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

The French chef, in charge of pastry at Beige Alain Ducasse Tokyo, is a specialist in expressing the essence of the ingredients with a simple style in his desserts.More info

One of the viennoisseire pieces that the chef makes in his Neighbor Bakehouse and could be appreciated in a course of L’École Valrhona BrooklynMore info

The chef visited L’École Valrhona Brooklyn a second year and has surprised with this dessert of vibrant flavors that he produces in his famous pastry shop in Montreal.More info

Matcha tea is the dominant color in this curious dessert by the pastry chef of the Amansara Hotel Siam Reap (Cambodia).More info

Colorful, voluminous, and a perfect finish. The piece, in a very Bachour style, was one of the creations that the Puerto Rican chef carried out during his latest visit to L’École Valrhona Brooklyn.More info

One of Onobayashi’s idea for Valentine’s day. A heart-shaped jigsaw puzzle made of brownie, where he replaces sugar with trehalose to make it less sweet.More info

Chocolate muffin, sea salt caramel, and double chocolate chips cookie. This is one of the many creations that can be tasted at The Ritz-Carlton Millenia Singapore.More info

One of the small format desserts that the chef designed during her class dedicated to modern buffets at L’École valrhona Brooklyn.More info

Tayberry is one of his most favorite ingredients and is present in this éclair with some tangy berry flavors, a luscious texture and the rich taste of pistachio cream.More info

A creative exercise around ice cream. The Cacao barry Canada creative Chef takes here the concept of an ice cream sandwich but giving it an elegant shape as an individual ice cream cake.More info