Pastry & Baking

6,278 topics in this forum

1. Scaling down pate de fruits recipes

   By Bentley, March 24, 2016
   • 13 replies
   • 2k views
   • 
   • gfron1
   • April 6, 2016

2. Can I make and refrigerate a crisp topping

   By robie, March 22, 2016
   • 23 replies
   • 10.5k views
   • 
   • DianaB
   • March 29, 2016

3. Pastry Sheet help required

   By Uziel, March 22, 2016
   • 5 replies
   • 2.4k views
   • 
   • blue_dolphin
   • March 22, 2016

4. Getting biscuits to rise higher?

   By Orbit, March 21, 2016
   • 14 replies
   • 5.4k views
   • 
   • Orbit
   • March 22, 2016

5. I made "something", is it safe to eat?

   By GlorifiedRice, March 20, 2016
   • 14 replies
   • 2k views
   • 
   • Lisa Shock
   • March 22, 2016

6. Easter Baking Recipes

   By Sophie Cook, March 17, 2016
   • 14 replies
   • 2.8k views
   • 
   • ElainaA
   • March 19, 2016

7. Rich pastry cream filling: I mean REALLY, REALLY rich

   By Darienne, March 10, 2016
   • 11 replies
   • 2.9k views
   • 
   • Darienne
   • March 12, 2016

8. Aging Golden Syrup

   By Bakerchic, March 10, 2016
   • 5 replies
   • 2.5k views
   • 
   • Anna N
   • March 12, 2016

9. Lemon Posset

   By Shel_B, March 10, 2016
   • 15 replies
   • 6.2k views
   • 
   • ElsieD
   • June 16, 2019

10. Chocolate Mold Sizes

    By Bentley, March 6, 2016
    • 7 replies
    • 3.9k views
    • 
    • Kerry Beal
    • March 19, 2016

11. UHT cream, Invert sugar and ganache shelf life

    By martin0642, March 6, 2016
    • 2 replies
    • 3.3k views
    • 
    • martin0642
    • March 8, 2016

12. Chocolate Truffle Shells and Filling Tray

    By fandi1, March 5, 2016
    • 10 replies
    • 2.5k views
    • 
    • fandi1
    • March 6, 2016

13. Airbrush help

    By mebinsf, March 4, 2016
    • 10 replies
    • 2.1k views
    • 
    • YetiChocolates
    • March 6, 2016

14. Chocolatier consultant

    By Yasu, March 2, 2016
    • 6 replies
    • 1.7k views
    • 
    • Stu Jordan
    • March 17, 2016

15. Why is Julia Usher not mentioned anywhere on eGullet?

    By GlorifiedRice, February 27, 2016
    • 24 replies
    • 4.9k views
    • 
    • GlorifiedRice
    • December 24, 2017

16. Packaging for Chocolates

    By RuthWells, February 26, 2016   

    • Chocolate
    • 16 replies
    • 9.5k views
    • 
    • Beckykp27
    • March 8, 2019

17. Malt extract - what to do with it?

    By Ava, February 26, 2016
    • 13 replies
    • 13k views
    • 
    • Anna N
    • March 30, 2017

18. A Wolf, a Viking, and a French macaron walk into a bar...

    By pastrygirl, February 26, 2016
    • 2 replies
    • 3.2k views
    • 
    • pastrygirl
    • February 26, 2016

19. Chocolate Workshop Rebuild- suggestions 1 2

    By ChocoMom, February 25, 2016
    • 41 replies
    • 7.3k views
    • 
    • ChocoMom
    • January 26, 2017

20. Liquid caramel-filled Easter eggs

    By Droo, February 21, 2016
    • 18 replies
    • 4.2k views
    • 
    • Droo
    • March 14, 2016

21. Silicone Baking Mats

    By Ketrin, February 20, 2016
    • 3 replies
    • 1.3k views
    • 
    • RuthWells
    • February 24, 2016

22. Hydroscopic problems with uncoated honeycomb

    By Je33, February 18, 2016
    • 2 replies
    • 1.3k views
    • 
    • Je33
    • February 18, 2016

23. Panning/Dragee Colored sugar coating

    By leopardots, February 14, 2016
    • 21 replies
    • 7.5k views
    • 
    • keychris
    • January 27, 2019

24. Molded chocolates workflow 1 2

    By Bentley, February 13, 2016
    • 37 replies
    • 6.1k views
    • 
    • Louise nadine brill
    • January 12, 2020

25. Nonpareils (sprinkles)

    By Denverite, February 10, 2016
    • 8 replies
    • 1.5k views
    • 
    • Kerry Beal
    • February 16, 2016