travel cake by garuharu (english)

DECORATION BY GARUHARU

The third pastry book ‘decoration by garuharu’ by korea's representative patissier, chef eunyoung yun, whom the world is paying attention to..

TARTE BY GARUHARU

The second pastry book ‘tarte by garuharu’ by korea's representative patissier, chef eunyoung yun, whom the world is paying attention to..

ÉCLAIR BY GARUHARU

The first pastry book ‘eclair by garuharu’ by korea's representative patissier, chef eunyoung yun, whom the world is paying attention to..

TRAVEL CAKE BY GARUHARU

The fourth pastry book “travel cake by garuharu’ by korea's representative patissier, chef eunyoung yun, whom the world is paying attention to..

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TRAVEL CAKE by GARUHARU

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GARUHARU MASTER BOOK SERIES 4

Author - Yun Eun-young These books are written in Korean and English and are aimed at professional chefs. This is the fourth pastry book by Chef Yun Eun-young.

Yun Eun-young is a representative Korean patissier that is attracting attention all over the world, she has the successful patisserie Garuharu in Seoul and in this series of books she shares her world famous recipes and techniques.

The fourth in the Garuharu Master Book Series The theme is TRAVEL CAKE. In this series, Pound cake, Petit gato, Pinancy, Madeleine, Canule , American Cookies, sand cookies, florentin and all 41 of Garuharu's signature baked sweets will be revealed.  This series is also detailed for each recipe. It has been edited to make it easier to understand because it consists of process images and descriptions, and the original ingredients pursued by Garuharu Authentic taste, non-monotonous texture, concise with points Design will inspire you to go beyond recipes. Also suggested by Garuharu are vegan, gluten-free, nut-free, and egg. Through various recipes that reflect the needs of consumers, such as free, you can get various ideas on using alternative ingredients for good taste and texture.

This book contains -

PREPARATION INGREDIENTS BUTTER SUGAR BAKING POWDER AND BAKING SODA INGREDIENTS FOR GLUTEN-FREE RECIPES GLUTEN TOOLS POUND CAKE MOLD CONVECTION OVEN AND DECK OVEN 30°B (Baume) syrup GELATIN MASS CHOCOLATE TEMPERING

Travel Cake MARBLE POUND CAKE MATCHA POUND CAKE MONT BLANC POUND CAKE YUZU POUND CAKE FIG POUND CAKE PISTACHIO & GRAPEFRUIT CAKE CARROT & ORANGE CAKE EARL GREY CAKE CACAO CAKE COFFEE BEAN CAKE CHESTNUT CAKE CARAMEL PECAN FINANCIER CHOCOLATE & RASPBERRY FINANCIER PISTACHIO & ORANGE FINANCIER BLUE CHEESE FINANCIER SMOKED VANILLA MADELEINE APPLE CRUMBLE MADELEINE KAFFIR LIME & BASIL MADELEINE RASPBERRY MADELEINE BURNT VANILLA CANNELE ROASTED CORN CANNELE BASIL & RASPBERRY CANNELE ORANGE & GINGER CANNELE WHITE SOYBEAN PASTE COOKIE DOUBLE CHOCOLATE COOKIE VEGAN NUTS COOKIE EARL GREY COOKIE LEMON & BASIL COOKIE SEAWEED COOKIE CINNAMON & PECAN COOKIE VEGAN COCO BERRY BERRY MONAKA FLORENTINE  SALTED MONAKA FLORENTINE SESAME MONAKA FLORENTINE COCONUT MONAKA FLORENTINE RASPBERRY SAND COOKIE SPICED SAND COOKIE PISTACHIO SAND COOKIE SALTED BUTTER CARAMEL COOKIE PRALINE COOKIE 100% CHOCOLATE COOKIE

ISBN: 9791197988745 Publisher: The Table Published: 2022 Pages: 368

• Young Adult

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TRAVEL CAKE By GARUHARU (English) Hardcover – 1 January 2022

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• Publication date 1 January 2022
• Reading age 13 years and up
• ISBN-13 979-1197988745
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• ASIN ‏ : ‎ B0BQ9YFRC5
• ISBN-13 ‏ : ‎ 979-1197988745
• Reading age ‏ : ‎ 13 years and up
• 2,227 in Teen and Young Adult

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Travel Cake: Garuharu Master Book Series 4

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Travel Cake  includes petits fours, madeleines, financiers, canneles, cookies, and other small bite-size goodies, all created by the remarkable South Korean pastry chef Eunyoung Yun at her Seoul bakery and pastry school, Garuharu.

