Napoleons & Elephant Ears with Tess Kelly, Séraphine Bakery
- 37b north front street, kingston, ny 12401
The base for both Napoleons and Palmiers (aka Elephant Ears) is the oft-purchased / rarely home-made puff pastry dough. Oft-purchased because time and technique preclude many a home cook from ever attempting on their own. Puff pastry is made from a laminated dough whereby butter is put inside the dough, making a paton which is repeatedly folded and rolled out before baking. The gaps that form between the layers after the butter melts are leavened by water which turns into steam during the bake — yielding a light and flaky pastry.
In this workshop led by Tess Kelly, we will first learn how to make puff pastry dough before making two different desserts — Napoleons and Palmiers. WE CANNOT WAIT!
$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.
Photo 50411357 © Pipa100 – Dreamstime.com