Mushroom and gruyere vol au vents, sesame sticks, apple tarts, millefeuille, palmiers petit fours—these are just a few of the treats you can make with puff pastry dough.
The versatile dough can be made ahead and kept in the freezer until you have the occasion make a delicious treat that is sure to impress. Chef Madeline Delosh demonstrated the steps to create the puff pastry dough and prepared a variety of savory and sweet treats. All attendees received easy to make recipes and a gift box filled with Madeline’s own puff pastry creations.
ABOUT THE CHEF 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.