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This forum is reserved for professional pastry chefs and pastry cooks only.
You are welcome to read the discussions, but please refrain from posting if you have never worked as a professional pastry chef or cook.

Thread	Last Post	Replies	Views
Chocolate filling for muffins? started by chiku (Yesterday at 5:10 pm)	I know we can do fillings for cupcakes. What about muffins,... Yesterday at 5:10 pm by chiku	0	7
Ideas for plating panna cotta started by Jellly (1/15/12 at 1:02pm)	Jellly, (scroll down) I came across a pic today and... 2/9/12 at 11:28am by petalsandcoco	24	337
Bursting dough - How to prevent? started by Chef Oliver (2/8/12 at 7:39am)	Hello. I had that problem once when baking bread, it was... 2/9/12 at 1:48am by beginnerchef	3	21
Pastry chef job in Italian bakery in UAE? started by efthechef (3/1/11 at 4:55am)	well i'm a pastry chef looking for job I'm from... 2/8/12 at 7:19am by chefaziz	6	774
Ever make mochi balls? started by Jellly (1/18/12 at 6:45pm)	Hi there, if you like mochi balls then you might like these... 2/7/12 at 8:34pm by tickalicious	7	101
I need ideas for cheese plate accompaniments started by Jellly (1/12/12 at 10:41am)	Hi there, I saw your posts and thought this might be... 2/7/12 at 8:29pm by tickalicious	7	104
I need a formula for Buttermilk Pastry Cream started by Renren (1/21/12 at 1:19pm)	Hi Lauren, Did you get to try out this recipe. Love to hear... 2/6/12 at 5:35pm by Azusena	5	56
Help! looking for deck and convection oven Any trusted brands? started by mia75 (2/1/12 at 12:41am)	My FAVORITE Deck ovens were the Doyon Artisan series with the... 2/3/12 at 11:57am by liza	4	34
Looking for Kitchen Rental in So. Orange County, CA started by maribel (6/19/09 at 9:54pm) 1 2	Hi Ladies, Have found a kitchen yet? I am also looking and... 2/2/12 at 10:04pm by creative desser	45	5,506
threaded tuile nests started by allthingspastry (2/2/12 at 12:14pm)	A couple of weeks ago I saw a formula for a shredded tuile in... 2/2/12 at 12:14pm by allthingspastry	0	9
Bill in Texas for legal home bakeries started by m brown (3/20/09 at 9:51pm) 1 2	IMHO, it is simply economics, home based businesses generally... 2/1/12 at 3:27pm by PeteMcCracken	50	6,795
Dessert Ravioli Help started by Frizbee (1/29/12 at 2:42pm)	…..more wonton fillings Lemon mascarpone with chocolate... 1/30/12 at 1:30pm by petalsandcoco	4	76
kosher/halal gelatin started by monpetitchoux (4/24/01 at 6:42pm)	I saw it posted that Jello has Kosher products. If so... 1/28/12 at 3:30pm by wideman	14	4,052
white chocolate molding chocolate- started by seaflour (1/26/08 at 5:11am) 1 2	As I posted to yvy0503, there are some places in the world... 1/27/12 at 5:39pm by chefpeon	55	42,797
grooms cake building started by cakebaby (1/25/12 at 7:01pm)	Welcome to Cheftalk Cakebaby, I don't think I would... 1/26/12 at 4:35am by petalsandcoco	1	43
premade truffle shells started by jessiquina (6/20/09 at 4:28pm)	It doesn't give you a snap because the shells are not a... 1/24/12 at 3:34pm by ichilders	12	3,136
Private Pastry/Bakery/Cake Design Classes started by Chera (1/23/12 at 8:33pm)	I second what Pete says about the legalities. You'll want to... 1/23/12 at 11:21pm by Chef_Jacob	2	39
Gorgeous Designer Bakeries started by rosesen (1/10/12 at 4:43pm)	This is how bakeries should look... Its amazing how cultures... 1/23/12 at 5:23pm by BornToBake	3	118
Apple Peeler / Corer recommendations started by roman (12/11/08 at 8:40pm)	I recently purchased a Pease apple peeler/slicer/corer, made... 1/21/12 at 7:45pm by appleman	8	2,949
Best Candy Thermometer started by suziQ (11/21/11 at 8:40pm)	I use a digital that I bought at Williams Sonoma some years... 1/16/12 at 5:52am by Mannlicher	4	172
Cups of batter in full sheet pan? started by lentil (1/11/12 at 6:03am)	Lentil, Hesitating to disagree with KYH, doubling the area,... 1/14/12 at 9:55pm by PeteMcCracken	8	109
One of those moments that makes you feel like a chef... started by Jellly (12/28/11 at 7:09pm)	When I work with a cook over a period of time and I see... 1/14/12 at 6:03am by Blueicus	2	90
Using a digital thermometer with an induction burner started by Jellly (4/20/11 at 2:02pm)	temporarily turn off the burner while you take the temp... 1/7/12 at 8:50am by phatch	5	320
Fruit Powders started by UniChef (9/23/00 at 4:51pm)	Here is another easy way to make fruit powders. Simply use a... 1/7/12 at 7:27am by Swess Chef	15	2,089
