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

Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jellyMore info

The chef, in charge of La Postrería in Guadalajara (Mexico), is inspired by Andalusia (Spain) to make this spectacular doughnut.More info

‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.More info

In this recipe, the Japanese pastry chef combines chocolate with strong flavors like celery and unusual flavors like dill.More info

A perfect combination of chocolate, almond, and a kick of lemongrass, with a crunch provided on both sides of the ganache.More info

In this dessert, with three simultaneous elaborations, the Argentinian chef shows his remarkable sense of balance in pastry.More info

This Argentinian chef’s pear tart is considered a real hit by her students, a tart inspired by a recipe she has been making for her family for years.
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Inspired by India, the pastry chef at Eleven Madison Park restaurant in New York has designed this dessert with a simple appearance and complex elaboration.More info

A classic among classics, the financier, which, like any other travel cake, can be consumed at any time and also does not need (or better yet shouldn’t!) be kept in the fridgeMore info

In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.More info