Pastry Recipes
Textured Milk, by Ryan Clift
November 18, 2014The British chef based in Singapore, Ryan Clift, explores the textures of meringue and milk in so good.. magazine #12. We share his Textured Milk, light, delicate and extremely beautiful. More info
Apple compote éclair, by Olivier Fernández
August 20, 2014The director of the Barcelona Pastry School, Olivier Fernández, is the author of this éclair which is remarkable for its perfect form. Find out how he did it here…More info
J’adore la fraise, by Claire Damon
July 22, 2014Claire Damon, the French pastry chef, from Des Gâteaux et Du Pain (Paris) serves up her own homage to the strawberry in so good.. magazine #12. Her creation is fresh, natural and colourful and the strawberry is present in four variations: compote, clafoutis, crémeaux and bavarois. It is a spectacular work and you will find it in so good… magazine #12, next to two other very special creations.More info
Mercury, by Javier Guillén
July 2, 2014Croustillant, praliné crémeux, blackberry compote and white chocolate and vanilla mousse légère.More info
Lemon Tart, by John Kraus
May 6, 2014“You can never beat the classics”, John Kraus says, “Paris Brest, Tart Tatin, Millefeuille, Brioche Polonaise, Lemon Tart: that is the beauty of pastry.” With this simple but brilliantly executed philosophy, we welcome him to the pages of SG#11, where he offers us his most recent creations, as elegant and inimitable as this Lemon Tart.More info
Cranberry Confit with Mascarpone Mousse, Speculoos Crisp and Orange Kumquat Sorbet
March 11, 2014“For me the most important factor in creating new products is to first analyze why a product can be a hit or not.” Eric Bertoia shared with us (So Good..#4) this outstanding plated dessert served at Daniel Bouloud’s from New York. From jellying the cranberries to showing how a milk meringue can be made, nothing is missing of his detailed explanation.More info
The Corn Egg, a “Crème Caramel” by Miguel Sierra
December 19, 2013Miguel Sierra participated in the “Crème Caramel” challenge in So Good.. #10 with this innovative recipe. As the egg is the key protagonist in this ubiquitous dessert, the pastry chef from Asturias decided to focus on one of the main foods in the feeding of the hen – corn – to reform the recipe with an original blend of flavours and presentation.More info
The magic of chef Mabilleau: Lemon, cassis, raspberry and vanilla
December 5, 2013Guillaume Mabilleau, MOF patissier and owner of Nuances Gourmandes, showed Féérie Ivoire recipe at So Good.. Magazine #9, a Lemon sponge cake, cassis and raspberry compote, vainilla mousse and ivoire glossy glaze.More info
Ellyrose, by Frank Haasnoot
August 20, 2013There is no or very little use in winning a prestigious competition if then one does not have the will and resolution to face the day-by-day challenge. This is not the case of the Dutch chef Frank Haasnoot, brilliant winner of the latest World Chocolate Masters edition, who has not ceased to grow professionally after obtaining the title. Read More