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

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

It is one of the star Christmas logs of the Park Hyatt in Tokyo.More info

The executive pastry chef at Brix Desserts in Dubai, who participated in two Spanish World Chocolate Masters qualifiers, loves working with chocolate.More info

At Brix Desserts, the Spanish pastry chef flees from the clichéd concept of a dessert restaurant and goes far beyond cream and sugar.More info

The Assistant Director of Culinary Studies of the Indian School of Hospitality says that creating new cakes every day is the driving force in his life.More info

Inspired by autumn, this pastry chef imagines the flavor of an acorn, which is very popular in Poland.More info

In this original creation, in which he puts into practice various finishing techniques, the Greek pastry chef once again demonstrates class, distinction, and a penchant for universal flavors.More info

Aabhas Jain, the Assistant Director Culinary Studies of the Indian School of Hospitality, puts an Indian twist on the tea cake in this recipe.More info

In this creation, the Italian pastry chef does keep the aromatic combination of vanilla, fresh cream, and custard.More info

If you could eat it, how would this painting by Katsushika Hokusai taste? The chef of La Postrería de Guadalajara (Mexico) imagines it with very fresh ingredients.More info

This is the recipe included in the intensive course taught by Derek Poirier and Guillaume Roesz at l’École Valrhona Brooklyn.More info

In this creation, the chef shows her commitment to a pastry that fuses cultures, making it lighter and less sweet.More info

The Greek chef uses techniques learned in sculpture or wood carving to work with chocolate.More info

In the hands of the Greek chef, this classic of French pastry is elegant, balanced, and made with a lot of love.More info

The pastry chef of the Four Seasons Hotel Gresham Palace in Budapest won over the jury of the semifinal of the World Chocolate Masters and will participate in the grand final in October.More info

Refined and with less sugar compared to the original. This is the recipe shared by the French chef in the book “50 gâteaux de grands pâtissiers”.More info

This is one of the emblematic cakes included in the book, “50 gâteaux de grands pâtissiers” by Hélène Luzin and whose preparation comes from the great Lyonnais chocolatier.More info

Playing with apricot in different textures, and smoking the fruit to obtain a deeper taste profile, the Swiss chef builds a siganture creation full of subtilities and with a great presentationMore info

The Italian chef advances Easter with a spongy preparation based on natural sourdough that serves as an alternative to the classic ColombaMore info

One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredientMore info

The young promise of the Chocolate Academy reconverts the bar format from chocolate to circular design within the turrones collection (nougats) for this Christmas in Spain
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Interesting approach to sago as a souffle spoon dessert with meringue textures and a subtle touch of crispinessMore info

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

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

Using honey as a common thread, Italy surprised the jury with this dish in which innovative techniques are used.More info

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

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

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

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

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

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

Orange, Earl Grey tea, biscuit dacquoise, and blood orange liquid interior are the elements with which the Belgian chef transports us to the classic continental breakfast, this time in the form of a petit gateauxMore info

Tigré cakes are part of the wide range of products that this Japanese chef offers at Maison Givrée. This savarin shape financier allows him to make dozens of diffent versions.More info

Rice pudding, tapioca pearls, and chocolate have been used by the instructor at EPGB to create a fun sweet snack inspired by this Japanese classic. More info

The pastry chef at the La Chèvre d ’Or Hotel proposes simple, light, and fruity preparations in which he takes care of appearance and taste in equal measure.More info

With its sweet glaze and intense interior, this cake attracts not only hotel guests but also the external customer interested in the take-away product.More info

The chef goes back to his childhood with this semolina cake originally from Libya and proposes a version in which he combines ingredients from different countries.More info

The Japanese chef had the idea of ​​making this dessert when he found he could make kadaif at home with a frying pan.More info

One of the most successful creations of the signature pastry that the French chef directs at Taichun in the center of the island of Taiwan: CJSJ.More info

Respecting traditional flavors, the Executive Pastry Chef at Mandarin Oriental Paris prepares this emblematic dessert with a unique design.More info

