Pastry & Baking

6,264 topics in this forum

1. Microwave Nut Brittle

   By Darienne, December 10, 2011   

   • Confections
   • 7 replies
   • 2.7k views
   • 
   • Darienne
   • December 15, 2011

2. Softening over-baked panforte

   By stuartlikesstrudel, December 14, 2011
   • 1 reply
   • 8.2k views
   • 
   • Snadra
   • December 15, 2011

3. Epic Failure with white chocolate fudge

   By Shelby, December 13, 2011
   • 6 replies
   • 17.6k views
   • 
   • natasha1270
   • December 15, 2011

4. Camino Chocolate

   By ElsieD, December 14, 2011
   • 1 reply
   • 7.4k views
   • 
   • Lisa Shock
   • December 14, 2011

5. Interesting result with ghee

   By Lindsey, December 13, 2011
   • 3 replies
   • 7.9k views
   • 
   • Lisa Shock
   • December 13, 2011

6. Pre-made Truffle Shells

   By lebowits, October 9, 2007
   • 20 replies
   • 12.8k views
   • 
   • DianaM
   • December 13, 2011

7. My brittle isn't brittle enough...

   By ScoopKW, November 30, 2011
   • 20 replies
   • 10.9k views
   • 
   • Lisa Shock
   • December 12, 2011

8. Question About Making an Ice Cream or Sorbet Bar

   By Shel_B, October 20, 2011
   • 4 replies
   • 2.6k views
   • 
   • Msk
   • December 12, 2011

9. Help with white chocolate modeling clay

   By ChocoGrok, January 11, 2007
   • 21 replies
   • 34.3k views
   • 
   • Tirrikka
   • December 12, 2011

10. Freezing egg yolks

    By greenbean, November 11, 2011
    • 7 replies
    • 4k views
    • 
    • LizD518
    • December 12, 2011

11. Bar America Red Velvet cake recipe...canola oil?

    By TurtleMeng, December 11, 2011
    • 3 replies
    • 2.8k views
    • 
    • TurtleMeng
    • December 11, 2011

12. Recipe for Chocolate-coated Almond Toffee

    By Darienne, December 8, 2011
    • 13 replies
    • 7k views
    • 
    • Darienne
    • December 11, 2011

13. Paul A Young chocolatier job interview tomorrow

    By punk patissier, December 5, 2011
    • 4 replies
    • 2.4k views
    • 
    • olicollett
    • December 10, 2011

14. Christmas themed macarons

    By piracer, December 5, 2011
    • 8 replies
    • 2.7k views
    • 
    • FWED
    • December 10, 2011

15. Starting a pastry school

    By hac, December 9, 2011
    • 2 replies
    • 1.6k views
    • 
    • hac
    • December 10, 2011

16. Baking soda question

    By TylerK, December 8, 2011
    • 7 replies
    • 2k views
    • 
    • andiesenji
    • December 8, 2011

17. Help recreating Joël Robuchon's mini french baguettes

    By limens, December 8, 2011
    • 0 replies
    • 2.8k views
    • 
    • limens
    • December 8, 2011

18. Home panini ...what bread?

    By gfweb, December 6, 2011
    • 5 replies
    • 3.2k views
    • 
    • gfweb
    • December 6, 2011

19. Chocolates with that showroom finish, 2004 - 2011 1 2 3 4 24

    By Skwerl, November 23, 2004
    • 582 replies
    • 219.4k views
    • 
    • punk patissier
    • December 5, 2011

20. Storing opened condensed milk

    By Hassouni, December 3, 2011
    • 12 replies
    • 50.8k views
    • 
    • Kerry Beal
    • December 5, 2011

21. Why does the quantity of yeast in a bread dough matter?

    By Shalmanese, December 2, 2011
    • 9 replies
    • 5.1k views
    • 
    • scott123
    • December 3, 2011

22. Mixers and no-knead bread dough

    By Shalmanese, December 2, 2011
    • 5 replies
    • 2.1k views
    • 
    • scott123
    • December 3, 2011

23. Hairline cracks on dipped chocolates

    By Prabha, December 1, 2011
    • 4 replies
    • 3k views
    • 
    • Prabha
    • December 2, 2011

24. Fresh kaffir lime in desserts?

    By pastrygirl, November 2, 2011
    • 14 replies
    • 4.7k views
    • 
    • pastrygirl
    • December 1, 2011

25. Spiced pecans

    By Popcorn, December 2, 2005
    • 24 replies
    • 8.8k views
    • 
    • baroness
    • November 30, 2011