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Pastry & Baking

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

6,263 topics in this forum

  1. Troubleshooting gelatin setting up

    By J.Green,
    • 3 replies
    • 1.6k views

  2. Grid for cutting hard candy – Anyone seen one?

    By monto39,
    • 18 replies
    • 8.9k views

  3. Oklahoma Sugar Arts Show 2018

    By joiei,
    • 0 replies
    • 1.3k views

  4. How do they make tart shells so perfect? 1 2

    By DeanTheBaker,
    • 28 replies
    • 11k views

  5. Egg buttercreams

    By pastrygirl,   
    • 2 replies
    • 1.5k views

  6. Opening a shop - dos & don'ts 1 2

    By understandingcocoa,
    • 46 replies
    • 7.4k views

  7. Custard creme recipe with powdered cream(?)

    By Rajala,
    • 7 replies
    • 2.3k views

  8. Cream cheese ganache?

    By SweetnessChocolate,
    • 3 replies
    • 3.9k views

  9. Mini marshmallows: fun or gross?

    By pastrygirl,
    • 21 replies
    • 4.4k views

  10. Question about a Wybauw ingredient/term

    By Sweet Impact Mama,   
    • 14 replies
    • 2.3k views

  11. PLANNING: eGullet Chocolate and Confectionery Workshop 2019 1 2 3 4 10

    By gfron1,
    • 235 replies
    • 40.6k views

  12. Yuzu crémeux - boil or not?

    By Rajala,
    • 8 replies
    • 4.8k views

  13. how to halve an egg for scaling

    By KennethT,
    • 6 replies
    • 1.6k views

  14. Commercial kitchen for chocolate production - temperature challenges

    By Miriam G,   
    • 18 replies
    • 4.4k views

  15. Help with chocolate sponge recipe

    By Amintika,
    • 7 replies
    • 1.4k views

  16. Old School Buttercream Candies

    By artiesel,   
    • 22 replies
    • 9.2k views

  17. making our own couverture

    By Jamal12,
    • 15 replies
    • 2.2k views

  18. Flavor combinations

    By blbst36,
    • 9 replies
    • 2k views

  19. Over mixing

    By Soul_Venom,
    • 3 replies
    • 1.2k views

  20. Help a dough novice out!

    By Hassouni,
    • 0 replies
    • 619 views

  21. High hydration dough in a dough sheeter?

    By Hassouni,
    • 7 replies
    • 3.8k views

  22. Melanger experimentation 1 2 3 4 15

    By tikidoc,
    • 359 replies
    • 57k views

  23. Chocolate brands - What's good and bad? 1 2

    By Rajala,
    • 48 replies
    • 36.2k views

  24. New pastry job question!

    By J.Green,
    • 4 replies
    • 1.2k views

  25. Streaks on hand-dipped chocolates

    By Pastrypastmidnight,
    • 10 replies
    • 2.4k views
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