Pastry Recipes
Sweet ‘N Strong with spicy chocolate by Adrien Bozzolo
February 12, 2021Balanced flavors, contrasting textures, and personal decoration come together in this dessert designed by the Executive Pastry Chef of the Mandarin Oriental Paris.More info
Chocolate mousse plated dessert by Andrea Coté
February 9, 2021Familiar ant the same time light proposal, despite it is a chocolate dessert, the pastry chef is looking for the more natural outcomeMore info
Chocolate cake with orange by Enric Monzonis
February 8, 2021With well-crafted flavors and aesthetics, Enric Monzonis once again proves why he is one of the best Spanish chefsMore info
Sudachi, milk chocolate, and soy caramel dessert in a glass by Albert Daví
January 20, 2021A brittle and crunchy caramelized yuzu dessert in a glass serves as a barrier between the diner and this fantastic dessert signed by Albert Davi, creator of the cover of so good # 25More info
Dry meringue and chocolate ‘popcorn’ by Raúl Bernal
January 19, 2021White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touchMore info
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.
More info
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