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> Pastry Recipes

Pastry Recipes

There are plenty of pastry recipes, but only a few are sogood. In this section, we show some of the most interesting creations published in our magazine

Chestnut sago soufflé by Nocar Lo

December 3, 2021

Interesting approach to sago as a souffle spoon dessert with meringue textures and a subtle touch of crispinessMore info

Rice pudding baba tart by Vinesh Johny and Andrés Lara

December 3, 2021

Chefs pay tribute to gulaab jamun, a sweet dish from Indian cuisine, with their very own cafe-style tart featured in the book, New-School Sweets.More info

Apple from Montois and coconut plated dessert by Pierre-Jean Quinonero, professional CFD winner

October 14, 2021

After extensive background work, the chef sought out local producers to create this refreshing dessert.More info

Gold beet panna cotta, caviar and fermented cashew cream dessert by Roberto Cortez

September 23, 2021

The beet is the real protagonist of this signature dessert where techniques coming from haute cuisine merge with Japanese influences and floral notesMore info

Citrus tart with orange, grapefruit and lemon by Miquel Guarro

September 6, 2021

An ode to the most refreshing fruits in which the Catalan chef seeks to take advantage of all the parts of a fruit, extracting their maximum potentialMore info

White chocolate and orange Choux Marion by Richard Hawke

August 23, 2021

With the touch of orange blossom and a whipped ganache, the particularity of this choux pastry is that the formulation is designed to dispense with wheat flour and be gluten-free.More info

Chocolate, cocoa, and citrus L’éveil cake by Nina Métayer

August 16, 2021

A star that entices the awakening –l’eveil in French– one of the signature creations with which the French chef appears in so good # 26More info

Ghevar tart with cheesecake, pistachio and raspberry by Vinesh Johny

August 9, 2021

Join this Indian pastry chef to a journey to mithai sweet tradition as an inspiration for modern creations. A good example of this philopsophy is this saffron cheesecake with roasted and fried elementsMore info

Rhubarb and meringue tart by Laurent Bichon

August 2, 2021

With the original shape achieved with the own rhubarb, treated as a strip, this refreshing tartlet served as an outstanding presentation for the Le Cordon Bleu instructor in so good magazineMore info