Pastry & Baking

6,263 topics in this forum

1. Best route to mastery beginning chocolate & confections?

   By Cocoa Joe, May 1, 2016
   • 23 replies
   • 3.9k views
   • 
   • trisme11
   • May 6, 2016

2. Fillings for bonbons

   By pastryani, April 26, 2016
   • 11 replies
   • 5.3k views
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   • jmacnaughtan
   • April 27, 2016

3. Mousse Ganache 1 2 3

   By mostlylana, November 11, 2010
   • 61 replies
   • 14.7k views
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   • Kendi
   • April 27, 2016

4. Nougat / Torrone Failures

   By bobdrob, December 13, 2015
   • 3 replies
   • 2.3k views
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   • gfron1
   • April 26, 2016

5. What went wrong with these cookies?

   By Nancy in Pátzcuaro, April 22, 2016
   • 15 replies
   • 3.1k views
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   • Nancy in Pátzcuaro
   • April 26, 2016

6. Homemade Chocolate

   By rbda, April 20, 2016
   • 9 replies
   • 1.8k views
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   • Patrick S
   • April 22, 2016

7. GF Ferre

   By Nicolai, April 16, 2016
   • 0 replies
   • 662 views
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   • Nicolai
   • April 16, 2016

8. Pastry advice needed to novice!

   By J.Green, April 4, 2016
   • 3 replies
   • 1.1k views
   • 
   • J.Green
   • April 10, 2016

9. Alcohol Infused Cough Drops

   By LizD518, April 4, 2016
   • 4 replies
   • 4.1k views
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   • pastrygirl
   • April 9, 2016

10. Pig lard chocolates- Mangalitsa / Mangalica

    By gfron1, April 8, 2016
    • 1 reply
    • 1k views
    • 
    • Kerry Beal
    • April 8, 2016

11. Scaling down pate de fruits recipes

    By Bentley, March 24, 2016
    • 13 replies
    • 2.1k views
    • 
    • gfron1
    • April 6, 2016

12. Modernist Bread - Forthcoming March 2017

    By Chris Hennes, April 4, 2016
    • 0 replies
    • 2.6k views
    • 
    • Chris Hennes
    • April 4, 2016

13. Does the size of eggs matter in baking?

    By ElsieD, March 31, 2016
    • 14 replies
    • 1.9k views
    • 
    • AlaMoi
    • April 1, 2016

14. Can I make and refrigerate a crisp topping

    By robie, March 22, 2016
    • 23 replies
    • 11.3k views
    • 
    • DianaB
    • March 29, 2016

15. Jasmine Water Sorbet

    By Dis Pater, March 28, 2016
    • 5 replies
    • 1.3k views
    • 
    • Lisa Shock
    • March 28, 2016

16. Flavoring in Ganache 1 2 3

    By beacheschef, September 30, 2003
    • 66 replies
    • 18.1k views
    • 
    • DianaB
    • March 28, 2016

17. I am cursed with Easter dessert

    By robie, March 27, 2016
    • 4 replies
    • 1.3k views
    • 
    • robie
    • March 28, 2016

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

    By Leon Krohn, March 24, 2016
    • 3 replies
    • 3.4k views
    • 
    • JeanneCake
    • March 25, 2016

19. Getting biscuits to rise higher?

    By Orbit, March 21, 2016
    • 14 replies
    • 6k views
    • 
    • Orbit
    • March 22, 2016

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

    By GlorifiedRice, March 20, 2016
    • 14 replies
    • 2.1k views
    • 
    • Lisa Shock
    • March 22, 2016

21. Pastry Sheet help required

    By Uziel, March 22, 2016
    • 5 replies
    • 2.7k views
    • 
    • blue_dolphin
    • March 22, 2016

22. Easter Baking Recipes

    By Sophie Cook, March 17, 2016
    • 14 replies
    • 3.1k views
    • 
    • ElainaA
    • March 19, 2016

23. Chocolate Mold Sizes

    By Bentley, March 6, 2016
    • 7 replies
    • 4.3k views
    • 
    • Kerry Beal
    • March 19, 2016

24. Chocolatier consultant

    By Yasu, March 2, 2016
    • 6 replies
    • 1.8k views
    • 
    • Stu Jordan
    • March 17, 2016

25. Liquid caramel-filled Easter eggs

    By Droo, February 21, 2016
    • 18 replies
    • 4.4k views
    • 
    • Droo
    • March 14, 2016