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

With the original shape achieved with the own rhubarb, treated as a strip, this refreshing tartlet served as an outstanding presentation for the Le Cordon Bleu instructor in so good magazineMore info

Orange, Earl Grey tea, biscuit dacquoise, and blood orange liquid interior are the elements with which the Belgian chef transports us to the classic continental breakfast, this time in the form of a petit gateauxMore info

Tigré cakes are part of the wide range of products that this Japanese chef offers at Maison Givrée. This savarin shape financier allows him to make dozens of diffent versions.More info

Rice pudding, tapioca pearls, and chocolate have been used by the instructor at EPGB to create a fun sweet snack inspired by this Japanese classic. More info

The pastry chef at the La Chèvre d ’Or Hotel proposes simple, light, and fruity preparations in which he takes care of appearance and taste in equal measure.More info

With its sweet glaze and intense interior, this cake attracts not only hotel guests but also the external customer interested in the take-away product.More info

The chef goes back to his childhood with this semolina cake originally from Libya and proposes a version in which he combines ingredients from different countries.More info

The Japanese chef had the idea of ​​making this dessert when he found he could make kadaif at home with a frying pan.More info

One of the most successful creations of the signature pastry that the French chef directs at Taichun in the center of the island of Taiwan: CJSJ.More info

Respecting traditional flavors, the Executive Pastry Chef at Mandarin Oriental Paris prepares this emblematic dessert with a unique design.More info