Mango recipes Archives - so good.. magazine
A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear example
This is one of the successful desserts served at the luxurious Mandarin Oriental in Geneva
Signature creations by a chef who takes care also of designing his own mold collections. The result is always unique and surprising
This restaurant dessert represents Ibarboure very well, one of the youngest to achieve the title of MOF who co-directs the gastronomic proposal of the Michelin-starred restaurant Les Frères Ibarboure.
Moist, glazed with dark chocolate and with small cubes of fruit pâte as a garnish. This is the financier that can be tasted at Patrice Pâtissier.
A creative exercise around ice cream. The Cacao barry Canada creative Chef takes here the concept of an ice cream sandwich but giving it an elegant shape as an individual ice cream cake.
Revisiting a classic tart, Luciano finds a good balance between textures and flavors, combining ingredients with brilliance in this creation.
The purity of flavors and aesthetic lines defines style of this MOF patissier and world pastry champion. Too in this creation which stand out thanks to their studied simplicity.
The French master returns to the pages of So Good… magazine to invite us to to drink tea through two cakes from two varieties of the famous Earl Grey and spiced Absolut Chai Organic.
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.