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so good #19 Archives - so good.. magazine

Step by step of a sugar ear of corn décor by Frank Vollkommer

September 3, 2018 |

With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.More info

Heart brownie by Hisashi Onobayashi

August 21, 2018

One of Onobayashi’s idea for Valentine’s day. A heart-shaped jigsaw puzzle made of brownie, where he replaces sugar with trehalose to make it less sweet.More info

Figs and hazelnuts by Nicolas Lambert

June 29, 2018

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

Gianluca Fusto: “Beauty without taste is not beautiful”

June 27, 2018 |

One of the major figures of Italian patisserie talk with us about his sources of inspiration, his creative philosophy, his pastry and his last project in Milano.More info

Brioche pudding with sugared nuts and chocolate crémeux by Gustavo Sáez

June 21, 2018

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

Rory Macdonald: “I try and treat sugar like you would salt in a savory meal”

June 13, 2018 |

The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.More info

Jerome Landrieu: “Pastry education is more than a bubble, it is an explosion”

May 14, 2018 |

One decate transmitting the values of haute pâtisserie in America, the french chef is satisfied. We talk to him about training, social networks, creativity… at so good #19.More info

Russ Thayer. Searching for the boundaries of chocolate

April 23, 2018 |

A true expert chocolatier who, under the banner of Callebaut, is dedicated to finding the best way to exploit the flavors of chocolate in ganaches, pralinés and other preparations,More info

Scott Green: “I am pushing myself to do more with less”

April 17, 2018 |

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.More info

Guilty pleasure pate à choux by Amaury Guichon

April 6, 2018 2

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 GuichonMore info