How Lysée Bakery’s Master Pastry Chef Makes Realistic Corn Desserts
The NYC shop sells about 400 of these highly coveted pastries per week
At New York City bakery Lysée, chef Eunji Lee makes pastries that are as inventive as they are labor intensive. “When people come to our shop, I’d like to feel like they are not only in the bakery but also in the art gallery,” says Lee.
Perhaps nothing Lee makes is as indicative of this as her realistic corn cake dessert. The dish takes three days to make and may have been among the first examples of the corn dessert trend sweeping the internet right now.
It starts with Lee making a caramel that gets mixed with vanilla bean-infused cream. Next, she makes a sponge cake from corn flour, which gives the cake its corn flavor. Once the batter is whipped, she makes a meringue out of egg whites and cream, and mixes that in with the … Read more