Pastry & Baking

6,262 topics in this forum

1. Greweling's Butter Ganache Proportions

   By Jim D., February 17, 2013
   • 3 replies
   • 6.4k views
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   • Chocolot
   • February 17, 2013

2. Passion Fruit Ganache, vanishing flavor?

   By curls, February 8, 2013
   • 14 replies
   • 7.7k views
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   • RWood
   • February 13, 2013

3. Pointers to develop apple mousse with albumin

   By Bojana, February 5, 2013
   • 2 replies
   • 2k views
   • 
   • Bojana
   • February 11, 2013

4. Anyone tried Nick Malgieri's genoise recipe?

   By AnnieWilliams, February 11, 2013
   • 2 replies
   • 1.7k views
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   • AnnieWilliams
   • February 11, 2013

5. Look What Fleischmann's Has Done For Bread Bakers

   By weinoo, February 7, 2013
   • 11 replies
   • 3k views
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   • radtek
   • February 10, 2013

6. Savories: What are you making & baking? 1 2 3 4 9

   By glennbech, September 3, 2006
   • 212 replies
   • 59.2k views
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   • keychris
   • February 10, 2013

7. Professional mold – life size shoe and handbag

   By Genna77, January 6, 2013
   • 8 replies
   • 3.4k views
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   • CharlieHorse
   • February 2, 2013

8. Basics/essential recipes that a pastry chef should know

   By QbanCrackr, January 30, 2013
   • 8 replies
   • 19.8k views
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   • lebowits
   • February 1, 2013

9. Baked goods for sale at a Medevial Times suggestions please

   By Beth Wilson, January 25, 2013
   • 18 replies
   • 5.4k views
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   • CharlieHorse
   • January 31, 2013

10. Veraswhip, a Soy Protein isolate?

    By adey73, January 30, 2013
    • 0 replies
    • 1.2k views
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    • adey73
    • January 30, 2013

11. Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 1) 1 2 3 4 20

    By elizabethnathan, February 19, 2003
    • 491 replies
    • 191.5k views
    • 
    • Jim D.
    • January 30, 2013

12. Tart suggestions

    By pistolabella, January 26, 2013
    • 6 replies
    • 2.3k views
    • 
    • janeer
    • January 28, 2013

13. Sfogliatelle

    By jmacnaughtan, January 15, 2013
    • 20 replies
    • 8.9k views
    • 
    • jmacnaughtan
    • January 22, 2013

14. Subbing oil for butter in bundts

    By Felicia M Lazar, January 14, 2013
    • 5 replies
    • 3.1k views
    • 
    • Felicia M Lazar
    • January 21, 2013

15. Substituting butter in chocolate

    By piracer, January 18, 2013
    • 6 replies
    • 4.3k views
    • 
    • flourgirl
    • January 18, 2013

16. Tempered Chocolate in Ganache

    By Jim D., January 10, 2013
    • 13 replies
    • 13.6k views
    • 
    • merlicky
    • January 18, 2013

17. Perfect choux

    By AnnieWilliams, January 17, 2013
    • 7 replies
    • 5.6k views
    • 
    • AnnieWilliams
    • January 18, 2013

18. Chocolate and apples - do they go together?

    By piracer, January 16, 2013
    • 6 replies
    • 17.7k views
    • 
    • Kerry Beal
    • January 17, 2013

19. Any Idea how this is Done?

    By jfresch, January 15, 2013
    • 7 replies
    • 3k views
    • 
    • pastrygirl
    • January 16, 2013

20. Chocolate covered strawberries-how to and storage

    By AnnieWilliams, January 8, 2013
    • 10 replies
    • 52.7k views
    • 
    • rajoress
    • January 14, 2013

21. Water activity and ganache shelf life?

    By jrshaul, January 12, 2013
    • 14 replies
    • 7.4k views
    • 
    • jrshaul
    • January 14, 2013

22. Bergamot Oranges in Marmalade

    By Panaderia Canadiense, January 11, 2013
    • 9 replies
    • 2.7k views
    • 
    • Katie Meadow
    • January 14, 2013

23. A Rasher (Re-hash) of Bacon 1 2

    By lebowits, December 2, 2009   

    • Charcuterie
    • 31 replies
    • 8.9k views
    • 
    • YetiChocolates
    • January 12, 2013

24. Lebkuchen

    By TylerK, January 9, 2013
    • 5 replies
    • 3k views
    • 
    • TylerK
    • January 12, 2013

25. Suggestions for Iron Dessert competition?

    By jrshaul, January 7, 2013
    • 13 replies
    • 2.8k views
    • 
    • Tri2Cook
    • January 9, 2013