Pastry & Baking

6,268 topics in this forum

1. Ratio of cocoa butter for thinning Callebaut chocolate?

   By Gary Traffanstedt, August 13, 2013
   • 3 replies
   • 5.7k views
   • 
   • Gary Traffanstedt
   • August 15, 2013

2. Xanthan Gum in Ice Cream

   By Markm, April 14, 2011
   • 17 replies
   • 29.1k views
   • 
   • Alex
   • August 8, 2013

3. [Modernist Cuisine at Home] Pastry Cream

   By Anonymous Modernist 13398, February 11, 2013
   • 5 replies
   • 5.5k views
   • 
   • Anonymous Modernist 19617
   • August 5, 2013

4. Freezing puff pastry

   By mm84321, July 18, 2013
   • 9 replies
   • 3.1k views
   • 
   • Panaderia Canadiense
   • July 31, 2013

5. Sourdough Bread Troubleshooting (Part 2) 1 2 3 4 5

   By weinoo, January 3, 2009
   • 122 replies
   • 17.4k views
   • 
   • ambra
   • July 26, 2013

6. SOSA Proganache

   By The Choc Doc, July 24, 2013
   • 1 reply
   • 2.1k views
   • 
   • Kerry Beal
   • July 25, 2013

7. Pâte à choux variety

   By jmacnaughtan, February 2, 2013
   • 11 replies
   • 7.3k views
   • 
   • furzzy
   • July 25, 2013

8. Cream Cheese Frosting, sugar-free

   By Matthew Kirshner, July 21, 2013
   • 6 replies
   • 3.3k views
   • 
   • Panaderia Canadiense
   • July 22, 2013

9. Key lime pie not setting completely

   By QbanCrackr, July 9, 2013
   • 6 replies
   • 29k views
   • 
   • Jaymes
   • July 20, 2013

10. Imitation is the Sincerest Form of Flattery 1 2

    By Kerry Beal, May 6, 2013
    • 25 replies
    • 5.5k views
    • 
    • pastrygirl
    • July 9, 2013

11. Ice Cream Stablizer Cremodan 30

    By alonsohdez90, June 25, 2013
    • 14 replies
    • 14.5k views
    • 
    • jjahorn
    • July 9, 2013

12. Using dextrose instead of sugar in ganaches & meringues

    By Jonathon, June 27, 2013
    • 2 replies
    • 7.3k views
    • 
    • Jonathon
    • June 27, 2013

13. Chocolate-less "ganache"

    By Mr Ryan Santos, January 15, 2010
    • 11 replies
    • 7k views
    • 
    • Baselerd
    • June 24, 2013

14. A question about Dorie Greenspan's "Perfect Party Cake"

    By oli, June 14, 2013
    • 5 replies
    • 3.6k views
    • 
    • judiu
    • June 23, 2013

15. Mousseline ... What is it really?

    By Rozin Abbas, June 4, 2013
    • 6 replies
    • 19.3k views
    • 
    • furzzy
    • June 22, 2013

16. Possible to bake large (5") cookies with convection?

    By bdasko, June 14, 2013
    • 10 replies
    • 3.5k views
    • 
    • bdasko
    • June 20, 2013

17. Buckeyes

    By ChefJordan24, June 19, 2013
    • 1 reply
    • 1.4k views
    • 
    • hongda
    • June 19, 2013

18. Blackberry Cobbler?

    By AnnieWilliams, June 15, 2013
    • 17 replies
    • 6.3k views
    • 
    • mukki
    • June 18, 2013

19. Baba au rhum

    By mm84321, June 11, 2013
    • 12 replies
    • 8.2k views
    • 
    • JeanneCake
    • June 17, 2013

20. Cooking frozen tart dough

    By mm84321, June 16, 2013
    • 2 replies
    • 2.9k views
    • 
    • Alleguede
    • June 16, 2013

21. "Fussy" Coffee Cake Recipe - What is the Goal?

    By Porthos, June 15, 2013
    • 4 replies
    • 3.3k views
    • 
    • Aloha Steve
    • June 15, 2013

22. Modernist molten chocolate cakes

    By seabream, June 8, 2013
    • 15 replies
    • 5.1k views
    • 
    • Bojana
    • June 13, 2013

23. Please help me with the technique for this (unique) choux-based waffle

    By wannabechef, June 11, 2013
    • 7 replies
    • 5.8k views
    • 
    • IndyRob
    • June 13, 2013

24. Butterscotch mousse with a whipper?

    By DaveGamble, June 11, 2013
    • 2 replies
    • 2.6k views
    • 
    • DaveGamble
    • June 12, 2013

25. Effect of Yolk or Buttermilk in Pie Crust?

    By Martin Baadsgaard, June 7, 2013
    • 6 replies
    • 3.4k views
    • 
    • Martin Baadsgaard
    • June 11, 2013