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CLASSIC ÉCLAIR
In the Classic Éclair online class, you will make five flavors of éclairs using the most popular and essential ingredients in desserts such as vanilla, chocolate, citrus, nuts, and tea.
Language : Korean with English subtitles DURATION : 4 HOURS
$230.00
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 ÉCLAIR
IN THE CLASSIC ÉCLAIR ONLINE CLASS, YOU WILL MAKE FIVE FLAVORS OF ÉCLAIRS 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 PARTICULARLY, 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 éclairs
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.
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.
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
12 MONTHS UNLIMITED ACCESS TO THE PURCHASED VIDEO LECTURES
* LECTURE VIDEO AND WORKBOOK MATERIALS MAY BE UPDATED HEREAFTER.
LECTURE
Letter introductions
02. Pâte à Choux
- 2-1) CHOUX PASTE - BASIC & GLUTEN FREE
- 2-2) PIPING AND BAKING
- 2-3) EPILOGUE- CHOUQUETTES
- <KEY POINT>
- 1. Understand the structure and principles of Shoe
- 2. Understand the luxury of flour starch
- 3. Gluten-free choux dough using alternative ingredients for flour
- 4. Oven control for Éclair molding and non-crackable Éclair
- 5. Storage of Shoe dough
Letter introductions
03. Bitter Chocolate Éclair
- <KEY POINT>
- 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
Letter introductions
04. Double Vanilla Éclair
- <KEY POINT>
- 1. Texture of Cream Using Starch Gelatinization
- 2. Flavor and Aroma of Two Varieties of Vanilla Beans
- 3. Utilizing the Vanilla Pods
Letter introductions
05. Pistachio Éclair
- <KEY POINT>
- 1. Storing and Maintaining Nuts
- 2. Making Fresh Nut Paste
Letter introductions
06. Earl Grey Éclair
- <KEY POINT>
- 1. Infusing Using Sous Vide Technique
- 2. Making Cream with Chocolate and its Texture
Letter introductions
07. Mojito Éclair
- <KEY POINT>
- 1. Making Cream Using Fruit Juice
- 2. Gelling Technique Using Gelling Agent
- 3. Éclair Using Herbs and Exotic Ingredients
Letter introductions
08. AS I FINISH / STORAGE, PACKAGING AND SERVING ECLAIRS
- <KEY POINT>
- 1. Storage- Storing the Finished Éclairs
- 2. Package- Packaging the Éclairs
- 3. Service- Storage Temperature and Maintaining Showcase
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.
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