by Dessert Professional | The Magazine Online
A social network where dessert professionals & others connect & share tips, techniques, recipes, & photos for all things dessert.
What's being given away? The Chocovision Revolation Delta Chocolate Tempering Machine (retail $2,099)
Thanks to all of our members who entered the Don't Lose Your Temper Giveaway. Stay tuned (and stay active on the network) for more contests and giveaways!
PreGel understands one of the biggest challenges in the industry: how to efficiently create a dessert without any sacrifice in quality. This class teaches the preparation of delicious finished desser…
Originality, elegance, but above all, style -- a pastry style that will round out your product offerings. This workshop is designed around desserts, from the simple to the extraordinary, and highligh…
Hello, I need help finding a product that they used where i worked. The product is used for chocolate cakes. I forgot the name of it, but the only thing i can do is discribe the product, and hope someone here haved used it in baking. The product is…Continue
Started by Nardia in 911 Dessert Emergency on Monday.
Does anyone have problems with newer Hobart 80 quart whips? I have been at my current job for a little over a year, and we have bought 2 new whips. The newest one is less than six months old, and we have already lost 3 of the spokes/wires. We…Continue
Started by John Applegett in 911 Dessert Emergency May 1.
Hi! Does anyone know how to make a successful cream cheese swiss meringue buttercream? I tried making it by replacing half of the butter with cream cheese but the buttercream never came together. Instead, it stayed a soft, separated mess! I even let…Continue
Does anyone have proven special tips for keeping dough(made from scratch) crispy and flaky after baking (other than letting stretched dough rest a few minutes before rolling)
The Sugar Arts Institute (launching at the World Pastry Forum July 2012) is looking for the best of the best instructors.Blown and Pulled SugarChocolatierBakingPastillageMaster Cake ArtistIf you would love to teach and travel, we need you. Please…Continue