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

Up to 200 recipes for éclairs are brought together in this book, available in French at Books For Chefs.More info

In August, Yun Eunyoung will present the recipes of some of the best éclairs of this successful shop at Fully Baked Story.More info

Antony Prunet: “If there are still paths to explore?, I think there is no better path than to love this business, be passionate, sweet, be curious, love fine products and work really hard to get the best result every time.”More info

The director of the Barcelona Pastry School, Olivier Fernández, is the author of this éclair which is remarkable for its perfect form. Find out how he did it here…More info

Éclairs still rule. More and more, an increasing number of pastry chefs design and present collections based on this classic elaboration. Here we revive Michel Willaume’s floral variety of éclairs, published in So Good.. magazine #2. Raspberry éclair with roseMore info