Miguel 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.
Guillaume 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.
There 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.
The 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.
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.
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.
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.
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 rose
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.