Pastry & Baking

6,271 topics in this forum

1. Pate de Fruit/Jelly in Molded Chocolates?

   By shubashuba, March 18, 2015
   • 7 replies
   • 4.8k views
   • 
   • shubashuba
   • March 20, 2015

2. Strudel(a), how dough works

   By borgr, September 22, 2013
   • 22 replies
   • 6.1k views
   • 
   • K8memphis
   • March 17, 2015

3. Using the Chocovision Mini Rev Tempering Machine

   By Justing30, February 16, 2015
   • 21 replies
   • 8k views
   • 
   • keychris
   • March 17, 2015

4. Why does tart dough shrink after baking?

   By mrk, March 7, 2015
   • 15 replies
   • 4.9k views
   • 
   • mrk
   • March 14, 2015

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

   By Lia Tumkus, February 8, 2015
   • 11 replies
   • 3.5k views
   • 
   • ChocoMom
   • March 12, 2015

6. Runny praliné in molded chocolate

   By gfron1, March 9, 2015
   • 4 replies
   • 1.9k views
   • 
   • gfron1
   • March 10, 2015

7. Sorbitol in BonBons

   By LabKat, March 7, 2015
   • 3 replies
   • 1.6k views
   • 
   • LabKat
   • March 8, 2015

8. Intensifying the lemon flavor without increasing the cost

   By Franci, March 5, 2015
   • 8 replies
   • 2.5k views
   • 
   • Franci
   • March 6, 2015

9. Chocolate Separating from Toffee 1 2

   By Chezkaren, December 2, 2005
   • 49 replies
   • 29.1k views
   • 
   • chocoera
   • February 27, 2015

10. Cocoa Butter Pinstriping Techniques

    By Truffle Guy, July 9, 2008
    • 16 replies
    • 7.4k views
    • 
    • YetiChocolates
    • February 26, 2015

11. Caramel Ganache Improvements?

    By parameda, February 6, 2015
    • 4 replies
    • 1.5k views
    • 
    • keychris
    • February 25, 2015

12. Coconut Fat? What is it?

    By pringle007, May 26, 2009
    • 14 replies
    • 3.2k views
    • 
    • ChocoMom
    • February 25, 2015

13. Weight Specified for Chocolate Molds

    By Jim D., February 20, 2015
    • 6 replies
    • 3.6k views
    • 
    • Jim D.
    • February 20, 2015

14. Fruit flavored creme anglaise

    By ccp900, February 15, 2015
    • 10 replies
    • 2.8k views
    • 
    • ccp900
    • February 20, 2015

15. Creaming Butter/Sugar

    By rbenash, February 15, 2015
    • 14 replies
    • 2.9k views
    • 
    • cakewalk
    • February 19, 2015

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

    By Bojana, February 9, 2015
    • 2 replies
    • 1.4k views
    • 
    • Bojana
    • February 15, 2015

17. Modifying chocolate molds

    By pastrygirl, February 12, 2015
    • 14 replies
    • 5.2k views
    • 
    • ChrisZ
    • February 15, 2015

18. Help: Rice Krispie treats with home-made marshmallows

    By AKS613, February 5, 2015
    • 16 replies
    • 6.9k views
    • 
    • AAQuesada
    • February 15, 2015

19. Denver chocolatiers

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

20. Question on ganache glaze

    By Franci, February 12, 2015
    • 5 replies
    • 1.4k views
    • 
    • Franci
    • February 14, 2015

21. Intervention for Chocolates with that Backroom Finish 1 2

    By Jenjcook, November 7, 2013
    • 40 replies
    • 5.3k views
    • 
    • keychris
    • February 13, 2015

22. Molded chocolate mousse Dessert

    By emilymarie, November 30, 2004
    • 18 replies
    • 14.4k views
    • 
    • gfron1
    • February 12, 2015

23. Size of Dufour Puff Pastry Sheets

    By Shel_B, February 11, 2015
    • 2 replies
    • 3.3k views
    • 
    • Shel_B
    • February 11, 2015

24. Using the Beans in Vanilla Sugar

    By Shel_B, February 10, 2015
    • 7 replies
    • 1.9k views
    • 
    • heidih
    • February 10, 2015

25. Intuitive baking

    By _john, February 8, 2015
    • 13 replies
    • 3k views
    • 
    • andiesenji
    • February 10, 2015