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Pastry Recipes

Fruits bloom

November 7, 2012 2

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

The Petit Beurre effect

October 17, 2012

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

August 15, 2012

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

Beet

April 19, 2012

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’ kingdom

October 14, 2011 1

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

Lattice, by Lucila Baiardi

May 27, 2011

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

Alegria entremet, by Marco Cossio at the US Pastry

April 7, 2011

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

Nouba bonbon, by Marco Cossio at the US Pastry

March 31, 2011 1

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

SWEET CARNIVAL. Caipirinha Macarons

February 17, 2011 1

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

Willaume and pistachio nougat

December 15, 2010

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