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CLASSIC ÊCLAIR

In the Classic Êclair online class, you will make five flavors of eclairs using the most popular and essential ingredients in desserts such as vanilla, chocolate, citrus, nuts, and tea.

OUR CHEF

EUNYOUNG YUN

Chef Yun Eunyoung, who started baking as a hobby as a
child, started confectionery in earnest at the age of 17.
She participated in various competitions won in categories
such as chocolate showpiece, sugar showpiece, and pastry
award while attending a vocational school. Through these
experiences, she fell deeply in love with the dessert’s beautiful
form and artistic expression. At the same time, she felt a thirst
for the essence of pastry- the taste, flavor, various ingredients, and
the cooking methods. And after graduating from vocational
school, she gained experience in high-level pastry shops and
hotels, allowing her to elevate her sense of taste and flavor,
learning from great chefs. Chef Yun Eunyoung began to establish
her own pastry style through these experiences, and in 2012 finally
opened her first pastry boutique, ‘Garuharu,’ in Seoul.

Garuharu’s desserts have become more popular among
dessert epicures through word of mouth for their variation on
classic desserts, use of a variety of ingredients and techniques not
limited to desserts, and beautiful designs. Hence, it was
known as a place where you can’t get a taste unless you line
up early. Currently, Chef Yun Eunyoung runs the Garuharu Pastry
Academy in Seoul and travels worldwide, including Asia, Europe,
and United States, to share Garuharu-style pastries.

LECTURE TOPIC : CLASSIC ÊCLAIR

IN THE CLASSIC ÉCLAIR ONLINE CLASS, YOU WILL MAKE
FIVE FLAVORS OF ECLAIRS USING THE MOST POPULAR
AND ESSENTIAL INGREDIENTS IN DESSERTS SUCH AS
VANILLA, CHOCOLATE, CITRUS, NUTS, AND TEA.

IN THE CLASSIC ÉCLAIR ONLINE CLASS, YOU WILL MAKE FIVE FLAVORS OF ECLAIRS
USING THE MOST POPULAR AND ESSENTIAL INGREDIENTS IN DESSERTS SUCH
AS VANILLA, CHOCOLATE, CITRUS, NUTS, AND TEA.

IN ADDITION, YOU CAN LEARN EVERYTHING ABOUT THE PERFECT GARUHARU CHOUX PASTRY,
FROM THE BASIC CHOUX DOUGH MADE WITH WHEAT FLOUR TO THE GLUTEN-FREE CHOUX,
THROUGH THE LECTURE.

IN ADDITION, YOU CAN LEARN EVERYTHING ABOUT THE
PERFECT GARUHARU CHOUX PASTRY,
FROM THE BASIC CHOUX DOUGH MADE WITH WHEAT FLOUR
TO THE GLUTEN-FREE CHOUX, THROUGH THE LECTURE.

LECTURE. IN PARTICULAR, THE GLUTEN-FREE CHOUX INCLUDED IN THIS ONLINE CLASS WILL BE A
GOOD CHOICE FOR THOSE SUFFERING FROM A GLUTEN ALLERGY OR HYPERSENSITIVITY OR THOSE
WHO WANT TO LIMIT THEIR GLUTEN INTAKE FOR HEALTH REASONS AND THE PROFESSIONALS
WHO WANT TO MAKE DESSERTS FOR CUSTOMERS SUFFERING FROM THESE PROBLEMS.

WHAT WILL I LEARN IN THIS LECTURE?

WHAT WILL I LEARN IN THIS LECTURE?

WHAT WILL I LEARN
IN THIS LECTURE?

WHAT WILL I LEARN IN THIS LECTURE?

WHO SHOULD TAKE THE CLASS?

It caters to all skill levels, from beginners just
starting with baking to experienced
professional chefs. The class is full of
information, and you can learn aspects
depending on your level of baking knowledge
and experience. In addition to the basics
such as preparing ingredients and using
tools, we will cover the theory and techniques
for successful baking, such as the unique
characteristics and functions of the
various ingredients we use, their roles in recipes, and
the physicochemical reactions that occur
during the baking process. Therefore, if you
are a beginner in baking,
you will be able to lay an excellent foundation
through this class.
If you are a mid-level or professional
chef with some experience and baking
knowledge, you will learn more in-depth
knowledge, techniques, and tips and go one
step further to the level where you can
modify and combine different ingredients
according to your own tastes and goals.

It caters to all skill levels, from beginners just starting with
baking to experienced professional chefs. The class is full of
information, and you can learn aspects depending on your
level of baking knowledge and experience. In addition to the
basics such as preparing ingredients and using tools, we will
cover the theory and techniques for successful baking, such
as the unique characteristics and functions of the various
ingredients we use, their roles in recipes, and the
process. Therefore, if you are a beginner in baking, you will be
able to lay an excellent foundation through this class. If you
are a mid-level or professional chef with some experience
and baking knowledge, you will learn more in-depth
knowledge, techniques, and tips and go one step further to
the level where you can modify and combine different
ingredients according to your own tastes and goals.

RECOMMENDATIONS AND REGULATIONS

The advantage of video lectures is that you
can access them anytime, anywhere,
regardless of time and place. Recorded video
can be stopped and resumed as needed,
allowing you to follow the chef’s process
step-by-step at your own pace in
your space

In addition to essential recipes and
techniques, this lecture video will cover
detailed theory, which will be a set of tools to
help you build your own pastry world. Since
these contents are organically connected, we
recommend you watch them in order from
the first lecture.

The advantage of video lectures is that you can access them
anytime, anywhere, regardless of time and place. Recorded
video can be stopped and resumed as needed, allowing you
to follow the chef’s process step-by-step at your own pace in
your space

In addition to essential recipes and techniques, this lecture
video will cover detailed theory, which will be a set of tools to
help you build your own pastry world. Since these contents
are organically connected, we recommend you watch them
in order from the first lecture.

INCLUDED IN THE CLASS FEE

PDF WORKBOOK WITH GRAMS AND PERCENTAGES OF THE INGREDIENTS AND PICTURES OF THE FINAL PRODUCT

ÊCLAIR SHAPING/PIPING GUIDE

LIST OF MATERIALS AND TOOLS USED IN CLASS

LIFETIME UNLIMITED ACCESS TO THE PURCHASED VIDEO LECTURES

* LECTURE VIDEO AND WORKBOOK MATERIALS MAY BE UPDATED HEREAFTER.

LETURE INTRODUCTIONS

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Letter introductions

01. INTRODUCTION TO THE LECTURE

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Letter introductions

02. Pâte à Choux

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Letter introductions

03. Bitter Chocolate Éclair

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Letter introductions

04. Double Vanilla Éclair

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Letter introductions

05. Pistachio Éclair

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Letter introductions

06. Earl Grey Éclair

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Letter introductions

07. Mojito Éclair

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Letter introductions

08. Packaging and Serving Eclairs

CLASS WORK BOOK

The class workbook that accompanies the video lecture is available for download.
The Class workbook includes recipes for each lecture with detailed processes, information on
ingredients and tools, and additional materials for practical use. Make Garuharu online class
your own through the class workbook.

The workbook required for the class. Create a more
complete Eclair with additional materials selected and
produced by Chef Eunyoung-Yun!The workbook required
for the class. Create a more complete Eclair with

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