Croquembouche with Tess Kelly, Séraphine Workshops
- 37b north front street, kingston, ny 12401
Traditionally served at weddings and baptisms, I always imagine no royal’s dessert table was ever complete without one of these precarious towers of luscious candied cream puffs. If ever there was a special occasion dessert….this is it! With the holiday season approaching (gulp), we thought this would be a fun one to bust out to inspire some festive tablescapes.
We’ll bake up an army of heavenly puffs with pâte à choux dough, fill them with our homemade pastry cream, dip them in caramel (because we don’t really think spun sugar is nearly as delicious) and build a tower adorned with caramel almonds and our own candied orange peel. Once we’ve properly Instagrammed it, we’ll promptly devour it (as we do).
We always have fun when Tess is in the kitchen and this day will be no exception!
$85 per student includes 3hr hands-on workshop and recipes + eat (or take home)-what-you-make.
845 514 2300 to book your spot!
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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