Pastry & Baking

6,278 topics in this forum

1. Crust Dust

   By Nancy in Pátzcuaro, November 20, 2022
   • 2 replies
   • 2.4k views
   • 
   • AKS613
   • October 16, 2023

2. Pouring fondant

   By pastryani, October 13, 2023
   • 1 reply
   • 1k views
   • 
   • pastrygirl
   • October 13, 2023

3. Help me think of another word for bonbon

   By JeanneCake, October 12, 2023
   • 5 replies
   • 1.5k views
   • 
   • JeanneCake
   • October 12, 2023

4. Chocolate mousse on water+chocolate (Heston's)

   By Rasmus, October 10, 2023
   • 3 replies
   • 1.3k views
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   • Pete Fred
   • October 11, 2023

5. Airbrush cleaning and maintenance for cocoa butter

   By jauhe, September 16, 2023
   • 5 replies
   • 1.9k views
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   • Saltychoc
   • October 6, 2023

6. ISO easily moldable, smooth dough that doesn’t shrink or expand during baking

   By Duvel, September 17, 2023
   • 8 replies
   • 1.8k views
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   • Mjx
   • October 6, 2023

7. Gelatin bloom strength

   By Rachel1970, October 2, 2023
   • 1 reply
   • 1.4k views
   • 
   • Rachel1970
   • October 3, 2023

8. Using fruit puree in caramel

   By tralfaz, September 21, 2023   

   • Confections
   • 1 reply
   • 1.5k views
   • 
   • Jim D.
   • September 21, 2023

9. How many chocolate shells in 1 kilo?

   By TokyoJ, September 19, 2023
   • 4 replies
   • 2.5k views
   • 
   • TokyoJ
   • September 19, 2023

10. Dried fruit and fruit juice powder

    By tralfaz, September 17, 2023
    • 3 replies
    • 1.3k views
    • 
    • Jim D.
    • September 17, 2023

11. Finding specific molds

    By jauhe, September 4, 2023
    • 5 replies
    • 1.5k views
    • 
    • CorineMoulton
    • September 16, 2023

12. Runny Caramel Filling - Help!

    By kstone2016, March 7, 2023
    • 8 replies
    • 2.4k views
    • 
    • kstone2016
    • September 10, 2023

13. Greweling Caraschmallow

    By Danimal10, August 26, 2023
    • 0 replies
    • 938 views
    • 
    • Danimal10
    • August 26, 2023

14. Pectin ratios

    By TheSwede, September 8, 2008
    • 11 replies
    • 7.2k views
    • 
    • heidih
    • August 10, 2023

15. How to Fill Eclairs

    By Red Owl, July 17, 2023
    • 11 replies
    • 5.5k views
    • 
    • Merry Berry
    • August 4, 2023

16. Pichet Ong's Pate Choux 1 2 3

    By chefpeon, September 25, 2005
    • 61 replies
    • 39.7k views
    • 
    • AAQuesada
    • July 26, 2023

17. Fruit Purees in Canada

    By Dark side, April 17, 2023
    • 3 replies
    • 1.3k views
    • 
    • ChristysConfections
    • July 15, 2023

18. What to do with 12kg of white chocolate??

    By Saltychoc, July 8, 2023   

    • Chocolate
    • 12 replies
    • 1.7k views
    • 
    • scott123
    • July 10, 2023

19. Converting from a single crust to a two crust

    By oli, July 7, 2023
    • 7 replies
    • 1.3k views
    • 
    • oli
    • July 9, 2023

20. My white chocolate tastes very milky

    By mmoorree, July 2, 2023
    • 4 replies
    • 2.2k views
    • 
    • dureMmar
    • July 5, 2023

21. Ok! I need to ask, did I ruin these cookies?

    By Matthew.Taylor, June 28, 2023
    • 6 replies
    • 1.6k views
    • 
    • Matthew.Taylor
    • July 2, 2023

22. Non-Citrus Curds 1 2 3 4

    By Wendy DeBord, June 8, 2003
    • 89 replies
    • 36.8k views
    • 
    • MaryIsobel
    • June 30, 2023

23. "Cake Bible" by Rose Levy Beranbaum 1 2 3 4 5

    By freddurf, September 8, 2005
    • 102 replies
    • 49.2k views
    • 
    • JeanneCake
    • June 27, 2023

24. Report: eGullet Chocolate and Confectionary Workshop 2023 1 2 3

    By Kerry Beal, May 19, 2023
    • 73 replies
    • 9k views
    • 
    • Kerry Beal
    • June 26, 2023

25. "The Chocolatier's Kitchen"

    By RobertM, June 24, 2023
    • 2 replies
    • 1.6k views
    • 
    • minas6907
    • June 25, 2023