How This N.Y.C. Pastry Chef Makes Her Signature Corn Dessert at Lysée | Culinary Masters

When Eunji Lee left Michelin two-starred Korean restaurant Jungsik, the pastry chef wanted to open her own sweets shop, but not one like New York had really seen. What she created in Lysée is, as she calls it, a "gallery of confections" where her delicious treats are displayed like the edible art they are. That's especially the case with her signature corn dessert.
Lee is skilled in the art of trompe l’oeil desserts, where pastries resemble real life objects (fans of Is It Cake? are well aware of the craft). But unlike other chefs such as Thomas Raquel, formerly of Le Bernardin, or Paris' Cedric Grolet, Lee's creations have a bit more of a whimsical feel. Her signature dessert at Jungsik-and the cover star of her cookbook-was a little, lightly bruised banana. And at Lysée the headliner is a complex cake that looks like a comic book version of an ear of corn.
In this episode of Culinary Masters, the acclaimed pastry chef shares the three-day process to make this beautiful and delicious dessert. It's layered with flavors and textures from a crunchy corn cookie, to a soft corn cake, to a rich corn mousse that's lovingly piped on top. Lee walks our Culinary Editor Jeremy Repanich through the painstaking steps, and shares the inspiration behind the creation of this popular pastry.
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[@RubmaLione]

Absolutely love Lysée!

[@FESTEJOO]

Such an awesome treat!

[@leektv8695]

very good!!🎉🎉🎉

[@repanich]

🌽+🎂=😀