Bûche de Noël with Tess Kelly, Séraphine Bakery
- 37b north front street, kingston, ny 12401
Bûche de Noël, aka. “Yule log” is a traditional dessert served near Christmas, especially in Belgium, France, Lebanon, Switzerland, Quebec, and several former French colonies. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade that’s baked in a jelly roll pan and rolled with frosting throughout and decorated with all sorts of nifty woodland-inspired confections.
We’ll be making two different versions — the first is an orange walnut cake with an orange mascarpone filling covered in chocolate bark, and the second is an almond and chocolate cake with chocolate-hazelnut filling and whipped cream frosting covered with sliced almonds and powdered sugar to make it look like a snow covered log in a wintry forest.
Both cakes will have two different kinds of marzipan mushrooms, and sugared rosemary sprigs which we will be making in the class along with the chocolate bark too. This is going to be such a fun afternoon, don’t miss out!
$95 per student includes 3hr workshop and recipes.
ABOUT THE CHEF
Tess Kelly is a pastry chef and founder of Séraphine Bakery. She relocated to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine.After working for several years in the restaurant business in New York City, she opened Séraphine Bakery in 2014.
Since then Tess has developed hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes.She currently teaches both private and public workshops in New York, and in France.