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

One of the refined desserts served in the luxurious Burj Al Arab in Dubai.More info

An ode to the most refreshing fruits in which the Catalan chef seeks to take advantage of all the parts of a fruit, extracting their maximum potentialMore info

With its sweet glaze and intense interior, this cake attracts not only hotel guests but also the external customer interested in the take-away product.More info

A brittle and crunchy caramelized yuzu dessert in a glass serves as a barrier between the diner and this fantastic dessert signed by Albert Davi, creator of the cover of so good # 25More info

The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.More info

A classic among classics, the financier, which, like any other travel cake, can be consumed at any time and also does not need (or better yet shouldn’t!) be kept in the fridgeMore info

Espresso with lemon zest is a typical Italian drink and what inspired the American pastry chef to create this recipe.More info

The chef was inspired by the trending plant-based approach at Disney to design this dessert that is served at Topolino’s Terrace – Flavors of the Riviera and incorporates ingredients from the Riviera region.More info

An ingenious travel dessert that the professor of the School of Pastry of Barcelona presents packed in a box. Inside, the recipient will find the ingredients of the lemon pie in nice bags, a cardboard tray, and up to two spoons for tasting.
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In Stick With Me Sweets (New York), you can find brightly colored chocolates and bold flavors.More info