Course Category: On-Demand Class

Made with flaky croissant dough, decorated with chocolate dough, and filled with a rich chocolate crème pâtissière, Daniel Álvarez’s pains suisses are here to stay. In this recipe, Chef Dani gives you a flaky, creamy, buttery option that shows how, with a few tweaks, you can transform croissant dough into an even more wonderful and sophisticated breakfast or afternoon snack. Unveil all the secrets of kneading, bulk fermentation, laminating, and proofing to create beautiful Viennoiseries with one of its most passionate experts! 

In true Garuharu style, Chef Yun Eungyoung gives a modern twist to Forêt Noire, or Black Forest, cake to turn it into one of her signature tarts. The base of this tart makes a delicious chocolate contrast between a crumbly cocoa streusel and a brownie-like, rich chocolate biscuit. Instead of using Kirsch, Chef Yun opts for a bright red cherry cream to top the biscuit. No Forêt Noire would be complete without a vanilla bean and dark chocolate whipped cream piped on top of the cherry cream for a colorful and polished finish.

One of the wonders of modern viennoiserie is the cruffin. This laminated brioche bread, with its soft, croissant-like interior and fragrant, buttery, sugar-coated exterior, serves as the foundation for something truly special. In his recipe, Chef Daniel Álvarez showcases the elegance of a meticulously crafted laminated dough, using pistachios as the foundation for his exquisite cruffins. Filled with a rich pistachio mascarpone filling and a crunchy pistachio streusel, these cruffins elevate any ingredients into an unforgettable bite.

A “true wonder”, that’s how Chef Daniel Álvarez describes this flaky, buttery, three-layered mille-feuille. We agree completely: the inverted puff pastry Chef Álvarez has mastered lends itself to incredible depth of flavor and texture. The flaky layers of puff pastry grow beautifully in the oven, are lightly caramelized, and the butter laminated into the dough really comes through. Piped with two layers of vanilla-infused pastry cream, this mille-feuille is creamy, rich, but also delicate. In this on-demand recipe, you will learn all the temperature, kneading, and laminating secrets to making a remarkable puff pastry. Adapt it to all your pastries and create remarkable desserts.

Chef Daniel Álvarez is back with more Viennoiseries under his hat! This time, the pastry expert brings us a flan parisien recipe that showcases the many uses of his perfect croissant recipe. Each flan starts with a colorful base made with his flaky butter croissant dough and streaks of cocoa and coffee croissant. Then, each base is filled with a simple and rich vanilla custard. A delicious homage to the Parisian classic with Danny’s exceptional dough mastery!

Let Chef Yun Eunyoung, the mastermind behind Garuharu Seoul, take you behind the details and careful attention to technique and food science that go into two of her stunning tarts. In this class, you will learn how to make her signature Exotic Eggless Caramel Tart, which combines a crunchy coconut streusel, a blond chocolate mousse, and a bright mango, coconut, and passion fruit purée. Chef Eunyoung then moves on to her Tropical Tart, which layers a coconut streusel base with a coconut biscuit. Both are finished with piped drops of passion fruit cream and coconut whipped cream and decorated with flower petals, pistachios, and coconut shavings. These two recipes showcase Garuharu’s seasonal approach to pastry and the meticulous knowledge of temperatures and ingredient interactions that Chef Eunyoung has mastered to build one of South Korea’s most acclaimed pastry shops.

Chef Yun Eunyoung confirms that coffee and chocolate are meant to showcase the best of each other in this Coffee Pound Cake recipe from Garuharu, her renowned Seoul atelier. Each cake consists of three layers of moist coffee cake, soaked in a Kahlúa and espresso syrup, with a Caraïbe and espresso dark chocolate ganache. Then, each pound cake is enrobed and brushed for a unique finish that looks both rustic and precise. The notes of coffee liqueur and smooth chocolate bring this traditionally humble and warming recipe to a new level of delicious complexity. In this on-demand recipe video, Chef Yun covers topics such as the perfect pound cake batter temperature, how to make 30 Baumé syrup, and the principles of ganache emulsification, giving you the tools to make perfect, moist pound cakes with a longer shelf life.

Garuharu’s éclairs are celebrated around the world. But the precision, use of carefully selected flavors, and beautiful finishes in these Gluten-Free Crème Brûlée and Brown Rice Crunch Tarts are proof that the creations of Chef Yun Eunyoung go far beyond the world of pâte à choux. Each of these tarts is made with a crunchy, nutty brown rice base, then topped with a caramel sauce, some banana slices, and the perfect vanilla crème brûlée. This recipe is a great way to combine the flavors of traditional French pastry with delicious and unique ingredients like brown rice!