Pastry Recipes
Cocoa bean with Dulcey cream and mango vinegar gel by Roger van Damme
April 28, 2023Inspired by his trips to Costa Rica, the Dutch pastry chef presents this spectacular dessert with a very refreshing interior.More info
Apple tatin with Lapsang Souchong Caramel, spicy cream, and coconut sorbet by Eunji Lee
April 13, 2023Here is a recipe included in her first book, Plating Dessert, in which she reinterprets one of her favorite desserts.More info
Strawberry and Cream Daifuku by Elle Lei
March 31, 2023This is a SUGOI Sweets classic and the chocolatier’s favorite for being her first mochi love.More info
Coffee dessert with caramel star anise, sablé buckwheat, and ice cream by Tom Coll
March 21, 2023This is one of the elegant sweet dishes that Tom Coll creates for the luxurious Burj Al Arab in Dubai.
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Jerusalem artichoke tatin with Vanilla Ice-cream by Anthony Hart
March 15, 2023The chef shows his unique style in this recipe where he presents a tarte tatin with Jerusalem artichoke as the protagonist.More info
Cherry Pistachio chocolate bonbon by Elle Lei
March 13, 2023At SUGOi Sweets, each Elle Lei bonbon has its own little story.More info
Alsatian Kouglof perfumed with Grand Marnier and vanilla by Andrea Tortora
March 1, 2023In So Good #29, the Italian chef reviews Italian traditional sweets with decades of history.More info
Lemon flower dessert with yuzu and eucalyptus by Tom Coll
February 22, 2023One of the refined desserts served in the luxurious Burj Al Arab in Dubai.More info
Pan & tomato sandwich by Carmen Rueda
January 5, 2023Among 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
Bûche de Noël Maestro with red berries by Julien Perrinet
November 29, 2022It is one of the star Christmas logs of the Park Hyatt in Tokyo.More info
Rose and yuzu chocolate bonbon by Carmen Rueda
November 11, 2022The executive pastry chef at Brix Desserts in Dubai, who participated in two Spanish World Chocolate Masters qualifiers, loves working with chocolate.More info
Orange, shisho and truffle tart by Carmen Rueda
October 28, 2022At Brix Desserts, the Spanish pastry chef flees from the clichéd concept of a dessert restaurant and goes far beyond cream and sugar.More info
Hazelnut Chocolate travel cake by Aabhas Jain
October 18, 2022The 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
Cake Acorn with caramel mousse and hazelnut praline by Sylwia Grodzka-Haba
October 13, 2022Inspired by autumn, this pastry chef imagines the flavor of an acorn, which is very popular in Poland.More info
Coffee husk, almond, cocoa, and blonde chocolate cake by Dimitris Economides
October 10, 2022In 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
Rose and Pistachio tea cake by Aabhas Jain
September 28, 2022Aabhas 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
The Saint Honoré revised, without classic creams, by Francesco Boccia
August 9, 2022In this creation, the Italian pastry chef does keep the aromatic combination of vanilla, fresh cream, and custard.More info
The Great Wave off Kanagawa with Asian flavors and effervescent kombucha foam by Jesús Escalera
June 8, 2022If 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
Waïna Norohy Vanilla Snack by Derek Poirier and Guillaume Roesz
May 12, 2022This is the recipe included in the intensive course taught by Derek Poirier and Guillaume Roesz at l’École Valrhona Brooklyn.More info
Matconana cake with matcha, coconut, and banana by Paola Chang
May 4, 2022In this creation, the chef shows her commitment to a pastry that fuses cultures, making it lighter and less sweet.More info
Walk in the Forest Tart with chocolate and hazelnut gianduja ganache by Giorgos Avgeros
April 25, 2022The Greek chef uses techniques learned in sculpture or wood carving to work with chocolate.More info
Saint Honoré Macadamia Praline by Giorgos Avgeros
March 24, 2022In the hands of the Greek chef, this classic of French pastry is elegant, balanced, and made with a lot of love.More info
Vegan chocolate Snack by Attila Meinhart, winner of the WCM Central European qualifier
March 11, 2022The 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
La Noisette 2.0, the individual hazelnut, caramel, and chocolate cake by Cédric Grolet
March 2, 2022Refined 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
Le Président chocolate cake by Philippe Bernachon
February 18, 2022This 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
Grilled Apricot plated dessert with chocolate and yeast mousse by Alexander Fink
January 28, 2022Playing 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
