croissant Archives - so good.. magazine
The book, available at Books For Chefs, gives tips, advice, and recipes for making classic and modern viennoiserie croissants.
This treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.
Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.
What is poetry? In the case of puff pastry dough, these croissant dough squares filled with cream and macerated apple, at the pace of Sweet Devotion, perfectly taste of Alexandrian verses
The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries lately
A simple, family recipe, rolled with pumpkin purée and seeds, and baked in a cocotte
An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.
The book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.
The third edition of Spain’s Best Butter Croissant Contest was recently celebrated in Barcelona. This initiative, promoted by the Pastry Guild in Barcelona, encourages all professionals to present their product as a way of finding the perfect croissant. The size, the shape, without horns, the degrees it was cooked in, how crunchy the crust is, its airy and puffy cavities, and of course, flavor are the elements which the panel of judges uses to determine their verdict.