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Pastry & Baking

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

6,261 topics in this forum

  1. Tempering (Tabling vs Seeding) 1 2

    By BVWells,
    • 43 replies
    • 9.5k views

  2. Molded Bonbon Shine Tips

    By BVWells,   
    • 3 replies
    • 2.2k views

  3. Gisslen Pumpkin Pie

    By KaffeeKlatsch,
    • 5 replies
    • 1.7k views

  4. Tempering with mycryo

    By Nickos,
    • 6 replies
    • 3k views

  5. Macarons – Baking 1 2 3 4

    By gfron1,
    • 77 replies
    • 64.8k views

  6. Cocoa Butter Running When Casting Shells

    By r176,
    • 3 replies
    • 1.4k views

  7. Opaque Transfer Sheets

    By Jim D.,
    • 0 replies
    • 620 views

  8. Chocolatier with carpal tunnel

    By Miriam G,
    • 14 replies
    • 2.7k views

  9. Free subscription to pastry magazine

    By gfron1,
    • 1 reply
    • 902 views

  10. Eclairs baked in silpain

    By Artisanne,
    • 0 replies
    • 916 views

  11. Melting/reusing aerated chocolate?

    By chanjying,   
    • 14 replies
    • 2.9k views

  12. Another cookie question!

    By brooksms,
    • 0 replies
    • 806 views

  13. PERFORATED Stainless Steel Cake Ring ?

    By pjm333,
    • 2 replies
    • 1.4k views

  14. Questions about Artisan-scale wrapping machines for chocolates/caramels

    By artiesel,   
    • 2 replies
    • 1.8k views

  15. Caramel and chocolate sauces recipes

    By ElsieD,
    • 6 replies
    • 1.2k views

  16. Another query from your problem child

    By Kim Shook,
    • 4 replies
    • 1.6k views

  17. Soy-free chocolate for truffles?

    By quiet1,
    • 2 replies
    • 860 views

  18. Candy Making Got Interrupted - Can I Restart?

    By Kim Shook,
    • 3 replies
    • 1k views

  19. wrapping caramels

    By cookingofjoy,
    • 5 replies
    • 2k views

  20. Doubling a Recipe....Rely on Instant Read Thermometer?

    By gulfporter,
    • 5 replies
    • 883 views

  21. Quiet compressor for airbrushing

    By eglies,   
    • 16 replies
    • 3k views

  22. Vanilla caramel recipe woes

    By ChocMD,
    • 8 replies
    • 1.5k views

  23. Troubleshooting cocoa powder for ice cream 1 2

    By Jaymes,
    • 45 replies
    • 16.1k views

  24. Working with Swerve sweetener in chocolate?

    By crisw,   
    • 4 replies
    • 2.3k views

  25. Easter egg mold? 1 2

    By Chocolot,
    • 25 replies
    • 5.2k views
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