PandUovo, enriched sourdough Easter egg by Andrea Tortora
January 21, 2022The Italian chef advances Easter with a spongy preparation based on natural sourdough that serves as an alternative to the classic ColombaMore info
Espresso coffee and chocolate cake by Jan Proot
January 5, 2022One 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
Milk chocolate, peanut, and maple syrup turrón by Adrià Rodón
December 23, 2021The 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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Chestnut sago soufflé by Nocar Lo
December 3, 2021Interesting 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, 2021Chefs 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, 2021After extensive background work, the chef sought out local producers to create this refreshing dessert.More info
Suspended honeycomb, the Italian CMP winning team’s restaurant dessert
October 5, 2021Using honey as a common thread, Italy surprised the jury with this dish in which innovative techniques are used.More info
Gold beet panna cotta, caviar and fermented cashew cream dessert by Roberto Cortez
September 23, 2021The 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, 2021An 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, 2021With 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, 2021A 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, 2021Join 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, 2021With 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
Marijn Coertjens Jus d’Orange and Earl Grey Tea Individual Cake
July 1, 2021Orange, 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 pistachio cake by Hiroyuki Emori
June 23, 2021Tigré 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
Baltasar Massot’s sweet sushis
June 18, 2021Rice 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
Apple tart with liquid caramel, vanilla and mascarpone cream by Julien Dugourd
May 18, 2021The 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
Lemon travel cake by Carles Codina, Four Seasons Madrid
May 6, 2021With 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
Safra with Muhallebi and pine nut and almond dacquoise by Lior Shtaygman
April 15, 2021The 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
Forêt Noire with Pâte à Kadaïf, confit framboise and Cherry soaked in brandy by Masahiko Ozumi
March 19, 2021The Japanese chef had the idea of making this dessert when he found he could make kadaif at home with a frying pan.More info
The frog cake with yuzu mousse, ginger, chocolate cheesecake and duja crunch by Joaquin Soriano
March 10, 2021One 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
Gateaux Pyramid of Saint Honoré by Adrien Bozzolo
March 3, 2021Respecting traditional flavors, the Executive Pastry Chef at Mandarin Oriental Paris prepares this emblematic dessert with a unique design.More info
Sweet ‘N Strong with spicy chocolate by Adrien Bozzolo
February 12, 2021Balanced flavors, contrasting textures, and personal decoration come together in this dessert designed by the Executive Pastry Chef of the Mandarin Oriental Paris.More info
Chocolate mousse plated dessert by Andrea Coté
February 9, 2021Familiar ant the same time light proposal, despite it is a chocolate dessert, the pastry chef is looking for the more natural outcomeMore info
Chocolate cake with orange by Enric Monzonis
February 8, 2021With well-crafted flavors and aesthetics, Enric Monzonis once again proves why he is one of the best Spanish chefsMore info
Sudachi, milk chocolate, and soy caramel dessert in a glass by Albert Daví
January 20, 2021A 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
Dry meringue and chocolate ‘popcorn’ by Raúl Bernal
January 19, 2021White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touchMore info
Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez
December 18, 2020A 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
100% hazelnut tart by Marta Martin
December 9, 2020Hazelnut 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
‘Roots’, baked chocolate tartlet by Paco Torreblanca
December 4, 2020Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info
Sambirano pink grapefruit chocolate bonbons by Susan Notter
December 4, 2020Really 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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Cocoa Bean Bonbon with Chipotle Raspberry Ganache and Gelatin by Susan Notter
December 1, 2020An interesting combination of flavors offered by this great American pastry professional.More info
Chocolate mint bonbon by Ronny Emborg
