French Cookies with Tess Kelly, Séraphine Bakery
- 37b north front street, kingston, ny 12401
In this workshop, we’ll take an intensive look at three very classic French treats–Madeleines, Bouchons and Langue de Chat–all taught to Tess during her time in Paris apprenticing at Madame Bernard’s pâtisserie.
Madeleines are small sponge cakes made with a génoise batter that get baked in shell-shaped molds; Langue de Chat are biscuits that get piped onto the baking sheet in a shape reminiscent of a cat’s tongue (hence the name Langue de Chat); and Bouchon are rich brownie-like cakes that are baked in special molds in a shape resembling a cork…and all are delicious!
$85 per student includes 3hr workshop and recipes PLUS taste-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 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.
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