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> 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

Chocolate, cocoa, and citrus L’éveil cake by Nina Métayer

August 16, 2021

A star that entices the awakening –l’eveil in French– one of the signature creations with which the French chef appears in so good # 26More info

Ghevar tart with cheesecake, pistachio and raspberry by Vinesh Johny

August 9, 2021

Join this Indian pastry chef to a journey to mithai sweet tradition as an inspiration for modern creations. A good example of this philopsophy is this saffron cheesecake with roasted and fried elementsMore info

Rhubarb and meringue tart by Laurent Bichon

August 2, 2021

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

Marijn Coertjens Jus d’Orange and Earl Grey Tea Individual Cake

July 1, 2021

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 pistachio cake by Hiroyuki Emori

June 23, 2021

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

Baltasar Massot’s sweet sushis

June 18, 2021

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

Apple tart with liquid caramel, vanilla and mascarpone cream by Julien Dugourd

May 18, 2021

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

Lemon travel cake by Carles Codina, Four Seasons Madrid

May 6, 2021

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

Safra with Muhallebi and pine nut and almond dacquoise by Lior Shtaygman

April 15, 2021

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

Forêt Noire with Pâte à Kadaïf, confit framboise and Cherry soaked in brandy by Masahiko Ozumi

March 19, 2021

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