Pastry & Baking Index

[gfron1]

Welcome to the Pastry & Baking Forum Index. This index has been created to assist you in finding common questions and topics. As you use this tool, please feel free to report any problems or suggestions to make it more efficient and usable. Likewise, if you feel a topic should be added, simply PM any of the forum hosts and we will review the topic for inclusion.

Within each sub-index you will find that general topics are listed first, followed by specific recipes or techniques, and finally recipes from RecipeGullet or relevant books.

Common Topics

• How-To
  
• Common conversions
  
• Pastry & Baking DEMOS
  
• P&B Bake-Offs
  
• Breads
  
• Cake Topics
  • Cake Technique
    
  • Fondant
    
  • Buttercream
    
  • Cake Recipes
    

  [*]Cookies

  [*]Ice Cream, Gelato & Sorbet

  [*]Chocolate Topics

  • Chocolate Technique
    
  • Cocoa Powder
    

  [*]Confections

  [*]Jams, Jellies & Curds

  [*]Special Diets

Related Topics

• General Business & Profession
  
• Chocolate & Confection Business
  
• Education/Employment/Staging
  
• Pastry Shops & Patisseries
  
• Recent books from which members are baking
  

[gfron1]

• Commonly Sought 'How Tos' and Questions
  
• How to Cut a Cake
  
• How to Roll a Pie Crust
  
• How to Make the Perfect Pie Crust DEMO
  
• How to Make the Perfect Pie Crust
  
• How to Use Lard in Pastries
  
• Tools for Making Pie Crust
  
• How to Make Puff Pastry
  
• How to Temper Chocolate
  
• How to Chop Chocolate
  
• How to Make Perfect Whipped Cream
  
• How to convert sheet and powdered gelatin
  
• How to Soak a Cake with Simple Syrup
  
• How to Make a Quenelle
  

[gfron1]

An Index of Bread Topics

• Overview & Merged Topics
  

Bread
Bread Photos
Bread Basics

• Technique & Troubleshooting
  

Bread baking: non-sourdough
Minimalist no-knead bread technique
No-knead, batard shape
Minimalist bread techniques
Faster techniques for traditional bread
Overnight rising of bread dough
Yeasted breads
Proving bread DEMO
Proving bread, skin problems
Bread Machines

• Sourdough
  

Sourdough Starter
Sourdough Course
Sourdough Troubleshooting
Sourdough Picture Tutorial

• Cookbooks
  

Bread Books
Artisan Bread in 5 Minutes a Day
The Bread Baker’s Apprentice
The Bread Bible

Recipes

Recipes from RecipeGullet

7-Grain Recipes

Rye

[gfron1]

An Index of Cake Technique Topics

• Decorating
  
• Decorating tips from the pros
  
• Wedding Cake Fillings
  
• Gumpaste Flowers Wedding Cake DEMO
  
• Wedding Cake DEMO
  
• Sculpted Cake DEMO
  
• Sharp Cake Edges DEMO
  

• Techniques & Troubleshooting
  
• Baking 101
  
• Preventing Sagging Cake Center
  
• How to Cut a Cake
  
• Jams for Cake Filling
  
• Unmolding Bundt Cake
  
• Homemade Cake Flour
  
• Soaking Cakes
  
• Cake Pan Sizes
  
• Multiplying Batter
  
• Jelly Roll
  

[gfron1]

Index of Fondant topics

• Technique & Equipment
  

Fondant
Fondant – what’s the point?
Fondant rollers
Custom fondant molds

• Decorations
  

Fondant ropes – Using cookie press
Dark colored fondant
Painting on fondant

Recipe

Chocolate fondant recipe

[gfron1]

Index of Buttercream topics

• Basics & Technique
  

Buttercream master topic
Buttercream Methods
Italian Meringue Buttercream DEMO
Reducing sweetness in Italian Meringue Buttercream
Flavoring buttercream and separation
Applying buttercream
Neoclassic buttercream and consistency
Buttercream durability
Buttercream curdled
Buttercream shelf life
Buttercream failures

• Recipes & Variations
  

Buttercream Recipes
American Buttercream
French Buttercream
Swiss Meringue Buttercream
German Buttercream
Ruth Wells’ Mousseline Buttercream
Mousseline Buttercream
Caramel Buttercream
Rosie’s Bakery Buttercream
Vegan Buttercream
Pistachio Buttercream
Chocolate Buttercream
Cherry Buttercream
Vanilla Buttercream

[gfron1]

