Pastry Recipes
Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez
December 18, 2020A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear exampleMore info
100% hazelnut tart by Marta Martin
December 9, 2020Hazelnut is the total protagonist of this creation, which belongs to Pastisseria El Carme, an establishment located in Vic-Barcelona (Spain) where Lluc Crusellas ans his young team offer a vision of pastry modern and popularMore info
‘Roots’, baked chocolate tartlet by Paco Torreblanca
December 4, 2020Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info
Sambirano pink grapefruit chocolate bonbons by Susan Notter
December 4, 2020Really interesting creations can come out of a Grand Cru from Madagascar, as the proven professional based in the USA shows here.
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Cocoa Bean Bonbon with Chipotle Raspberry Ganache and Gelatin by Susan Notter
December 1, 2020An interesting combination of flavors offered by this great American pastry professional.More info
Chocolate mint bonbon by Ronny Emborg
November 16, 2020A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info
Doughnut ganache cookies by Francisco Migoya
November 12, 2020One of the latest and surprising creations of the head chef of Modernist Cuisine is inspired by this popular fried doughMore info
Bosque la angostura tart, with blackberries, pine mushrooms and black truffle by Belén Melamed
November 10, 2020In this preparation, the Argentine pastry chef proposes a personal combination of ingredients, perfect textures and intensity of flavors, all inspired by a unique place in ArgentinaMore info
Candied apple with green apple sorbet and whipped crème fraiche plated dessert, by Sean Considine
November 6, 2020‘Less is more’ is the motto of this dessert that the pastry chef has designed for the Jean-Georges Restaurant Group.More info
Chestnuts in pastry baskets by Cédric Grolet from his book ‘Opéra’
October 29, 2020The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.More info