Jump to content

Pastry & Baking

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

6,260 topics in this forum

  1. Your favourite sugar-free chocolate?

    By MaryIsobel,
    • 3 replies
    • 2.1k views

  2. Aquafaba as a stand-in/replacement for egg whites: Chickpea water turns into meringue when whipped 1 2

    By cdh,   
    • 29 replies
    • 11.8k views

  3. Melanger experimentation 1 2 3 4 15

    By tikidoc,
    • 359 replies
    • 52.1k views

  4. Custom Polycarbonate Molds 1 2 3 4

    By Jim D.,
    • 90 replies
    • 18k views

  5. Making a heat resistant silicone stamp for a bonbon mold like

    By Julie de Lara,
    • 3 replies
    • 2.6k views

  6. Web based Ganache and Recipe calculator (including aw value and shelf life estimation)

    By ChristianD,
    • 19 replies
    • 5.5k views

  7. Rye flour: kinds and sources

    By phaelon56,
    • 7 replies
    • 1.7k views

  8. Old-Fashioned Cakes 1 2 3 4

    By David Ross,
    • 84 replies
    • 25.8k views

  9. Nougat is too soft, any remedies?

    By foodie3,
    • 13 replies
    • 38.2k views

  10. Pastry cream tricks? 1 2 3

    By sygyzy,
    • 62 replies
    • 24.2k views

  11. Chocolate Muffin, 2024 Summer Olympics

    By curls,
    • 2 replies
    • 2.1k views

  12. Where to find long chain inulin USA?

    By Robbie2000,
    • 6 replies
    • 1.8k views

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

    By schneich,
    • 796 replies
    • 195.4k views

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

    By Shel_B,
    • 13 replies
    • 4.2k views

  15. Lemon Chiffon Cake 1 2 3

    By Wendy DeBord,
    • 54 replies
    • 28.3k views

  16. Kasia's Apricot and peach shortcake

    By oli,
    • 1 reply
    • 1.2k views

  17. Genoise Troubleshooting 1 2 3 4 6

    By tekna,
    • 136 replies
    • 80.5k views

  18. Erythritol and Monk Fruit Extract

    By ElsieD,
    • 0 replies
    • 932 views

  19. Panner

    By Chocolot,
    • 0 replies
    • 526 views

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

    By ElsieD,
    • 138 replies
    • 23.4k views

  21. Creme brulee - how and why?

    By Nich,
    • 6 replies
    • 3.5k views

  22. Looking for vertical cake portion slicer: name uncertain

    By Susanwusan,
    • 6 replies
    • 1.6k views

  23. Recipe too large for my food processor

    By Shel_B,
    • 23 replies
    • 2.8k views

  24. Eggs pasteurization

    By Franci,
    • 10 replies
    • 3.6k views

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

    By pastrygirl,
    • 32 replies
    • 11.4k views
×
×
  • Create New...