Choux Pastry with Tess Kelly | Paris-Brest Edition
- 37b north front street, kingston, ny 12401
Pâte à Choux is a light pastry dough that contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking which puffs the pastry into its many delicious forms including Éclairs, Cream Puffs, Profiteroles and Gougères.
In today’s workshop we’ll make an iconic French pastry, the Paris-Brest (which was named for the Paris-Brest-Paris bicycle race) and consists of a round choux pastry (shaped like a bicycle wheel) with a luscious praline cream….that we’ll likely devour entirely in class, PLUS some Choux Buns Religieuse (two stacked choux buns) that you’ll fill with pastry cream and decorate to take home and enjoy.
$95 per student includes 3hr workshop and recipes PLUS eat-and-take-home-what-you-make!
845 514 2300 to book or click the link to purchase tickets now.
ABOUT THE CHEF
Tess Kelly is a pastry chef and founder of Séraphine Workshops. 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. Be sure to check out details on next summer’s Culinary Adventure in France by clicking HERE.
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