Multidisciplinary chef who reaches pastry through savory cuisine. Spain’s champion in 2001. Inexhaustible source of creativity.
Miguel Sierra Recipes
Miguel Sierra participated in the "Crème Caramel" challenge in So Good.. #10 with this innovative recipe. As the egg is the key protagonist in this ubiquitous dessert, the pastry chef from Asturias decided to focus on one of the main foods in the feeding of the hen - corn - to reform the recipe with an original blend of flavours and presentation.
October 10, 2019
September 18, 2019
September 3, 2019
Chocolate Pastry Interviews Coupe du Monde de la Pâtisserie Couvertures and Chocolate French Pastry Chefs Pierre Hermé so good #17 so good #20 so good #19 so good #21 so good #18 Antonio Bachour so good #22 Spanish Pastry Chefs Sigep École Valrhona Brooklyn Pastry Chefs in Spain so good #13 so good #10 Salon Du Chocolat Ramon Morató ice cream Relais Desserts Cocoa Europain Oriol Balaguer American Pastry Chefs so good #16 so good #9 so good #15 Jean-Paul Hévin Pierre Marcolini Pastry Chefs in USA C3 Desserts Competition Cédric Grolet US Pastry Competition Frank Haasnoot so good #11 Christophe Michalak so good #14 Christophe Adam Pastry Chefs in France Macarons Paco Torreblanca World Chocolate Masters