Pastry & Baking

6,283 topics in this forum

1. Pumpkin filling getting thick

   By sugarseattle, October 22, 2012
   • 5 replies
   • 1.7k views
   • 
   • Lisa Shock
   • October 24, 2012

2. Neutral glaze recipe

   By Lia Tumkus, October 17, 2012
   • 4 replies
   • 9.9k views
   • 
   • Lia Tumkus
   • October 23, 2012

3. Bryan Voltaggio's chocolate ganache

   By ihatenougat, October 24, 2009
   • 9 replies
   • 13.1k views
   • 
   • Tri2Cook
   • October 22, 2012

4. Using a jelly bag.... rules?

   By Edward J, October 17, 2012
   • 5 replies
   • 4.5k views
   • 
   • andiesenji
   • October 19, 2012

5. Candied fruit problem

   By ElainaA, October 17, 2012
   • 2 replies
   • 1.7k views
   • 
   • ElainaA
   • October 18, 2012

6. Bubblegum Flavor

   By Anonymous Modernist 2897, November 19, 2011
   • 3 replies
   • 1.8k views
   • 
   • Anonymous Modernist 310
   • October 15, 2012

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

   By Junkbot, October 8, 2012
   • 5 replies
   • 1.7k views
   • 
   • DianaM
   • October 12, 2012

8. Brioche 1 2

   By foodie3, July 1, 2004
   • 37 replies
   • 13.6k views
   • 
   • DianaM
   • October 12, 2012

9. What Does "Bake until set" Mean?

   By Shel_B, October 12, 2012
   • 2 replies
   • 23.5k views
   • 
   • Kouign Aman
   • October 12, 2012

10. Adding Eggs to Custard, Curd, and Creme

    By Shel_B, October 10, 2012
    • 10 replies
    • 6.7k views
    • 
    • Panaderia Canadiense
    • October 12, 2012

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

    By The Choc Doc, October 10, 2012
    • 4 replies
    • 3.7k views
    • 
    • The Choc Doc
    • October 11, 2012

12. Pictorial, Making Long Baguettes

    By dcarch, October 6, 2012
    • 6 replies
    • 2.2k views
    • 
    • DianaM
    • October 9, 2012

13. What to do with unleavened biscuit dough?

    By Crouton, October 7, 2012
    • 9 replies
    • 2.5k views
    • 
    • AlenChris
    • October 8, 2012

14. Maple Caramel

    By mostlylana, December 31, 2008
    • 12 replies
    • 5.1k views
    • 
    • Panaderia Canadiense
    • October 5, 2012

15. Coca

    By bethesdabakers, October 4, 2012
    • 0 replies
    • 1.5k views
    • 
    • bethesdabakers
    • October 4, 2012

16. Dessert using Dijon Mustard?

    By amberlee0811, September 27, 2012
    • 12 replies
    • 7.6k views
    • 
    • Broken English
    • September 29, 2012

17. Working Cleanly in the Chocolate Kitchen 1 2 3

    By digigirl, September 2, 2008
    • 54 replies
    • 10.4k views
    • 
    • stuartlikesstrudel
    • September 27, 2012

18. Sunken Cake Center in 9 x 13 Pan

    By mache, September 25, 2012
    • 21 replies
    • 3.3k views
    • 
    • mache
    • September 27, 2012

19. Re-baking custards

    By HowardLi, September 26, 2012
    • 3 replies
    • 1.6k views
    • 
    • HowardLi
    • September 27, 2012

20. High-Gluten Flour, and the Role of Gluten in Bread Structure 1 2

    By doronin, March 27, 2006
    • 33 replies
    • 8.9k views
    • 
    • HungryC
    • September 25, 2012

21. The Sticky Muffin Blues

    By MelissaH, September 17, 2012
    • 16 replies
    • 4.6k views
    • 
    • MelissaH
    • September 24, 2012

22. Greek pastries

    By KaffirLime, September 18, 2012
    • 4 replies
    • 2.4k views
    • 
    • KaffirLime
    • September 22, 2012

23. Two dozen apple pies, with teens & prepared crusts

    By Fernwood, September 18, 2012
    • 14 replies
    • 2.8k views
    • 
    • teagal
    • September 21, 2012

24. Making smaller batches of different colored macarons

    By Amirah, September 19, 2012
    • 6 replies
    • 7.8k views
    • 
    • Amirah
    • September 20, 2012

25. Icing sugar without anticaking agent, UK/online

    By Justin Pinkney, September 13, 2012
    • 7 replies
    • 4.7k views
    • 
    • keychris
    • September 20, 2012