Posts ByLuis Concepción, Author at so good.. magazine - Page 4 of 8
Delicate, elegant, sophisticated, and with sorbet as the protagonist. So is this original and exotic frozen version of this classic religieuse of French pastry, which the always outstanding La Martinière presents as a new product in their summer campaign.
Jérémie Runel continues to give free rein to his imagination with new cups and ice cream jars, framed within La Fabrique Givrée’s Glace-tronomie concept. Refined combinations that experiment with acidic contrasts, versions of classic pastry like the Mont-Blanc, and the local produce of Ardèche.
The master pastry chef Philippe Conticini has decided to revisit his mythical millefeuille in collaboration with the historic ice cream shop, Raimo. A launch which unites the trade of two Parisian institutions in one single product: one of the most traditional ice cream shops and a pastry flagship with great personality, La Pâtisserie des Rêves.
The Belgian pastry chef Pierre Marcolini has managed to wrap this summer’s new ice cream collection in warm romanticism. Through refined proposals such as black tea with jasmine in tubs and an attractive offer of customizable popsicles, Marcolini reinterprets the best of the summer season.
In a short time, the brothers Jeff and Tom Oberweis have introduced three ice cream cakes that revolve around raspberry. On a crisp base of puffed rice and decorated with ice cream hemispheres, they have become one of the most solicited creations, and raspberry one of the favorite products of this Luxembourg home.
Sigep continues to surprise by beating its own historic record of visitors. For the first time, it breaks the barrier of 200,000 visitors and very significantly increases the number of foreigners. Diversification and internationality are part of a formula that does not show signs of exhaustion.
Obsessed with color and imaginative in her presentation formats, she pursues a pastry dream that is becoming reality. We talk with her in so good #15.
The creation of marshmallow with albumin powder simplifies the preparation process and provides greater sharpness in taste. In the book, Evolution, Jordi Puigvert presents different recipes in this type of marshmallow.
So good .. magazine expands its team with the addition of Verónica Bustamante in their ranks. With her experience in the field of sweet gastronomy, she will be the new face for this prestigious publication in France.