This afternoon we are going to cover two classic baking techniques – macaroons and choux pastry. We will be making crispy, filled Macaroons and Paris Brest Gateaux, rings of choux pastry filled with a praline mousse and decorated with almonds and icing sugar. As always we will supply boxes for your to take your goodies home in, but we know not all of them will make it!

• Macaroons
• Choux Pastry
• Praline Mousse