angel food cake tips started by Rexxar (12/28/11 at 11:40pm)	You do not use the regular Bundt pan for this, at least not... 1/2/12 at 10:21am by Prettycake	1	40
Birthday cake for Nina ? Butterfly upside down started by Prettycake (12/31/11 at 10:39am)	Thank you so much... well I know the butterfly thing is very... 1/1/12 at 9:41pm by Prettycake	3	55
restaurant ice cream maker feedback started by burroblanco (12/27/11 at 7:07pm)	were shopping around for a new ice cream maker at our hotel,... 12/27/11 at 7:07pm by burroblanco	0	43
Macaron or Macaroon? started by PeteMcCracken (12/4/11 at 5:41pm)	According to : www.wikipedia.fr Macaron = French ( mac a... 12/26/11 at 11:25am by MARGCATA	6	150
Sugar, Humidity, and the Structural Integrity of Fudge: A little help would go a long way. started by Alisha Nicole (12/22/11 at 10:58am)	Hello fellow pastry people: I've combed through most of... 12/22/11 at 10:58am by Alisha Nicole	0	27
salted caramel filling- how can I make it sturdier? started by sweetypie (9/20/11 at 12:21pm)	I make a LOT of caramels and I've found you can easily... 12/21/11 at 8:30pm by blwilson2039	7	304
Candy Apples started by CinnamonGirl (11/27/11 at 9:20am)	Good question. You're right in that the water content is... 12/21/11 at 8:26pm by blwilson2039	1	35
Hot Cocoa Mix started by blwilson2039 (11/15/11 at 9:48am)	Thanks for the tip, Chefcam. I didn't think to use Abuelita... 12/21/11 at 8:16pm by blwilson2039	2	61
It ought to be easy, but.....Royal???? started by foodnfoto (12/20/11 at 4:13pm)	This might help... 12/20/11 at 4:31pm by PeteMcCracken	1	48
Professional Pastry shop in Rio de Janeiro started by TheLae (12/18/11 at 6:00am)	Good day all, I'm just moving to Macae, a city in a state... 12/18/11 at 6:00am by TheLae	0	29
Gluten-free started by Chef_Matt (12/3/11 at 3:08pm)	try sweet rice flour. doesn't have to cook as long as a... 12/16/11 at 3:48am by katbalou	5	67
Short Dough Cracking when Rolling started by ChefDave11 (12/8/11 at 6:32am)	You're probably right that it's too cold. Remove it from the... 12/10/11 at 5:30pm by chefpeon	1	64
Plate Garnishing started by Keelenorth (12/10/11 at 7:07am)	Does Anybody have any good sites on Dessert garnishing tips?... 12/10/11 at 7:07am by Keelenorth	0	52
Need Help-Recipe Cream Center for Chocolate started by ontrack5 (12/8/11 at 3:44am)	225 water 600 sugar boil to 119 225 eggwhite 700 butter.... 12/8/11 at 8:30pm by foodpump	3	41
Pumpkin Fudge would harden. started by Happy Cooker (11/27/11 at 10:00am)	yes, right you are - it's because of the pumpkin. Thanks... 12/8/11 at 9:13am by Happy Cooker	4	53
Convection Ovens! started by blackbearbaker (12/7/11 at 7:06pm)	Try the old fashioned way of baking the custard or pudding in... 12/8/11 at 3:49am by chefedb	2	40
Where do you look for new jobs?? started by rat (8/6/09 at 10:09pm)	Without a doubt, talk to your purveyors, they can be your... 12/8/11 at 3:30am by sk00lb0y	7	583
In dire need of help - Beginners questions started by LaGrenouille (12/2/11 at 12:14am)	Thanks nightscotsman. I'll be on the look out for those books... 12/4/11 at 3:44pm by LaGrenouille	3	106
Adapting a Stove Top Creme Brulee (From Roland Mesnier's Dessert University) started by JCakes (11/29/11 at 4:22pm)	Thanks Neil - I do bring it to a full boil; and it gets thick... 12/4/11 at 2:28pm by JCakes	4	64
substitute for gelatin? started by angrychef (5/4/01 at 12:37pm) 1 2	I'm afraid agar will not work for marshmallow. Agar sets at a... 12/4/11 at 10:53am by nightscotsman	39	31,168
Pastry or Dessert Idea for school assignment started by luciOtt (11/29/11 at 10:02am)	How elaborate or simple does the dessert have to be? You... 12/3/11 at 4:24pm by JCakes	1	50
Infusing cream with fruits? started by inomthings (11/25/11 at 1:05pm)	The apple snow sounds lovely - a bit like filling the shells... 11/29/11 at 4:08am by JesticFood	5	62
Hot desset ideas? started by aries2011 (11/25/11 at 2:24pm)	Good old chocolate pudding (sponge with a hot chocolate... 11/27/11 at 10:34pm by Culinary-Kitten	3	57
Doughnut Food Truck??? started by tubs (11/19/11 at 6:21pm)	I have been using one like this for years.............. 11/25/11 at 9:42am by ChefBillyB	7	134
Grand Livre De Cuisine: Alain Ducasses's Desserts and pastries - a weight question.. started by amira (11/4/11 at 11:10pm)	Thanks. 11/21/11 at 7:17pm by amira	2	68
Looking for Vegan Sorbet Stabilizer started by Jellly (9/4/11 at 4:50pm)	I have heard of people using Slippery Elm Bark, finely powdered. 11/21/11 at 12:27pm by Wyandotte	17	415

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