Image Image Image Image Image Image Image Image Image Image
> Pastry Recipes

Pastry Recipes

There are plenty of pastry recipes, but only a few are sogood. In this section, we show some of the most interesting creations published in our magazine

Sudachi, milk chocolate, and soy caramel dessert in a glass by Albert Daví

January 20, 2021

A brittle and crunchy caramelized yuzu dessert in a glass serves as a barrier between the diner and this fantastic dessert signed by Albert Davi, creator of the cover of so good # 25More info

Dry meringue and chocolate ‘popcorn’ by Raúl Bernal

January 19, 2021

White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touchMore info

Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez

December 18, 2020

A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear exampleMore info

100% hazelnut tart by Marta Martin

December 9, 2020

Hazelnut is the total protagonist of this creation, which belongs to Pastisseria El Carme, an establishment located in Vic-Barcelona (Spain) where Lluc Crusellas ans his young team offer a vision of pastry modern and popularMore info

‘Roots’, baked chocolate tartlet by Paco Torreblanca

December 4, 2020

Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info

Sambirano pink grapefruit chocolate bonbons by Susan Notter

December 4, 2020

Really interesting creations can come out of a Grand Cru from Madagascar, as the proven professional based in the USA shows here.
More info

Cocoa Bean Bonbon with Chipotle Raspberry Ganache and Gelatin by Susan Notter

December 1, 2020

An interesting combination of flavors offered by this great American pastry professional.More info

Chocolate mint bonbon by Ronny Emborg

November 16, 2020

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

Doughnut ganache cookies by Francisco Migoya

November 12, 2020

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

Bosque la angostura tart, with blackberries, pine mushrooms and black truffle by Belén Melamed

November 10, 2020

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