Pastry & Baking

6,276 topics in this forum

1. Cremeux: Sugar addition curiosity

   By gfron1, April 22, 2015
   • 10 replies
   • 2.8k views
   • 
   • Edward J
   • April 24, 2015

2. Help: masking chocolate molds?

   By tarko, April 21, 2015
   • 3 replies
   • 2.7k views
   • 
   • tarko
   • April 22, 2015

3. Perfect Equipment Tempering & Enrobing Question

   By Wicked Bonbon, April 19, 2015
   • 2 replies
   • 2.4k views
   • 
   • Baylee Chocolate Lady
   • April 21, 2015

4. Dessert: No wheat, egg, peanut, tree nut, barley, arrowroot 1 2

   By gfron1, April 14, 2015
   • 49 replies
   • 8.3k views
   • 
   • Nancy in Pátzcuaro
   • April 20, 2015

5. Has anyone ever baked meringue cookies in silicone molds?

   By AKS613, March 22, 2015
   • 11 replies
   • 15.3k views
   • 
   • AKS613
   • April 20, 2015

6. How thick is thin? A dough question.

   By CatPoet, April 18, 2015
   • 6 replies
   • 4.1k views
   • 
   • CatPoet
   • April 19, 2015

7. Sliceable fruit cremeux recipe

   By Bojana, April 17, 2015
   • 3 replies
   • 2.8k views
   • 
   • Bojana
   • April 17, 2015

8. Reinhart's pate fermentee

   By ElainaA, April 14, 2015
   • 4 replies
   • 2.7k views
   • 
   • Smithy
   • April 17, 2015

9. Pastiera and Casatiello

   By ElainaA, March 29, 2015
   • 4 replies
   • 2k views
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   • bethesdabakers
   • April 17, 2015

10. East Coasters: Workshop notice

    By Chocolot, April 16, 2015
    • 1 reply
    • 1.3k views
    • 
    • Deryn
    • April 16, 2015

11. Wybauw Buttercream

    By lebowits, October 12, 2012
    • 24 replies
    • 4.2k views
    • 
    • YetiChocolates
    • April 8, 2015

12. Buttercream Frosting/Icing: The Topic 1 2 3 4 12

    By bripastryguy, August 8, 2003
    • 290 replies
    • 96.4k views
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    • btbyrd
    • April 7, 2015

13. Guittard Couverture & Chocolate

    By gfron1, April 1, 2015
    • 7 replies
    • 3.5k views
    • 
    • ChocoMom
    • April 3, 2015

14. Enrober Questions 1 2 3 4 5

    By Truffle Guy, March 2, 2007
    • 106 replies
    • 45.3k views
    • 
    • YetiChocolates
    • April 2, 2015

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

    By Tri2Cook, March 14, 2015
    • 12 replies
    • 2.5k views
    • 
    • emmalish
    • March 30, 2015

16. Ferber's orange with chocolate

    By cookingofjoy, March 27, 2015
    • 2 replies
    • 1.4k views
    • 
    • cookingofjoy
    • March 29, 2015

17. Baking from "Flour, Water, Salt, Yeast: The Fundamentals of Artisan Bread and Pizza" 1 2 3 4 5

    By Kerry Beal, February 5, 2014
    • 116 replies
    • 37.9k views
    • 
    • curls
    • March 26, 2015

18. Cost Calculator

    By Matthew Kirshner, March 24, 2015
    • 5 replies
    • 7.6k views
    • 
    • Matthew Kirshner
    • March 24, 2015

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

    By GlorifiedRice, March 16, 2015
    • 6 replies
    • 2.3k views
    • 
    • milgwimper
    • March 24, 2015

20. Isomalt and Other Sugar Decor

    By Matthew Kirshner, March 10, 2015
    • 8 replies
    • 2.6k views
    • 
    • Matthew Kirshner
    • March 23, 2015

21. Coconut Italian Meringue

    By AAQuesada, March 7, 2015
    • 10 replies
    • 4.6k views
    • 
    • AAQuesada
    • March 23, 2015

22. White themed chocolates

    By gfron1, February 15, 2015
    • 22 replies
    • 4.3k views
    • 
    • jmacnaughtan
    • March 20, 2015

23. Pate de Fruit/Jelly in Molded Chocolates?

    By shubashuba, March 18, 2015
    • 7 replies
    • 5.3k views
    • 
    • shubashuba
    • March 20, 2015

24. Strudel(a), how dough works

    By borgr, September 22, 2013
    • 22 replies
    • 6.6k views
    • 
    • K8memphis
    • March 17, 2015

25. Using the Chocovision Mini Rev Tempering Machine

    By Justing30, February 16, 2015
    • 21 replies
    • 8.6k views
    • 
    • keychris
    • March 17, 2015