About this episode
Welcome back to the Better Baking Academy with Bob’s Red Mill! This seventh module is all about pâte à choux. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. A twice-cooked dough—first on the stovetop and again in the oven—choux is like a magic air bubble of pastry. It harnesses the power of steam, rather than leavening, to rise in the oven. We’re offering two ways to choux—crunchy Choux au Craquelin with Diplomat Cream and savory, cheesy White Cheddar and Chive Gougères. These two choux recipes feature Bob’s Red Mill Organic All-Purpose Flour, a versatile flour that packs enough protein for the choux to hold its puffy shape. We bring on Laura Kasavan of the blog Tutti Dolci to get a little tutorial on making choux dough, piping, and the best ways to customize your recipe. Special links from this episode: Sign up for the Better Baking Academy with Bob’s Red Mill to get our Choux au Craquelin and White Cheddar and Chive Gougères recipes Purchase Bob’s Red Mill Organic All-Purpose Flour Get Laura’s Key Lime Pie Cream Puffs recipe Follow Bake from Scratch : Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman Follow Laura on Instagram: @tutti_dolci Follow Bob’s Red Mill on Instagram: @bobsredmill