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Yun Eunyoung
Owner of Garuharu Seoul and Éclair Expert
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 and 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.
*Retrieved from: https://garuharu.online/about/
Yun Eunyoung COURSES
On Demand Class
1 Hour 40 minutes
Guest Chefs,Pastry
Éclairs by Garuharu | Earl Grey Éclair & Saint Honoré Éclair
On Demand Class
25 minutes
Guest Chefs,Pastry
Forêt Noire Tart by Garuharu
On Demand Class
1 Hour 30 Minutes
Guest Chefs,Pastry
Tarts by Garuharu | Exotic Caramel & Tropical Tarts
On Demand Recipe
38 minutes
Guest Chefs,Pastry
Coffee Pound Cake by Garuharu
On Demand Recipe
38 minutes
Guest Chefs,Pastry
Gluten-Free Crème Brûlée & Brown Rice Crunch Tarts by Garuharu
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Josep Maria Ribé
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Enric Monzonis
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Raúl Bernal
Winner of Lluís Santapau 2011 Trophy
Francisco Migoya
Head of Pastry at Noma, Copenhagen.
Olivier Fernández
Founder of MXBCN Bean to Bar Chocolate
David Gil
Owner of I+Desserts and Pastry Chef
Yun Eunyoung
Owner of Garuharu Seoul and Éclair Expert
Lauren Haas
Professor at the Culinary Institute of America (CIA), Greystone.
Gilbert Peña
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Ramon Perez
Executive Pastry Chef - Puur Chocolat (Sacramento, CA)