These books are written in Korean and English and are aimed at professional chefs.
This is the first 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.
All of the signature Eclairs of Garuharu contain the authentic taste of ingredients of the seasons with various textures that are not monotonous and a concise design utilizing points. 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.
This book contains -
BASIC PATE A CHOUX - BASIC PATE A CHOUX - GLUTEN FREE DOUGH FORMATION & BAKING FILLING GLAZING GELATIN MASS CHOCOLATE TEMPERING CORNET
