Image Image Image Image Image Image Image Image Image Image

Hazelnut Archives - so good.. magazine

The frog cake with yuzu mousse, ginger, chocolate cheesecake and duja crunch by Joaquin Soriano

March 10, 2021

One of the most successful creations of the signature pastry that the French chef directs at Taichun in the center of the island of Taiwan: CJSJ.More info

100% hazelnut tart by Marta Martin

December 9, 2020

Hazelnut is the total protagonist of this creation, which belongs to Pastisseria El Carme, an establishment located in Vic-Barcelona (Spain) where Lluc Crusellas ans his young team offer a vision of pastry modern and popularMore info

Chocolate, hazelnut and fougasse bread ‘Amona’ plated dessert by Elena Pérez

August 21, 2020

‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.More info

Pear tart in syrup, coconut sugar, frangipane, and hazelnuts by Belén Melamed

July 31, 2020

This Argentinian chef’s pear tart is considered a real hit by her students, a tart inspired by a recipe she has been making for her family for years.
More info

Vanilla, caramel and hazelnut choux gourmand by David Briand

February 25, 2020

The MOF Pâtissier, a professor at L’École Valrhona of Tain L’ Hermitage (France), gathers his favorite flavors in this snack.More info

‘Bite the apple’ and hazelnut crust entremet by Saray Ruiz

October 30, 2019

Eyecatcher from the outside and with a mistery hidden in the inside, let this Spanish pastry chef surprise you with her latest entremets collectionMore info

Bahia hazelnut tart with white chocolate and coffee whipped ganache by Paul Saiphet

May 10, 2019

Here is one of the delicious desserts with which the Varlhona Pastry Chef has once again demonstrated his extensive chocolate knowledge at L’École Valrhona Brooklyn.
More info

Carré Chanel with chocolate and praline by Sylvain Constans

October 22, 2018

The flagship creation symbolic of the collaboration between Alain Ducasse and Chanel, signed by the Executive Pastry Chef of Beige Alain Ducasse Tokyo.More info

Figs and hazelnuts by Nicolas Lambert

June 29, 2018

At Caprice in Hong Kong, the french chef enjoys the creative freedom. It shows in this dessert crispy, creamy, with the texture of fruit confit.More info

Hazelnut praline by Richard Long

June 18, 2018

At the Ritz Carlton in Hong Kong, one of the highest hotels in the world, the sweet station is treated with great care. An example is this entremet with very special decorations based on chocolate paste and amaretto syrup.More info