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In Today's Newsletter
 > Chocolate-orange biscotti
 > A chouxpiece
 > Definition of German chocolate, differences in confectioners' sugar, prolonging oil life and more
 > Christmas blues



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December 4, 2008



Formula of the Month
Chocolate-orange biscotti
Formula courtesy of the American Egg Board.
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Pastry Case
A chouxpiece
This pâte à choux pastry deliciously blends chocolate and caramel. Offering great versatility, a classic or creative religieuse will delight customers. You will find the religieuse alongside the chocolate, coffee and vanilla éclairs in pastry shops across France, often presented with the same flavors. Made from pâte à choux (choux paste) and most often filled with pastry cream and iced with fondant, these classic French pastries are a delight to the senses.
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Workbench
Definition of German chocolate, differences in confectioners' sugar, prolonging oil life and more
A monthly collection of helpful tips and techniques from Master Baker Klaus Tenbergen.



Trends
Christmas blues
Christmas retail sales will likely disappoint this year across the board, but there may be a silver lining for bakeries.
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