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

Chocolate muffin, sea salt caramel, and double chocolate chips cookie. This is one of the many creations that can be tasted at The Ritz-Carlton Millenia Singapore.More info

One of the small format desserts that the chef designed during her class dedicated to modern buffets at L’École valrhona Brooklyn.More info

Tayberry is one of his most favorite ingredients and is present in this éclair with some tangy berry flavors, a luscious texture and the rich taste of pistachio cream.More info

A creative exercise around ice cream. The Cacao barry Canada creative Chef takes here the concept of an ice cream sandwich but giving it an elegant shape as an individual ice cream cake.More info

This dessert, included in the 11th course degustation menu of Amber, a two-Michelin-star restaurant integrated into the luxurious hotel Landmark Mandarin Oriental (Hong Kong), offers an interesting play on textures.More info

At Caprice in Hong Kong, the french chef enjoys the creative freedom. It shows in this dessert crispy, creamy, with the texture of fruit confit.More info

The combination of strawberry and raspberry becomes the main element of this dessert in a summer dish that can be tasted at The Peninsula Hotel Beijing.More info

One of the sweet proposals proposed by 99 restaurant, with a pastry station lead by Gustavo Sáez.More info

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