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

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

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

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

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

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

Really interesting creations can come out of a Grand Cru from Madagascar, as the proven professional based in the USA shows here.
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An interesting combination of flavors offered by this great American pastry professional.More info

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

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

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