Balanced flavors, contrasting textures, and personal decoration come together in this dessert designed by the Executive Pastry Chef of the Mandarin Oriental Paris.More info

Familiar ant the same time light proposal, despite it is a chocolate dessert, the pastry chef is looking for the more natural outcomeMore info

With well-crafted flavors and aesthetics, Enric Monzonis once again proves why he is one of the best Spanish chefsMore info

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 # 25More info

White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touchMore info

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 exampleMore info

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 popularMore info

Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info

Really interesting creations can come out of a Grand Cru from Madagascar, as the proven professional based in the USA shows here.
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An interesting combination of flavors offered by this great American pastry professional.More info

A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info

One of the latest and surprising creations of the head chef of Modernist Cuisine is inspired by this popular fried doughMore info

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 ArgentinaMore info

‘Less is more’ is the motto of this dessert that the pastry chef has designed for the Jean-Georges Restaurant Group.More info

The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.More info

With this plated dessert, the pastry chef has been proclaimed the winner of the professional category of the Championnat de France du Dessert 2020More info

Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jellyMore info

The chef, in charge of La Postrería in Guadalajara (Mexico), is inspired by Andalusia (Spain) to make this spectacular doughnut.More info

‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.More info

In this recipe, the Japanese pastry chef combines chocolate with strong flavors like celery and unusual flavors like dill.More info

A perfect combination of chocolate, almond, and a kick of lemongrass, with a crunch provided on both sides of the ganache.More info

In this dessert, with three simultaneous elaborations, the Argentinian chef shows his remarkable sense of balance in pastry.More info

This Argentinian chef’s pear tart is considered a real hit by her students, a tart inspired by a recipe she has been making for her family for years.
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Inspired by India, the pastry chef at Eleven Madison Park restaurant in New York has designed this dessert with a simple appearance and complex elaboration.More info

A classic among classics, the financier, which, like any other travel cake, can be consumed at any time and also does not need (or better yet shouldn’t!) be kept in the fridgeMore info

In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.More info

Espresso with lemon zest is a typical Italian drink and what inspired the American pastry chef to create this recipe.More info

Stefan Riemer, Executive Pastry Chef at the Flavor Lab at Walt Disney World, has been inspired by a Salvador Dali favorite, the Rhino Hat, to create this sweet dessert. Long live art!More info

With matcha tea, apricot geléé, and yolk, these rolled and tender bites reign in the repertoire of the French chef’s Dolç patisserie and are also the stars in one of the chapters of his latest bookMore info

The chef was inspired by the trending plant-based approach at Disney to design this dessert that is served at Topolino’s Terrace – Flavors of the Riviera and incorporates ingredients from the Riviera region.More info

This brilliant Japanese pastry chef performs a unique milk chocolate entremet by piping in a irregular gay the whipped chocolate ganache that covers the entremetMore info

Cooking in the bubble, isolated from external influences, and you can get as a result personal combinations like this guava plated dessert by the chef in front of The Catbird Seat (Tennessee)More info

The French Executive pastry chef for the Mandarin Oriental Geneva awakens delicious memories in diners with delicate desserts.More info

This is one of the successful desserts served at the luxurious Mandarin Oriental in GenevaMore info

In this snack, the Executive Pastry Chef for the Balmoral Hotel in Edinburgh aptly combines Blairgowrie strawberries and matcha tea.More info

The MOF Pâtissier, a professor at L’École Valrhona of Tain L’ Hermitage (France), gathers his favorite flavors in this snack.More info

The executive pastry chef of The Peninsula Beijing is inspired by his childhood to create this dessert that combines beauty, tastiness, and the ability to recall memories.More info

This icy version of this popular cocktail is simple but complete, by the executive pastry chef of The Peninsula Beijing.More info

In the hands of the popular French pastry chef, this typical Christmas specialty is dyed black in a monograph dedicated to sesame.More info

