so good #17 Archives - so good.. magazine
Women in Seoul are the ones who prefer this sweet habit of going off the beaten path, and Yun Eun-Young’s team is well aware of it, so they take maximum care with the details of the presentations, making each éclair a small jewel that becomes a product of worship
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.
A talk with Jacob and Paco Torreblanca reflects arguments of sufficient weight to justify periodic visits to this temple of pastry savoir-faire.
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.
In Scandinavian chefs’ dishes there are common features such as elegance, minimalism, freshness, the territory and a commitment to vegetable elements. We gather the most recent and charismatic desserts of three great Danish chefs in so good #17.
Pastry chef and owner of La Rose Noire and Passion.
The richness of the cocoa world embodied in chocolate
The pastry chef is obsessed with the signature that his chocolates must have, with explaining the characteristics of his cocoa. Obsessed with offering a different chocolate, without altering it with sugar or vanilla.