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

Chocolate, semi-salted butter, caramel, and biscuit. These are the elements with which the Parisian chef once again achieves a result which is as gourmand as it is personal.More info

This is a deconstructed cake full of flavors, textures, and slightly spiced, with an exotic crémeux and a soft hazelnut ganache.More info

What is poetry? In the case of puff pastry dough, these croissant dough squares filled with cream and macerated apple, at the pace of Sweet Devotion, perfectly taste of Alexandrian versesMore info

Here is one of the desserts that the Valrhona Pastry Chef proposes for consumers with allergies or who have to follow a special diet.
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Tarwi, a legume native to the Andes mountain range, is the main ingredient of this original recipe from the Cuisine Chef of the restaurant Mil.More info

From a creamy chocolate and cocoa fruit mucilage snow, chef Luis David Valderrama surprises the clients of MIL, the restaurant of Virgilio Martínez in the Peruvian AndesMore info

The star dessert of the winner of the last edition of the Championnat de France du Dessert in the professional category revolves around that 2% of liquid that evaporates in the production of whiskey.More info

Per Se pastry chef Anna Bolz combines her background in music with her culinary training to create desserts that have a beautiful rhythm all their own.More info

Meeting the personal style of Alexis Bouillet, which, in his own words, use the minimum molds as basic support and then develop them with his own hand craft artisan skillsMore info

What happens to a cake, a coulis, or a gel when we freeze it? Can it still be used in a frozen dessert? With Mario Masiá and his book ‘Más’, we find dozens of ideas adapted to the world of ice cream dessertsMore info