With the idea of ​​returning to origins and of being timeless, the owner of the pastry shop À tes souhaits! rediscovers and makes versions of classic pastry, paying special attention to taste and texture.
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Here is the dessert that Malaysia presented at the Coupe du Monde de la Pâtisserie 2017 and which was in the top 3 of this category of the competition.More info

The Breton pastry chef and chocolatier, who has just opened as director of the ABA school, proposes a perfect Christmas creation for the cold months.More info

The chef has used a silicone mold in the form of lips to create this piece that invites you to kiss it.More info

Eyecatcher from the outside and with a mistery hidden in the inside, let this Spanish pastry chef surprise you with her latest entremets collectionMore info

The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.More info

In this piece, the co-founder of The French Pastry School demonstrates that it is possible to achieve a good balance of flavors, texture, and simplicity in pastry.More info

Signature creations by a chef who takes care also of designing his own mold collections. The result is always unique and surprisingMore info

Crispy and golden like the best puff pastry, suggestive and exotic in its format and registration of flavors, this chef’s lotus flower connects the tropical flavors of Miami, his hometown, with Malaysia, his current destinationMore info

An ingenious travel dessert that the professor of the School of Pastry of Barcelona presents packed in a box. Inside, the recipient will find the ingredients of the lemon pie in nice bags, a cardboard tray, and up to two spoons for tasting.
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With the philosophy of less is more, the chef presents this simple recipe on the outside but very powerful on the inside.
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The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.

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This restaurant dessert represents Ibarboure very well, one of the youngest to achieve the title of MOF who co-directs the gastronomic proposal of the Michelin-starred restaurant Les Frères Ibarboure.More info

At the New York-based two-Michelin-star restaurant, you can taste desserts designed by the South Korean young pastry chef Eunji Lee.More info

The pastry chef of the École Valrhona, which has recently received the MOF title, has used maltitol, buckwheat, and rice flour to make this individual piece.More info

Coinciding with the 30th anniversary of the death of Salvador Dalí, we rescued the recipe for this original piece presented in 2015 by the director of the EPGB.
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In the emblematic restaurant Chez Panisse, they prepare the dough of this galette on a daily basis, following the method taught to them by the well-known chef, Jacques Pepin.More info

The Canadian chef revealed the keys to developing a business from panning and chocolate treats at L’École Valrhona Brooklyn.More info

Goat cheese and Sancho pepper are the two “culinary elements” starring this plated dessert, a perfect example of the creative philosophy of this Hungarian pastry chefMore info

In Stick With Me Sweets (New York), you can find brightly colored chocolates and bold flavors.More info

Xavi Donnay applies at restaurant Lasarte in Barcelona (Martin Berasategui’s) his pastry vision with special care of small formats, taste for innovation and for Asian ingredientsMore info

Here is one of the delicious desserts with which the Varlhona Pastry Chef has once again demonstrated his extensive chocolate knowledge at L’École Valrhona Brooklyn.
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Chocolate, semi-salted butter, caramel, and biscuit. These are the elements with which the Parisian chef once again achieves a result which is as gourmand as it is personal.More info

This is a deconstructed cake full of flavors, textures, and slightly spiced, with an exotic crémeux and a soft hazelnut ganache.More info

What is poetry? In the case of puff pastry dough, these croissant dough squares filled with cream and macerated apple, at the pace of Sweet Devotion, perfectly taste of Alexandrian versesMore info

Here is one of the desserts that the Valrhona Pastry Chef proposes for consumers with allergies or who have to follow a special diet.
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Tarwi, a legume native to the Andes mountain range, is the main ingredient of this original recipe from the Cuisine Chef of the restaurant Mil.More info

From a creamy chocolate and cocoa fruit mucilage snow, chef Luis David Valderrama surprises the clients of MIL, the restaurant of Virgilio Martínez in the Peruvian AndesMore info

The star dessert of the winner of the last edition of the Championnat de France du Dessert in the professional category revolves around that 2% of liquid that evaporates in the production of whiskey.More info

Per Se pastry chef Anna Bolz combines her background in music with her culinary training to create desserts that have a beautiful rhythm all their own.More info

