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Pastry Recipes

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

Crème de la Crème Caramel by Gregoire Michaud

April 2, 2015 5

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

Lettuce, white chocolate, passion fruit, cucumber’ dish, by Christian Hümbs

March 11, 2015

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

Chocolate and raspberry éclair by Antony Prunet

January 28, 2015

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 Christmas Balls by Michel Willaume

December 5, 2014

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

Textured Milk, by Ryan Clift

November 18, 2014

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