How a High-End New York Pastry Shop Sells Out of Desserts Each Day - The Experts
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- Опубліковано 26 лют 2023
- 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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I remember Eunji from the days of "Qui sera le meilleur patissier", a french pastry competition which was televised. I was gutted when she lost in the finals due to her lack of leadership despite her pastry being better than the other finalist. Today, I am so happy to see how far she has made it. And if I am not mistaken, the logo of Lysee is that of a dessert that she presented during the competition to 11 iconic French pastry chefs for which they could not stop praising her. It was a turning point for her and we can tell why. Good on you Eunji!!
Even though she might not have won that competition, it sounds like her career has well-deserved staying power!
Yeah I remember her now, That show was amazing and crazy! Chef Amaury Guichon was a semi finalist 3rth in that show and he burned out since he was the youngest in the history of that show and look at him now.
She and her husband are not just excellent at what they do, but you see them radiate with joy and *gratitude* to be able to do what they do. Such a delight to watch. Gratitude I think is such an underrated element in doing things excellently and in love. Thank you for this!
The gratitude really struck me, too. What a pleasure to see.
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'
Why didn’t you want to watch it til the end?
“Didn’t watch till the end, but ended up watching the whole thing”……….
Wat?
Find the want if you cant read
It's hard not to be hooked in by watching a person so clearly in her element.
She has so much passion for her for job and it shows in her desserts.
Those desserts really do seem to be made with love every step of the way.
Not just a baker, she's an artist! Our senses dictate and influence our food choices. Any dessert can taste good but we do eat with our eyes first. Eunji is truly brilliant!
Agreed. She is a true artist, and it looks like she has variety in her style.
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.
So inspiring!
I’m happy that she found a passion she can share with somebody else. You can tell she takes pride in what she does. It might be pricey, but you are paying for something that tastes good and the amount of work and love that is put into it.
Agreed. She clearly has a deep love for her work.
Such an elegance desserts. It's such a pleasure to watch her making and talking about her passion.
The work really speaks for itself!
Heating up the counter top to clean up chocolate is genius!
It's a helpful trick!
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. 🙌🏼
For those of us not in NYC, watching Qui Sera Le Prochain Grand Patissier is a great intro to her work! She's so creative and meticulous.
how she came second in that show was a farce.
@@dusanvuckovic17 Amaury Guichon came 3rd and look at him now. in general that show taught them crazy rare skills from different parts of France. everyone wins there.
Videos about passionate people make me smile.
I love the artistry of these desserts. So creative.
This was such a sweet, uplifting video - and I’m not just talking about the desserts!
Thank You! It's great to see people with awesome skill like yourself, who love their job! Well Done!
I dont even have a sweet tooth, and Im salivating at all of these!!! I love chef’s who are this passionate and meticulous for what they do. You know theyre all gonna be perfect everytime!
It makes you want to slow down and appreciate while you eat a dessert like this.
Pure talent. Not just taste but also *artistry,* although *taste* is the star ☆
Each its own achievement.
Chef Eunji is masterful when it comes to desserts. Sigh wish I could taste them all.
Me too!
That was the most beautiful kouign-amann I've ever seen - how they got that lift! I normally prefer rolled to folded (more crispy edges), but that looked wonderful.
I've never seen Kouignettes like this. They look insane.
The sound when they eat the kouign-amann is so satisfying
I want to try one of their desserts. So talented
She is a master! Bravo!
Great vid .
Your production is incredible.
Continuing best luck.
Thank you.
All I can say is YUM!!!
I can't imagine how these scrumptious desserts cost!
If only all of us could be living our dream. Well done to her!
So inspiring!
정말 정말 자랑스러워요! 뉴욕가서 꼭 가보고 싶은 곳!
Out of this world - amazing - such talent and so modest 🙏
Truly. Her work is masterful.
Beautiful Desserts and work of art🥰
Agreed. She has a true artistry here.
Look, how shiny and clean equipment they use 🙂
They remind me of that pastry shop in film The Grand Budapest hotel
Wow!!! I wanna try😋😋
I am dying to try that corn cake
Brilliant chef!
beautiful art
How beautiful
So you've showed cooking a dessert as a choux pastry ... Many a few category pastry like a short pastry , puff , phyllo n any else .. But it's very educated instead.. Thanks for your vid presentation .. I very enjoy
i love pastry
This is impressive and inspiring.
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. 🙌🏼
It’s not, and it’s not even close.
I love Eunji's passion and artistry. I went to Lysee a few months ago and bought nearly $100 of pastries. I thought they were good, but not sure if they're $20 a pastry good.
Sorry but it isnt for poor peasants like you. 20$ is not even considered pocket change these days
the price might reflect the labour more then the product? idk
so 100 dollars for 5 babies?
@@amusinguser1329 And NYC rent
You're paying for handmade art made by an artist, not something that just tastes good.
I remember her from the Jungsik video. Congrats to her on opening her own bakery.