Meeting the personal style of Alexis Bouillet, which, in his own words, use the minimum molds as basic support and then develop them with his own hand craft artisan skillsMore info

What happens to a cake, a coulis, or a gel when we freeze it? Can it still be used in a frozen dessert? With Mario Masiá and his book ‘Más’, we find dozens of ideas adapted to the world of ice cream dessertsMore info

The combination of exotic fruits and chocolate is joined by an Aisan taste by hibiscus flower in this piece. More info

In this dessert, the Executive Pastry Chef at Dandelion Chocolate wanted to use the company’s 70% Maya Mountain chocolate from Belize and passion fruit, one of her favorite combinations.More info

After a trip with his wife Astrid, the French pastry chef created this sweet cake included in his book, “One Week with Yann Duytsche”.More info

This cake, designed for his wedding with his wife Marta and included in his book, Obsession, is nothing but perfect simplicity.More info

The chef of the Mandarin Oriental Hotel combines flavors that can be found in Perpignan, the city where he resided during his apprenticeship.More info

Lemon and pineapple melts together in this delicacy performed by Korean pastry chef under a French title and with interesting allies like basil and coconut to balance the proposalMore info

The Argentinian pastry chef avoids complex taste associations, and limits himself to combining two or three popular flavors that serve as a bridge between modern pastry and native tastesMore info

The chef has displayed his extensive knowledge in chocolate in an intense masterclass held at L’École Valrhona Brooklyn.More info

A pre-dessert with which the Japanese pastry chef representing Indonesia convinced the jury of C3 Valrhona.More info

Chocolate of pure origin and a reduced load of dairy and sugar to achieve an even more intense result. This is Carles Mampel’s artisan bûche. More info

In collaboration with l’École Valrhona Brooklyn and Nicolas Botomisy, the couture cake master has introduced the art of sugar flowers and cakes to a group of students. More info

A dessert which is not excessively sweet and a balanced flavor to celebrate Halloween with a Danish look More info

The Dutch chef was inspired by the famous sunrise in Asia to make this petite delicacy.More info

The flagship creation symbolic of the collaboration between Alain Ducasse and Chanel, signed by the Executive Pastry Chef of Beige Alain Ducasse Tokyo.More info

Moist, glazed with dark chocolate and with small cubes of fruit pâte as a garnish. This is the financier that can be tasted at Patrice Pâtissier.More info

The pastry chef relies on Perfect Purée to achieve flawless natural flavor, customizable fillings, and vibrant colors for her macarons.More info

One of the creations that the Spanish chef made during his class for the members of Valrhona’s Cercle V at L’École Valrhona Brooklyn.More info

In Beige by Alain Ducasse in Tokyo, the French chef defends simple, elegant, beautiful desserts with natural flavorsMore info

The French chef, in charge of pastry at Beige Alain Ducasse Tokyo, is a specialist in expressing the essence of the ingredients with a simple style in his desserts.More info

One of the viennoisseire pieces that the chef makes in his Neighbor Bakehouse and could be appreciated in a course of L’École Valrhona BrooklynMore info

The chef visited L’École Valrhona Brooklyn a second year and has surprised with this dessert of vibrant flavors that he produces in his famous pastry shop in Montreal.More info

Matcha tea is the dominant color in this curious dessert by the pastry chef of the Amansara Hotel Siam Reap (Cambodia).More info

Colorful, voluminous, and a perfect finish. The piece, in a very Bachour style, was one of the creations that the Puerto Rican chef carried out during his latest visit to L’École Valrhona Brooklyn.More info

One of Onobayashi’s idea for Valentine’s day. A heart-shaped jigsaw puzzle made of brownie, where he replaces sugar with trehalose to make it less sweet.More info

Chocolate muffin, sea salt caramel, and double chocolate chips cookie. This is one of the many creations that can be tasted at The Ritz-Carlton Millenia Singapore.More info

One of the small format desserts that the chef designed during her class dedicated to modern buffets at L’École valrhona Brooklyn.More info

