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Fan-Fan Fan-Girl
Concha Class with Fany Gerson & Alex Raij
presented by
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wednesday, december 16th
3 to 4 p.m. est
Grocery list
Here’s everything you need to make Fany’s conchas at home
Kerrygold Unsalted Pure Irish Butter (205 grams)
All-purpose flour (600 grams)
Sugar (90 grams)
Active dry yeast (14 grams)
Milk (250 milliliters)
Icing sugar (100 grams)
Cocoa powder (15 grams)
2 eggs
Vanilla extract
Salt
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Get The Recipe
Don’t miss these books by fany & Alex
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more about fany and alex!
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Fany gerson
A graduate of the Culinary Institute of America, Fany Gerson has worked in a range of fine-dining kitchens around the world. She is the owner of La Newyorkina, and new donut shop, Fan-Fan Doughnuts, in Bed-Stuy, Brooklyn. Her book titles include Paletas and My Sweet Mexico. Find Fany on Instagram at @fanygerson
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Alex Raij
Alex Raij is a first generation Argentine-American who grew up in the Midwest, attended culinary school, and lived in Milan and the Pacific Northwest before falling in love with both New York and Basque chef Eder Montero. Together Alex and Eder have opened five restaurants. They set a new standard for Spanish restaurants stateside starting in 2004 with Tía Pol and in 2007, with El Quinto Pino, which New York Magazine named the Absolute Best Tapas.
In 2008, Alex was included in Bon Appétit’s Women Chefs: The Next Generation list and soon after, opened Txikito, her and Eder’s singular Basque restaurant. Their third restaurant La Vara, opened in 2012 and explores Jewish and Moorish legacies in Southern Spain. That same year, Alex was awarded Eater’s first Chef of the Year award. La Vara went on to earn Michelin stars from 2015 to 2018, received a glowing two-star review from The New York Times, and was named one of the 12 most outstanding restaurants of 2013 by GQ.
In 2019, Alex and Eder opened Saint Julivert, a small fish restaurant informed by travel and ports of call. Saint Julivert earned a Michelin Bib Gourmand and a Le Fooding Best New Bistro award.
Alex is a six-time James Beard Award Semifinalist for Best Chef: New York City and Finalist in the 2019 and 2020 Outstanding Restaurateur category. The Basque Book: A Love Story in Recipes from the Kitchen of Txikito, inspired by home cooking traditions of the Basque country, is Alex’s deeply personal writer’s debut.
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