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In Today's Newsletter
 > Almond twin pastries
 > Double peanut butter nugget cookies
 > Inspirations from the Pastry World Cup
 > Flax seed rye attributes run deep
 > Q: Does choux paste require water or milk?



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April 30, 2009


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Formula of the Month
Almond twin pastries
Contributed by the Almond Board of California and Flo Braker
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Double peanut butter nugget cookies
Contributed by Hershey’s® Foodservice
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Pastry Case
Inspirations from the Pastry World Cup
While not all operations can offer World Cup-level pastries, draw on elements presented at the competition to enliven your desserts. Start with this formula for the chocolate torte commemorating the Cup’s 20th anniversary.
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Artisan Bread
Flax seed rye attributes run deep
Use old loaves of rye bread to create this flavorful flax seed rye bread. Customers will be attracted to its rich flavor and excellent keeping quality.
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Workbench
Q: Does choux paste require water or milk?
A: When you use all water in the formula, the puffs or éclairs will be crisp; using milk makes the puffs or éclairs tender. You may want to compromise and use half water and half milk.

Learn dozens of other tips, tricks, techniques and formulas in this month's edition of Workbench.

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