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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. Cacao Berry Mi-Amère 58%

    By curls,   
    • 4 replies
    • 1.1k views

  2. Rorie’s grain free flour substitute

    By m61376,
    • 4 replies
    • 1.7k views

  3. Commercial Dishwasher advice for Chocolate kitchen

    By YetiChocolates,
    • 4 replies
    • 1.4k views

  4. Applestroop

    By ElsieD,
    • 5 replies
    • 832 views

  5. Flaky Roti help

    By pastameshugana,
    • 9 replies
    • 2.9k views

  6. Sugar syrup for glucose?

    By Susanwusan,
    • 2 replies
    • 975 views

  7. Using Popovers as Shell for Savory Filling like Lobster Newburg

    By Red Owl,
    • 1 reply
    • 1.4k views

  8. Cake pan sizes 1 2

    By Malawry,
    • 41 replies
    • 28.5k views

  9. Mousse Troubleshooting

    By Marky Marc,
    • 11 replies
    • 3.5k views

  10. Substitututing 57% chocolate with 76%?

    By Yoda,
    • 4 replies
    • 946 views

  11. My adventures with pastries (and sometimes savoury stuff) 1 2

    By PetarG,
    • 34 replies
    • 6.3k views

  12. Freeze Dried Fruit Powder

    By Chester86,
    • 14 replies
    • 3.9k views

  13. First attempt using a Zeoto Pen

    By Becky R,
    • 10 replies
    • 1.6k views

  14. Air waffles. The lightest & crunchiest waffles ever. 1 2

    By dr_justice,
    • 41 replies
    • 18.3k views

  15. Popovers! 1 2 3 4 5

    By cheeseandchocolate,
    • 124 replies
    • 30.6k views

  16. Cleaning chocolate molds after airbrushing 1 2 3

    By eglies,   
    • 61 replies
    • 15k views

  17. Mock Pies and Pie Fillings

    By JeanneCake,
    • 18 replies
    • 2.3k views

  18. Chocolate display case, refrigerated

    By chocoflor,   
    • 0 replies
    • 874 views

  19. Using praline in a filled chocolate

    By Britney,
    • 8 replies
    • 1.9k views

  20. Guitar cutter: Sourcing, Using, Maintaining 1 2 3 4 9

    By Gary,
    • 220 replies
    • 87.2k views

  21. Agar agar cold oil spherification help!

    By alewifee,
    • 1 reply
    • 928 views

  22. Baking with Myhrvold's "Modernist Bread: The Art and Science" 1 2 3 4 46

    By Raamo,   
    • 1.1k replies
    • 215.5k views

  23. Making Marmalade: Tips & Techniques 1 2 3 4 6

    By Jim Dixon,
    • 147 replies
    • 33k views

  24. Entremet Mousse - Any way to stop sagging?

    By Jonathan,
    • 7 replies
    • 3k views

  25. So Good Magazine - Chocolate

    By ChristysConfections,
    • 11 replies
    • 2.3k views
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