Tayberry is one of his most favorite ingredients and is present in this éclair with some tangy berry flavors, a luscious texture and the rich taste of pistachio cream.More info

A creative exercise around ice cream. The Cacao barry Canada creative Chef takes here the concept of an ice cream sandwich but giving it an elegant shape as an individual ice cream cake.More info

This dessert, included in the 11th course degustation menu of Amber, a two-Michelin-star restaurant integrated into the luxurious hotel Landmark Mandarin Oriental (Hong Kong), offers an interesting play on textures.More info

At Caprice in Hong Kong, the french chef enjoys the creative freedom. It shows in this dessert crispy, creamy, with the texture of fruit confit.More info

The combination of strawberry and raspberry becomes the main element of this dessert in a summer dish that can be tasted at The Peninsula Hotel Beijing.More info

One of the sweet proposals proposed by 99 restaurant, with a pastry station lead by Gustavo Sáez.More info

At the Ritz Carlton in Hong Kong, one of the highest hotels in the world, the sweet station is treated with great care. An example is this entremet with very special decorations based on chocolate paste and amaretto syrup.More info

The Kalamansi adds an interesting citrus touch to this dessert created by the chef of the Peninsula Hotel Beijing.More info

An interesting twist on this French sweet which is very similar to turron and served at The Peninsula Hotel Beijing.More info

Two size pate à choux extremely colorful combining fresh strawberry compote and light raspberry crust with a vanilla mascarpone cream filling by famous pastry chef Amaury GuichonMore info

After a dinner at Christophe Hardiquest’s restaurant, the chef was inspired to create this merengue in the idea of a vaquerin revisited.More info

The chef subverts the classic format of cake with cream on the outside and crispy base inside, to bring that baked dough to the outside.More info

In this dessert, the Russian chef reproduces the experience of a cup of tea with raspberries in a sweet bite.More info

This is one of the signature creations that the Valrhona Corporate Pastry Chef North America presented during his latest course at the École Valrhona Brooklyn.More info

The latest version of tarte au citron, with rosemary and verbena to associate with lush forest in Karuizawa, by chef pâtissier of the Hoshino Resorts Hotel Bleston Court.More info

A Chantilly coconut cream delicately shucked on a yogurt cheesecake mousse is one of the star creations presented by the chef during his last course at Valrhona Brooklyn.More info

A simple, family recipe, rolled with pumpkin purée and seeds, and baked in a cocotteMore info

The owner of Neighbor Bakehouse has once again been to L’École Valrhona Brooklyn to share his vision of the modern viennoiserie.More info

An elegant entremet presented by the winner of the AUI Pastry Cup in the third and last round of the competition.More info

An elegant recipe created by the pastry chef in her course on modern bufett at l’École Valrhona Brooklyn.More info

Ingredients natural, beneficial for one’s health. Flavors more intense and clean. The keys to this dessert of the pastry chef at the Sha Wellness Clinic.More info

A peach in syrup that turns into gnocchi. A fresh dessert that provokes the reaction of the diner.More info

An elegant dessert which perfectly fits in the restaurant Bodega 1900. It is based on two concepts: the French aspics and a very fresh sorbet, which reflected the deep green color of chlorophyll. More info

An elegant proposal, not complicated in the manufacturing and precious, that shows the sensitivity of this master.More info

One of the pieces included in the chocolate bonbons course given by one of the 2014 Top 10 Pastry Chefs in America at the L’École Valrhona Brooklyn.More info

Land and innovation, two pillars support the Pastelería Glea in Murcia, that has a commitment to citrus and fruits that in many cases come from the very garden that Abel’s family owns.More info

The complete recipe of one of the cakes that the acclaimed Canadian chef makes in his pastry shop Patrice Pâtissier.

