Pastry & Baking

6,271 topics in this forum

1. Modernist Bread - Forthcoming March 2017

   By Chris Hennes, April 4, 2016
   • 0 replies
   • 2.2k views
   • 
   • Chris Hennes
   • April 4, 2016

2. Does the size of eggs matter in baking?

   By ElsieD, March 31, 2016
   • 14 replies
   • 1.5k views
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   • AlaMoi
   • April 1, 2016

3. Can I make and refrigerate a crisp topping

   By robie, March 22, 2016
   • 23 replies
   • 8.8k views
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   • DianaB
   • March 29, 2016

4. Jasmine Water Sorbet

   By Dis Pater, March 28, 2016
   • 5 replies
   • 948 views
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   • Lisa Shock
   • March 28, 2016

5. Flavoring in Ganache 1 2 3

   By beacheschef, September 30, 2003
   • 66 replies
   • 15.4k views
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   • DianaB
   • March 28, 2016

6. I am cursed with Easter dessert

   By robie, March 27, 2016
   • 4 replies
   • 974 views
   • 
   • robie
   • March 28, 2016

7. Prices for fruit purées / chocolate / cream / butter

   By Leon Krohn, March 24, 2016
   • 3 replies
   • 3k views
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   • JeanneCake
   • March 25, 2016

8. Getting biscuits to rise higher?

   By Orbit, March 21, 2016
   • 14 replies
   • 4k views
   • 
   • Orbit
   • March 22, 2016

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

   By GlorifiedRice, March 20, 2016
   • 14 replies
   • 1.7k views
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   • Lisa Shock
   • March 22, 2016

10. Pastry Sheet help required

    By Uziel, March 22, 2016
    • 5 replies
    • 1.5k views
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    • blue_dolphin
    • March 22, 2016

11. Easter Baking Recipes

    By Sophie Cook, March 17, 2016
    • 14 replies
    • 2.3k views
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    • ElainaA
    • March 19, 2016

12. Chocolate Mold Sizes

    By Bentley, March 6, 2016
    • 7 replies
    • 3k views
    • 
    • Kerry Beal
    • March 19, 2016

13. Chocolatier consultant

    By Yasu, March 2, 2016
    • 6 replies
    • 1.5k views
    • 
    • Stu Jordan
    • March 17, 2016

14. Liquid caramel-filled Easter eggs

    By Droo, February 21, 2016
    • 18 replies
    • 3.6k views
    • 
    • Droo
    • March 14, 2016

15. Bitters and Baking

    By JoNorvelleWalker, January 2, 2014
    • 13 replies
    • 7.9k views
    • 
    • Kerry Beal
    • March 12, 2016

16. Aging Golden Syrup

    By Bakerchic, March 10, 2016
    • 5 replies
    • 2.2k views
    • 
    • Anna N
    • March 12, 2016

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

    By Darienne, March 10, 2016
    • 11 replies
    • 2.2k views
    • 
    • Darienne
    • March 12, 2016

18. UHT cream, Invert sugar and ganache shelf life

    By martin0642, March 6, 2016
    • 2 replies
    • 3k views
    • 
    • martin0642
    • March 8, 2016

19. Chocolate Truffle Shells and Filling Tray

    By fandi1, March 5, 2016
    • 10 replies
    • 2.1k views
    • 
    • fandi1
    • March 6, 2016

20. Airbrush help

    By mebinsf, March 4, 2016
    • 10 replies
    • 1.8k views
    • 
    • YetiChocolates
    • March 6, 2016

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

    By pastrygirl, February 26, 2016
    • 2 replies
    • 2.8k views
    • 
    • pastrygirl
    • February 26, 2016

22. Flavored Ganaches (Fruit, herb, spice, etc) 1 2 3 4 11

    By lovkel, August 14, 2005
    • 263 replies
    • 52.1k views
    • 
    • Tri2Cook
    • February 26, 2016

23. Storing Finished Chocolates

    By Darienne, February 13, 2010
    • 22 replies
    • 4.4k views
    • 
    • RuthWells
    • February 25, 2016

24. Silicone Baking Mats

    By Ketrin, February 20, 2016
    • 3 replies
    • 1.1k views
    • 
    • RuthWells
    • February 24, 2016

25. Hydroscopic problems with uncoated honeycomb

    By Je33, February 18, 2016
    • 2 replies
    • 1.1k views
    • 
    • Je33
    • February 18, 2016