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Pastry & Baking

Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.

6,262 topics in this forum

  1. Using Leftover Dipping Chocolate

    By Jim D.,
    • 7 replies
    • 3.8k views

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

    By Crouton,
    • 17 replies
    • 11k views

  3. Runny marmalade - how to fix?

    By Mette,
    • 3 replies
    • 5.8k views

  4. Baking for colleagues

    By tkerby,
    • 9 replies
    • 3.7k views

  5. Making salted caramel spread in a Thermomix

    By Lia Tumkus,
    • 13 replies
    • 6.7k views

  6. Apple Scones

    By ElsieD,
    • 10 replies
    • 2.8k views

  7. Chocolate decoration

    By mm84321,
    • 4 replies
    • 2.2k views

  8. Sirop á 30°C

    By mm84321,
    • 4 replies
    • 2.4k views

  9. Christmas Cookies 1 2 3 4 23

    By Elizabeth_11,
    • 565 replies
    • 161.3k views

  10. Xylitol Hard Candy

    By cookman,
    • 2 replies
    • 3.2k views

  11. Kneading moderately-high hydration doughs by hand?

    By HowardLi,
    • 6 replies
    • 3.3k views

  12. Pate a Choux - The Topic - Ask Questions Here. 1 2 3 4 5

    By chefpeon,
    • 113 replies
    • 58.2k views

  13. "Super Envision" 1 2

    By schneich,
    • 28 replies
    • 8.2k views

  14. Dessert using a smoker

    By TDoodle,
    • 10 replies
    • 7.6k views

  15. Dates and chocolate

    By janeer,
    • 5 replies
    • 2.2k views

  16. Cooked apple

    By Franci,
    • 2 replies
    • 2.2k views

  17. Ice cream

    By Anonymous Modernist 3840,
    • 2 replies
    • 2k views

  18. Variations on Caramels

    By jrshaul,
    • 12 replies
    • 5.9k views

  19. Confused by Recipe in Notter's "Art of the Chocolatier"

    By Jim D.,
    • 2 replies
    • 3.5k views

  20. Salted Hot Fudge Sauce

    By Emily_R,
    • 1 reply
    • 1.8k views

  21. Sorbet/ice cream to go with eight-texture chocolate cake 1 2

    By Bojana,
    • 29 replies
    • 7.9k views

  22. Can Jams and Jellies be Re-bottled? How?

    By xxchef,
    • 2 replies
    • 1.7k views

  23. Perfecting Gougeres

    By Chris Amirault,
    • 14 replies
    • 6.2k views

  24. Callebaut "chips"

    By ElainaA,
    • 8 replies
    • 3.1k views

  25. Creme brulee: pasteurized yolk vs. fresh yolk

    By Andreas,
    • 3 replies
    • 5k views
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