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pastryani

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Topics posted by pastryani

  1.  

    Thinning out a caramel filling

    By pastryani, in Pastry & Baking

    • 6 replies
    • 1,748 views
  2.  

    Cooking with cast iron - little black flecks on food

    By pastryani, in Cooking

    • 24 replies
    • 17,654 views
  3.  

    Liquid lecithin

    By pastryani, in Pastry & Baking

    • 10 replies
    • 2,755 views
  4.  

    Silicone molds for casting ganache

    By pastryani, in Pastry & Baking

    • 3 replies
    • 1,930 views
  5.  

    A less-sweet fondant filling?

    By pastryani, in Pastry & Baking

    • 19 replies
    • 3,439 views
  6.  

    The new Wybauw book

    By pastryani, in Cookbooks & References

    • 0 replies
    • 1,196 views
  7.  

    Cookbook Collection Pics 1 2 3

    By pastryani, in Cookbooks & References

    • 53 replies
    • 9,343 views
  8.  

    Nougat using powdered egg whites

    By pastryani, in Pastry & Baking

    • 9 replies
    • 4,000 views
  9.  

    Fungus or spores or crystallization?

    By pastryani, in Pastry & Baking

    • 9 replies
    • 1,742 views
  10.  

    Anyone know how to make Malban?

    By pastryani, in Pastry & Baking

    • 4 replies
    • 1,511 views
  11.  

    Jam to Pate de Fruit?

    By pastryani, in Pastry & Baking

    • 8 replies
    • 3,482 views
  12.  

    Edible lacquer spray vs CB vs wax

    By pastryani, in Pastry & Baking

    • 11 replies
    • 2,571 views
  13.  

    Fillings for bonbons

    By pastryani, in Pastry & Baking

    • 11 replies
    • 5,231 views
  14.  

    Uneven tops on chocolates cast in magnetic molds??

    By pastryani, in Pastry & Baking

    • 12 replies
    • 1,640 views
  15.  

    Clamping non-magnetic chocolate molds

    By pastryani, in Pastry & Baking

    • 3 replies
    • 1,847 views
  16.  

    Chocolate osmosis?

    By pastryani, in Pastry & Baking

    • 8 replies
    • 2,337 views
  17.  

    Praliné vs Gianduja: interchangeable?

    By pastryani, in Pastry & Baking

    • 7 replies
    • 7,737 views
  18.  

    Wok cookbook recommendations?

    By pastryani, in Cookbooks & References

    • 2 replies
    • 2,066 views
  19.  

    What is this tool?!

    By pastryani, in Food Traditions & Culture

    • 22 replies
    • 5,360 views
  20.  

    Sorbitol and Lecithin

    By pastryani, in Pastry & Baking

    • 2 replies
    • 2,561 views
  21.  

    Best cognac and best cabernet for caramel?

    By pastryani, in Pastry & Baking

    • 10 replies
    • 2,064 views
  22.  

    Wybauw books - new recipes or recycled?

    By pastryani, in Cookbooks & References

    • 4 replies
    • 2,304 views
  23.  

    Calling all chocolate experts: Can you diagnose what happened to these bonbons?

    By pastryani, in Pastry & Baking

    • 15 replies
    • 5,200 views
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