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

In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.More info

In this creation, the chef shows her commitment to a pastry that fuses cultures, making it lighter and less sweet.More info

After extensive background work, the chef sought out local producers to create this refreshing dessert.More info

Familiar ant the same time light proposal, despite it is a chocolate dessert, the pastry chef is looking for the more natural outcomeMore info

This Argentinian chef’s pear tart is considered a real hit by her students, a tart inspired by a recipe she has been making for her family for years.
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This restaurant dessert represents Ibarboure very well, one of the youngest to achieve the title of MOF who co-directs the gastronomic proposal of the Michelin-starred restaurant Les Frères Ibarboure.More info

Meeting the personal style of Alexis Bouillet, which, in his own words, use the minimum molds as basic support and then develop them with his own hand craft artisan skillsMore info

Lemon and pineapple melts together in this delicacy performed by Korean pastry chef under a French title and with interesting allies like basil and coconut to balance the proposalMore info

The Argentinian pastry chef avoids complex taste associations, and limits himself to combining two or three popular flavors that serve as a bridge between modern pastry and native tastesMore info

The chef visited L’École Valrhona Brooklyn a second year and has surprised with this dessert of vibrant flavors that he produces in his famous pastry shop in Montreal.More info