CLASSIC ÉCLAIR

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ABOUT CHEF

Chef Yun Eunyoung

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 Éclair

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.
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?

The Basics of Developing Your Own Dessert

To help you understand how a recipe works, we will break down the role of all the ingredients in the dough, cream, and glaze, covering how each contributes to taste, aroma, and texture. Understanding the unique properties of the ingredients and their role in the recipe will be your most basic guide as you develop your own desserts.

various physicochemical reactions

Additionally, physicochemical reactions that occur during combining, kneading, and baking the ingredients such as gluten formation, gelatinization, expansion, and emulsification will be explored in detail.
Through this, you will proceed a step further in adjusting the recipe to desired taste and texture and combining different ingredients to complete your own recipe.

Visually beautiful design

Garuharu’s desserts are loved for their visually beautiful designs in addition to their undeniable taste. Decoration techniques will also be covered that enhance the perfection of desserts.

Various tools and introductions

We will introduce you to the various tools and equipment you need to make your eclairs and guide you through how to use the functions.

Appropriate packaging and servicing

Finally, we will discuss how to store, package properly, and service the final product.

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.

What is included in the class fee?

PDF workbook with grams and percentages of the ingredients and pictures of the final product

Éclair shaping/piping guide

List of materials and tools used in class

24 months unlimited access to the purchased video lectures

* Lecture video and workbook materials may be updated hereafter.

CLASS detail

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Lesson 1.

Lecture Introductions

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Lesson 2.

Pâte à Choux BASIC | GF

2-1) Choux paste - Basic & Gluten free
2-2) Piping and Baking
2-3) Epilogue- Chouquettes

<Learning Points>
1. Understanding the Structure and Fundamentals of the Choux
2. Understanding Gelatinization of Starch in Flour
3. Gluten-free Choux Paste Using Flour Substitutes
4. Piping Eclairs and Controlling Oven for Crack-free Eclairs
5. Storing Choux Paste

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Lesson 3.

Bitter Chocolate Éclair BASIC | GF

<Learning Points>
1. Making Chocolate Cream Using Crème Anglaise as the Base
2. Making Anglaise Base, The Varying Texture of Cream Depending on the Basic Ingredient Ratio of Anglaise
3. Understanding Emulsification Technique, 4 Conditions for Perfect Emulsification
4. Making Glaze for Éclair and Glazing Technique
5. Chocolate Decoration

Lesson 4.

Double Vanilla Éclair BASIC | GF

<Learning Points>
1. Texture of Cream Using Starch Gelatinization
2. Flavor and Aroma of Two Varieties of Vanilla Beans
3. Utilizing the Vanilla Pods

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Lesson 5.

Pistachio Éclair BASIC | GF

<Learning Points>
1. Storing and Maintaining Nuts

2. Making Fresh Nut Paste

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Lesson 6.

Earl Grey Éclair BASIC | GF

<Learning Points>
1. Infusing Using Sous Vide Technique
2. Making Cream with Chocolate and its Texture

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Lesson 7.

Mojito Éclair BASIC | GF

<Learning Points>
1. Making Cream Using Fruit Juice
2. Gelling Technique Using Gelling Agent
3. Éclair Using Herbs and Exotic Ingredients

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Lesson8.

As I Finish / Storage, Packaging and Serving Eclairs

<Learning Points>
1. Storage- Storing the Finished Eclairs
2. Package- Packaging the Eclairs
3. Service- Storage Temperature and Maintaining Showcase

5 original recipes.
30 days with Yun Eunyoung.
Level up in baking

Are you ready?

$249.00

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.

LESSON 8

20:29

29:29

23:36

26:14

12:28

21:00

CLASS TALK

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Teglobal
Good class!! Thank you!

March 17, 2022
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8 RECIPES FOR GARARU HARU & ECLAIR

ABOUT CHEF

Chef Yun Eunyoung

Lecture Topic : Classic Éclair

What will I learn in this lecture?

The Basics of Developing Your Own Dessert

various physicochemical reactions

Visually beautiful design

Various tools and introductions

Appropriate packaging and servicing

Who should take the class?

What is included in the class fee?

PDF workbook with grams and percentages of the ingredients and pictures of the final product

Éclair shaping/piping guide

List of materials and tools used in class

24 months unlimited access to the purchased video lectures

CLASS detail

5 original recipes. 30 days with Yun Eunyoung. Level up in baking

Are you ready?

$249.00

Recommendations and regulations

LESSON 8

Lesson 1. Lecture Introductions Lesson

20:29

Lesson 2. Pâte à Choux BASIC | GF

29:29

Lesson 3. Bitter Chocolate Éclair BASIC | GF

23:36

Lesson 4. Double Vanilla Éclair BASIC | GF

26:14

Lesson 5. Pistachio Éclair BASIC | GF

12:28

Lesson 6. Earl Grey Éclair BASIC | GF

21:00

Lesson 7. Mojito Éclair BASIC | GF

21:00

Lesson 8. As I Finish / Storage, Packaging and Serving Eclairs

21:00

CLASS TALK

1 review for CLASSIC ÉCLAIR

Reviewed by 01 customer(s)

Sort by

Teglobal

Leave feedback about this Cancel reply

5 original recipes.
30 days with Yun Eunyoung.
Level up in baking