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Can a gluten-free or lactose-free pastry have taste, texture, moisture …? Jordi Bordas, with his B • Concept method, makes it clear that the answer is yes. More info

What’s behind the scenes of one of the country’s best patisserie, Craftsman and Wolves? William Werner has revealed this at l’École Valrhona BrooklynMore info

Revisiting a classic tart, Luciano finds a good balance between textures and flavors, combining ingredients with brilliance in this creation.More info

This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.More info

Vanilla sablé, vanilla bavaroise, apricot and vanilla insert are some ingredientes of this recipe by Paco and Jacob Torreblanca, one of the cardinal points of modern pastry.More info

Step-by-step instructions of a Petit gâteaux that the chef created in his last course in Valrhona Brooklyn School, which he wanted to share with the readers of So Good.More info

Discover one of the latest dishes of the Geranium dessert menu, along with the two dishes with recipes published in # 17, which also demonstrate Rasmus Kofoed’s solid creative personality in sweet cuisine.More info

His new line of desserts called Inverted comes to change the rules, with a mold that allows the mousse to be in the interior and the cream on the outside. More info

Everything that has to do with Modernist Cuisine is already synonymous with innovation and admiration, especially since they presented their work par excellence on the science of cuisine. But now they are back in the spotlight thanks to pastry chefMore info

Perseverance has its rewards. In 2011 he won the silver medal in Lyon. Many would have already been satisfied, but Emmanuele Forcone knew he could achieve glory because he knew the recipe: ‘a good team, a lot of experience, allMore info

The pastry chef of the iconic Parisian hotel Le Bristol has a commitment to desserts loaded with elegance and clean flavors, while continuing in the same line as chef Frechon when lightening and intelligently and moderately updating French savoir faire.More info

The purity of flavors and aesthetic lines defines style of this MOF patissier and world pastry champion. Too in this creation which stand out thanks to their studied simplicity.More info

The French master returns to the pages of So Good… magazine to invite us to to drink tea through two cakes from two varieties of the famous Earl Grey and spiced Absolut Chai Organic.More info

Reid reimagine a traditional charlotte, keeping the traditional appearance of finishing with strawberries
on top.More info

The Hofmann School of Barcelona has several commercial establishments that allow pastry teachers and students to acquire a necessary versatility in the trade. In addition to the Hofmann School, there is the Hofmann Restaurant, Hofmann’s Taverna, Terraza La Seca andMore info

The chef of the Spanish restaurant Coque explores the possibilities of Maldon salt in desserts such as mousse that go well with chocolate, mint and violet.More info

With the series Funky Brownies, Van Beurden demosntrates her capacity of exploring new paths which take classic pastry to a more youthful, colorful and casual level without renouncing even a milligram of gourmand pleasure or intensity of flavors.More info

Undoubtedly, the main advantage of this dough and of this recipe in general is its versatility, as the onion can easily be
replaced by many other ingredients such as chocolate chunks, freeze-dried strawberries, nuts… Besides, this dough can be frozen either before or after being baked.More info

The Head Pastry Chef at Ananas Bar and Brasserie in Sidney makes his allergen-free desserts into the most on-demand desserts on the menu, desserts ‘suitable for all audiences’.More info

The pastry chef transmits positivity again with a modernized version of the classic Saint Honoré, mounted on an elongated Breton shortbread base with cream spheres placed on the profiteroles de choux.More info

Barcelona Pastry Guild School (EPGB) proposes a minicake, in the shape of a liquid strawberry and vinegar filling, to celebrate Valentine’s Day.More info

The champion of World Chocolate Masters 2009 quit Grand Hyatt Tokyo and open his own pastry shop back in Kobe, where he was born and raised. Against all odds, his annual sales reached to one hundred million yen. More info

Lemon, olive oil, berries, vanilla cream, and white chocolate, this log goes between soft refreshing touches and a soft red shade of desire, a good holiday hue. We take a close look at Xavier Séjournant’s patisserie.More info

The Pastry Chef of Café Pouchkine combines Russian products and French traditions, through sweet little jewels as a delicate and fresh Belizna with a coconut and raspberry base.More info

A pinch od madness and a high dose of good sense. So is the modern pastry of the executive pastry Chef at the three-starred Relais & Châteaux La Vie. A good example: a blown sugar doughnut filled with carrot ice cream.More info

