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

Aurélie Thérond gathers 60 recipes without these four basic confectionery ingredients in her book, Je veux faire un gâteau mais je n’ai pas…More info

Available in our online bookstore Books For Chefs, it is a book that wants to break established myths about pastry.More info

Anyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should notMore info

With the touch of orange blossom and a whipped ganache, the particularity of this choux pastry is that the formulation is designed to dispense with wheat flour and be gluten-free.More info

Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.More info

Balanced flavors, contrasting textures, and personal decoration come together in this dessert designed by the Executive Pastry Chef of the Mandarin Oriental Paris.More info

Familiar ant the same time light proposal, despite it is a chocolate dessert, the pastry chef is looking for the more natural outcomeMore info

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.More info

Here is one of the desserts that the Valrhona Pastry Chef proposes for consumers with allergies or who have to follow a special diet.
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Can a gluten-free or lactose-free pastry have taste, texture, moisture …? Jordi Bordas, with his B • Concept method, makes it clear that the answer is yes. More info