Pastry & Baking

6,249 topics in this forum

1. Passion Fruit Ganache, vanishing flavor?

   By curls, February 8, 2013
   • 14 replies
   • 7.9k views
   • 
   • RWood
   • February 13, 2013

2. Pointers to develop apple mousse with albumin

   By Bojana, February 5, 2013
   • 2 replies
   • 2.1k views
   • 
   • Bojana
   • February 11, 2013

3. Anyone tried Nick Malgieri's genoise recipe?

   By AnnieWilliams, February 11, 2013
   • 2 replies
   • 1.8k views
   • 
   • AnnieWilliams
   • February 11, 2013

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

   By weinoo, February 7, 2013
   • 11 replies
   • 3.1k views
   • 
   • radtek
   • February 10, 2013

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

   By glennbech, September 3, 2006
   • 212 replies
   • 61.6k views
   • 
   • keychris
   • February 10, 2013

6. Professional mold – life size shoe and handbag

   By Genna77, January 6, 2013
   • 8 replies
   • 3.5k views
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   • CharlieHorse
   • February 2, 2013

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

   By QbanCrackr, January 30, 2013
   • 8 replies
   • 20.1k views
   • 
   • lebowits
   • February 1, 2013

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

   By Beth Wilson, January 25, 2013
   • 18 replies
   • 5.6k views
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   • CharlieHorse
   • January 31, 2013

9. Veraswhip, a Soy Protein isolate?

   By adey73, January 30, 2013
   • 0 replies
   • 1.3k views
   • 
   • adey73
   • January 30, 2013

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

    By elizabethnathan, February 19, 2003
    • 491 replies
    • 197.9k views
    • 
    • Jim D.
    • January 30, 2013

11. Tart suggestions

    By pistolabella, January 26, 2013
    • 6 replies
    • 2.4k views
    • 
    • janeer
    • January 28, 2013

12. Sfogliatelle

    By jmacnaughtan, January 15, 2013
    • 20 replies
    • 9.6k views
    • 
    • jmacnaughtan
    • January 22, 2013

13. Subbing oil for butter in bundts

    By Felicia M Lazar, January 14, 2013
    • 5 replies
    • 3.2k views
    • 
    • Felicia M Lazar
    • January 21, 2013

14. Substituting butter in chocolate

    By piracer, January 18, 2013
    • 6 replies
    • 4.6k views
    • 
    • flourgirl
    • January 18, 2013

15. Tempered Chocolate in Ganache

    By Jim D., January 10, 2013
    • 13 replies
    • 14k views
    • 
    • merlicky
    • January 18, 2013

16. Perfect choux

    By AnnieWilliams, January 17, 2013
    • 7 replies
    • 5.7k views
    • 
    • AnnieWilliams
    • January 18, 2013

17. Chocolate and apples - do they go together?

    By piracer, January 16, 2013
    • 6 replies
    • 18.1k views
    • 
    • Kerry Beal
    • January 17, 2013

18. Any Idea how this is Done?

    By jfresch, January 15, 2013
    • 7 replies
    • 3.1k views
    • 
    • pastrygirl
    • January 16, 2013

19. Chocolate covered strawberries-how to and storage

    By AnnieWilliams, January 8, 2013
    • 10 replies
    • 53.2k views
    • 
    • rajoress
    • January 14, 2013

20. Water activity and ganache shelf life?

    By jrshaul, January 12, 2013
    • 14 replies
    • 8k views
    • 
    • jrshaul
    • January 14, 2013

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

    By lebowits, December 2, 2009   

    • Charcuterie
    • 31 replies
    • 9.2k views
    • 
    • YetiChocolates
    • January 12, 2013

22. Lebkuchen

    By TylerK, January 9, 2013
    • 5 replies
    • 3.2k views
    • 
    • TylerK
    • January 12, 2013

23. Suggestions for Iron Dessert competition?

    By jrshaul, January 7, 2013
    • 13 replies
    • 2.9k views
    • 
    • Tri2Cook
    • January 9, 2013

24. Using Leftover Dipping Chocolate

    By Jim D., January 8, 2013
    • 7 replies
    • 4k views
    • 
    • pastrygirl
    • January 9, 2013

25. Adding Gelatin to Pecan Pie to Ensure a Firm Set?

    By Crouton, December 21, 2012
    • 17 replies
    • 11.6k views
    • 
    • jrshaul
    • January 7, 2013