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Pastry & Baking

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

6,275 topics in this forum

  1. sugar bloom or fat bloom ?

    By Vip89,
    • 6 replies
    • 2.2k views

  2. Caramel made from syrup? 1 2

    By Muscadelle,
    • 25 replies
    • 2.6k views

  3. 12 g ganache for equal size truffles

    By Wisper,   
    • 14 replies
    • 2.1k views

  4. First steps in new chocolate business

    By lironp,
    • 7 replies
    • 1.7k views

  5. Tricks for making uniform chocolate non-pareils?

    By Bentley,
    • 6 replies
    • 1.6k views

  6. Melanger issue: High temperature

    By Douglas K,   
    • 4 replies
    • 1.6k views

  7. A Cake-Decorating Question for the Pros in the Crowd

    By chromedome,
    • 20 replies
    • 3.2k views

  8. Quick breads made with high protein-content flour

    By artiesel,   
    • 2 replies
    • 1.1k views

  9. Turkish Delight

    By LSiegel,
    • 8 replies
    • 3k views

  10. Ratio of glucose or sorbitol to water ingredients to control water activity

    By Stan Kitson,
    • 5 replies
    • 1.6k views

  11. Croissant crisis

    By aaahoi,
    • 20 replies
    • 11.5k views

  12. Something lighter for the chocolatiers (and anyone really): an unrequested volunteer guard

    By Douglas K,   
    • 11 replies
    • 1.6k views

  13. proofing delicates: cover or learn to control humidity (sorry, very long)

    By jedovaty,
    • 2 replies
    • 1.3k views

  14. Damsons

    By Susanwusan,
    • 6 replies
    • 950 views

  15. Separating Candied Nuts

    By benr,
    • 6 replies
    • 1.4k views
    • benr
    • benr

  16. Truffle Shells leaking

    By eglies,   
    • 0 replies
    • 915 views

  17. Technique: Egg Batter Dough – Problems with the making of... 1 2 3

    By ThePieman,
    • 63 replies
    • 8.8k views

  18. Caramel in Flan & Creme Caramel 1 2

    By Luckylies,
    • 33 replies
    • 8.7k views

  19. Butterfinger 1 2

    By Cim Ryan,
    • 48 replies
    • 13.1k views

  20. Powdered Vanilla Blancmange sub.

    By oli,
    • 1 reply
    • 625 views

  21. Fruit purée recipes

    By Chester86,
    • 5 replies
    • 1.9k views

  22. Napoleon/Mille Feuille/Vanilla Slice 1 2 3

    By Saffy,
    • 58 replies
    • 14.7k views

  23. Help needed: Chocolate frosting with cocoa powder

    By Chris Hennes,   
    • 5 replies
    • 1.3k views

  24. Ganache breaking when adding rum

    By Stan Kitson,
    • 6 replies
    • 2.4k views

  25. Tips for extra thin Tartalettes

    By Paullie,   
    • 12 replies
    • 1.4k views
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