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

Served at Maison Givrée, this wedge cake features a crunchy base and almond cream baked inside. The combination is completed with a corn cream and a mascarpone cream quenelle on top.More info

Respecting traditional flavors, the Executive Pastry Chef at Mandarin Oriental Paris prepares this emblematic dessert with a unique design.More info

“For me the most important factor in creating new products is to first analyze why a product can be a hit or not.” Eric Bertoia shared with us (So Good..#4) this outstanding plated dessert served at Daniel Bouloud’s from New York. From jellying the cranberries to showing how a milk meringue can be made, nothing is missing of his detailed explanation.More info