Pastry & Baking

6,263 topics in this forum

1. Sliceable fruit cremeux recipe

   By Bojana, April 17, 2015
   • 3 replies
   • 3.3k views
   • 
   • Bojana
   • April 17, 2015

2. Reinhart's pate fermentee

   By ElainaA, April 14, 2015
   • 4 replies
   • 3.1k views
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   • Smithy
   • April 17, 2015

3. Pastiera and Casatiello

   By ElainaA, March 29, 2015
   • 4 replies
   • 2.3k views
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   • bethesdabakers
   • April 17, 2015

4. East Coasters: Workshop notice

   By Chocolot, April 16, 2015
   • 1 reply
   • 1.5k views
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   • Deryn
   • April 16, 2015

5. Wybauw Buttercream

   By lebowits, October 12, 2012
   • 24 replies
   • 5.1k views
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   • YetiChocolates
   • April 8, 2015

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

   By bripastryguy, August 8, 2003
   • 290 replies
   • 104.9k views
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   • btbyrd
   • April 7, 2015

7. Guittard Couverture & Chocolate

   By gfron1, April 1, 2015
   • 7 replies
   • 4.4k views
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   • ChocoMom
   • April 3, 2015

8. Enrober Questions 1 2 3 4 5

   By Truffle Guy, March 2, 2007
   • 106 replies
   • 48.9k views
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   • YetiChocolates
   • April 2, 2015

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

   By Tri2Cook, March 14, 2015
   • 12 replies
   • 3.2k views
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   • emmalish
   • March 30, 2015

10. Ferber's orange with chocolate

    By cookingofjoy, March 27, 2015
    • 2 replies
    • 1.6k views
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    • cookingofjoy
    • March 29, 2015

11. 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
    • 42.2k views
    • 
    • curls
    • March 26, 2015

12. Cost Calculator

    By Matthew Kirshner, March 24, 2015
    • 5 replies
    • 9.2k views
    • 
    • Matthew Kirshner
    • March 24, 2015

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

    By GlorifiedRice, March 16, 2015
    • 6 replies
    • 3k views
    • 
    • milgwimper
    • March 24, 2015

14. Isomalt and Other Sugar Decor

    By Matthew Kirshner, March 10, 2015
    • 8 replies
    • 3.6k views
    • 
    • Matthew Kirshner
    • March 23, 2015

15. Coconut Italian Meringue

    By AAQuesada, March 7, 2015
    • 10 replies
    • 5.5k views
    • 
    • AAQuesada
    • March 23, 2015

16. White themed chocolates

    By gfron1, February 15, 2015
    • 22 replies
    • 5k views
    • 
    • jmacnaughtan
    • March 20, 2015

17. Pate de Fruit/Jelly in Molded Chocolates?

    By shubashuba, March 18, 2015
    • 7 replies
    • 6.2k views
    • 
    • shubashuba
    • March 20, 2015

18. Strudel(a), how dough works

    By borgr, September 22, 2013
    • 22 replies
    • 7.9k views
    • 
    • K8memphis
    • March 17, 2015

19. Using the Chocovision Mini Rev Tempering Machine

    By Justing30, February 16, 2015
    • 21 replies
    • 10.2k views
    • 
    • keychris
    • March 17, 2015

20. Why does tart dough shrink after baking?

    By mrk, March 7, 2015
    • 15 replies
    • 6.3k views
    • 
    • mrk
    • March 14, 2015

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

    By Lia Tumkus, February 8, 2015
    • 11 replies
    • 4.5k views
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    • ChocoMom
    • March 12, 2015

22. Runny praliné in molded chocolate

    By gfron1, March 9, 2015
    • 4 replies
    • 2.2k views
    • 
    • gfron1
    • March 10, 2015

23. Sorbitol in BonBons

    By LabKat, March 7, 2015
    • 3 replies
    • 2k views
    • 
    • LabKat
    • March 8, 2015

24. Intensifying the lemon flavor without increasing the cost

    By Franci, March 5, 2015
    • 8 replies
    • 3.2k views
    • 
    • Franci
    • March 6, 2015

25. Chocolate Separating from Toffee 1 2

    By Chezkaren, December 2, 2005
    • 49 replies
    • 35.7k views
    • 
    • chocoera
    • February 27, 2015