The New Collection of Christophe Adam has arrived – Ice Cream Eclairs April 16, 2014 | Alberto Ruiz
Cranberry Confit with Mascarpone Mousse, Speculoos Crisp and Orange Kumquat Sorb... March 11, 2014 | Albert Mañé
Japan now ready for Lyon 2015 April 9, 2014 | Fernando Toda
25Th US Pastry Competition, 2014 April 15, 2014 | Albert Mañé
Felchlin – Grand Cru, Cacao Costa Rica
so good.. Recipes
How is it possible that so good.. magazine publishes an article about a chef who makes simple, popular doughnuts and at the same time rejects another article about a sophisticated and labour-intensive dessert, with more than a dozen elements, and
The projected figures for the next Food and Hotel Asia are astounding: 100,000 meters² of total space, 3,000 exhibitors and 62 zones distributed across 10 pavillions. These figures show the vigour and strength of the region as all the sectors that are taking part in the exhibition are based in South East Asia, with pastry and chocolaterie particularly prominent.
Enjoy the beauty of Patrice Demers’ Panna Cotta process. This pastry chef has an idyllic relationship with the director’s lens while he makes his dessert in this one-of-a-kind video masterpiece, presented at Omnivore’s Festival of 2012.
The team chaired by Claire Hetzler and captained by Guillaume Mabilleu made good on the betting that made them favourites by placing France on top of the podium. Japan came in a clear second while Singapore took third place. Surprisingly, this year’s competition witnessed a low particpitation in the number of European countries.
Miguel Sierra participated in the “Crème Caramel” challenge in So Good.. #10 with this innovative recipe. As the egg is the key protagonist in this ubiquitous dessert, the pastry chef from Asturias decided to focus on one of the main foods in the feeding of the hen – corn – to reform the recipe with an original blend of flavours and presentation.
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.
Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.