so good.. magazine – The magazine of the haute pâtisserie

The Italian chef advances Easter with a spongy preparation based on natural sourdough that serves as an alternative to the classic ColombaMore info

One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredientMore info

The young promise of the Chocolate Academy reconverts the bar format from chocolate to circular design within the turrones collection (nougats) for this Christmas in Spain
More info

Interesting approach to sago as a souffle spoon dessert with meringue textures and a subtle touch of crispinessMore info

Chefs pay tribute to gulaab jamun, a sweet dish from Indian cuisine, with their very own cafe-style tart featured in the book, New-School Sweets.More info

After extensive background work, the chef sought out local producers to create this refreshing dessert.More info

Using honey as a common thread, Italy surprised the jury with this dish in which innovative techniques are used.More info

The beet is the real protagonist of this signature dessert where techniques coming from haute cuisine merge with Japanese influences and floral notesMore info

An ode to the most refreshing fruits in which the Catalan chef seeks to take advantage of all the parts of a fruit, extracting their maximum potentialMore info

With the touch of orange blossom and a whipped ganache, the particularity of this choux pastry is that the formulation is designed to dispense with wheat flour and be gluten-free.More info