Pastry & Baking

6,283 topics in this forum

1. Gelatin vs. other gelling agents

   By Matthew Kirshner, March 17, 2014
   • 16 replies
   • 4.7k views
   • 
   • Matthew Kirshner
   • May 18, 2014

2. Souffle in a cream charger?

   By patgas, May 17, 2014
   • 0 replies
   • 1.1k views
   • 
   • patgas
   • May 17, 2014

3. Cooked or acidulated whipped cream?

   By HarmonicaChefBJW, May 16, 2014
   • 1 reply
   • 1.2k views
   • 
   • jmacnaughtan
   • May 16, 2014

4. Baking help needed for tea loaves

   By Anna N, May 13, 2014
   • 8 replies
   • 2.1k views
   • 
   • Anna N
   • May 15, 2014

5. Tasting chocolate with wine

   By mrk, May 13, 2014
   • 6 replies
   • 1.7k views
   • 
   • blue_dolphin
   • May 15, 2014

6. Plan: 2014 Chocolate & Confectionery Workshop Las Vegas 1 2 3 4 7

   By Chocolot, May 31, 2013
   • 155 replies
   • 23.7k views
   • 
   • psantucc
   • May 14, 2014

7. Making a cake less sweet

   By whatsup1, January 16, 2006
   • 10 replies
   • 9.8k views
   • 
   • cakelover
   • May 13, 2014

8. Merveilleux

   By teagal, May 5, 2014
   • 14 replies
   • 6.5k views
   • 
   • JohnT
   • May 11, 2014

9. Pale Ale Ganache

   By ChocoMom, May 9, 2014
   • 1 reply
   • 1.5k views
   • 
   • ChocoMom
   • May 9, 2014

10. Creme Brulee Inserts

    By Matthew Kirshner, April 29, 2014
    • 7 replies
    • 3.4k views
    • 
    • Tri2Cook
    • May 4, 2014

11. Preservatives and Chocolates

    By Desiderio, February 12, 2007
    • 16 replies
    • 8.4k views
    • 
    • sote23
    • May 4, 2014

12. Wine in chocolate mousse

    By Zannyrunner, April 30, 2014
    • 5 replies
    • 2.6k views
    • 
    • paulraphael
    • May 2, 2014

13. Working with extra, extra large chocolate molds

    By gfron1, April 29, 2014
    • 5 replies
    • 2k views
    • 
    • Smithy
    • April 30, 2014

14. Hard/Crunchy Pretzel Troubleshooting

    By Pam R, April 28, 2014
    • 1 reply
    • 3.4k views
    • 
    • JohnT
    • April 28, 2014

15. Big Bubbles in Beranbaum's Sandwich Bread

    By nelson87, April 24, 2014
    • 2 replies
    • 1.6k views
    • 
    • nelson87
    • April 25, 2014

16. Fruit Purée in Chocolates 1 2 3 4 5

    By sote23, May 16, 2006
    • 114 replies
    • 28.7k views
    • 
    • curls
    • April 24, 2014

17. Need Help: Custard-filled Cake?

    By Mayberry Rebel, April 17, 2014
    • 4 replies
    • 1.9k views
    • 
    • ChrisZ
    • April 20, 2014

18. What can I use to replace the coffee in chocolate?

    By Kim Shook, April 18, 2014
    • 6 replies
    • 1.8k views
    • 
    • keychris
    • April 19, 2014

19. Why let pastry cream filling sit in pie shell overnight?

    By Kim Shook, April 16, 2014
    • 12 replies
    • 2.9k views
    • 
    • Kim Shook
    • April 18, 2014

20. A Tea Bread Thank You

    By Porthos, April 17, 2014
    • 1 reply
    • 1.6k views
    • 
    • Anna N
    • April 17, 2014

21. TONS of ground almonds... Pastry uses/recipes/ideas?

    By TheStarvingArtist, April 1, 2014
    • 16 replies
    • 3k views
    • 
    • AnythingButPlainChocolate
    • April 11, 2014

22. Discriminate between chocolate brand?

    By mrk, April 9, 2014
    • 7 replies
    • 2.2k views
    • 
    • paulraphael
    • April 10, 2014

23. Adding Cherries to Brownies 1 2

    By Shel_B, April 4, 2014
    • 25 replies
    • 7.7k views
    • 
    • annabelle
    • April 6, 2014

24. Cookie Butter Texture

    By lovkel, April 4, 2014
    • 9 replies
    • 3k views
    • 
    • GlorifiedRice
    • April 6, 2014

25. Baking Without Using a Stand Mixer

    By Shel_B, March 29, 2014
    • 23 replies
    • 5.7k views
    • 
    • annabelle
    • April 1, 2014