Pastry & Baking

6,276 topics in this forum

1. Variations on Caramels

   By jrshaul, December 6, 2012
   • 12 replies
   • 5.4k views
   • 
   • Creola
   • December 10, 2012

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

   By Jim D., December 6, 2012
   • 2 replies
   • 3.2k views
   • 
   • Jim D.
   • December 8, 2012

3. Salted Hot Fudge Sauce

   By Emily_R, December 6, 2012
   • 1 reply
   • 1.7k views
   • 
   • IndyRob
   • December 7, 2012

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

   By Bojana, November 8, 2012
   • 29 replies
   • 6.8k views
   • 
   • Keith_W
   • December 6, 2012

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

   By xxchef, December 2, 2012
   • 2 replies
   • 1.6k views
   • 
   • mkayahara
   • December 5, 2012

6. Perfecting Gougeres

   By Chris Amirault, January 7, 2011
   • 14 replies
   • 5.4k views
   • 
   • Chris Amirault
   • December 4, 2012

7. Callebaut "chips"

   By ElainaA, November 9, 2012
   • 8 replies
   • 2.6k views
   • 
   • Kerry Beal
   • December 2, 2012

8. Creme brulee: pasteurized yolk vs. fresh yolk

   By Andreas, December 1, 2012
   • 3 replies
   • 4.4k views
   • 
   • JeanneCake
   • December 2, 2012

9. Dough for Galette

   By Shel_B, November 29, 2012
   • 4 replies
   • 1.8k views
   • 
   • Will
   • November 30, 2012

10. Shelf life of cookies

    By DianaM, November 28, 2012
    • 6 replies
    • 25.4k views
    • 
    • Lisa Shock
    • November 30, 2012

11. Accidently Acquired Pumpkin Pie Filling

    By Darienne, November 25, 2012
    • 21 replies
    • 8.9k views
    • 
    • Darienne
    • November 28, 2012

12. Confections! (2006-2012) 1 2 3 4 70

    By Kerry Beal, June 22, 2006
    • 1.7k replies
    • 341k views
    • 
    • Emily_R
    • November 27, 2012

13. Your Daily Sweets (2005-2012) 1 2 3 4 231

    By Afterburner, January 29, 2005
    • 5.8k replies
    • 1.2m views
    • 
    • pquinene
    • November 27, 2012

14. Coconut filling for chocolate bars

    By pastrygirl, November 22, 2012
    • 2 replies
    • 3.1k views
    • 
    • Emily_R
    • November 26, 2012

15. Caramellized Pineapple Goop: What do I do with it?

    By jrshaul, November 24, 2012
    • 12 replies
    • 2.4k views
    • 
    • LesleyC
    • November 25, 2012

16. Fruit pastry cream

    By AnnieWilliams, November 13, 2012
    • 11 replies
    • 7.6k views
    • 
    • AnnieWilliams
    • November 25, 2012

17. Creme brulee flambe

    By LesleyC, November 17, 2012
    • 16 replies
    • 12.8k views
    • 
    • Lisa Shock
    • November 23, 2012

18. Coconut mousse pie?

    By jrshaul, November 10, 2012
    • 5 replies
    • 1.8k views
    • 
    • jrshaul
    • November 12, 2012

19. Ganache with 85%

    By AnnieWilliams, November 11, 2012
    • 3 replies
    • 2.9k views
    • 
    • AnnieWilliams
    • November 11, 2012

20. Whole Candied Fruit 1 2

    By Lindacakes, March 14, 2011
    • 44 replies
    • 29k views
    • 
    • TylerK
    • November 9, 2012

21. Rose petals

    By TylerK, November 7, 2012
    • 6 replies
    • 1.7k views
    • 
    • minas6907
    • November 9, 2012

22. Eclair "topping"

    By AnnieWilliams, November 7, 2012
    • 4 replies
    • 1.9k views
    • 
    • gap
    • November 8, 2012

23. Dacquoise 1 2

    By FoodMan, January 29, 2004
    • 27 replies
    • 10.9k views
    • 
    • Bojana
    • November 7, 2012

24. Year-old AP Flour

    By Porthos, November 3, 2012
    • 9 replies
    • 2k views
    • 
    • Porthos
    • November 5, 2012

25. Teaching Three Days of Confectionery 1 2

    By Kerry Beal, May 27, 2007   

    • Confections
    • 27 replies
    • 7.6k views
    • 
    • Kerry Beal
    • November 3, 2012