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

A classic among classics, the financier, which, like any other travel cake, can be consumed at any time and also does not need (or better yet shouldn’t!) be kept in the fridgeMore info

In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.More info

Espresso with lemon zest is a typical Italian drink and what inspired the American pastry chef to create this recipe.More info

Stefan Riemer, Executive Pastry Chef at the Flavor Lab at Walt Disney World, has been inspired by a Salvador Dali favorite, the Rhino Hat, to create this sweet dessert. Long live art!More info

With matcha tea, apricot geléé, and yolk, these rolled and tender bites reign in the repertoire of the French chef’s Dolç patisserie and are also the stars in one of the chapters of his latest bookMore info

The chef was inspired by the trending plant-based approach at Disney to design this dessert that is served at Topolino’s Terrace – Flavors of the Riviera and incorporates ingredients from the Riviera region.More info

This brilliant Japanese pastry chef performs a unique milk chocolate entremet by piping in a irregular gay the whipped chocolate ganache that covers the entremetMore info

Cooking in the bubble, isolated from external influences, and you can get as a result personal combinations like this guava plated dessert by the chef in front of The Catbird Seat (Tennessee)More info

The French Executive pastry chef for the Mandarin Oriental Geneva awakens delicious memories in diners with delicate desserts.More info

This is one of the successful desserts served at the luxurious Mandarin Oriental in GenevaMore info