More than forty such items are here, each presented with explicitly detailed written instruction as well as step-by-step photo sequences which demonstrate the creation of such unusual treats as:

• smoked vanilla madeleine
• pistachio and grapefruit cake
• caramel pecan financier
• basil and raspberry cannele
• white soybean paste and chocolate cookies

The book is in  Korean  and  English . While the translations are not fully idiomatic, any experienced kitchen worker will have no trouble understanding the instructions.

Hardcover. Color photographs throughout. In English and Korean.

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Travel Cake By Garuharu (Yoon Eun Young)

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Books For Chefs Catalogue Yun Eunyoung

Travel Cake, Garuharu’s new monograph | Review

Yun Eunyoung , who runs the popular Garuharu brand and school in Seoul, continues to expand her collection of monographic books (Decoration, Tarte and Éclair). The fourth volume, Travel Cake, is dedicated to the travel cake and contains as many as 41 recipes with step-by-step photos and a detailed description of the manufacturing process. Recipes for cakes, cannelés, cupcakes, financiers, cookies, Florentines… with authentic taste, non-monotonous textures,  and simple and elegant designs that highlight the product.

Available in a bilingual version (English & Korean) at our Books For Chefs online bookstore , it also includes gluten-free, nut-free, and egg-free proposals that reflect the needs of today’s consumers and gives ideas on how to use alternative ingredients without losing sweetness or texture.

Discover Travel Cake

Pound cakes, cakes, financiers, madeleines, Florentines, canneles, and cookies

In her list of recipes, we find a wide variety of preparations, with which Eunyoung hopes to inspire. “Please make a variety of attempts with ingredients available near you using the recipes in this book. I always contemplate the combination of existing products and new ingredients on my workstation, I hope these thoughts and new attempts will continue in your studio”.

First, the chef proposes five pound cakes: marble, matcha, mont blanc, yuja, and fig. To make her work easier, she also details the exact measurements of the mold where she presents them.

She continues with cakes of many kinds. There are those that combine fruit with nuts (pistachio & grapefruit) and vegetables (carrot & orange), some that propose a tea flavor (earl grey) and even trompe l’oeil (coffee bean, chestnut, cocoa).

In the financier section we find the step-by-step instructions of four flavors (caramel pecan, chocolate&raspberry, pistachio&orange and blue cheese). In madeleines, four other proposals (smoked vanilla, apple crumble, kaffir lime & basil, and raspberry), as well as in canneles (burnt vanilla, roasted corn, basil&raspberry and orange&ginger) and in florentines (berry berry monaka, salted monaka, sesame monaka, and coconut monaka).

The section dedicated to cookies is the widest and most heterogeneous. The reader can discover from 100% chocolate cookies to vegan nuts or vegan coconut, and spicy sand cookies.

It is not just a simple collection of recipes

Apart from the recipes, Travel Cake also dedicates a large section to preparation, with interesting tips that cover different topics (ingredients, butter, sugar, baking powder and baking soda, ingredients for gluten-free recipes, tools, pound cake mold, and convection oven and deck oven). Additionally, she details the step-by-step instructions of three basics: 30ºB (Baume) syrup, gelatin mass,and chocolate tempering. As the popular Korean chef explains, “this book is not just a collection of recipes, but also reflects a lot of trials and errors that we have experienced along the way, and tried to cover the points and tips we’ve learned, including how to use tools, as well as ways to minimize frequent mistakes during the process of making. I also tried to capture the results of inspirations from the talented chefs we’ve met from various cultures and new ingredients we came across while conducting the overseas master classes”.

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Travel cake by Garuharu

$1,180.00 HKD

In this series, her reveal all   41 signature recipes from GARUHARU , including   pound cake, petit gateaux, financier, madeleine, cannele, american cookie, sand cookie, and florentine , which cooked in her own understanding of style.

Each recipe consists of a detailed process image and description. In addition, you can get inspiration for dessert through the taste, texture, and design that GARUHARU pursues.

In addition, GARUHARU's various recipes that reflect consumer needs, such as   vegan, gluten-free, nuts-free, and egg-free, will give you a variety of ideas in using alternative ingredients for good taste and texture.

Size23 x 28cm

LanguageBilingual (English & Korean)

Author/sYun Eunyoung

Hardcover268 pages

Published in2022

Weight2.1 kg

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Travel Cake by Garuharu - Chef Eunyoung Yun - Hardcover

Eclair by garuharu - chef eunyoung yun, decoration by garuharu - chef eunyoung yun, tart by garuharu - chef eunyoung yun.

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Travel Cake by Garuharu (EN/KR)

Gusta Supplies

In the forth master handbook series, chef Eunyoung Yun reveals all   41 signature recipes from GARUHARU, including pound cake, petit gateaux, financier, madeleine, cannele, american cookie, sand cookie, and florentine, which cooked in her own unique style.

