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

so good #29

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Michel Willaume

'Think Pastry' : never give up on creativity nor the attainment of a pastry production process of the highest quality

Recipes

Articles

Videos

Michel Willaume Recipes

Chocolate Christmas Balls by Michel Willaume

Chocolate balls, as well as being highly suitable as Christmas treats, are ideal for making desserts that contain different elements. This is exactly what Michel Willaume set out to demonstrate in a work that blends the flavours of pistaccio, cherry and chocolate.

Eclairs kingdom by Michel Willaume

Willaume and pistachio nougat

Well-known French pastry chef Michel Willaume, winner of the World’s Pastry Championship alongside the US team in 2001, is the author of this ‘turrón’ – so appropriate now that Christmas is coming. Unlike Montelimar’s famous variety, Willaume’s nougat contains a balanced proportion of almonds and pistachios.

Michel Willaume Articles

SG#29. Sustainability, knowledge, 13 new faces, and 11 familiar ones

You don’t have to be an ecologist and a conservation fanatic to realize that it is necessary to change our practices, habits, and behaviors when it comes to the environment, and even more so when carrying out an activity that is directly nourished by Nature such as pastry making

Bee Chef, Hans Ovando’s new pastry school, starts its engines

The center, located in Barcelona (Spain) and directed by Hans Ovando and Elena Adell, begins its journey with an attractive international summer pastry course.