Posts ByLuis Concepción, Author at so good.. magazine - Page 3 of 8
Robert Collignon recovers the idea of the freeze-dried ice cream launched in the past to feed astronauts in space, but made in a less industrial way and with organic ingredients.
Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Indispensable Ice Creams, published by So Good and Grupo Vilbo.
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.
Emmanuel Ryon and Olivier Ménard welcome Christmas with a collection of frozen creations that once again invoke the best of Une Glace à Paris. Delicate decorations, new sets of flavors and textures, and all within the context of a new foray into high-end ice cream confectionery.
A 500-page, full-color tome in which the key to learning pâtisserie with the “Le Cordon Bleu” style is presented.
The summer season has experienced one of its best moments in France with news from Alain Chartier. Among them, the ice cream éclair collection strongly stands out, with references as reminiscent as Energy and Nostalgia.
The centrifuge has become the leitmotif of desserts like Centrifuged Strawberry, and seasonal savory proposals, such as the Verema dish.
Adapting Café Pushkin Paris’s offer to French culture, without losing its Russian essence. This is the goal with which Julien Alvarez will become part of this brand as Chief Executive Pastry Chef. This move comes within a large rebranding that will affect both the products and the packaging of Café Pushkin Paris.