In charge of the successful Garuharu in Seoul, Yun Eunyoung has made of the typical éclair, specialty made with Pâte choux, the first star of her business. Crunchy texture and always freshly made, the great variety of éclairs that could be appreciated in her store in Seoul stand out for their color and elegance. The female customer is usually the most interested in these products, which first of all must look visually appealing. In sg’s issue number 17, the Korean chef revealed some of the key aspects for the creation of these delicacies. Lately she has rethought Garuharu and opened it to a wider range of modern pastry varieties.
“Korean people are becoming more familiar with European pastries”