This chef is of the opinion that absolute freedom is not always the best fertilizer for a good result. This is why he likes to focus on combinations and proposals that have long worked and offer new versions and adaptations, such as Noir (so good #14), come from the Afternoon Tea service and originally was an éclair with a delicious blackberry jam as its filling.More info

We take a closer look at a juicy raspberry and rose jelly extracted from this ring-shaped cake, a tribute to Pierre Hermé’s famous Ispahan . William Curley is one of the chef collaborators in So Good # 14.
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A sweet version of the classic hamburger, based on the adaptation of a traditional specialty such as the savarin. Although the traditional dessert has very high sugar content due to syrup and toasted egg yolk, we have reduced the sweetnessMore info

In so good #13, Jordi Bordas demonstrate again that the B•Concept method expands the creative possibilities of patisserie with the aim of achieving creations which are better adapted to current consumer demands, regarding an appropriate adjustment in the amount of fat and caloric intake; and all this without sacrificing maximum flavor.More info

What about chocolate? ‘The truth is that almost everything is invented… The major unresolved issue is bringing the culture of chocolate to the public. This way we would have more demanding customers forcing us to evolve and improve.”, Miquel Guarro answers. He shares his creativity in So Good #13More info

In So Good 10 Gregoire Michaud taught his personal way of approaching the Crème Caramel is by investigating its characteristic structure, achieved thanks to the fat of the egg.More info

During the years that Christian Hümbs worked as a pastry chef at the restaurant Le Mer, accepted a challenge: make a dessert menu. Aroma-Menu 2013 constructs the desserts on three pillars – acid, sweet and a linking element.More info

Antony Prunet: “If there are still paths to explore?, I think there is no better path than to love this business, be passionate, sweet, be curious, love fine products and work really hard to get the best result every time.”More info

Chocolate balls, as well as being highly suitable as Christmas treats, are ideal for making desserts that contain different elements. This is exactly what Michel Willaume set out to demonstrate in a work that blends the flavours of pistaccio, cherry and chocolate.More info

The British chef based in Singapore, Ryan Clift, explores the textures of meringue and milk in so good.. magazine #12. We share his Textured Milk, light, delicate and extremely beautiful. More info

The director of the Barcelona Pastry School, Olivier Fernández, is the author of this éclair which is remarkable for its perfect form. Find out how he did it here…More info

Jerome Landrieu is the director of Barry Callebaut’s Chocolate Academy in Chicago. From there he shares with us his creations, always impeccable and imaginative, such as this memorable Harmony of lemon, mint and chocolate. (so good..6)More info

Claire Damon, the French pastry chef, from Des Gâteaux et Du Pain (Paris) serves up her own homage to the strawberry in so good.. magazine #12. Her creation is fresh, natural and colourful and the strawberry is present in four variations: compote, clafoutis, crémeaux and bavarois. It is a spectacular work and you will find it in so good… magazine #12, next to two other very special creations.More info

Croustillant, praliné crémeux, blackberry compote and white chocolate and vanilla mousse légère.More info

“You can never beat the classics”, John Kraus says, “Paris Brest, Tart Tatin, Millefeuille, Brioche Polonaise, Lemon Tart: that is the beauty of pastry.” With this simple but brilliantly executed philosophy, we welcome him to the pages of SG#11, where he offers us his most recent creations, as elegant and inimitable as this Lemon Tart.More info

“For me the most important factor in creating new products is to first analyze why a product can be a hit or not.” Eric Bertoia shared with us (So Good..#4) this outstanding plated dessert served at Daniel Bouloud’s from New York. From jellying the cranberries to showing how a milk meringue can be made, nothing is missing of his detailed explanation.More info

Miguel Sierra participated in the “Crème Caramel” challenge in So Good.. #10 with this innovative recipe. As the egg is the key protagonist in this ubiquitous dessert, the pastry chef from Asturias decided to focus on one of the main foods in the feeding of the hen – corn – to reform the recipe with an original blend of flavours and presentation.More info

