so good #19 Archives - so good.. magazine
Back in the pages of So good, Green uses simple tools, simple techniques, and basic molds in creating his work. A true declaration of principles that he himself explains to us.
Two size pate à choux extremely colorful combining fresh strawberry compote and light raspberry crust with a vanilla mascarpone cream filling by famous pastry chef Amaury Guichon
The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.
After a dinner at Christophe Hardiquest’s restaurant, the chef was inspired to create this merengue in the idea of a vaquerin revisited.
The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.
The chef subverts the classic format of cake with cream on the outside and crispy base inside, to bring that baked dough to the outside.
Technical rigor, love for training, and artistic talent define his expertise