Pastry & Baking

6,270 topics in this forum

1. Wybauw's Pineapples

   By cslas, February 13, 2020
   • 3 replies
   • 836 views
   • 
   • teonzo
   • February 14, 2020

2. Some help with Salted Caramels (caramels au beurre salé)

   By Bentley, January 21, 2020
   • 17 replies
   • 3.2k views
   • 
   • Jim D.
   • February 13, 2020

3. Basic Italian Meringue Questions

   By Cahoot, February 10, 2020
   • 8 replies
   • 2.6k views
   • 
   • Merry Berry
   • February 11, 2020

4. Which Melissa Coppel Class?

   By BVWells, September 11, 2019   

   • Chocolate
   • 9 replies
   • 2.5k views
   • 
   • BVWells
   • February 11, 2020

5. Keeping Cooked Phyllo Crisp

   By Smithy, February 10, 2020
   • 6 replies
   • 9.9k views
   • 
   • Smithy
   • February 10, 2020

6. DIY Proofing box

   By ResearchBunny, February 5, 2020
   • 4 replies
   • 1.4k views
   • 
   • AlaMoi
   • February 6, 2020

7. Airbrush adapter question

   By RWood, February 4, 2020
   • 4 replies
   • 1.2k views
   • 
   • RWood
   • February 6, 2020

8. How to avoid "circles" on small bar mold

   By Desiderio, February 5, 2020
   • 6 replies
   • 832 views
   • 
   • Desiderio
   • February 5, 2020

9. White Chocolate: Favorites, Sourcing, Using 1 2 3

   By Pastrypastmidnight, March 20, 2018
   • 60 replies
   • 10.8k views
   • 
   • SweetSymphonybyM
   • February 5, 2020

10. Swapping out cocoa from a recipe?

    By Nn, M.D., February 4, 2020
    • 1 reply
    • 788 views
    • 
    • teonzo
    • February 4, 2020

11. White Pan Bread Help

    By KaffeeKlatsch, February 1, 2020
    • 5 replies
    • 752 views
    • 
    • andiesenji
    • February 3, 2020

12. Selling used chocolates mold?

    By RWood, February 2, 2020
    • 2 replies
    • 1.2k views
    • 
    • RWood
    • February 2, 2020

13. Looking for a good dipping sauce for bread.

    By Matthew.Taylor, January 31, 2020
    • 18 replies
    • 1.6k views
    • 
    • Matthew.Taylor
    • February 2, 2020

14. Opinions on JP Wybauw's Fine Chocolates: Gold

    By minas6907, March 27, 2018
    • 23 replies
    • 3.6k views
    • 
    • keychris
    • January 31, 2020

15. Tempering Valhrona Milk in melting pot

    By eglies, May 28, 2019   

    • Chocolate
    • 10 replies
    • 1.4k views
    • 
    • Hendrix
    • January 29, 2020

16. Contemporary viennoiserie

    By Desiderio, January 25, 2020
    • 2 replies
    • 807 views
    • 
    • Desiderio
    • January 26, 2020

17. Dry Bundt cake

    By DannyA, January 21, 2020
    • 4 replies
    • 1.2k views
    • 
    • MelissaH
    • January 26, 2020

18. Pastry Cream Consistency Troubleshooting

    By Cahoot, January 22, 2020
    • 3 replies
    • 2.6k views
    • 
    • teonzo
    • January 22, 2020

19. Milk Chocolate Vermicelli

    By Bentley, January 19, 2020
    • 2 replies
    • 583 views
    • 
    • Bentley
    • January 21, 2020

20. Nutmeg nubbins

    By Nancy in Pátzcuaro, January 20, 2020
    • 4 replies
    • 837 views
    • 
    • pastrygirl
    • January 21, 2020

21. chocolatier school

    By annachan, January 3, 2006   

    • Confections
    • 15 replies
    • 8.4k views
    • 
    • Jim D.
    • January 20, 2020

22. Instant read probe thermometer vs Infrared thermometer

    By MoonChild, December 24, 2019
    • 10 replies
    • 3.7k views
    • 
    • Anna N
    • January 17, 2020

23. Treats from Leftover Pastry Dough

    By jedovaty, November 10, 2019   

    • Bread
    • 9 replies
    • 2.5k views
    • 
    • jedovaty
    • January 13, 2020

24. Myhrvold Modernist Cuisine Creme Anglaise

    By Luke, September 10, 2019   

    • Modernist
    • 8 replies
    • 3.2k views
    • 
    • ElsieD
    • January 12, 2020

25. Molded chocolates workflow 1 2

    By Bentley, February 13, 2016
    • 37 replies
    • 5.2k views
    • 
    • Louise nadine brill
    • January 12, 2020