Guillaume Mabilleau, MOF patissier and owner of Nuances Gourmandes, showed Féérie Ivoire recipe at So Good.. Magazine #9, a Lemon sponge cake, cassis and raspberry compote, vainilla mousse and ivoire glossy glaze.More info

There is no or very little use in winning a prestigious competition if then one does not have the will and resolution to face the day-by-day challenge. This is not the case of the Dutch chef Frank Haasnoot, brilliant winner of the latest World Chocolate Masters edition, who has not ceased to grow professionally after obtaining the title. Read More

The Roca brothers are in fashion. Their know-how and tenacity have led them to the very top, a well-deserved success which the youngest of the brothers –Jordi Roca, responsible for the desserts station at ‘El Celler’- has decisively contributed to. From so good.. magazine, we would like to congratulate him and celebrate by ‘savoring’ one of his most refreshing desserts from his latest creative phase, published in So Good #7. Read More

Few things can fill us with as much satisfaction as realizing that the fruits we planted in the heart of this magazine one day –even in its literal meaning, as it was the case of the article on Josep Maria Rodríguez’s La Pastisseria and his cherry (cirera) [so good..magazine #8] – suddenly bloom in the hands of somebody else who took it as a source of inspiration and a challenge to improve their own skills.More info

Now that autumn has arrived, the Belgian chef Jean-Philippe Darcis is preparing his latest macaroon collection to be sold at his stores all over the world. This year, the highlight is a macaroon inspired by the popular Petit Beurre cookie, which the firm Lu now owns. Years ago, its popularity first crossed the French borders and quickly spread worldwide thanks to a simple recipe based on butter, flour, sugar and milk.More info

Sutil it’s the name of this creation by Chef Hans Ovando. Nowadays, the yogurt is coming into fashion, but chef Ovando featured this recipe some time ago (so good.. magazine #5)More info

In the spring, the tastiest and most delicate varieties of beet are obtained. That very delicate taste is the same that one can find in this singular dessert by Jordi Roca, pastry chef at Celler de Can Roca (Girona, Spain), included in so good.. magazine #4. Read More

Éclairs still rule. More and more, an increasing number of pastry chefs design and present collections based on this classic elaboration. Here we revive Michel Willaume’s floral variety of éclairs, published in So Good.. magazine #2. Raspberry éclair with roseMore info

Only a few things are needed to give ice cream a new appearance. A basic procedure typical from the chocolate technique is enough to be able to make the format evolve easily towards anything we can imagine. Wrapping a grapefruit and jasmine sorbet scoop in a white chocolate spherical lattice is a funny, surprising, even ground-breaking way to eat it.More info

In the previous post we showed the Nouba bonbon presented by Marco Cossio at the US Pastry Competition. Now we bring you his Alegria entremet recipe. Enjoy it.More info

The pastry chef of MGM Grand Hotel in Las Vegas, Marco Cossio, became Pastry Chef of the Year 2011 in USA. Here we show Marco Cossio’s Nouba bonbon, one of his creations during last edition of US Pastry Competition. In a next post, we’ll show you his winner entremet. Read More

The famous Rio Carnival is coming up soon (March 5th – 8th), we take the opportunity to show a recipe by Flavio Federico. He is one of the most refined and renowned chefs in Brazil and presents us these fantastic Caipirinha Macarons. Sweet Carnival!More info

Well-known French pastry chef Michel Willaume, winner of the World’s Pastry Championship alongside the US team in 2001, is the author of this ‘turrón’ – so appropriate now that Christmas is coming. Unlike Montelimar’s famous variety, Willaume’s nougat contains a balanced proportion of almonds and pistachios. Read More

It is time for chestnuts. A good way of conserving this fruit so that it may be consumed year round is by transforming it into preserves. Ramon Morató, well-known master chocolatier, has undergone a profound study on the creation of artisanal preserves which is presented here and now. And as an example, a very appropriate jam for this season is chestnut and anise preserves.More info