Creative Travel Cakes
Discover the versatility of travel cakes with Eunyoung Yun, Founder of Garuharu, the Korean pastry brand which has crossed borders, becoming popular worldwide.
Founder, Garuharu Pastry School, Seoul, South Korea
Beautiful travel cakes, easy to make, store and transport
Discover the versatility of travel cakes. Cookies, pound cake, florentines, financiers, and more! Learn to make five Garuharu travel cake creations, including some egg-free and gluten-free recipes reflecting today’s needs.
Encounter sweet and savory recipes that combine classic and modern themes, and see a range of ideas for cakes using alternative ingredients achieving good flavor and texture.
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Course Syllabus
Course Content
Chapter 2 - Salted Monaka Florentine
Chapter 3 - Blue Cheese Financier
Chapter 4 - Raspberry Sand Cookies
Chapter 5 - Pistachio & Grapefruit Cake
Chapter 6 - Yuzu Pound Cake
Before you go
Striking designs, refreshing flavors, pleasurable textures
What you'll learn
Combine classic Italian and Japanese elements with the Salted Monaka Florentine.
Construct a perfectly square pound cake set inside a flawlessly molded chocolate exterior.
Work with syrups to moisten the texture and boost the flavor of your travel cakes.
Take advantage of a whole grapefruit to create an extremely refreshing compote.
Work with oligofructose to make compotes that are higher in fiber content and lower in sweetness.
Discover egg-free and gluten-free recipes that can be adapted to produce your own creations.
Who is it for?
If you want to develop baked products that are easy to store and transport, or you are looking for ways to work with fruits and gluten-free flours, this course is for you.
What you’ll need
- 6.5cm Chrysanthemum cutter
- 3 x tins (16 x 5 x 5(h) -190g
- 3 x molds (16 x 5 x 5(h) plus 2 mm, with collapsible sides
- Food processor
- Hand blender
- Silpat
- Thermometer
- Refractometer (Brix)
Course recipes
In this course you will learn
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Meet your Instructor
Founder, Garuharu Pastry School, Seoul, South Korea
A chef deeply in love with the beautiful forms and artistic expression made possible through the medium of pastry
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Ratings and Reviews
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Naheed Shah
A request
I'm from Pakistan and difficult to understand more things like oligofructosr/pectin./trimoline/citron juice/NH pectin/yuzujuice etc. For cheff it's important to place substitute for international students. I like course too much and I wish to make such things but from where to get ingredients. So for expert cheff it's important to share substitute for students from developing countries. Regards
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well explained
very clean and tidy, fantastic presentation