November 16, 2020A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info
Doughnut ganache cookies by Francisco Migoya
November 12, 2020One of the latest and surprising creations of the head chef of Modernist Cuisine is inspired by this popular fried doughMore info
Bosque la angostura tart, with blackberries, pine mushrooms and black truffle by Belén Melamed
November 10, 2020In 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
Candied apple with green apple sorbet and whipped crème fraiche plated dessert, by Sean Considine
November 6, 2020‘Less is more’ is the motto of this dessert that the pastry chef has designed for the Jean-Georges Restaurant Group.More info
Chestnuts in pastry baskets by Cédric Grolet from his book ‘Opéra’
October 29, 2020The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.More info
Sentiers de l’Esterel plated dessert with citrus and pine by Morgane Raimbaud
October 23, 2020With this plated dessert, the pastry chef has been proclaimed the winner of the professional category of the Championnat de France du Dessert 2020More info
Rosemary, pineapple, soy sauce, chestnut honey, pine nut plated dessert by Alexey Grebenshchikov
October 19, 2020Find 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
Sevillian Buñuelo plated dessert by Jesús Escalera
September 3, 2020The chef, in charge of La Postrería in Guadalajara (Mexico), is inspired by Andalusia (Spain) to make this spectacular doughnut.More info
Chocolate, hazelnut and fougasse bread ‘Amona’ plated dessert by Elena Pérez
August 21, 2020‘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
Future Museum with chocolate, celery, and grapefruit, by Akihiro Kakimoto
August 18, 2020In this recipe, the Japanese pastry chef combines chocolate with strong flavors like celery and unusual flavors like dill.More info
Sesame Lemongrass by Paul Kennedy
August 10, 2020A perfect combination of chocolate, almond, and a kick of lemongrass, with a crunch provided on both sides of the ganache.More info
Creamy chocolate and orange tart by Luciano García
August 5, 2020In this dessert, with three simultaneous elaborations, the Argentinian chef shows his remarkable sense of balance in pastry.More info
Pear tart in syrup, coconut sugar, frangipane, and hazelnuts by Belén Melamed
July 31, 2020This 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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Plated dessert chocolate with Chai spices by Mark Welker
July 30, 2020Inspired 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
Lemon-Ginger Financier by Jean-Christophe Jeanson
July 1, 2020A 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
Chocolate truffle with coffee petit four by Marco d’Andrea
May 18, 2020In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.More info
Coffee, lemon and rice plated dessert by Rory Macdonald
May 8, 2020Espresso with lemon zest is a typical Italian drink and what inspired the American pastry chef to create this recipe.More info
Café con leche choux with chocolate and vanilla whipped cream by Stefan Riemer
April 28, 2020Stefan 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
Yann Duytsche’s Matcha tea and apricot ‘Pionono’ sweet snack
April 24, 2020With 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
Fruit of the Forest vegan dessert with black currant and hibiscus by Stefan Riemer
April 23, 2020The 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
Milk Chocolate Earl Grey Caramel Orange entremet by Yusuke Aoki
April 17, 2020This 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
Frozen guava, sea water meringue and black olive plated dessert by Will Aghajanian
April 8, 2020Cooking 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
‘Macaron’ glacé with gruyere cheese ice cream, blueberries sorbet and génépy by Michaël Perrichon
April 3, 2020The French Executive pastry chef for the Mandarin Oriental Geneva awakens delicious memories in diners with delicate desserts.More info
Finger mango with litchi and white chocolate mousse by Michaël Perrichon
March 27, 2020This is one of the successful desserts served at the luxurious Mandarin Oriental in GenevaMore info
Blairgowrie strawberries, ceremonial grade matcha choux by Ross Sneddon
March 10, 2020In this snack, the Executive Pastry Chef for the Balmoral Hotel in Edinburgh aptly combines Blairgowrie strawberries and matcha tea.More info
Vanilla, caramel and hazelnut choux gourmand by David Briand
February 25, 2020The MOF Pâtissier, a professor at L’École Valrhona of Tain L’ Hermitage (France), gathers his favorite flavors in this snack.More info
