繼以往的日式焙茶、開心果馬卡龍，今次大家將會學到另一更法國味道的馬卡龍 - 法式焦糖燉蛋配海鹽焦糖醬。

在此工作坊，你會學到所有小貼士，如何製作少糖配方的法式馬卡龍、味道濃郁的法式燉蛋牛油忌廉(buttercream)，以及清脆焦香的外殻。

你會帶走約10個馬卡龍。

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Continued with our last macaron 101 workshop, we are taking french macarons to a higher level with a new filling flavour and decoration skills and I am going to demonstrate how to make our signature's homemade sea-salted caramel sauce to give your macarons a further indulging salty-sweet twist.

In this workshop, you are going to learn all the fool-proof tips of making traditional french macaron (with a less-sugar recipe), the richly flavoured creme brulee buttercream as well as creating a blow-torched crispy sugar surface. You will take home around 10 pieces of macarons, which you can "happy-share" with your friends or be selfish and have them all to yourself!