Many pastry chefs bring their heritage to their baking.It's no diffretn with Korean born bakers. They bring a unique style and flavor to traditional French baking.
New contributor Elyse Inamine wrote about this new and interesting fusion in todays New York Times Food section. French patisserie is the best of the best but sometimes it doesn;t translate well to other cultures or it can be stodgy. Add Korean ingredients and even simple sable cookies can be elevated. It comes naturally according to Narae Kim who incorporates the Nashi oear that she grew up eating in South Korea.Her lve of fruits from cherries to apricots and melons find their way into her different creations.
Other pastry chefs feel the same way, Eunji Lee who spent tens year in the ancient French capital of Rouen wants to bring familiar ingedients to classic French parisserie. She experimented with classic Korean ingredients like sesame oil and red bean paste while woking at Ze Kitchen Galerie and Le Meurice in Paris yet it wasn;t until she was hired by the famed Korean restaurant in Manhattan Jungsuk that she hit h stride.She made her own version of Paris-Brest , achoux ring with a praline mousseline filling. She calls NY Seuol.In Seuol, there are financiers come with sweet potato, black sesame and bean rice cake.
French pastry with a Korean twist is now popular. It relfects two distinct culinary cultures, creating new flavors. Its a marvel to the cooking world.
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