Description
Éclair by Garuharu is Eunyoung Yun's focused study of contemporary choux pastry through 22 signature éclairs, combining classical technique with the clean flavours, contrasting textures and restrained presentation associated with Garuharu.
The book begins with the fundamentals needed for consistent production: ingredient function, choux dough, piping, baking, filling and glazing. It also includes a rice-flour gluten-free pâte à choux formula alongside the classic version, giving readers another way to adapt the format.
The finished éclairs explore fruit, nuts and chocolate, aromatic ingredients, cream and dairy, and special variations. Seasonal flavours remain clearly identifiable, while contrasting creams, gels, pralines and glazes create enough variation for the familiar éclair format to support a complete pastry range.
The collection is especially useful for studying how one base format can develop a strong product identity. By changing fillings, textures, flavour and finishing while keeping the underlying pastry recognisable, Yun demonstrates how chefs can build variety without losing consistency.
For pastry chefs, bakery teams, instructors and advanced students, Éclair by Garuharu provides both a practical choux reference and a detailed example of how a classic French pastry can be reinterpreted through contemporary Korean pastry design.
Contents
Book Details
About Eunyoung Yun & Garuharu