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

A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info

One of the latest and surprising creations of the head chef of Modernist Cuisine is inspired by this popular fried doughMore info

In this preparation, the Argentine pastry chef proposes a personal combination of ingredients, perfect textures and intensity of flavors, all inspired by a unique place in ArgentinaMore info

‘Less is more’ is the motto of this dessert that the pastry chef has designed for the Jean-Georges Restaurant Group.More info

The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.More info

With this plated dessert, the pastry chef has been proclaimed the winner of the professional category of the Championnat de France du Dessert 2020More info

Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jellyMore info

The chef, in charge of La Postrería in Guadalajara (Mexico), is inspired by Andalusia (Spain) to make this spectacular doughnut.More info

‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.More info

In this recipe, the Japanese pastry chef combines chocolate with strong flavors like celery and unusual flavors like dill.More info