Each recipe consists of a detailed process image and description. In addition, you can get inspiration for dessert through the taste, texture, and design that GARUHARU pursues.

In addition, GARUHARU's various recipes reflects consumer needs, such as   vegan, gluten-free, nuts-free, and egg-free, will give you a variety of ideas in using alternative ingredients for good taste and texture.

• Preparation
• Ingredients
• Baking powder and baking soda
• Ingredients for gluten-free recipes
• Pound cake mold
• Convection oven and deck oven
• 30 °b (baume) syrup
• Gelatin mass
• Chocolate tempering

TRAVEL CAKE

• Marble pound cake
• Matcha pound cake
• Mont blanc pound cake
• Yuja pound cake
• Fig pound cake
• Pistachio & grapefruit cake
• Carrot & orange cake
• Earl grey cake
• Coffee bean cake
• Chestnut cake
• Caramel pecan financier
• Chocolate & raspberry financier
• Pistachio & orange financier
• Blue cheese financier
• Smoked vanilla madeleine
• Apple crumble madeleine
• Kaffir lime & basil madeleine
• Raspberry madeleine
• Burnt vanilla cannele
• Roasted corn cannele
• Basil & raspberry cannele
• Orange & ginger cannele
• White soybean paste cookie
• Double chocolate cookie
• Vegan nuts cookie
• Earl grey cookie
• Lemon & basil cookie
• Seaweed cookie
• Cinnamon & pecan cookie
• Berry berry monaka florentine
• Salted monaka florentine
• Sesame monaka florentine
• Coconut monaka florentine
• Raspberry sand cookie
• Spiced sand cookie
• Pistachio sand cookie
• Salted butter caramel cookie
• Praline cookie
• 100% chocolate cookie

•  Language: English & Korean •  Author(s):

Eunyoung Yun • 368 pages • Published in 2022

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Ravneet Gill’s gluten-free strawberry meringue cake – recipe

A strawberry and cream sandwich cake with crushed meringue for some welcome crunch

T his celebratory sponge makes everyone feel special. And, unlike the sometimes arduous task of baking a birthday cake, it can be put together really quickly. Two speedy sponges are sandwiched together not with a buttercream but simply with broken-up meringues and whipped cream. While the decoration may look ornate, it’s actually a bit of a cheat: piped meringue looks amazing, but is pretty low-effort – give it a try.

Gluten-free strawberry meringue cake

Prep 15 min Cook 3 hr Serves 8

For the meringue 2 egg whites (save the yolks for the sponge) ¼ tsp cream of tartar 100g caster sugar

For the sponge 2 eggs, plus 2 egg yolks 100g caster sugar 120g gluten-free self-raising flour A pinch of salt Zest of 1 lemon 50g unsalted butter , melted, plus extra for greasing

For the chantilly cream 600ml double cream 200g strawberries , hulled and cut into small pieces 50g strawberry jam

For the meringue, heat the oven to 115C (100C fan)/240F/gas very low, and line a baking tray with greaseproof paper. In a clean bowl, whisk the egg whites and cream of tartar until frothy. Gradually add the caster sugar a spoonful at a time, whisking all the time, until the meringue mixture forms stiff, glossy peaks, then transfer to a piping bag fitted with a star nozzle.

Pipe meringue decorations on to the lined baking tray – I like rosettes or swirls – then bake for an hour to an hour and a half, until the meringues are crisp. Remove and leave to cool completely before using. Turn up the oven to 180C (160C fan)/350F/gas 4 and grease and line two 15cm cake tins with greaseproof paper.

In a large bowl, whisk the whole eggs, egg yolks and sugar until pale and fluffy. Sift in the flour and salt, then gently fold in with a spatula until just combined. Fold in the lemon zest and melted butter, then divide the batter evenly between the two cake tins.

Bake for 18-20 minutes, or until a skewer inserted into the centre of the cakes comes out clean, then remove from the oven and leave to cool in the cake tins for 10 minutes. Unmould and put on a rack to cool completely.

For the chantilly cream, in a large bowl whisk the cream to soft peaks. Roughly crush a third of the meringues, fold into the cream with the chopped strawberries then chill in the fridge until ready to use.

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Once the sponge cakes have cooled completely, put one on a serving plate spread a layer of the jam all over the top, and cover that with a layer of the cream. Top with the remaining sponge cake, and repeat the layers of jam and strawberry cream.

Decorate the outside of the cake with the remaining strawberry cream and meringue decorations, then serve immediately.

Discover this recipe and many more from your favourite cooks on the new Guardian Feast app , with smart features to make everyday cooking easier and more fun

• The sweet spot
• Gluten-free

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