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

Interesting approach to sago as a souffle spoon dessert with meringue textures and a subtle touch of crispinessMore info

Breads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.More info

The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.More info

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 has used a silicone mold in the form of lips to create this piece that invites you to kiss it.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

The star dessert of the winner of the last edition of the Championnat de France du Dessert in the professional category revolves around that 2% of liquid that evaporates in the production of whiskey.More info

This Christmas, Cédric Grolet revisits one of its flagship desserts, the Mont-Blanc, to create two original bûches.More info

It is time for chestnuts. A good way of conserving this fruit so that it may be consumed year round is by transforming it into preserves. Ramon Morató, well-known master chocolatier, has undergone a profound study on the creation of artisanal preserves which is presented here and now. And as an example, a very appropriate jam for this season is chestnut and anise preserves.More info