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

In this e-book available at Books For Chefs, the Danish pastry chef, in addition to revealing interesting recipes, includes all kinds of adviceMore info

Claire Damon, the French pastry chef, from Des Gâteaux et Du Pain (Paris) serves up her own homage to the strawberry in so good.. magazine #12. Her creation is fresh, natural and colourful and the strawberry is present in four variations: compote, clafoutis, crémeaux and bavarois. It is a spectacular work and you will find it in so good… magazine #12, next to two other very special creations.More info

Croustillant, praliné crémeux, blackberry compote and white chocolate and vanilla mousse légère.More info

“You can never beat the classics”, John Kraus says, “Paris Brest, Tart Tatin, Millefeuille, Brioche Polonaise, Lemon Tart: that is the beauty of pastry.” With this simple but brilliantly executed philosophy, we welcome him to the pages of SG#11, where he offers us his most recent creations, as elegant and inimitable as this Lemon Tart.More info

Guillaume Mabilleau, MOF patissier and owner of Nuances Gourmandes, showed Féérie Ivoire recipe at So Good.. Magazine #9, a Lemon sponge cake, cassis and raspberry compote, vainilla mousse and ivoire glossy glaze.More info

In the previous post we showed the Nouba bonbon presented by Marco Cossio at the US Pastry Competition. Now we bring you his Alegria entremet recipe. Enjoy it.More info