Best Magazine Of Haute Pâtissere

Andrés Lara Vinesh Johny

Rice pudding baba tart by Vinesh Johny and Andrés Lara

Rice pudding baba tart by Vinesh Johny and Andrés Lara

Vinesh Johny and Andrés Lara, two great pastry chefs, educators, friends, and collaborators of So Good Magazine, came together to write the book, New-School Sweets. Old-school pastries with an insanely delicious twist. Drawing on their years of experience teaching at renowned pastry schools around the world, they both demonstrate how to create treats from scratch, using unexpected flavor combinations and carefully layered textures.

The detailed step-by-step recipes with tips on timing and assembly are valid both for those who want to improve their baking skills at home and for pastry professionals looking for inspiration. The creations are inspired by delicacies that chefs have sampled while traveling the world, and they encourage readers to change from French classics, incorporate key spices, or play around with vegetables.

Inside the book we find recipes like the rice pudding baba tart, inspired by Andrés’ first visit to India and Vinesh took him to the local traditional sweet vendors. Once the gulaab jamun came out, Andrés instantly fell in love with the soft, fried dough soaked in an aromatic rose syrup. It immediately reminded him of the classic baba doughs of France, “so we found a way to honor the jamun in our own cafe-style tart that’s filled with rice pudding and topped with baked, soaked baba,” he says.


New-school sweets book cover