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

A recipe developed from an innovative study on fruit glazes.More info

Inspired by his trips to Costa Rica, the Dutch pastry chef presents this spectacular dessert with a very refreshing interior.More info

Here is a recipe included in her first book, Plating Dessert, in which she reinterprets one of her favorite desserts.More info

This is a SUGOI Sweets classic and the chocolatier’s favorite for being her first mochi love.More info

This is one of the elegant sweet dishes that Tom Coll creates for the luxurious Burj Al Arab in Dubai.
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The chef shows his unique style in this recipe where he presents a tarte tatin with Jerusalem artichoke as the protagonist.More info

At SUGOi Sweets, each Elle Lei bonbon has its own little story.More info

In So Good #29, the Italian chef reviews Italian traditional sweets with decades of history.More info

One of the refined desserts served in the luxurious Burj Al Arab in Dubai.More info

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