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CHEF

Yun Eunyoung

DURATION

1 Hour 40 minutes

PRICE

$180 (USD)

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COURSE

On Demand Class

Éclairs by Garuharu | Earl Grey Éclair & Saint Honoré Éclair


Garuharu's signature éclairs showcase Chef Yun Eunyoung's precise techniques and artful use of ingredients. In this class, you will learn how to make airy and delicate éclairs using Saint Honoré tart and Earl Grey tea as inspiration.

Each Saint Honoré choux is filled with crème diplomate, almond praliné, and vanilla whipped cream. Chef Eunyoung expertly roasts the vanilla in this recipe's praliné, adding a bold and unexpected smoky flavor to a classic recipe.

In her Earl Grey éclairs, a cream displaying the best notes of bergamot and citrus of this aromatic black tea fills the pâte à choux. These éclairs are decorated with a simple tea glaze and seasonal flowers, evoking the joys of a warming cup of tea.

Discover the secrets to creating the ideal choux pastry with Chef Yun's essential techniques, resulting in beautifully expanded, flavored, and decorated éclairs.

PROGRAM

Saint Honoré Éclair:

  • Pâte à Choux (Baking tips)
  • Chouquettes
  • Crème Diplomate
  • Almond and Smoky Vanilla Praliné
  • Vanilla Whipped Cream

Earl Grey Éclair

  • Pâte à Choux (Baking tips)
  • Earl Grey Cream
  • Tea Glaze
  • Seasonal Flowers

What is included in the recipe?

  • The class includes subtitles in English.
  • Lifetime access to the recipe or class video.
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.
  • Tested recipes and formulations.
  • Full email and forum support.

 

Recommendations and rules:

  • You will have lifetime access to the class video, recipe book, tools and equipment list, and photos.
  • Our On-Demand Class Videos are meant to be Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together.