A 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 example
Hazelnut 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 popular
Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.
Really interesting creations can come out of a Grand Cru from Madagascar, as the proven professional based in the USA shows here.
An interesting combination of flavors offered by this great American pastry professional.
In 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 Argentina
‘Less is more’ is the motto of this dessert that the pastry chef has designed for the Jean-Georges Restaurant Group.
The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.