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Pastry Recipes

Cuore minicake from the book “Play”

February 9, 2016

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

Chocolate Framb by Shigeo Hirai

February 3, 2016

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

Xavier Séjournant’s Bûche Rouge Desir

December 23, 2015

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

Belizna by Damien Piscioneri

November 13, 2015

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

Car ,,O” Nut by René Frank

October 26, 2015

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

Noir by Scott Green

August 5, 2015

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

Raspberry and Rose Entremet by William Curley

June 10, 2015 1

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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Sweetburger

May 28, 2015

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

Light lychee mousse made with B·Concept by Jordi Bordas

May 12, 2015 3

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

Lime and pistachio tartelette by Miquel Guarro

April 29, 2015

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