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Professional Pastry Chefs Forum

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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
why valhrona and not callebaut started by rajeev (5/16/12 at 1:02am)	No doubt Both Valhrona and Callebaut are top gun in Chocolate... Today at 12:37 am by rajeev	5	77
Wedding Croquembouche? started by mrmexico25 (5/15/12 at 11:09am)	MRM, You wrote in your original post : "Is it realistic... Yesterday at 6:57 pm by petalsandcoco	11	127
King Arthur vs. ConAgra flours started by NadineC (3/15/12 at 1:10pm)	King Arthur contracts with the major flour mills to make... 5/21/12 at 11:35am by plainv70	4	145
Newbie to the boards, pastry chef opening my own bakery started by Lucie Stone (5/15/12 at 3:55pm)	Congratulations, and good luck! It might be helpful to get a... 5/19/12 at 4:22pm by JCakes	2	51
Open Pastry Chef Position started by coco12 (5/19/12 at 12:50pm)	Bakery and Cafe with a high sales volume in American cakes,... 5/19/12 at 12:50pm by coco12	0	14
Formula's for 50 servings or more started by CurtisPNW (2/20/12 at 8:47pm)	Have been very busy, and finally got a slow week and tried... 5/19/12 at 10:07am by CurtisPNW	11	178
Newbie to the boards, pastry chef opening my own bakery started by Lucie Stone (5/15/12 at 3:54pm)	Hi everyone. I'm new here. Quick intro: I'm a self-taught... 5/15/12 at 3:54pm by Lucie Stone	0	14
Problems with macarons started by Tempting (5/9/12 at 3:57pm)	I am missing the titile "Chef" before my name but I will... 5/10/12 at 10:42am by Prettycake	1	59
un-baked choc souffle' base transport started by Dinker1972 (5/8/12 at 8:16pm)	Bring base mix with ,whip and bake on site for best product... 5/9/12 at 2:32am by chefedb	4	35
Yeast in shortcrust ? started by potsnpans (5/1/12 at 4:33am)	Glad it's figured out...hope it helps others. Might give it... 5/7/12 at 6:19pm by MichaelGA	5	63
Starters in kitchen started by BlackKirin (5/4/12 at 2:01am)	I believe they may be telling you either you are careless or ... 5/6/12 at 2:15am by chefedb	3	77
Looking for kitchen space in Newport Beach/Costa Mesa started by missouisa (5/1/12 at 6:23pm)	Hi - I'm looking for kitchen space to rent on an ad hoc basis... 5/1/12 at 6:23pm by missouisa	0	7
Looking for Kitchen Rental in So. Orange County, CA started by maribel (6/19/09 at 9:54pm) 1 2	Hi - I saw your post on ChefTalk and am wondering whether you... 5/1/12 at 6:19pm by missouisa	57	6,535
Italian Pastry Cream in Zeppole di San Giuseppe started by JOHNZIMBLE (8/4/08 at 10:02am)	I m Italian. My family lives in Texas and cannot buy... 4/30/12 at 8:21pm by Ronald Leverock	23	10,377
Oh my aching feet.... started by NOLApastrygirl (4/2/12 at 11:05am)	Thanks for all the input. I am 5'11 so when the height of the... 4/29/12 at 9:13pm by NOLApastrygirl	17	281
we have commercial kitchen for rent started by cakessuzette (4/27/12 at 1:24pm)	chatsworth area, PM cakessuzette 4/27/12 at 1:24pm by cakessuzette	0	23
Italian vs French Meringue when making Macarons mass production started by Galit (3/16/11 at 4:58am)	I use a French Meringue, it works best for me. Link deleted 4/26/12 at 2:19pm by ngmui86	16	2,632
Delivery Crepes/Pancakes started by 2Halves (4/24/12 at 6:05am)	I hold almost everything in Moist meat, the only goods that... 4/25/12 at 7:58am by ChefBillyB	4	65
Dessert Microcresses? started by Passthetalc1908 (4/20/12 at 9:10am)	I know one of my accounts uses micro mint sprigs to garnish... 4/20/12 at 4:03pm by JCakes	1	41
Opening, closing, job duties information and checklists, par lists, employee manual, etc.?? started by pecan pie (4/9/12 at 10:53pm)	Ah, well, yes "smoothly" is definitely a relative term when... 4/20/12 at 1:01pm by pecan pie	6	159
Raspberry Tuilles - Coulis Base, How Can i obtain flexibility? started by Passthetalc1908 (4/18/12 at 6:37am)	NEAT! I hope to have some time at work to try this soon,... 4/19/12 at 7:38pm by Paul Alfred	7	66
chocolate cream with cookie crumbs... started by tasaras1234 (3/23/12 at 2:17am)	Unfortunately I dont have permissions to attach photos.... 4/18/12 at 12:25pm by tasaras1234	3	88
Ideas for desserts that I can freeze started by steph001 (4/14/12 at 5:37am)	I want to start selling stuff at my local farmers market.... 4/14/12 at 5:37am by steph001	0	69
Convection oven started by OhCookies (4/11/12 at 8:31am)	Yes maybe but Blodgett will last you 25 years.Its a workhorse... 4/13/12 at 2:05pm by chefedb	3	73
