These books are written in Korean and English and are aimed at professional chefs.
This is the third pastry book by Chef Yun Eun-young.
Yun Eun-young is a representative Korean patissier that is attracting attention all over the world, she has the successful patisserie Garuharu in Seoul and in this series of books she shares her world famous recipes and techniques.
In this series, we bring together a variety of techniques that can be applied and utilized for dessert decoration, such as sugar paste, meringue, splashes, nougatine, and nut-based ornaments, as well as various expressions utilizing the characteristics of chocolate and original decorations utilizing professional tools. In addition, the powdered-style desserts decorated with herbs, flowers and fruits to convey the atmosphere of the seasons provide infinite inspiration for chefs.
This book contains not only recipes, but also points, tips and tools learned by experiencing many trials and errors and failures in the process, as well as ways to reduce frequent mistakes in the manufacturing process. In addition, while conducting overseas master classes, we tried to contain the results of inspiration received from excellent chefs from various cultures and new ingredients. We hope this book will serve as a new inspiration tool for someone. Based on the recipes in this book, I hope you can try various things using the ingredients available around you. Just as I always think about the combination of existing products and new materials on the workbench, I hope that these worries and new attempts will continue in your workshop, and I hope that my book will be of little help in the process.
