Have you ever had a peanut butter cup before? Slightly crunchy peanut butter encased in a milk chocolate shell is magical. In fact, Reese, the largest producer of peanut butter cups in the world, has made millions of dollars from the concept.
How do they make them though? How does their peanut butter have that slight crunch without any visible pieces of peanuts? How do they get the peanut butter in the chocolate? And, most importantly, how can you do all of that at home?
I’ve made choux paste so many times. In fact, I think I have more choux paste recipes than I have cake recipes. It’s probably because of how delicate and wonderful choux is. It’s slightly crispy on the outside but melts in your mouth as soon as you take a bite. Whether you make churros with your choux paste, éclairs, or something else delectable, it’s guaranteed to be delectable. Since if you’re making something delectable, it has to be delectable to be delectable, if you catch my drift. It’s also because the golden rule of baking is that if it’s made with choux it’s made with awesome. Yeah, the golden rule of baking is much better than the golden rule of life – you know, the one that says do onto others as you’d like them to do onto you. This one involves choux paste after all.
Choux paste is pretty easy to make but it can look really impressive. It’s essentially just boiling water with some butter, stirring in flour, and then beating in a few eggs. The real magic of choux is in the oven, where it expands from tiny dollops of an off-white paste to large puffs of perfection.
I’m part of the science club at my school and a few days ago we went to Guelph University for a science competition.
In one of the events that I was signed up for, contestants had to assemble a human foot using “clone bones” with the help of a diagram. Thirty or so bones were laid out in front of each team on a blue mat. My team was competing against three other teams. A few minutes before we began one of the volunteer supervisors asked everyone to put their phones in their pockets.