chilled strawberry soup with?????? started by lacey88 (4/11/12 at 4:36pm)	How are you presenting the soup (espresso cup on a plate... 4/12/12 at 3:35pm by JCakes	2	45
question about different work opportunities. started by steph001 (3/22/12 at 7:15pm)	could you name some places... maybe in private msg. I'm... 4/11/12 at 7:55pm by steph001	2	66
3rd Annual International Pastry Competition started by PastryComp (4/11/12 at 12:24pm)	What is the StarChefs.com International Pastry Competition?... 4/11/12 at 12:24pm by PastryComp	0	20
3rd Annual International Pastry Competition started by PastryComp (4/11/12 at 12:23pm)	What is the StarChefs.com International Pastry Competition?... 4/11/12 at 12:23pm by PastryComp	0	14
Dessert Ravioli Help started by Frizbee (1/29/12 at 2:42pm)	so how did the competition go and what did you end up... 4/9/12 at 4:25pm by tigerwoman	7	177
Commercial Convection Ovens for Baking Cookies started by cdrgfd (4/5/12 at 3:17pm)	I'm not a baker but was an Exec Chef for a Hotel that did a... 4/9/12 at 7:11am by DuckFat	14	232
Pastry chef job in Italian bakery in UAE? started by efthechef (3/1/11 at 4:55am)	Dear sir..yes aim currnly looking for pastry or bakery chef... 4/8/12 at 9:28am by karthik	9	976
Beater blade for a 20qt Hobart started by JCakes (4/7/12 at 1:34pm)	I've used a SideSwipe,... 4/7/12 at 2:22pm by PeteMcCracken	1	30
Problems cutting large/jumbo croissants to size consistently started by NadineC (4/6/12 at 7:55am)	Has anyone ever used one of those metal croissant cutters? Up... 4/6/12 at 7:55am by NadineC	0	30
Ladyfinger sponge started by thetincook (3/24/12 at 8:32pm)	I've made some that have come close and worked fine for a... 4/4/12 at 3:49pm by jre987	5	93
looking for recipe to make a nobake cheesecake on full sheet pans started by Sharon M (3/25/12 at 11:00pm)	To me, the baked one is much better.. No bake cheese... 3/29/12 at 10:27am by Prettycake	3	129
why pastry shops/bakeries close on sundays? started by Mulak (3/19/12 at 2:15pm)	yes depends on location, my bakery closed on Tuesday because... 3/20/12 at 4:44am by cakeface	3	140
Is there any golden rules to shortcrust pastry? started by TomTimp (3/8/12 at 3:46am)	All pastry is meant to be flexible and yet firm enough-thats... 3/19/12 at 10:59am by cakeface	1	98
St Patricks Day Dessert Ideas started by thetincook (3/7/12 at 12:28am)	(no title) 3/19/12 at 10:49am by cakeface	16	236
mystery baskets started by chef moses (3/15/12 at 6:56pm)	Best advice is to get to know as many ingredients as you can.... 3/16/12 at 3:04am by Chefross	1	54
Gas oven review started by olgam (3/15/12 at 10:25am)	What will you be baking (breads, cakes/desserts)? I bought a... 3/15/12 at 3:15pm by JCakes	1	45
WANTED!!! Pastry Chef! started by elizabethefirst (3/7/12 at 6:05am)	Dear Elisabeth, I just posted to you some information , I... 3/15/12 at 7:35am by AlessandroUri	4	131
Parmesan biscuits started by malson (3/8/12 at 1:03pm)	Hiya, thank you sooooo much. Will definitely try it. 3/13/12 at 1:31pm by malson	4	63
Ever make mochi balls? started by Jellly (1/18/12 at 6:45pm)	Do you mean "popping boba" http://www.poppingboba.com/ or... 3/13/12 at 8:07am by rosesen	8	322
Job Available started by brix (3/11/12 at 7:54am)	Just thought I would put this out there. Craigslist ad for... 3/11/12 at 7:54am by brix	0	34
Soft cookies: natural preservative and packaging? started by Chefleen (6/3/09 at 1:43pm)	Dear Sir, ,we can extend your shelf-life in your soft soft... 3/6/12 at 12:55am by Fiume	1	392
Paco Jet Help started by bluechefk (2/26/12 at 4:03pm)	Add a sheet of geletain to your sorbet it will help it hold... 3/5/12 at 3:46pm by Pirate-chef	2	181
Recommend a brand of pistachio paste? started by Jellly (3/1/12 at 10:54am)	Pernigotti 100% pure Sicilian. Not too oily, slightly salty.... 3/2/12 at 8:40pm by David Castillo	2	257
I Taught a Candy Class! started by thetincook (2/29/12 at 6:02pm)	I do volunteer work cooking meals at a local social service... 2/29/12 at 6:02pm by thetincook	0	23
How much to charge for planning a pastry menu? started by thechefshusband (2/28/12 at 8:28pm)	Consultants usually bill by the hour. I could see doing a... 2/29/12 at 5:48pm by thetincook	1	57
buttercream question? started by bigbaker (2/25/12 at 7:09am)	with huge chain bakeries, they do not make their own. They... 2/26/12 at 9:27am by Prettycake	1	116

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