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

Here is the dessert that Malaysia presented at the Coupe du Monde de la Pâtisserie 2017 and which was in the top 3 of this category of the competition.More info

The Breton pastry chef and chocolatier, who has just opened as director of the ABA school, proposes a perfect Christmas creation for the cold months.More info

The chef has used a silicone mold in the form of lips to create this piece that invites you to kiss it.More info

Eyecatcher from the outside and with a mistery hidden in the inside, let this Spanish pastry chef surprise you with her latest entremets collectionMore info

The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.More info

In this piece, the co-founder of The French Pastry School demonstrates that it is possible to achieve a good balance of flavors, texture, and simplicity in pastry.More info

Signature creations by a chef who takes care also of designing his own mold collections. The result is always unique and surprisingMore info

Crispy and golden like the best puff pastry, suggestive and exotic in its format and registration of flavors, this chef’s lotus flower connects the tropical flavors of Miami, his hometown, with Malaysia, his current destinationMore info

An ingenious travel dessert that the professor of the School of Pastry of Barcelona presents packed in a box. Inside, the recipient will find the ingredients of the lemon pie in nice bags, a cardboard tray, and up to two spoons for tasting.
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With the philosophy of less is more, the chef presents this simple recipe on the outside but very powerful on the inside.
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