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> Pastry Recipes

Pastry Recipes

There are plenty of pastry recipes, but only a few are sogood. In this section, we show some of the most interesting creations published in our magazine

Walk in the forest by Rasmus Kofoed

February 13, 2017

Discover one of the latest dishes of the Geranium dessert menu, along with the two dishes with recipes published in # 17, which also demonstrate Rasmus Kofoed’s solid creative personality in sweet cuisine.More info

Inverted soursop by Javier Guillén

January 26, 2017

His new line of desserts called Inverted comes to change the rules, with a mold that allows the mousse to be in the interior and the cream on the outside. More info

Hibiscus stained aloe by Francisco Migoya

October 6, 2016

Everything that has to do with Modernist Cuisine is already synonymous with innovation and admiration, especially since they presented their work par excellence on the science of cuisine. But now they are back in the spotlight thanks to pastry chefMore info

Coffee, lemon and gianduja, by Emmanuele Forcone

September 1, 2016 2

Perseverance has its rewards. In 2011 he won the silver medal in Lyon. Many would have already been satisfied, but Emmanuele Forcone knew he could achieve glory because he knew the recipe: ‘a good team, a lot of experience, allMore info

Honey and lemon thyme ice cream by Laurent Jeannin

August 4, 2016

The pastry chef of the iconic Parisian hotel Le Bristol has a commitment to desserts loaded with elegance and clean flavors, while continuing in the same line as chef Frechon when lightening and intelligently and moderately updating French savoir faire.More info

Coconut and lime ball by Phillipe Regollot

June 21, 2016

The purity of flavors and aesthetic lines defines style of this MOF patissier and world pastry champion. Too in this creation which stand out thanks to their studied simplicity.More info

Kalingo of Spice Island by Yann Duytsche

May 30, 2016

The French master returns to the pages of So Good… magazine to invite us to to drink tea through two cakes from two varieties of the famous Earl Grey and spiced Absolut Chai Organic.More info

Signature Strawberry Charlotte by Nathaniel Reid

May 11, 2016

Reid reimagine a traditional charlotte, keeping the traditional appearance of finishing with strawberries
on top.More info

Under the tree plated dessert by Eric Ortuño

April 12, 2016

The Hofmann School of Barcelona has several commercial establishments that allow pastry teachers and students to acquire a necessary versatility in the trade. In addition to the Hofmann School, there is the Hofmann Restaurant, Hofmann’s Taverna, Terraza La Seca andMore info

Chocolate mousse with violet Maldon salt by Mario Sandoval

April 8, 2016

The chef of the Spanish restaurant Coque explores the possibilities of Maldon salt in desserts such as mousse that go well with chocolate, mint and violet.More info