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

Chocolate of pure origin and a reduced load of dairy and sugar to achieve an even more intense result. This is Carles Mampel’s artisan bûche. More info

In collaboration with l’École Valrhona Brooklyn and Nicolas Botomisy, the couture cake master has introduced the art of sugar flowers and cakes to a group of students. More info

One of the creations that the Spanish chef made during his class for the members of Valrhona’s Cercle V at L’École Valrhona Brooklyn.More info

One of the viennoisseire pieces that the chef makes in his Neighbor Bakehouse and could be appreciated in a course of L’École Valrhona BrooklynMore 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

Colorful, voluminous, and a perfect finish. The piece, in a very Bachour style, was one of the creations that the Puerto Rican chef carried out during his latest visit to L’École Valrhona Brooklyn.More info

One of the small format desserts that the chef designed during her class dedicated to modern buffets at L’École valrhona Brooklyn.More info

Oriol Balaguer will return as a guest teacher with the course “Pastry Styles by Oriol Balaguer”.More info

This is one of the signature creations that the Valrhona Corporate Pastry Chef North America presented during his latest course at the École Valrhona Brooklyn.More info

A Chantilly coconut cream delicately shucked on a yogurt cheesecake mousse is one of the star creations presented by the chef during his last course at Valrhona Brooklyn.More info