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

At the Ritz Carlton in Hong Kong, one of the highest hotels in the world, the sweet station is treated with great care. An example is this entremet with very special decorations based on chocolate paste and amaretto syrup.More info

The Kalamansi adds an interesting citrus touch to this dessert created by the chef of the Peninsula Hotel Beijing.More info

An interesting twist on this French sweet which is very similar to turron and served at The Peninsula Hotel Beijing.More info

Two size pate à choux extremely colorful combining fresh strawberry compote and light raspberry crust with a vanilla mascarpone cream filling by famous pastry chef Amaury GuichonMore info

After a dinner at Christophe Hardiquest’s restaurant, the chef was inspired to create this merengue in the idea of a vaquerin revisited.More info

The chef subverts the classic format of cake with cream on the outside and crispy base inside, to bring that baked dough to the outside.More info

In this dessert, the Russian chef reproduces the experience of a cup of tea with raspberries in a sweet bite.More info

This is one of the signature creations that the Valrhona Corporate Pastry Chef North America presented during his latest course at the École Valrhona Brooklyn.More info

The latest version of tarte au citron, with rosemary and verbena to associate with lush forest in Karuizawa, by chef pâtissier of the Hoshino Resorts Hotel Bleston Court.More info

A Chantilly coconut cream delicately shucked on a yogurt cheesecake mousse is one of the star creations presented by the chef during his last course at Valrhona Brooklyn.More info