8 RECIPES FOR GARARU HARU & ECLAIR

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

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?

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
1
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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

2
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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

3
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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

4
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Lesson 5.
Pistachio Éclair BASIC | GF

<Learning Points>
1. Storing and Maintaining Nuts

2. Making Fresh Nut Paste

5
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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

6
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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

7
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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

8

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

Are you ready?

$249.00

Recommendations and regulations

LESSON 8

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Lesson 1. Lecture Introductions Lesson

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20:29

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Lesson 2. Pâte à Choux BASIC | GF

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29:29

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Lesson 3. Bitter Chocolate Éclair BASIC | GF

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23:36

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Lesson 4. Double Vanilla Éclair BASIC | GF

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26:14

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Lesson 5. Pistachio Éclair BASIC | GF

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12:28

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Lesson 6. Earl Grey Éclair BASIC | GF

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21:00

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Lesson 7. Mojito Éclair BASIC | GF

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21:00

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

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21:00

CLASS TALK

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    Teglobal

    Good class!! Thank you!

    March 17, 2022

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