An Index of Cake Recipe Topics

• Yellow and White Cakes
  
• Chocolate Cake
  
• German Chocolate Cake
  
• Flourless Chocolate Cake
  
• Black Forest Cake
  
• Chocolate Chiffon Cake
  
• Cherry Cake
  
• Strawberry Cake
  
• Carrot Cake
  
• Black Cake / Heavy Cake
  
• Apple Cake
  
• Honey Cake
  
• Caramel Cake
  
• Italian Cream Cake
  
• Coconut Cake
  
• Red Velvet
  
• Pound Cake
  
• Butter Cake
  
• Almond Cake
  
• Banana Cake
  
• Lemon Chiffon Cake
  
• Exotic Orange Cake
  
• Green Tea Cake
  
• Ice Cream Cake
  
• Boxed Cake Mixes
  

Books

Cake Bible, Beranbaum

Recipes

Recipes from RecipeGullet

[gfron1]

An Index of Cookie Topics

• Basics
  

Favorites
Eating Unbaked Dough
Texture improvements
Crispy/Chewy
Silpat v. Airbake v. Flat
Recommended Cookbooks

• Chocolate Chip aka CCC
  

Chocolate Chip – Chewier
Chocolate Chip – Crisp & Complex
Chocolate Chip – Modified for Silpat
Chocolate Chip – Effects of refrigerating before baking
Coconut Chocolate Chip

• Sugar Cookies
  

Sugar – Master Topic
Sugar – Coloring
Sugar – Frosting

• Miscellaneous Cookies
  

French Macaron / Macaroon
Banana
Ginger Molasses
Oatmeal
Oreo from Scratch
Peanut Butter

Recipes

Recipes from RecipeGullet

[gfron1]

An Index of Ice Cream, Gelato & Sorbet Topics

• Recipes & Techniques
  
• Ice Cream Recipes and Tips
  
• Ice Cream v. Gelato v. Sorbet Definitions
  
• Storing Homemade Ice Cream
  
• Recipe Troubleshooting
  
• Resting Mix Overnight
  
• Sorbet: Tips & Techniques
  
• Sugar-Free Sorbet
  
• Crystallization in Gelato
  
• Re-spinning / Re-freezing Ice Cream Base
  
• Curdled Base
  
• Role of Sweeteners
  

• Ice Cream Varieties
  
• Mango Ice Cream
  
• Honeysuckle Ice Cream
  
• Fall/Winter Ice Cream Recipes
  
• Sweet Corn Ice Cream
  
• Coffee Ice Cream
  Sorbet Varieties
  
• Watermelon Sorbet
  
• Basil Sorbet
  Gelato Varieties
  
• Olive Oil Sorbet/Gelato
  
• Rose Gelato
  
• Fig Gelato
  
• Meyer Lemon Gelato
  

Recipes from RecipeGullet

Ice Cream Books

The Perfect Scoop, Lebovitz

eGullet Topic of Best Books

Equipment

Moderate Priced Equipment

Ice Cream Scoops

[gfron1]

An Index of Chocolate Topics

Chocolate Techniques

• Melting
  
• Tempering
  
• Milk Chocolate Tempering DEMO
  
• Tempering with Water
  
• Tempering Cocoa Butter
  
• Temper and Humidity
  
• Selecting the Right Chocolate for the Job
  

• Filling & Forming
  
• Hand Rolled Truffle DEMO
  
• Liquid Filled
  
• Filling Polycarbonate Molds
  
• Water Ganache
  

• Finishing
  
• Chocolates with the Showroom Finish
  
• From Bean to Bar DEMO
  
• Molding v. Enrobing
  
• Hand Enrobing
  
• Selecting Couverture
  

• Troubleshooting
  
• Cracking Truffles
  
• Truffle Troubleshooting
  

• Transfer Sheets
  
• Making Transfer Sheets Discussion
  
• Homemade Transfer Sheet DEMO
  
• Transfer Sheets and Magnetic Molds DEMO
  
• Transfer Sheet Designs
  

Chocolate Books

Chocolates and Confections, Greweling

Making Artisan Chocolates, Shotts

Chocolate Truffle Books

[gfron1]

An index of Cocoa Powder Topics

• About Cocoa
  

Raw Cocoa
Dutch v. Regular
Sourcing for Dutched Cocoa
Sourcing for Dutched Cocoa #2
Effects of Dutch Processed on Brownies
Cocoa Taste
Cocoa Smell

• Brand Reviews
  

Hershey Special Dark Cocoa
King Arthur Black Cocoa
Pernigotti

Recipes from RecipeGullet

[gfron1]

An Index of Confections Topics

• Confections Techniques
  
• Confectionary 101 DEMO
  
• Confections - What Did You Make?
  
