Pastry & Baking

6,263 topics in this forum

1. Creme brulee: pasteurized yolk vs. fresh yolk

   By Andreas, December 1, 2012
   • 3 replies
   • 5.1k views
   • 
   • JeanneCake
   • December 2, 2012

2. Dough for Galette

   By Shel_B, November 29, 2012
   • 4 replies
   • 2.2k views
   • 
   • Will
   • November 30, 2012

3. Shelf life of cookies

   By DianaM, November 28, 2012
   • 6 replies
   • 33.3k views
   • 
   • Lisa Shock
   • November 30, 2012

4. Accidently Acquired Pumpkin Pie Filling

   By Darienne, November 25, 2012
   • 21 replies
   • 9.8k views
   • 
   • Darienne
   • November 28, 2012

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

   By Kerry Beal, June 22, 2006
   • 1.7k replies
   • 383.8k views
   • 
   • Emily_R
   • November 27, 2012

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

   By Afterburner, January 29, 2005
   • 5.8k replies
   • 1.4m views
   • 
   • pquinene
   • November 27, 2012

7. Coconut filling for chocolate bars

   By pastrygirl, November 22, 2012
   • 2 replies
   • 3.4k views
   • 
   • Emily_R
   • November 26, 2012

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

   By jrshaul, November 24, 2012
   • 12 replies
   • 3k views
   • 
   • LesleyC
   • November 25, 2012

9. Fruit pastry cream

   By AnnieWilliams, November 13, 2012
   • 11 replies
   • 8.4k views
   • 
   • AnnieWilliams
   • November 25, 2012

10. Creme brulee flambe

    By LesleyC, November 17, 2012
    • 16 replies
    • 13.9k views
    • 
    • Lisa Shock
    • November 23, 2012

11. Coconut mousse pie?

    By jrshaul, November 10, 2012
    • 5 replies
    • 2.1k views
    • 
    • jrshaul
    • November 12, 2012

12. Ganache with 85%

    By AnnieWilliams, November 11, 2012
    • 3 replies
    • 3.1k views
    • 
    • AnnieWilliams
    • November 11, 2012

13. Whole Candied Fruit 1 2

    By Lindacakes, March 14, 2011
    • 44 replies
    • 31.7k views
    • 
    • TylerK
    • November 9, 2012

14. Rose petals

    By TylerK, November 7, 2012
    • 6 replies
    • 2.1k views
    • 
    • minas6907
    • November 9, 2012

15. Eclair "topping"

    By AnnieWilliams, November 7, 2012
    • 4 replies
    • 2.1k views
    • 
    • gap
    • November 8, 2012

16. Dacquoise 1 2

    By FoodMan, January 29, 2004
    • 27 replies
    • 12.3k views
    • 
    • Bojana
    • November 7, 2012

17. Year-old AP Flour

    By Porthos, November 3, 2012
    • 9 replies
    • 2.3k views
    • 
    • Porthos
    • November 5, 2012

18. Teaching Three Days of Confectionery 1 2

    By Kerry Beal, May 27, 2007   

    • Confections
    • 27 replies
    • 8.7k views
    • 
    • Kerry Beal
    • November 3, 2012

19. Bite-sized tart pans?

    By abadoozy, November 1, 2012
    • 8 replies
    • 5.5k views
    • 
    • andiesenji
    • November 2, 2012

20. Apple pectin

    By mm84321, October 22, 2012
    • 6 replies
    • 5k views
    • 
    • Baselerd
    • November 2, 2012

21. Crusty breads and airtight plastic bags

    By Hassouni, October 29, 2012
    • 11 replies
    • 3.2k views
    • 
    • naguere
    • October 31, 2012

22. Chocolate Plaque vs Icing Plaque

    By Coreen, October 17, 2012
    • 7 replies
    • 3.4k views
    • 
    • JeanneCake
    • October 27, 2012

23. How to color mannitol?

    By Bojana, October 22, 2012
    • 5 replies
    • 3.1k views
    • 
    • Lisa Shock
    • October 26, 2012

24. Pumpkin filling getting thick

    By sugarseattle, October 22, 2012
    • 5 replies
    • 2.1k views
    • 
    • Lisa Shock
    • October 24, 2012

25. Neutral glaze recipe

    By Lia Tumkus, October 17, 2012
    • 4 replies
    • 10.7k views
    • 
    • Lia Tumkus
    • October 23, 2012