Choux pastry, or pâte à choux, is an important and versatile building block in the world of baking and pastry, puffing up when cooked to make everything from cream puffs, profiteroles, and éclairs to Parisian gnocchi, churros, beignets and more.
Choux has the reputation for being difficult, but it’s surprisingly simple. Master this easy recipe and you can make many pastries most bakers are scared to try.
Jennifer MacKenzie is a Professional Home Economist who wears many aprons as a freelance food writer, recipe developer and media spokesperson with a little event planning added to the mix. She has taught cooking classes across Canada, writes and develops recipes for print and online publications and has tested and recipe-edited over two hundred cookbooks.
She is the author/co-author of eight cookbooks, including the bestselling, The Complete Book of Pickling, The Complete Book of Pickling Second Edition, and The Dehydrator Bible. Jennifer is the Chair of Awards Committees for the Taste Canada Awards, project coordinator for Farm & Food Care Ontario and Festival Director for the SPARK Photo Festival.
On January 26, Brescia hosted an event to help you navigate managing screentime of those living in your household. Larissa is an educational consultant and parent technology coach and founder of IparentGen.com. She believes that more parents, coaches and teachers are needing strategies, tools, courses, videos, podcasts to help balance life with technology and decrease mental health issues.
Watch the recording to learn some strategies to help your family better manage screentime in your household.