• Marshmallows
  • Shelf Life
    

  [*]Pate de Fruit

  [*]Pate de Fruit - Lessening Sugar

  [*]Candied Citrus Peel

  [*]Candied Kumquats

  [*]Candied Rose Petals

  [*]Caramel Technique & Trouble Shooting

  [*]Halvah

Tools & Equipment

Rulers & Transfer Sheets

[gfron1]

An Index of Jam, Jelly, Curd Topics

• Jam, Jelly & Preserves
  
• Preserving Summer
  
• Champagne Jelly
  
• Honey Jelly
  
• Red Wine Jelly
  
• Uses of
  

• Curds
  
• Lemon Curd
  
• Lime Curd
  
• Orange Curd
  
• Quince Curd
  
• Non Lemon / Lime Curds
  
• Best Jarred Curd
  

[gfron1]

An Index of Special Diet Topics

• Gluten Free
  
• Breads for Catering
  
• Shortbread
  
• Cake
  
• Almond Cake
  
• Pizza
  
• Spelt
  Sugar Free / Diabetic
  
• Children's Cake
  
• Shortbread w/ Splenda
  
• Agave
  
• Sugar-Free Sorbet
  Nuts
  
• Peanuts and Cross Contamination
  
• Nut Butters
  Dairy / Eggs
  
• Pumpkin Pie
  
• Creme Brulee
  
• Cake
  
• Dairy Substitutes
  
• Soy Milk as Substitute
  
• Substitutes for egg in cakes
  Multiple Allergies
  
• General Desserts
  
• General Desserts 2
  
• Wedding Cake
  
• For Children
  Miscellaneous
  
• Vanilla no Alcohol
  
• Iodine-Free Baking
  
• Vegan Pudding
  
• Low-Salt Bread
  

[gfron1]

An Index of Business & Profession Topics

• Starting a Chocolate Business
  
• Starting a Chocolate Business 2
  
• Starting a Chocolate Business 3
  
• Chocolate & Confections, Greweling
  
• Pricing Chocolates
  
• Professional Chocolatier Questions
  
• Pricing Cakes (follows demo)
  

Kitchen Design

Kitchen Design

[gfron1]

An Index of Chocolate & Confections Business Topics

• Equipment
  
• Tabletop Enrobing Machines
  
• Enrobing Machines
  
• Hand Enrobing Supplies
  
• Chocolate Melter
  
• Tempering Machines
  
• Tempering Machines #2
  
• Guitar Alternative
  
• Martello Guitar
  
• Homemade Guitar
  
• Poor Man's guitar
  
• Homemade Vibrating Table
  
• Airbrushes
  
• Display Case Vendors
  
• Equipment Vendors
  
• Chocolate Making Supply Vendors
  The Business of Chocolates
  
• Starting a Chocolate Business
  
• Questions for Chocolatiers
  
• Large Scale Chocolate Project
  

[gfron1]

An Index Of Topics Related To Education / Employment / Staging

• Courses & Workshops
  
• 2007 World Pastry Forum
  
• 2005 World Pastry Forum
  
• 2004 World Pastry Forum
  
• Wybauw Course – Chocolate and Confections
  
• Wybauw Course 2 – Chocolate and Confections
  
• Wybauw Course 3 - Chocolates and Confections
  
• Schotts Course - Chocolate and Confections
  
• Rohira / Blackwood Course – Sugar
  
• Online Chocolate Course
  

• Schools
  
• Selecting a Pastry School
  
• Selecting a Pastry School 2
  
• Selecting a Pastry School 3
  
• French Pastry School - Chicago
  
• Chicago area Pastry Schools
  
• Pastry School – “Late Bloomer”
  
• Financing Le Cordon Bleu
  

• Internships & Staging
  
• Intern at Pierre Herme
  
• Staging Etiquette
  
• Avant Garde Staging
  

• Competitions
  
• 2007 U.S. National Competition of World Chocolate Masters, Chicago
  
• 2005 Pastry Competition, Memphis
  
• 2004 Chocolate Competition
  
• 2004 Sugar Competition, Oklahoma
  
• 2004 Wedding Cake Competition, Portugal
  

[gfron1]

An index of topics focusing on Pastry Shops and Patisseries:

• General
  

Best of List - World
Difference between Japanese and French Pastry Shops

• Specific Shops
  United States
  

Jean Philippe Maury Patisserie, Las Vegas
Madeleine, New York
Various, Manhattan, New York
Patisserie Claude, New York
Rocco’s, Washington Square Park, New York
Patisserie St. Michel, New Jersey
Various, California
Various, Seattle
Canada
Various, Toronto
Rahier, Toronto
Various, Eastern Canada
Europe
Patisserie Orientale, Paris
Pierre Herme, Paris
Internship at Pierre Herme, Paris
Sadaharu Aoki, Paris
Various, Paris
Neighbhood bakeries, Paris
La Bonbonnière, Toulouse
Estudi Xocolada , Spain
Asia
French Pastry Shops in Japan

