Marmalade, September 16, 2010
    • 21 replies
    • 8.3k views
    • 
    • gap
    • October 9, 2015

18. Using Mexican Chocolate

    By JoNorvelleWalker, February 26, 2017
    • 15 replies
    • 3.9k views
    • 
    • paulraphael
    • May 8, 2018

19. Using Miroir for first time

    By cakedecorator1968, October 30, 2007
    • 2 replies
    • 2.2k views
    • 
    • schneich
    • November 1, 2007

20. Using Paper Loaf Pans 1 2

    By Shel_B, September 23, 2016
    • 25 replies
    • 10.2k views
    • 
    • andiesenji
    • September 28, 2016

21. Using plant-based coloring for molded sugar candies

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

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

    By Red Owl, July 11, 2023
    • 1 reply
    • 1.7k views
    • 
    • Shel_B
    • April 16, 2024

23. Using popping candy in Ice Cream

    By iainpb, June 21, 2011
    • 1 reply
    • 4k views
    • 
    • mkayahara
    • June 21, 2011

24. Using praline in a filled chocolate

    By Britney, October 17, 2023
    • 8 replies
    • 2.2k views
    • 
    • RanaMN
    • March 8, 2024

25. Using set-up ganache: help please

    By Lindsey, September 13, 2009
    • 7 replies
    • 7.8k views
    • 
    • schneich
    • September 16, 2009