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Feb 17 2019

Pâte à Choux with Tess Kelly, Séraphine Bakery

  • 1:00pm
  • 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.  A versatile dough that can be used in a variety of both sweet and savory applications, its mastery will expand your home entertaining possibilities from cocktail hour through to dessert. 

In our workshop, Tess will first teach us the techniques for making the perfect dough and then we’ll be making Chocolate Éclairs, Rose Cream Puffs, Profiteroles & Savory Gougères.  Learning from Tess is an absolute joy and this promises to be a wonderful afternoon!

$85 per participant includes 2hr workshop and recipes PLUS eat/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.