[gfron1]

An index of books from which members are making recipes since 1/1/07 in P&B:

The Art of the Dessert, Ann Amernick

Cake Bible, Rose Levy Beranbaum

Artisan Bread in 5 Minutes Zoe Francois

Baking: From My Home to Yours, Dorie Greenspan

Chocolates and Confections, Peter Greweling

Chocolate Desserts, Pierre Herme

The Perfect Scoop, David Lebovitz

The Bread Baker’s Apprentice, Peter Reinhard

Kaffeehaus, Rick Rodger

Making Artisan Chocolates, Andrew Schotts

[gfron1]

One of the best aspects of eGullet is that members gather here from around the world to learn and teach from each other. This happens in daily give-and-take posting in topics, and in a more instructional format in the Demo topics.

The Demo topics contain how-to information on a specific theme, including images to teach specific skills. As is the case in all of the P&B topics, members can ask questions of the person doing the demo.

If your interested in contributing a Demo topic, please send a PM to any P&B host. The only ground rules are that your images are uploaded into ImageGullet and that your recipes follow the copyright guidelines and get added to RecipeGullet.

• Demo: Making a wedding cake at home, demo by K8Memphis, 2005.
  
• Demo: Pastillage, demo provided by Chefette, 2005.
  
• Demo: Whipped cream, demo by Chantiglace, 2005.
  
• Demo: Praline paste, one demo provided by Chantiglace, 2005 a second demo provided by Nightscotsman, 2005.
  
• Demo: Sculpted Cake, demo by Chefpeon, 2005.
  
• Demo: Sharp edges on cake layers, demo provided by BKeith, 2005.
  
• Demo: Topsy-turvy cake, demo provided by BKeith, 2005.
  
• Demo: Making a wedding cake at home, #2. demo provided by JamericanDiva, 2005.
  
• Demo: Molding bowls and containers with chocolate, demo provided by Mette, 2005.
  
• Special Report: 3 day sugar class w/ Anil Rohira, special report by Simdelish, 2005.
  
• Demo: Pie Pastry Crusts, demo provided by jackal10, chefpeon, Wendy DeBord, jgarner53, Lucy Vanel and Darcie B, 2005.
  
• Demo: Press-in Crusts, demonstration provided by JayBassin, 2005.
  
• Demo: Puff Pastry, demo provided by MobyP, 2005.
  
• Demo: Baguette a L' ancienne, Experimental sourdough baguette, demo provided by jackal10, 2005.
  
• Demo: Shaping a baguette, video demonstration provided by jackel10, 2005.
  
• Demo: Rose Levy Beranbaums Chocolate Oblivion Truffle Torte, demo provided by *Deborah*, 2005.
  
• Demo: Asian Puff Pastry, demonstration provided by Pichet Ong, 2005.
  
• Demo: Transfer sheets on chocolate bonbons, using magnetic chocolate molds, demonstrated by John DePaula, 2005.
  
• Demo: Basic molder chocolates and slightly beyond, bonbons in color, demonstrated by Trishiad, 2005.
  
• Demo: Simple handrolled truffles, demo by Trishiad, 2005.
  
• Demo: Macarons, a step by step guide, demonstrated by Nicole Kaplan, 2005.
  
• Demo: Wholemeal (Spelt) Boule, "no time" dough, demonstration provided by Jackel10, 2006.
  
• Demo: Proving Bread, demonstration provided by Jackel10, 2006.
  
• Demo: Making chocolate at home. From bean to bar, the method and the equipment. Demonstration provided by A Patric, 2006.
  
• Demo: Tempering Milk Chocolate, clean tempering using the microwave. Demonstration provided by Kerry Beal, 2006.
  
• Demo: Mirror glazing technique, demonstration provided by Dejaq, 2006.
  
• Italian Meringue Buttercream, demonstration provided by RuthWells, 2006
  
• Pan Coating Candy, demonstration provided by Kerry Beal, 2006.
  
• Demo: Making Chocolate Transfer Sheets, Screen Printing Method, demonstration provided by Kerry Beal, 2007
  

[gfron1]

Topics and posts with useful conversions:

• Recipe weights and measures
  
• Gelatin
  
• Baking pan to pastry form
  
• Bread in convection oven
  
• Loaf pans
  
• Egg sizes
  
• Altitude baking