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

A pre-dessert with which the Japanese pastry chef representing Indonesia convinced the jury of C3 Valrhona.More info

Chocolate of pure origin and a reduced load of dairy and sugar to achieve an even more intense result. This is Carles Mampel’s artisan bûche. More info

In collaboration with l’École Valrhona Brooklyn and Nicolas Botomisy, the couture cake master has introduced the art of sugar flowers and cakes to a group of students. More info

A dessert which is not excessively sweet and a balanced flavor to celebrate Halloween with a Danish look More info

The Dutch chef was inspired by the famous sunrise in Asia to make this petite delicacy.More info

The flagship creation symbolic of the collaboration between Alain Ducasse and Chanel, signed by the Executive Pastry Chef of Beige Alain Ducasse Tokyo.More info

Moist, glazed with dark chocolate and with small cubes of fruit pâte as a garnish. This is the financier that can be tasted at Patrice Pâtissier.More info

The pastry chef relies on Perfect Purée to achieve flawless natural flavor, customizable fillings, and vibrant colors for her macarons.More info

One of the creations that the Spanish chef made during his class for the members of Valrhona’s Cercle V at L’École Valrhona Brooklyn.More info

In Beige by Alain Ducasse in Tokyo, the French chef defends simple, elegant, beautiful desserts with natural flavorsMore info