so good.. magazine – The magazine of the haute pâtisserie

With the philosophy of less is more, the chef presents this simple recipe on the outside but very powerful on the inside.
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The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.

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This restaurant dessert represents Ibarboure very well, one of the youngest to achieve the title of MOF who co-directs the gastronomic proposal of the Michelin-starred restaurant Les Frères Ibarboure.More info

At the New York-based two-Michelin-star restaurant, you can taste desserts designed by the South Korean young pastry chef Eunji Lee.More info

The pastry chef of the École Valrhona, which has recently received the MOF title, has used maltitol, buckwheat, and rice flour to make this individual piece.More info

Coinciding with the 30th anniversary of the death of Salvador Dalí, we rescued the recipe for this original piece presented in 2015 by the director of the EPGB.
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In the emblematic restaurant Chez Panisse, they prepare the dough of this galette on a daily basis, following the method taught to them by the well-known chef, Jacques Pepin.More info

The Canadian chef revealed the keys to developing a business from panning and chocolate treats at L’École Valrhona Brooklyn.More info

Goat cheese and Sancho pepper are the two “culinary elements” starring this plated dessert, a perfect example of the creative philosophy of this Hungarian pastry chefMore info

In Stick With Me Sweets (New York), you can find brightly colored chocolates and bold flavors.More info