There’s an element of magic to baking. Sure, it’s magic that can be explained by the combination of ingredients, heat, and science… but it feels like magic all the same.
In this year’s last Baking Bootcamp challenge with King Arthur Flour, we’re making magic with pâte à choux based Cream Puffs!
I know we’re hurtling towards the the holidays and the end of the year and it feels like time and energy is in short supply.
Luckily, this bootcamp challenge, this little bit of magic is deceptively easy!
Pâte à choux is a cooked dough that is mixed into an eggy batter, scooped onto baking sheets, and baked into golden puffs.
The eggs make the magic in this batter as they puff and expand in a hot oven, creating light, airy, eggy puffs.
Added bonus! Since we’re all short on time this time of year, these pâte à choux puffs can be made both sweet and savory meaning we can make appetizers and dessert from the same recipe! Cheddar chive appetizer gougères AND cream-filled and chocolate topped pastry puffs.
We’ve done a lot together in this Baking Bootcamp series! I’m so happy you’ve joined me! I think we have a lot to be proud of.
Triple Berry Cinnamon Swirl Bread // Apple Pie Biscuits // Gruyere and Green Olive Rolls // Whole Wheat Oatmeal Honey Bread // Chocolate Hazelnut Rolls with Quick Puff Pastry // Sourdough Everything Pretzels
Here’s how this works:
The idea is simple!
• Make these Cream Puffs (they’re sooooo good!) and take a picture of your creation!
• Photograph your beautiful cream puffs and post them to Instagram with the hashtag #bakingbootcamp
• When you submit a photo, you’ll be entered to win a 1-year supply of King Arthur Flour and a Baking Essentials box valued at $250!! Official rules and details can be found here.