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Chocolate Chocolate cake Entremet Recipes Gustavo Sáez Mango recipes Passion Fruit Recipes Peanut so good #24

Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez

Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez

The savory proposal of the 99 Restaurant in Santiago de Chile has a perfect sweet replica thanks to the talent of Gustavo Sáez, chosen Best Latin American Pastry Chef in 2016 by the famous ranking ‘The World’s 50 Best Restaurants’. One of Sáez’s great virtues is his versatility, since he feels in his element both when preparing a restaurant dessert and when facing artistic sugar or a cake. This young pastry chef is very clear about something – one of the keys to this trade is in being able to convey the idea of ‘artisanal’. And to do so, it is important to embellish each creation by using textures or gestures that are quickly identified as artisanal. That is why the decoration and the work carried out with a pastry bag become essential if one has the objective of turning a molded cake into something more defined, artisanal and unique. He demonstrates this to us in this black ring published in so good #24. Bat also through other two exclusive ring-shaped entremets that he has masterfully customized using just three simple ideas. Sometimes, a single gesture is more than enough to define the craft.