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Pastry & Baking

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

6,283 topics in this forum

  1. Eggs pasteurization

    By Franci,
    • 10 replies
    • 2.4k views

  2. Confection shelf-life, and managing production 1 2

    By pastrygirl,
    • 32 replies
    • 8.4k views

  3. My foray into beer ganache

    By Susanne Hindle Kher,
    • 17 replies
    • 6.2k views

  4. Balancing a recipe for a chocolate truffle

    By Kimberlene Brown,
    • 1 reply
    • 565 views

  5. Home Made Ice Cream (2015– ) 1 2 3 4 41

    By Darienne,
    • 1k replies
    • 155.8k views

  6. Report: eGullet Chocolate and Confectionery Workshop 2024 1 2 3 4

    By RobertM,
    • 80 replies
    • 7.7k views

  7. There'll always be a France

    By Alex,
    • 1 reply
    • 684 views

  8. Unflavored fudge base?

    By jrshaul,
    • 7 replies
    • 3.2k views

  9. Stuck making a white chocolate spread

    By rukie,
    • 14 replies
    • 1.9k views

  10. PLANNING: eGullet Chocolate and Confectionery Workshop 2024 1 2 3 4 6

    By Kerry Beal,
    • 142 replies
    • 13.7k views

  11. Bottling Chocolate Sauce: Food Safety Rules?

    By 1261,
    • 2 replies
    • 742 views

  12. Apple butter recipes 1 2

    By gfron1,
    • 32 replies
    • 10.5k views

  13. 25 pounds of chestnut flour. 0 Ideas. 1 2

    By gfron1,
    • 29 replies
    • 5.5k views

  14. Butter and Fat Choices for Baking

    By Shel_B,
    • 19 replies
    • 2.4k views

  15. Cacao Berry Mi-Amère 58%

    By curls,   
    • 4 replies
    • 644 views

  16. Rorie’s grain free flour substitute

    By m61376,
    • 4 replies
    • 899 views

  17. Commercial Dishwasher advice for Chocolate kitchen

    By YetiChocolates,
    • 4 replies
    • 903 views

  18. Applestroop

    By ElsieD,
    • 5 replies
    • 601 views

  19. Flaky Roti help

    By pastameshugana,
    • 9 replies
    • 2.3k views

  20. Sugar syrup for glucose?

    By Susanwusan,
    • 2 replies
    • 614 views

  21. Using Popovers as Shell for Savory Filling like Lobster Newburg

    By Red Owl,
    • 1 reply
    • 1k views

  22. Cake pan sizes 1 2

    By Malawry,
    • 41 replies
    • 26.4k views

  23. Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2) 1 2 3 4 11

    By minas6907,
    • 254 replies
    • 61k views

  24. Mousse Troubleshooting

    By Marky Marc,
    • 11 replies
    • 3.1k views

  25. Substitututing 57% chocolate with 76%?

    By Yoda,
    • 4 replies
    • 741 views
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