Balanced flavors, contrasting textures, and personal decoration come together in this dessert designed by the Executive Pastry Chef of the Mandarin Oriental Paris.
A 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 # 25
White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touch
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
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.