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

In this ranking of creations which are included in his book, Bachour Gastro, the chef makes it clear that cheese is capable of providing flavor, acidity, personality, and more according to the needs of each dish.More info

One of the most successful creations of the signature pastry that the French chef directs at Taichun in the center of the island of Taiwan: CJSJ.More info

The French Executive pastry chef for the Mandarin Oriental Geneva awakens delicious memories in diners with delicate desserts.More info

Goat cheese and Sancho pepper are the two “culinary elements” starring this plated dessert, a perfect example of the creative philosophy of this Hungarian pastry chefMore 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

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

At Caprice in Hong Kong, the french chef enjoys the creative freedom. It shows in this dessert crispy, creamy, with the texture of fruit confit.More info

A Chantilly coconut cream delicately shucked on a yogurt cheesecake mousse is one of the star creations presented by the chef during his last course at Valrhona Brooklyn.More info