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

Among the sweet proposals of the restaurant Brix Desserts, we find this trompe l’oeil based on brown bread dry meringue, olive oil parfait, and tomato jam.More info

It is one of the star Christmas logs of the Park Hyatt in Tokyo.More info

The executive pastry chef at Brix Desserts in Dubai, who participated in two Spanish World Chocolate Masters qualifiers, loves working with chocolate.More info

At Brix Desserts, the Spanish pastry chef flees from the clichéd concept of a dessert restaurant and goes far beyond cream and sugar.More info

The Assistant Director of Culinary Studies of the Indian School of Hospitality says that creating new cakes every day is the driving force in his life.More info

Inspired by autumn, this pastry chef imagines the flavor of an acorn, which is very popular in Poland.More info

In this original creation, in which he puts into practice various finishing techniques, the Greek pastry chef once again demonstrates class, distinction, and a penchant for universal flavors.More info

Aabhas Jain, the Assistant Director Culinary Studies of the Indian School of Hospitality, puts an Indian twist on the tea cake in this recipe.More info

In this creation, the Italian pastry chef does keep the aromatic combination of vanilla, fresh cream, and custard.More info

If you could eat it, how would this painting by Katsushika Hokusai taste? The chef of La Postrería de Guadalajara (Mexico) imagines it with very fresh ingredients.More info