This year I want to make/master:
- choux pastry
- brioche
- croissants
- as many different breads as possible
- florentines (the painfully thin ones with flaked almonds, orange rind and a paper thin layer of chocolate backing)
- Nigella’s chocolate cherry trifle
- iced vovo biscuits
- wagon wheel biscuits
- pannacotta
- caramel (just from sugar, no water)