Chef Eunji has magic in her hands.
And her french husband is so cuuute!
Yes - she's a master!
New York certainly has a lot of interesting desserts to choose from. The amount of variety is expansive.
And expensive. But I guess you gotta pay for quality
So true!
Masterful Artisan
Inspiring.
I wonder how much they each cost..looks amazing..
she is very talented ! and cute )
This is art👏
It is! And the variety of styles is impressive, too.
I wish that more of us here embrace the fine pastry shop concept as much as other nations. Laduree brought this concept to the US over 10 years ago but didn't really take off...and THEY are the master of "haute couture" pastry (look up Marie Antoinette Rose/Raspberry cake). They, as of today, are only still situated in major cities of the US. Japan has embraced this concept and can find fine pastry shops everywhere. I'm glad that Lysee is courageous because of her dream and passion in tapping into this market niche that may or may not be lucrative.
It's a brave and bold choice, and her passion here makes me want to see her succeed.
Honestly Laduree is over-hyped. There are many better pastry shops in Paris that do macarons better but that's not the point. I think the issue is that Americans generally don't really have an appreciation or understanding of the intersection of high-brow creativity and food culture. Aside from a handful of cities, places like this wouldn't be appreciated over a classic apple pie or donut.
@rizu8517 Try Laduree (special order) Marie Antoinette Rose Raspberry Cake and come back and talk to me. You are correct. All they want here is apple pie and cup cakes lol.
This is art
she is such an inspiration tho
Beautiful people making beautiful things. Thanks.
I will never clean chocolate with anything else but a torch from now on.
Next time I'm in NYC....
Masterpiece (wow)
More Pastry content please ❤❤❤❤
Yeahhh💪💪
Agreed!
Epic corn dessert!!!!!!!!!!!!!
Very talented
how beautiful and delicious
for the life of me I cannot get a reservation here. what time do you open Resy
A shot every time you hear corn
How much per cob?
I would like a corn word count for this video
How much does every desert cost? Like 50$?
Watching this at 2am fills me with a mix of hunger and nausea
I would weigh 1000lb if I worked there 🤤
cool, but i could never afford this
Belo!
It's corn! (Well I guess we're going here when we're in NY next week)
Travel safe and let us know what you think!
오 은지쉐프님😆
My girl is cleaning the countertop with a blowtorch.
I thought of trying that. Then I remembered mine are particle board.
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.
By 4 minutes in she had said it 22 times!!!! I'm screamiiiiiing 😩😩😂😂😂😂😂😂😂
🤣
How did that come about?! 😅
Wow, what an original joke..
Now you philistines do a food video in fluent Korean and explain how you make your corn dessert.
that medium quality damn we will explode need finish building faster then get more helpers will be number one in europe for sure.
Is there anything better than food
What's the place name ???
So realistic
corn $18 wow
She said "texture brings more fun to your mouth" 😂😂😂
what about it its true
these types of desserts can only thrive in big cities where people can afford it lol. one corn has to be $50 or that labor
Most of these shops make one limited production so it's not hard for them to sell out in A-day
I never thought about this but High-End Pastry is basically the most appealing thing to sell in NY.
Everyone has a sweet tooth, but people will buy it purely as gifts, especially NYorkers who have wealth will buy this stuff like they were cheap.
and most ingredients are cheap as hell.
Dear Eater: the Visuals are great, the Editing is great, the Audio sucks.
I am glad that she is doing what she likes. Perhaps my palate is unenlightened, but these desserts would not be my choices at any shop. Really cool, but not for me.
Same here, but it was still a delight to watch her process.
😯
Im disappointed the corn dessert doesnt have "hair". They couldve done it with sugar.
She likes fruity desserts more than chocolate but we didn't get to see any of those. Petition for part 2?
I'll sign that petition!
ITS CORN!!!!!!!
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"
It is actually drier than sponge cake and speaded thinly in square/ rectangular pan. It depends on which cake you’re making to apply some syrup on top to make it moister.
Biscuit to the French and British refers to cookies. Same with the Italians ( biscotti). Biscuit and biscotti means twice cooked/ baked.
Hey 🙂 "Biscuit" in French has a double meaning : it can be either a dry sort of cookie (ex : palet breton) or a sort of sponge cake (ex : Biscuit de Savoie).
Sometimes it takes like few months to prepare a pastry dish.
Nice, i will like to have Dinosaur Sandwich.
She's created the Yorkshire Croissant 🥐
bis keee
What happen if someone copied her recipe??
She’s considered “published” by being in a distributed video and can sue them for using her proprietary information.
Fix the editing. Your shots are out of order when she makes the chocolate cake cremeux.
Biscuit means cookie or crunchy part of a cake (not a cake)
Why do they sell out? Because the shop is owned by people passionate about pastries who's focus is on making people happy
Arso
It’s nice, but the waste when she cuts out the cake. Is she going to use it for anything else? and the artificial food coloring would not tempt me
Mere
who financed it?