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Basil, lemon and pineapple La Forêt by Enyoung Yun (GARUHARU)

We knew her at that time as the Korean queen of the éclair, but her passion for good pastry could not be restricted to a single product, so she decided to rethink Garuharu and open it to a wider range of modern, dazzling cakes with clear flavors. And with similar success, it has continued its trajectory until today, making her customers aware of more delicacies of European origin but with constant winks to the local culture. Eunyoung Yun and her team of four chefs in Seoul are fully devoted to good patisserie, taking care of each reference with great detail, and making products such as the double vanilla éclair or the pineapple, basil and lemon forêt, the stars of their showcase. The local culinary culture appears on other occasions, for example in the Jeju Hanlabong Cake, starring a MARMALADE and CONFIT of a citrus typical of the Korean island of Jeju. Eunyoung Yun is satisfied with her journey, she has even recently opened a studio from which to offer specialized training. She does not even rule out a return to the monographic store of a single product later on.

“Korean people are becoming more familiar with European pastries’ and she is confident to continue delighting her clientele with a creativity worthy of being exhibited in the best European capitals.”

Recipe

Biscuit basil

  • 75 g egg
  • 150 g egg yolks
  • 120 g almond powder
  • 15 g soft flour
  • 45 g butter
  • 10 ea fresh basil
  • 1 ea lemon zest
  • 180 g egg white
  • 180 g sugar

 

Mix the egg, egg yolks, almond powder, soft flour, fresh basil and lemon zest. Pour the melted butter into the mixture and combine. In a separate bowl, make a meringue with the egg whites and sugar. Then incorporate the meringue into the egg mixture. Pour on trays 40×60 up to 1 cm height, bake at 160ºC for 15 minutes.

Pineapple compote

  • 66,6 g pineapple purée
  • 66,6 g neutral nappage Absolu Cristal
  • 8 ea fresh basil
  • 200 g fresh pineapple

 


Use a hand blender to blend the pineapple purée, the Absolu Cristal and the fresh basil. Pour the mixture into a bowl with cubed pineapples. Use Silikomart SF 009 molds.

Lemon mousse

  • 210 g fresh cream 1
  • 3 ea lemon zest
  • 4,5 g gelatin 200 Bloom
  • 22,5 g water
  • 209,1 g white chocolate Ivoire
  • 450 g fresh cream 2

Soak the gelatin in the water. Heat the first cream and lemon zest in a pot for a few minutes, then remove the zest. Add the gelatin into the cream. Whip the cream into a mousse-like texture. Then add the chocolate mixture and combine. Round molds 5.5 cm diameter and 4.5 cm height, and also mini dome molds.

Coconut syrup

  • 60 g syrup 30ºBaumé (1000 g water + 1350 g sugar)
  • 40 g Malibú (liqueur)
  • 40 g water

 

Mix the ingredients together.

Mirror glaze

  • 170 g water 1
  • 300 g sugar
  • 300 g glucose
  • 200 g condensed milk
  • 20 g gelatin, 200 Bloom
  • 100 g water 2
  • 2 eafresh basil
  • q.s. food colors (yellow and green)

 

Soak the gelatin in the second water. In a pot, heat the first water with the sugar and the glucose. Add the condensed milk and gelatin and combine.

Montage

Pour the lemon mousse into the prepared round mold to 50% height. Place the pineapple compote over the mousse and fill the mold with lemon mousse to 90% height. Place the biscuit soaked with coconut syrup on top. Set the mousse into the freezer. Pour the lemon mousse into the mini dome mold and freeze. After the mousse is fully frozen, remove the round mold and pour the glaze over the mousse. Remove the lemon mousse from the mini dome mold and spray it with chocolate. Place the dome mousse on the glazed mousse and decorate it with basil and other chocolate decorations.

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