This morning, we are going to cover two classic baking techniques – macaroons and choux pastry. We will be making crispy, delicate Macaroons and Chocolate profiteroles.  A great way to spend Mother’s Day morning baking together!

Ingredients
175ml milk
250g butter
140g bread flour (plain will also work)
3 tsp vanilla paste/extract
7 large eggs
150 ml single cream
300ml double cream
75 ml golden syrup
185g caster sugar
110g plain chocolate
60g ground almonds
320g icing sugar
Pinch of salt
Flavouring (optional)
Gel colouring (optional)
Cocoa powder (optional)

Equipment
Food processor/grinder
Hand held electric whisk or stand mixer
Piping Bag
Plain piping nozzle