Glucose syrup in frosting?
ChefTalk Forum » Pastries & Baking
by RBoothe
1w ago
I am trying a new frosting recipe that calls for glucose syrup. It specifically says that corn syrup should not be used because it is looser and sweeter than glucose. I am looking at Pastry 1 Glucose syrup as a possibility, but it says on the packaging that it is derived from corn. Does this mean this product is corn syrup? Can someone direct me to the glucose syrup that I need? I have never worked with glucose... glucose syrup in frosting ..read more
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Plated (non ramekin) Creme brulee possible?
ChefTalk Forum » Pastries & Baking
by Marky
3w ago
is a creme brulee always baked, torched and served in a ramekin or similar bowl? Is there a chance that it could be baked, turned out onto a sweet plate elaborately garnished , then torched and served say for a banquet of 25 pax? Hints on turning the set baked custard out with minimum damages are welcome I see creme brulee pics all over the net being served in ramekin (only) Thanks ..read more
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Italian Meringue Buttercream Frosting Help
ChefTalk Forum » Pastries & Baking
by jgbeck22
1M ago
On my third attempt, I finally got it right! It was beautiful, tasted great, everything I read it would be -- except -- I am decorating a cake with this and for about 2 minutes the piping is beautiful then it gets soft and won't hold the shape. Is there a trick to making the frosting more stiff for decorating? I have been working on this icing for 8 hours!! Can someone advise me on what to do ..read more
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My baked mandarins are too tart. Need help.
ChefTalk Forum » Pastries & Baking
by Nexik
1M ago
Hey, I tried to make a mandarin cake that I saw on the Internet. I followed the instructions to the letter. But when I tried the Mandarin fruits themselves in the cake, they turned extremely tart. I am very sensitive to tart and I like Mandarin because they're more sweet and tart. if I ever tried to make this again how do I prevent my Mandarin's from turning tart after baking ..read more
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Baked tart and almond cream
ChefTalk Forum » Pastries & Baking
by MitroP
1M ago
Hello, Should i bake the tart and the almond cream together or should i first bake a little the tart and then add the almond cream? And at what temperature would you bake it? Thanks for help ..read more
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PEELED AND SLICE APPLES
ChefTalk Forum » Pastries & Baking
by mjajr84
1M ago
Someone was asking me the other day where to get peeled and sliced apples and I can't remember who.... So anyways we get ours from Greenville Apple Products in RI, they deliver all over New England. Awesome people and beautiful Product. The owner has been doing business with them for years. Hope that helps. Chef ..read more
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Help with baked pudding hand pie recipe
ChefTalk Forum » Pastries & Baking
by Guest
1M ago
Hello, For my first post, let me give some background: I want to start my own hand pie street vendor cart, and I've got a few recipes to get me through fall/winter, but the one essential recipe I can't seem to pin down is a good pudding pie recipe.  I'm remembering Hostess Chocolate Pudding pies here, which I don't believe they make anymore.  The pudding was smooth, creamy, shiny, like a perfect cup of Jell-O Pudding in an overly sweet, sugar-coated crust.  However, when I make my own... Help with baked pudding hand pie recipe ..read more
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Is bakery business profitable in USA?
ChefTalk Forum » Pastries & Baking
by davidkaster03
2M ago
Hello! i am here to know how baking industry growing and profitabl ..read more
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The top of my cupcakes are always hard
ChefTalk Forum » Pastries & Baking
by lillycakes07
2M ago
I don't understand why the top of my cupcakes are always hard. I follow recipes' exact baking time/degrees and they always end up hard. Please help ..read more
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Dough rise using stand mixer vs. hand folding
ChefTalk Forum » Pastries & Baking
by Sapore
2M ago
Need a bit of help here guys - I'm much more of a cook than a baker and this confuses me. Been baking and selling focaccia loaves for a little over a year and sales have increased to the point where I'd like to move to the KA stand mixer instead of folding the dough by hand without compromising quality. The recipe I've developed is no-knead with a 12-16 hour room temperature proof before baking. Hydration is just about 81%. Normally, I'll mix a batch in a 4qt bowl, folding together... Dough rise using stand mixer vs. hand folding ..read more
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