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How a Master Pastry Chef Handcrafts Realistic Corn Desserts That Sell Out Daily — The Experts

At NYC bakery Lysée, chef Eunji Lee specializes in creative and beautiful desserts that double as works of art. She crafts a corn dessert, a chocolate layer cake, and more.

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Credits:
Producers: Pelin Keskin, Ian Stroud
Directors: Pelin Keskin, Murilo Ferreira
Camera: Murilo Ferreira, Connor Reid
Editor: Christian Moreno

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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18 Replies to “How a Master Pastry Chef Handcrafts Realistic Corn Desserts That Sell Out Daily — The Experts”

  3. My boyfriend and his friend were playing a game in which they drank one little shot every time " corn" is said..They both are passed out in half of the video.

  5. My inspiration. I was going through a rough patch in school as I just finished my culinary class with a C and was vastly behind compared to my peers. I need to find an Esther Choi, David Chang, and a Roy Choi equivalent to the pastry world. Enter Eunji Lee. She decided at 14 that she wanted to be a pastry chef, left her native home of Korea to train in some of France’s top culinary schools and hotels, worked at Jungsik, a Michelin Star restaurant, and finally opened up her own shop. I would love to stage and have a mentorship with her. But we will see.

  6. Chef Eunji Lee Corn dessert is hands down the best representation of The American continent just like Chef Emma Bengtsson Scandinavian birds nest dessert from Aquavit NYC restaurant. Outstanding. 🙌🏼

  7. i didn't want to watch it till the end, but ended up watching the whole thing. This episode is so good and real. She's so passionate and you can see from the creation of her 'babies'

  8. Outstanding. This reminds me a lot about El Bulli from Spain – Creative, inspiring, challenging, lots of research, but most importantly – delicious.
    When a chef gives this amount of respect on an single ingredient, you know the result is only going to be – ethereal. Beautifully done Chef Eunji Lee. 🙌🏼

  10. 1:45 French isn't my first language but I don't think "biscuit" means "cake". This seems to be based on a misconception around a sponge cake which is called "biscuit". Alternatively I found in the french dictionary, biscuit was defined as "gateau sec" which means "dry cake"

  12. It's corn!
    A big lump with knobs
    It has the juice (it has the juice)
    I can't imagine a more beautiful thing (woo)
    It's corn
    I can tell you all about it
    I mean, look at this thing
    When I tried it with butter, everything changed😘

  13. New York certainly has a lot of interesting desserts to choose from. The amount of variety is expansive.

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