Coffee Archives - so good.. magazine
In this original creation, in which he puts into practice various finishing techniques, the Greek pastry chef once again demonstrates class, distinction, and a penchant for universal flavors.
One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredient
In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.
Espresso with lemon zest is a typical Italian drink and what inspired the American pastry chef to create this recipe.
Stefan Riemer, Executive Pastry Chef at the Flavor Lab at Walt Disney World, has been inspired by a Salvador Dali favorite, the Rhino Hat, to create this sweet dessert. Long live art!
The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.
Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar free, by MOF David BriandJune 20, 2019
The pastry chef of the École Valrhona, which has recently received the MOF title, has used maltitol, buckwheat, and rice flour to make this individual piece.
Here is one of the delicious desserts with which the Varlhona Pastry Chef has once again demonstrated his extensive chocolate knowledge at L’École Valrhona Brooklyn.
An interesting twist on this French sweet which is very similar to turron and served at The Peninsula Hotel Beijing.
Step-by-step instructions of a Petit gâteaux that the chef created in his last course in Valrhona Brooklyn School, which he wanted to share with the readers of So Good.