so good #10 Archives - so good.. magazine
Gabriele Riva, ambassador for Cacao Barry in the United States, presented in So Good#10 the Namaste composition, which is the synthesis of his geometric studies, sculptural composing and architectural sighting in one complete thought.
During the years that Christian Hümbs worked as a pastry chef at the restaurant Le Mer, accepted a challenge: make a dessert menu. Aroma-Menu 2013 constructs the desserts on three pillars – acid, sweet and a linking element.
A colorful style attached to vanguard cuisine where floral ingredients are not lacking.
The director of the Barcelona Pastry School, Olivier Fernández, is the author of this éclair which is remarkable for its perfect form. Find out how he did it here…
Croustillant, praliné crémeux, blackberry compote and white chocolate and vanilla mousse légère.
While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.
Miguel Sierra participated in the “Crème Caramel” challenge in So Good.. #10 with this innovative recipe. As the egg is the key protagonist in this ubiquitous dessert, the pastry chef from Asturias decided to focus on one of the main foods in the feeding of the hen – corn – to reform the recipe with an original blend of flavours and presentation.
A member of Relais Desserts, his shop has become one of the most important temples of Belgian chocolate and pâtisserie.
It is a special competition, full of life. This is why –after 24 editions– the Noel brothers, Xavier and Dominique still feel deeply moved every time the name of a new winner is announced. The US Pastry Competition is, above all, the expression of a community, of a family who live the pastry trade passionately in the United States.