Tiramisú mousse plated dessert by Jacopo Bruni
February 5, 2020The 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
Bloody Mary granite plated dessert by Jacopo Bruni
January 29, 2020This icy version of this popular cocktail is simple but complete, by the executive pastry chef of The Peninsula Beijing.More info
Black Sesame Galette des Rois by Cédric Grolet
January 8, 2020In the hands of the popular French pastry chef, this typical Christmas specialty is dyed black in a monograph dedicated to sesame.More info
Opera aux framboises cake with raspberry and lime by Hideki Kawamura
December 20, 2019With 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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Senteur, the lychee, rose and raspberry plated dessert by Lim Chin Kheng
December 2, 2019Here 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
Bûche Applelina with apple, vanilla and caramel by Emmanuel Hamon
November 27, 2019The 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
Bûche B (o) uche, the trickster Christmas bûche by Francisco Migoya
November 22, 2019The chef has used a silicone mold in the form of lips to create this piece that invites you to kiss it.More info
‘Bite the apple’ and hazelnut crust entremet by Saray Ruiz
October 30, 2019Eyecatcher from the outside and with a mistery hidden in the inside, let this Spanish pastry chef surprise you with her latest entremets collectionMore info
Alpaco chocolate and coffee entremet by Patrice Demers
October 10, 2019The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.More info
Cider infused caramelized apple tart with grapefruit jam by Jacquy Pfeiffer
October 4, 2019In 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
Manica vanilla, yogurt and apricot entremet by Javier Guillén
September 18, 2019Signature creations by a chef who takes care also of designing his own mold collections. The result is always unique and surprisingMore info
Passion fruit Danish dough Lotus by Angelo Vantoorn
September 3, 2019Crispy 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
Travel lemon pie by Jose Romero
August 27, 2019An 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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Hora del vermut with granité, chocolate crumble, ice cream, and orange jelly by Pieter de Volder
August 21, 2019With 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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Doucer du Verger with Apricot, Rosemary, Pistachio and Dulcey Entremets by Nicolas Houchet
August 5, 2019The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.
Exotic mango, coconut, passion fruit and crystallized mint leaves mojito by Patrice Ibarboure
July 12, 2019This 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
Jungsik’s Fig tart by Eunji Lee
July 8, 2019At the New York-based two-Michelin-star restaurant, you can taste desserts designed by the South Korean young pastry chef Eunji Lee.More info
Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar free, by MOF David Briand
June 20, 2019The 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
Red Lips Éclair with mascarpone cream by Olivier Fernández
June 7, 2019Coinciding 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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Chez Panisse’s Rhubarb Galette by Carrie Lewis
June 6, 2019In 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
Blond chocolate Orelys, Fraise Tonka dragées by Derek Poirier
June 4, 2019The Canadian chef revealed the keys to developing a business from panning and chocolate treats at L’École Valrhona Brooklyn.More info
Goat cheese parfait plated dessert with pear, chestnut and pecan by Attila Meinhart
May 28, 2019Goat 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
Summer citrus elderflower chocolate bonbon by Susanna Yoon
May 21, 2019In Stick With Me Sweets (New York), you can find brightly colored chocolates and bold flavors.More info
White chocolate and passion fruit roche bonbon by Xavi Donnay
May 20, 2019Xavi 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
Bahia hazelnut tart with white chocolate and coffee whipped ganache by Paul Saiphet
May 10, 2019Here 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 and caramel sablés by Yann Couvreur
May 7, 2019Chocolate, 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
The Rock travel cake by Pascal de Deyne
April 29, 2019This is a deconstructed cake full of flavors, textures, and slightly spiced, with an exotic crémeux and a soft hazelnut ganache.More info
Apple and almond croissant dough carré by Daniel Álvarez
