so good.. magazine – The magazine of the haute pâtisserie

The chef goes back to his childhood with this semolina cake originally from Libya and proposes a version in which he combines ingredients from different countries.More info

The Japanese chef had the idea of ​​making this dessert when he found he could make kadaif at home with a frying pan.More info

One of the most successful creations of the signature pastry that the French chef directs at Taichun in the center of the island of Taiwan: CJSJ.More info

Respecting traditional flavors, the Executive Pastry Chef at Mandarin Oriental Paris prepares this emblematic dessert with a unique design.More info

Balanced flavors, contrasting textures, and personal decoration come together in this dessert designed by the Executive Pastry Chef of the Mandarin Oriental Paris.More info

Familiar ant the same time light proposal, despite it is a chocolate dessert, the pastry chef is looking for the more natural outcomeMore info

With well-crafted flavors and aesthetics, Enric Monzonis once again proves why he is one of the best Spanish chefsMore info

A brittle and crunchy caramelized yuzu dessert in a glass serves as a barrier between the diner and this fantastic dessert signed by Albert Davi, creator of the cover of so good # 25More info

White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touchMore info

A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear exampleMore info