Pastry & Baking

6,268 topics in this forum

1. Cost Calculator

   By Matthew Kirshner, March 24, 2015
   • 5 replies
   • 8.4k views
   • 
   • Matthew Kirshner
   • March 24, 2015

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

   By GlorifiedRice, March 16, 2015
   • 6 replies
   • 2.7k views
   • 
   • milgwimper
   • March 24, 2015

3. Isomalt and Other Sugar Decor

   By Matthew Kirshner, March 10, 2015
   • 8 replies
   • 3.1k views
   • 
   • Matthew Kirshner
   • March 23, 2015

4. Coconut Italian Meringue

   By AAQuesada, March 7, 2015
   • 10 replies
   • 5.1k views
   • 
   • AAQuesada
   • March 23, 2015

5. White themed chocolates

   By gfron1, February 15, 2015
   • 22 replies
   • 4.6k views
   • 
   • jmacnaughtan
   • March 20, 2015

6. Pate de Fruit/Jelly in Molded Chocolates?

   By shubashuba, March 18, 2015
   • 7 replies
   • 5.8k views
   • 
   • shubashuba
   • March 20, 2015

7. Strudel(a), how dough works

   By borgr, September 22, 2013
   • 22 replies
   • 7.3k views
   • 
   • K8memphis
   • March 17, 2015

8. Using the Chocovision Mini Rev Tempering Machine

   By Justing30, February 16, 2015
   • 21 replies
   • 9.4k views
   • 
   • keychris
   • March 17, 2015

9. Why does tart dough shrink after baking?

   By mrk, March 7, 2015
   • 15 replies
   • 5.8k views
   • 
   • mrk
   • March 14, 2015

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

    By Lia Tumkus, February 8, 2015
    • 11 replies
    • 4.1k views
    • 
    • ChocoMom
    • March 12, 2015

11. Runny praliné in molded chocolate

    By gfron1, March 9, 2015
    • 4 replies
    • 2.1k views
    • 
    • gfron1
    • March 10, 2015

12. Sorbitol in BonBons

    By LabKat, March 7, 2015
    • 3 replies
    • 1.9k views
    • 
    • LabKat
    • March 8, 2015

13. Intensifying the lemon flavor without increasing the cost

    By Franci, March 5, 2015
    • 8 replies
    • 2.9k views
    • 
    • Franci
    • March 6, 2015

14. Chocolate Separating from Toffee 1 2

    By Chezkaren, December 2, 2005
    • 49 replies
    • 33.2k views
    • 
    • chocoera
    • February 27, 2015

15. Cocoa Butter Pinstriping Techniques

    By Truffle Guy, July 9, 2008
    • 16 replies
    • 8.3k views
    • 
    • YetiChocolates
    • February 26, 2015

16. Caramel Ganache Improvements?

    By parameda, February 6, 2015
    • 4 replies
    • 1.7k views
    • 
    • keychris
    • February 25, 2015

17. Coconut Fat? What is it?

    By pringle007, May 26, 2009
    • 14 replies
    • 3.7k views
    • 
    • ChocoMom
    • February 25, 2015

18. Weight Specified for Chocolate Molds

    By Jim D., February 20, 2015
    • 6 replies
    • 4.3k views
    • 
    • Jim D.
    • February 20, 2015

19. Fruit flavored creme anglaise

    By ccp900, February 15, 2015
    • 10 replies
    • 3.4k views
    • 
    • ccp900
    • February 20, 2015

20. Creaming Butter/Sugar

    By rbenash, February 15, 2015
    • 14 replies
    • 3.9k views
    • 
    • cakewalk
    • February 19, 2015

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

    By Bojana, February 9, 2015
    • 2 replies
    • 1.6k views
    • 
    • Bojana
    • February 15, 2015

22. Modifying chocolate molds

    By pastrygirl, February 12, 2015
    • 14 replies
    • 6.3k views
    • 
    • ChrisZ
    • February 15, 2015

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

    By AKS613, February 5, 2015
    • 16 replies
    • 9.2k views
    • 
    • AAQuesada
    • February 15, 2015

24. Denver chocolatiers

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

25. Question on ganache glaze

    By Franci, February 12, 2015
    • 5 replies
    • 1.6k views
    • 
    • Franci
    • February 14, 2015