Pastry & Baking

6,278 topics in this forum

1. How do I make the coating for these Korean rice snacks?

   By GlorifiedRice, March 16, 2015
   • 6 replies
   • 2.6k views
   • 
   • milgwimper
   • March 24, 2015

2. Taste, texture and stability: the impossible cookie?

   By Tri2Cook, March 14, 2015
   • 12 replies
   • 2.8k views
   • 
   • emmalish
   • March 30, 2015

3. Isomalt and Other Sugar Decor

   By Matthew Kirshner, March 10, 2015
   • 8 replies
   • 3k views
   • 
   • Matthew Kirshner
   • March 23, 2015

4. Runny praliné in molded chocolate

   By gfron1, March 9, 2015
   • 4 replies
   • 2.1k views
   • 
   • gfron1
   • March 10, 2015

5. Coconut Italian Meringue

   By AAQuesada, March 7, 2015
   • 10 replies
   • 5k views
   • 
   • AAQuesada
   • March 23, 2015

6. Sorbitol in BonBons

   By LabKat, March 7, 2015
   • 3 replies
   • 1.8k views
   • 
   • LabKat
   • March 8, 2015

7. Why does tart dough shrink after baking?

   By mrk, March 7, 2015
   • 15 replies
   • 5.7k views
   • 
   • mrk
   • March 14, 2015

8. Intensifying the lemon flavor without increasing the cost

   By Franci, March 5, 2015
   • 8 replies
   • 2.9k views
   • 
   • Franci
   • March 6, 2015

9. Weight Specified for Chocolate Molds

   By Jim D., February 20, 2015
   • 6 replies
   • 4.2k views
   • 
   • Jim D.
   • February 20, 2015

10. Using the Chocovision Mini Rev Tempering Machine

    By Justing30, February 16, 2015
    • 21 replies
    • 9.2k views
    • 
    • keychris
    • March 17, 2015

11. White themed chocolates

    By gfron1, February 15, 2015
    • 22 replies
    • 4.5k views
    • 
    • jmacnaughtan
    • March 20, 2015

12. Creaming Butter/Sugar

    By rbenash, February 15, 2015
    • 14 replies
    • 3.7k views
    • 
    • cakewalk
    • February 19, 2015

13. Fruit flavored creme anglaise

    By ccp900, February 15, 2015
    • 10 replies
    • 3.3k views
    • 
    • ccp900
    • February 20, 2015

14. Denver chocolatiers

    By Chefelle, February 14, 2015
    • 0 replies
    • 966 views
    • 
    • Chefelle
    • February 14, 2015

15. Question on ganache glaze

    By Franci, February 12, 2015
    • 5 replies
    • 1.6k views
    • 
    • Franci
    • February 14, 2015

16. Modifying chocolate molds

    By pastrygirl, February 12, 2015
    • 14 replies
    • 6k views
    • 
    • ChrisZ
    • February 15, 2015

17. Size of Dufour Puff Pastry Sheets

    By Shel_B, February 11, 2015
    • 2 replies
    • 4k views
    • 
    • Shel_B
    • February 11, 2015

18. Using the Beans in Vanilla Sugar

    By Shel_B, February 10, 2015
    • 7 replies
    • 2.3k views
    • 
    • heidih
    • February 10, 2015

19. Getting a ganache-like texture with an olive-caramel mixture

    By Bojana, February 9, 2015
    • 2 replies
    • 1.5k views
    • 
    • Bojana
    • February 15, 2015

20. Oven Too Hot?

    By aemonfried, February 8, 2015
    • 7 replies
    • 1.8k views
    • 
    • Lisa Shock
    • February 9, 2015

21. Restaurant books for pastries and desserts: your favorites?

    By Lia Tumkus, February 8, 2015
    • 11 replies
    • 4k views
    • 
    • ChocoMom
    • March 12, 2015

22. Intuitive baking

    By _john, February 8, 2015
    • 13 replies
    • 3.5k views
    • 
    • andiesenji
    • February 10, 2015

23. Homemade Splenda Sweetened White Chocolate YUK

    By GlorifiedRice, February 7, 2015
    • 2 replies
    • 1.4k views
    • 
    • Shel_B
    • February 8, 2015

24. Caramel Ganache Improvements?

    By parameda, February 6, 2015
    • 4 replies
    • 1.6k views
    • 
    • keychris
    • February 25, 2015

25. Egg calculator

    By Franci, February 6, 2015
    • 6 replies
    • 2.9k views
    • 
    • andiesenji
    • February 7, 2015