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Pastry & Baking

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

6,280 topics in this forum

  1. Ganache: Tips, Techniques & Troubleshooting 1 2 3 4 32

    By schneich,
    • 796 replies
    • 184k views

  2. On using something other than a stand mixer to make cheesecake

    By Shel_B,
    • 13 replies
    • 3.2k views

  3. Lemon Chiffon Cake 1 2 3

    By Wendy DeBord,
    • 54 replies
    • 26.7k views

  4. Kasia's Apricot and peach shortcake

    By oli,
    • 1 reply
    • 884 views

  5. Genoise Troubleshooting 1 2 3 4 6

    By tekna,
    • 136 replies
    • 76.9k views

  6. Erythritol and Monk Fruit Extract

    By ElsieD,
    • 0 replies
    • 720 views

  7. Panner

    By Chocolot,
    • 0 replies
    • 460 views

  8. Small-batch baking: pies, cakes, cookies, bread and bread rolls, etc. 1 2 3 4 6

    By ElsieD,
    • 138 replies
    • 20.2k views

  9. Tempering chocolate in advance

    By SweetandSnappyJen,   
    • 6 replies
    • 1.7k views

  10. Creme brulee - how and why?

    By Nich,
    • 6 replies
    • 3.2k views

  11. Looking for vertical cake portion slicer: name uncertain

    By Susanwusan,
    • 6 replies
    • 1.3k views

  12. Recipe too large for my food processor

    By Shel_B,
    • 23 replies
    • 2.3k views

  13. Adding Banana Peels to Banana Bread

    By Shel_B,
    • 5 replies
    • 1.4k views

  14. Eggs pasteurization

    By Franci,
    • 10 replies
    • 3.1k views

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

    By pastrygirl,
    • 32 replies
    • 10k views

  16. My foray into beer ganache

    By Susanne Hindle Kher,
    • 17 replies
    • 7k views

  17. Balancing a recipe for a chocolate truffle

    By Kimberlene Brown,
    • 1 reply
    • 797 views

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

    By RobertM,
    • 80 replies
    • 10.6k views

  19. There'll always be a France

    By Alex,
    • 1 reply
    • 883 views

  20. Unflavored fudge base?

    By jrshaul,
    • 7 replies
    • 3.7k views

  21. Stuck making a white chocolate spread

    By rukie,
    • 14 replies
    • 2.9k views

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

    By Kerry Beal,
    • 142 replies
    • 17.7k views

  23. Bottling Chocolate Sauce: Food Safety Rules?

    By 1261,
    • 2 replies
    • 1.4k views

  24. 25 pounds of chestnut flour. 0 Ideas. 1 2

    By gfron1,
    • 29 replies
    • 6.3k views

  25. Butter and Fat Choices for Baking

    By Shel_B,
    • 19 replies
    • 3.8k views
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