On Saturday, February 6, we hosted pastry chef Madeline Delosh in the Valley Variety kitchen. Madeline surprised everyone with warm scones to eat during her demonstration. For the class, she provided recipes for the group to follow as she demonstrated the steps in making two of her favorite chocolate creations—a heart-shaped chocolate mousse with chocolate glaze on a chocolate sablee and a chocolate millefeuille with raspberry mousse. Along the way, she sought hands-on assistance from the group.

For the final step, everyone got to express their creativity composing their personal chocolate treats. After indulging in both confections, everyone left with several components to use at home with the easy to follow recipes—and just in time for Valentine’s Day.

After graduating from French Culinary Institute, Madeline Delosh worked with Jean-Georges Vongerichten at Restaurant Lafayette, JoJo, Vong, and Jean Georges at Trump Tower. Followed by Pastry Chef at La Grenouille. Madeline taught pastry at The French Culinary Institute and attended The Valrhona Chocolate School in Tain Hermitage, France. You can indulge in Chef Madeline’s delectable pastries from her pastry shop—Mado Patisserie in Chatham.

© Valley Variety 2019