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

This is the recipe included in the intensive course taught by Derek Poirier and Guillaume Roesz at l’École Valrhona Brooklyn.More info

In this creation, the chef shows her commitment to a pastry that fuses cultures, making it lighter and less sweet.More info

The Greek chef uses techniques learned in sculpture or wood carving to work with chocolate.More info

In the hands of the Greek chef, this classic of French pastry is elegant, balanced, and made with a lot of love.More info

The pastry chef of the Four Seasons Hotel Gresham Palace in Budapest won over the jury of the semifinal of the World Chocolate Masters and will participate in the grand final in October.More info

Refined and with less sugar compared to the original. This is the recipe shared by the French chef in the book “50 gâteaux de grands pâtissiers”.More info

This is one of the emblematic cakes included in the book, “50 gâteaux de grands pâtissiers” by Hélène Luzin and whose preparation comes from the great Lyonnais chocolatier.More info

Playing with apricot in different textures, and smoking the fruit to obtain a deeper taste profile, the Swiss chef builds a siganture creation full of subtilities and with a great presentationMore info

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