April 26, 2019What 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
Strawberry, almond and grapefruit ‘Think Pink’ dessert by Sarah Tibbetts
April 26, 2019Here 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 Bread by Luis David Valderrama
April 23, 2019Tarwi, 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
Cocoa Huatia by Luis David Valderrama, Mil Moray Restaurant
April 18, 2019From 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
La Part des Anges with Chestnuts, Grapefruit, and Whiskey by Yoann Normand
April 15, 2019The 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
The best of summer, preserved by Anna Bolz
April 3, 2019Per 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
Pineapple green cardamom individual cake by Alexis Bouillet
March 22, 2019Meeting 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
‘Tutti-frutti’ bar with mantecado ice cream, by Mario Masiá
March 12, 2019What 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
Exotic hibiscus by Jiro Tanaka
February 26, 2019The combination of exotic fruits and chocolate is joined by an Aisan taste by hibiscus flower in this piece. More info
Black sesame, passion fruit and Maya Mountain chocolate by Lisa Vega
February 20, 2019In 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
Suau with banana, caramel coolant, and chocolate mousse by Yann Duytsche
February 8, 2019After 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
Escarchado with chocolate, fruit and tea by Oriol Balaguer
January 29, 2019This cake, designed for his wedding with his wife Marta and included in his book, Obsession, is nothing but perfect simplicity.More info
Catalonia cake with almond, apricot and Rosemary by Kevin Pannier
January 14, 2019The chef of the Mandarin Oriental Hotel combines flavors that can be found in Perpignan, the city where he resided during his apprenticeship.More info
Basil, lemon and pineapple La Forêt by Enyoung Yun
January 3, 2019Lemon 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
Peanut, chocolate and dulce de leche tart by Luciano García
December 19, 2018The 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
Molded Chocolate Yuzu bonbon by Nicolas Botomisy
December 4, 2018The chef has displayed his extensive knowledge in chocolate in an intense masterclass held at L’École Valrhona Brooklyn.More info
Opalys and Balinese Kaffir Lime, Shiso Plum Wine Sorbet by Yusuke Aoki
November 29, 2018A pre-dessert with which the Japanese pastry chef representing Indonesia convinced the jury of C3 Valrhona.More info
Extreme chocolate bûche by Carles Mampel
November 19, 2018Chocolate 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
Chocolate cake with sugar flowers by Ron Ben-Israel
November 12, 2018In 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
Pumpkin tart with sea buckthorn by Winterspring
October 31, 2018A dessert which is not excessively sweet and a balanced flavor to celebrate Halloween with a Danish look More info
Asian sunrise chocolate bonbon with yuzu and sake by Bart de Gans
October 29, 2018The Dutch chef was inspired by the famous sunrise in Asia to make this petite delicacy.More info
Carré Chanel with chocolate and praline by Sylvain Constans
October 22, 2018The flagship creation symbolic of the collaboration between Alain Ducasse and Chanel, signed by the Executive Pastry Chef of Beige Alain Ducasse Tokyo.More info
Black sesame financier by Patrice Demers
October 18, 2018Moist, 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
“Cassis” Black Currant macaron by Tanya Emerick
October 16, 2018The pastry chef relies on Perfect Purée to achieve flawless natural flavor, customizable fillings, and vibrant colors for her macarons.More info
Azelia Exotica Chocolate entremet by Oriol Balaguer
October 11, 2018One 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
Cherries poached with spices, buttermilk ice cream by Sylvain Constans
October 8, 2018In Beige by Alain Ducasse in Tokyo, the French chef defends simple, elegant, beautiful desserts with natural flavorsMore info
Baked Apple, blackcurrant sorbet by Sylvain Constans
October 5, 2018The 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
Passion Chocolate Brioche by Greg Mindel
September 17, 2018One 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
Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers
September 10, 2018The 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
Pandan and Matcha mousse cake by Van Vandy
September 5, 2018Matcha tea is the dominant color in this curious dessert by the pastry chef of the Amansara Hotel Siam Reap (Cambodia).More info
Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by Antonio Bachour
August 24, 2018Colorful, 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
Heart brownie by Hisashi Onobayashi
August 21, 2018One 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 Royal Uppercrust by Benjamin Siwek
August 10, 2018Chocolate 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
Dainty cake with almond and raspberry by Sarah Tibbetts
August 8, 2018One of the small format desserts that the chef designed during her class dedicated to modern buffets at L’École valrhona Brooklyn.More info
Eclaire Jardinage by Ryosuke Sugamata
August 2, 2018Tayberry 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
Parmesan sandwich by Andrés Lara
August 1, 2018A 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
Caramelized Milk Chocolate Caramelatte by Michael Pretet
July 25, 2018This 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
Figs and hazelnuts by Nicolas Lambert
June 29, 2018At 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
La Fraise with juice, gelée, croustillant, sorbet, and chantilly by Frederic Moreau
June 22, 2018The 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
Brioche pudding with sugared nuts and chocolate crémeux by Gustavo Sáez
June 21, 2018One of the sweet proposals proposed by 99 restaurant, with a pastry station lead by Gustavo Sáez.More info
Hazelnut praline by Richard Long
June 18, 2018At 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
Le chocolat with gelée dark chocolate kalamansi by Frederic Moreau
June 8, 2018The Kalamansi adds an interesting citrus touch to this dessert created by the chef of the Peninsula Hotel Beijing.More info
Le Nougat with nougat mousse, coffee ice cream and lime sauce by Frederic Moreau
May 28, 2018An interesting twist on this French sweet which is very similar to turron and served at The Peninsula Hotel Beijing.More info
Guilty pleasure pate à choux by Amaury Guichon
April 6, 2018 2Two 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
Giant meringue by Christophe Adam
February 19, 2018After a dinner at Christophe Hardiquest’s restaurant, the chef was inspired to create this merengue in the idea of a vaquerin revisited.More info
Gingerbread cake with butternut squash butter by Francisco Migoya
February 9, 2018The 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
Raspberry tea with Earl Grey mousse by Elena Krasnova
January 3, 2018 2In this dessert, the Russian chef reproduces the experience of a cup of tea with raspberries in a sweet bite.More info
Oriado, grapefruit, and Mexican vanilla plated dessert by Nicolas Botomisy
December 5, 2017This 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
Tarte au citron, Lemon Verbena by Nobuhiru Koto
November 24, 2017The 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
Yogurt, coconut and pineapple cheesecake by Antonio Bachour
November 10, 2017A 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
Pumpkin butter bread by Gérard Dubois
October 31, 2017A simple, family recipe, rolled with pumpkin purée and seeds, and baked in a cocotteMore info
Babka swirl chocolate brioche by Greg Mindel
October 27, 2017The owner of Neighbor Bakehouse has once again been to L’École Valrhona Brooklyn to share his vision of the modern viennoiserie.More info
Granny Smith Apple and Asian flavors entremet by Kévin Clémenceau
October 11, 2017An elegant entremet presented by the winner of the AUI Pastry Cup in the third and last round of the competition.More info
Praline Mallomar by Sarah Tibbetts
September 29, 2017An elegant recipe created by the pastry chef in her course on modern bufett at l’École Valrhona Brooklyn.More info
Yuzu yolks with basil ice cream by Andrés Morán
September 15, 2017Ingredients 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
Peach gnocchi by Rafa Delgado
September 4, 2017A peach in syrup that turns into gnocchi. A fresh dessert that provokes the reaction of the diner.More info
Strawberry aspic by David Gil
August 29, 2017An 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
Bleuet (blueberry) chocolate bonbon by Philippe Vancayseele
July 28, 2017An elegant proposal, not complicated in the manufacturing and precious, that shows the sensitivity of this master.More info
Grapefruit ganache by Derek Poirier
July 12, 2017One 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
Citric green by Abel Bravo
June 13, 2017Land 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
Black forest cake by Patrice Demers
May 23, 2017 1The complete recipe of one of the cakes that the acclaimed Canadian chef makes in his pastry shop Patrice Pâtissier.
