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- I want to make something sexy.
Can I say that?
So if it's not good let me know.
- Today we're at two Michelin star Jungsik
and we're going to hang out with chef Eunji
and she's gonna show us the whole process
of her famous dessert the black truffle cone.
A truffle is special, like a delicacy.
They smell very like salty, earthy, not a lot of places
know how to make a dessert made out of the truffle
let alone know how to execute well.
Cause this is usually on pasta or on duck or ribeye.
Not what someone would think of for dessert.
- I worked with lot of savory cooks and chefs.
I learned a lot about spices or the peppers
and the ingredients.
I love to use the savory ingredients to pastry.
- The philosophy behind the dessert tasting
is going from essentially like a palate cleanser,
light clean fresh and then moving towards stronger flavors.
- Yes, exactly.
There are not lot of restaurants doing the dessert tasting.
So I want to show like more desserts
and then more colorful flavors.
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This is the last course of the dessert tasting menu.
Only have for the truffle season.
- Okay so this is very special.
- Yeah.
We are using the fresh truffles and then truffle paste
fillings and truffle juice for truffle cream
and then truffle ice cream.
So we're gonna make the base of truffle cone.
First of all I just looking around
to find the nice cone stand.
But I couldn't find it I said why not I can make it.
Yeah.
- Amazing. - Make my own.
- What kind of chocolate are we using?
- I'm using the dark chocolate from Paris from Veluna
but any kind of chocolate we can use it.
Turns like the texture of clay.
- I have very hot hands.
Mine melt instantly.
- Wow!
- Yeah.
(laughter)
- Okay, yes, yeah!
- This is me all the time.
- So this one is for making the waffle cone.
This is tempered chocolate making the branch texture.
- This is deja-vu for me.
- Okay now we're gonna color the branches.
- [Rebecca] Some more texture, more flavor.
- [Eunji] I will put some coverature in the cup.
And fill with the chocolate.
- [Rebecca] So this is a pretty chocolate heavy dessert.
- [Eunji] Yeah.
We're gonna put the cacao nibs.
- [Rebecca] To make it look like the ground?
- So now we're gonna make the chocolate waffle cone.
And we're using the scale because everything should be
scaled for the same amount.
- Yeah I love this.
- We use brown butter, cacao powder, flour,
there is truffle juice in there,
inside of the truffle cone base.
- Nice.
- When I was young I want to be a pastry chef.
- How old do you think you were?
- 14?
- So what did your parents expect you to be?
- Be a doctor or lawyer.
I want to make them know like my dream
is to be a pastry chef.
I need your support.
- Yeah.
- I decided to move to France to learn and work there.
- Did they end up giving you the support?
- Yeah.
- Holy smokes.
It's not tight enough.
She's like no.
It's not tight enough.
What you're making here is a lot of curve and flow
and you're like building up to the prized moment
of the dessert.
- We're gonna make the truffle cream.
- Okay.
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- It smells so good.
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- Heavy cream and icing sugar for making chantilly.
You want to taste it?
- Yeah!
Oh my gosh!
That is really good!
- This is the last course of the dessert tasting menu.
The truffle cone.
First truffle slice in the bottom.
When they finish the cone, they have a truffle flavor.
- Very thoughtful.
- Truffle ice cream.
Truffle cream.
Chocolate caramel.
Second truffle slice.
Truffle ice cream.
Truffle slice at the top.
Fleur de sel.
- Cheers.
I have all this expression.
Where's yours?
This is so good!
The saltiness really makes the truffle shine.
I enjoyed when I got through the ice cream
and I got to the under that first layer of the truffle
underneath, it makes sense why this is the last course.
I mean the chocolate, the truffle, it's like
mind-blowingly good.
- If I can define my style of dessert is
use the Korean ingredients with the French techniques
and also American flavors influence.
- It's been so cool to be back here with you.
- It was my pleasure.
Thank you.
- Thank you.
Look at you, making a mess.
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