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

One of the pieces included in the chocolate bonbons course given by one of the 2014 Top 10 Pastry Chefs in America at the L’École Valrhona Brooklyn.More info

Land and innovation, two pillars support the Pastelería Glea in Murcia, that has a commitment to citrus and fruits that in many cases come from the very garden that Abel’s family owns.More info

The complete recipe of one of the cakes that the acclaimed Canadian chef makes in his pastry shop Patrice Pâtissier.

More info

Can a gluten-free or lactose-free pastry have taste, texture, moisture …? Jordi Bordas, with his B • Concept method, makes it clear that the answer is yes. More info

What’s behind the scenes of one of the country’s best patisserie, Craftsman and Wolves? William Werner has revealed this at l’École Valrhona BrooklynMore info

Revisiting a classic tart, Luciano finds a good balance between textures and flavors, combining ingredients with brilliance in this creation.More info

This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.More info

Vanilla sablé, vanilla bavaroise, apricot and vanilla insert are some ingredientes of this recipe by Paco and Jacob Torreblanca, one of the cardinal points of modern pastry.More info

Step-by-step instructions of a Petit gâteaux that the chef created in his last course in Valrhona Brooklyn School, which he wanted to share with the readers of So Good.More info

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