Gluten-free and lactose-free Ghana chocolate cake by Jordi Bordas
May 16, 2017 5Can 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
Chocolate peanut caramel by William Werner
May 9, 2017What’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
Chocolate, mango and lychee meringue tart by Luciano García
April 28, 2017Revisiting a classic tart, Luciano finds a good balance between textures and flavors, combining ingredients with brilliance in this creation.More info
Illanka abstract by Lincoln Carson with peanut and crunchy mousse
April 21, 2017This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.More info
Blanc de blancs by Paco y Jacob Torreblanca
April 12, 2017Vanilla 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
The classic Opera according to Antonio Bachour
March 21, 2017Step-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
Walk in the forest by Rasmus Kofoed
February 13, 2017Discover 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
Inverted soursop by Javier Guillén
January 26, 2017His 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
Hibiscus stained aloe by Francisco Migoya
October 6, 2016Everything 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
Coffee, lemon and gianduja, by Emmanuele Forcone
September 1, 2016 2Perseverance 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
Honey and lemon thyme ice cream by Laurent Jeannin
August 4, 2016The 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
Coconut and lime ball by Phillipe Rigollot
June 21, 2016The 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
Kalingo of Spice Island by Yann Duytsche
May 30, 2016The 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
Signature Strawberry Charlotte by Nathaniel Reid
May 11, 2016Reid reimagine a traditional charlotte, keeping the traditional appearance of finishing with strawberries
on top.More info
Under the tree plated dessert by Eric Ortuño
April 12, 2016The 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
Chocolate mousse with violet Maldon salt by Mario Sandoval
April 8, 2016The 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
Brownie carrot coconut cake by Marike Van Beurden
April 1, 2016With 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
‘Planted’ onion brioche by Jose Romero
March 15, 2016 1Undoubtedly, 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
Yuzu Water Mochi by Yves Scherrer
March 14, 2016The 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
Modern Saint Honoré by Kirsten Tibballs
February 29, 2016The 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
Cuore minicake from the book “Play”
February 9, 2016Barcelona Pastry Guild School (EPGB) proposes a minicake, in the shape of a liquid strawberry and vinegar filling, to celebrate Valentine’s Day.More info
Chocolate Framb by Shigeo Hirai
February 3, 2016The 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
Xavier Séjournant’s Bûche Rouge Desir
December 23, 2015Lemon, 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
Belizna by Damien Piscioneri
November 13, 2015The 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
Car ,,O” Nut by René Frank
October 26, 2015A 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
Noir by Scott Green
August 5, 2015This 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
Raspberry and Rose Entremet by William Curley
June 10, 2015 1We 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.
More info
Sweetburger
May 28, 2015A 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
Light lychee mousse made with B·Concept by Jordi Bordas
May 12, 2015 3In 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
Lime and pistachio tartelette by Miquel Guarro
April 29, 2015What 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
Crème de la Crème Caramel by Gregoire Michaud
April 2, 2015 5In 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
Lettuce, white chocolate, passion fruit, cucumber’ dish, by Christian Hümbs
March 11, 2015During 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
Chocolate and raspberry éclair by Antony Prunet
January 28, 2015Antony 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 Christmas Balls by Michel Willaume
December 5, 2014Chocolate 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
Textured Milk, by Ryan Clift
November 18, 2014The 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
Apple compote éclair, by Olivier Fernández
August 20, 2014The 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
J’adore la fraise, by Claire Damon
July 22, 2014Claire 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
Mercury, by Javier Guillén
July 2, 2014Croustillant, praliné crémeux, blackberry compote and white chocolate and vanilla mousse légère.More info
Lemon Tart, by John Kraus
May 6, 2014“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
Cranberry Confit with Mascarpone Mousse, Speculoos Crisp and Orange Kumquat Sorbet
March 11, 2014“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
The Corn Egg, a “Crème Caramel” by Miguel Sierra
December 19, 2013Miguel 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
The magic of chef Mabilleau: Lemon, cassis, raspberry and vanilla
December 5, 2013Guillaume 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
Ellyrose, by Frank Haasnoot
August 20, 2013There 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
Lemon water, by Jordi Roca
July 30, 2013 4The 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
Fruits bloom
November 7, 2012 2Few 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
The Petit Beurre effect
October 17, 2012Now 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
Beet
April 19, 2012In 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
Eclairs kingdom by Michel Willaume
October 14, 2011 1Éclairs 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
Lattice, by Lucila Baiardi
May 27, 2011Only 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
Alegria entremet, by Marco Cossio at the US Pastry
April 7, 2011In 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
Nouba bonbon, by Marco Cossio at the US Pastry
March 31, 2011 1The 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
SWEET CARNIVAL. Caipirinha Macarons
February 17, 2011 1The 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
Willaume and pistachio nougat
December 15, 2010Well-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
CHESTNUT TIME. Artisanal preserves, by Ramon Morató
November 23, 2010 1It 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