Pastry & Baking

6,268 topics in this forum

1. Coconut mousse pie?

   By jrshaul, November 10, 2012
   • 5 replies
   • 2k views
   • 
   • jrshaul
   • November 12, 2012

2. Ganache with 85%

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

3. Whole Candied Fruit 1 2

   By Lindacakes, March 14, 2011
   • 44 replies
   • 30.4k views
   • 
   • TylerK
   • November 9, 2012

4. Rose petals

   By TylerK, November 7, 2012
   • 6 replies
   • 1.9k views
   • 
   • minas6907
   • November 9, 2012

5. Eclair "topping"

   By AnnieWilliams, November 7, 2012
   • 4 replies
   • 2k views
   • 
   • gap
   • November 8, 2012

6. Dacquoise 1 2

   By FoodMan, January 29, 2004
   • 27 replies
   • 11.7k views
   • 
   • Bojana
   • November 7, 2012

7. Year-old AP Flour

   By Porthos, November 3, 2012
   • 9 replies
   • 2.2k views
   • 
   • Porthos
   • November 5, 2012

8. Teaching Three Days of Confectionery 1 2

   By Kerry Beal, May 27, 2007   

   • Confections
   • 27 replies
   • 8.1k views
   • 
   • Kerry Beal
   • November 3, 2012

9. Bite-sized tart pans?

   By abadoozy, November 1, 2012
   • 8 replies
   • 4.5k views
   • 
   • andiesenji
   • November 2, 2012

10. Apple pectin

    By mm84321, October 22, 2012
    • 6 replies
    • 4.7k views
    • 
    • Baselerd
    • November 2, 2012

11. Crusty breads and airtight plastic bags

    By Hassouni, October 29, 2012
    • 11 replies
    • 2.9k views
    • 
    • naguere
    • October 31, 2012

12. Chocolate Plaque vs Icing Plaque

    By Coreen, October 17, 2012
    • 7 replies
    • 3.3k views
    • 
    • JeanneCake
    • October 27, 2012

13. How to color mannitol?

    By Bojana, October 22, 2012
    • 5 replies
    • 3k views
    • 
    • Lisa Shock
    • October 26, 2012

14. Pumpkin filling getting thick

    By sugarseattle, October 22, 2012
    • 5 replies
    • 1.9k views
    • 
    • Lisa Shock
    • October 24, 2012

15. Neutral glaze recipe

    By Lia Tumkus, October 17, 2012
    • 4 replies
    • 10.4k views
    • 
    • Lia Tumkus
    • October 23, 2012

16. Bryan Voltaggio's chocolate ganache

    By ihatenougat, October 24, 2009
    • 9 replies
    • 13.5k views
    • 
    • Tri2Cook
    • October 22, 2012

17. Using a jelly bag.... rules?

    By Edward J, October 17, 2012
    • 5 replies
    • 5.2k views
    • 
    • andiesenji
    • October 19, 2012

18. Candied fruit problem

    By ElainaA, October 17, 2012
    • 2 replies
    • 2k views
    • 
    • ElainaA
    • October 18, 2012

19. Bubblegum Flavor

    By Anonymous Modernist 2897, November 19, 2011
    • 3 replies
    • 2k views
    • 
    • Anonymous Modernist 310
    • October 15, 2012

20. Making pie dough in walk-in freezer/outside in winter?

    By Junkbot, October 8, 2012
    • 5 replies
    • 2k views
    • 
    • DianaM
    • October 12, 2012

21. Brioche 1 2

    By foodie3, July 1, 2004
    • 37 replies
    • 14.7k views
    • 
    • DianaM
    • October 12, 2012

22. What Does "Bake until set" Mean?

    By Shel_B, October 12, 2012
    • 2 replies
    • 26k views
    • 
    • Kouign Aman
    • October 12, 2012

23. Adding Eggs to Custard, Curd, and Creme

    By Shel_B, October 10, 2012
    • 10 replies
    • 8.1k views
    • 
    • Panaderia Canadiense
    • October 12, 2012

24. Lebovitz's Sea Salted Caramel Ice Cream Recipe (help!)

    By The Choc Doc, October 10, 2012
    • 4 replies
    • 4k views
    • 
    • The Choc Doc
    • October 11, 2012

25. Pictorial, Making Long Baguettes

    By dcarch, October 6, 2012
    • 6 replies
    • 2.5k views
    • 
    • DianaM
    • October 9, 2012