Pastry & Baking

6,249 topics in this forum

1. Enrobed Chocolate Separates from Ganache

   By Stan Kitson, March 24, 2020
   • 7 replies
   • 2.7k views
   • 
   • Stan Kitson
   • April 5, 2020

2. Croissant feedback and trouble shooting

   By Pastrypastmidnight, June 23, 2019   

   • Bread
   • Troubleshooting
   • 17 replies
   • 25.2k views
   • 
   • kayb
   • April 4, 2020

3. Legal concerns about alcohol in ganache 1 2

   By YetiChocolates, February 21, 2019
   • 33 replies
   • 10k views
   • 
   • YetiChocolates
   • April 2, 2020

4. Minimalist No-Knead Bread Technique (Part 2) 1 2 3 4 9

   By guzzirider, February 11, 2007
   • 218 replies
   • 26.9k views
   • 
   • Smithy
   • April 2, 2020

5. Feedback on new 'low entry barrier' bread kit 1 2 3 4

   By trfl, January 3, 2018   

   • Bread
   • 78 replies
   • 17.5k views
   • 
   • blue_dolphin
   • March 31, 2020

6. White spots on chocolates (ez temper?)

   By kimmiq, August 5, 2019
   • 9 replies
   • 3.1k views
   • 
   • Francois Royal
   • March 30, 2020

7. Inverted Sugar Thread: How do you use it?

   By Matthew.Taylor, February 15, 2020
   • 5 replies
   • 7k views
   • 
   • teonzo
   • March 30, 2020

8. Overly viscous ganache—what am I missing 1 2 3

   By Pastrypastmidnight, April 23, 2018
   • 52 replies
   • 11.2k views
   • 
   • Francois Royal
   • March 30, 2020

9. Nn, M.D.'s 6-Ingredient Apple Pie

   By Nn, M.D., March 20, 2020   

   • Dessert
   • 6 replies
   • 3.1k views
   • 
   • Nn, M.D.
   • March 30, 2020

10. Selmi Machine - Dark Chocolate Tempering Issues

    By eglies, January 16, 2020   

    • Confections
    • 8 replies
    • 4.4k views
    • 
    • Francois Royal
    • March 29, 2020

11. Chocolate capping issues

    By kimmiq, December 27, 2019   

    • Chocolate
    • 11 replies
    • 3.8k views
    • 
    • Francois Royal
    • March 29, 2020

12. Adjustable cake rings

    By Cahoot, March 28, 2020
    • 1 reply
    • 1.6k views
    • 
    • teonzo
    • March 28, 2020

13. need kitchen INVENTORY list

    By JudyPH, April 23, 2007
    • 13 replies
    • 4k views
    • 
    • blue_dolphin
    • March 27, 2020

14. Making a few donuts at a time

    By Marmish, March 26, 2020
    • 5 replies
    • 1.3k views
    • 
    • Marmish
    • March 27, 2020

15. How to dip (enrobe) these marshmallows?

    By JeanneCake, March 24, 2020
    • 4 replies
    • 2.7k views
    • 
    • Jim D.
    • March 25, 2020

16. Repurposing white chocolate passion fruit bonbons

    By curls, February 16, 2020
    • 9 replies
    • 2.4k views
    • 
    • pastrygirl
    • March 20, 2020

17. Modernist Bread, the CSO, and you

    By flippant, January 21, 2018   

    • Bread
    • Modernist
    • 5 replies
    • 5.2k views
    • 
    • JoNorvelleWalker
    • March 20, 2020

18. Name that pastry

    By pastryani, March 17, 2020
    • 15 replies
    • 3.8k views
    • 
    • RobertM
    • March 20, 2020

19. Marshmallows

    By artiesel, March 6, 2018
    • 17 replies
    • 5.3k views
    • 
    • jandreas
    • March 19, 2020

20. Pastry cream using whipping cream instead of milk?

    By AKS613, March 10, 2020
    • 11 replies
    • 7.5k views
    • 
    • Desiderio
    • March 14, 2020

21. Sponge Candy, Cinder toffee, Sponge toffee, whatever

    By Desiderio, March 6, 2020
    • 6 replies
    • 3.5k views
    • 
    • Desiderio
    • March 10, 2020

22. Chocolate panning - Can you pan soft confections? ?

    By ChefJoshBanc, March 6, 2020
    • 3 replies
    • 1.8k views
    • 
    • teonzo
    • March 7, 2020

23. ISO invert sugar recipe 1 2

    By cteavin, November 14, 2009
    • 41 replies
    • 30.4k views
    • 
    • paulraphael
    • March 5, 2020

24. Caramel - How to make it more runny 1 2

    By understandingcocoa, July 2, 2019
    • 45 replies
    • 19k views
    • 
    • jbates
    • March 1, 2020

25. Peanut Butter Pie.....Weeping??

    By gulfporter, February 26, 2020
    • 6 replies
    • 1.6k views
    • 
    • gulfporter
    • February 27, 2020