Hazelnut Archives - so good.. magazine
Bebinca Pudding with Charcoal & Espresso Waffle and Alsande Tonak by Ruchit Harneja
September 7, 2023With this dessert, the Executive pastry chef of the restaurant Musaafer pays tribute to the vibrant cuisine of Goa.More info
Hazelnut Paris Brest by Nicolas Rouzaud
August 31, 2023This is one of the best-selling cakes at The Connaught Patisserie in London.More info
The Connaught Hound, a chocolate hazelnut cake with praline insert by Nicolas Rouzaud
July 5, 2023This is the star dessert from The Connaught Patisserie in London that dresses up for key calendar dates.More info
Four recipes to get the most out of the combination of fruit and chocolate by Guittard & Les Vergers Boiron
May 23, 2023 | sogoodmagBoth companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info
Hazelnut Chocolate travel cake by Aabhas Jain
October 18, 2022The Assistant Director of Culinary Studies of the Indian School of Hospitality says that creating new cakes every day is the driving force in his life.More info
Cake Acorn with caramel mousse and hazelnut praline by Sylwia Grodzka-Haba
October 13, 2022Inspired by autumn, this pastry chef imagines the flavor of an acorn, which is very popular in Poland.More info
Walk in the Forest Tart with chocolate and hazelnut gianduja ganache by Giorgos Avgeros
April 25, 2022The Greek chef uses techniques learned in sculpture or wood carving to work with chocolate.More info
La Noisette 2.0, the individual hazelnut, caramel, and chocolate cake by Cédric Grolet
March 2, 2022Refined and with less sugar compared to the original. This is the recipe shared by the French chef in the book “50 gâteaux de grands pâtissiers”.More info
Espresso coffee and chocolate cake by Jan Proot
January 5, 2022One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredientMore info
The frog cake with yuzu mousse, ginger, chocolate cheesecake and duja crunch by Joaquin Soriano
March 10, 2021One 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