Paco Torreblanca Archives - Page 2 of 4 - so good.. magazine
Manual gestures and pastry with a bite reign on our 23rd journey
January 10, 2020 | Jaume CotCakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leaderMore info
Radix, the journey to the essence of Paco Torreblanca’s pastry
December 9, 2019 | Ana RodríguezThe acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.More info
Radix, by Paco Torreblanca
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.More info
The Italian chef Massimo Ferrante wins the first Panettone World Cup
November 14, 2019 | Ana RodríguezThe Swiss chef Marzio Monaco and Luca Poncini have come in second and third place in the first edition of this new competition.More info
Paco Torreblanca creates an International Artistic Sugar Piece Championship
July 5, 2019 | Ana RodríguezThe Spanish master pastry chef continues to surprise with initiatives such as this competition which is open to professionals over the age of 18 from all over the world.More info
Four gold medal artisan panettones
November 21, 2018 | Ana RodríguezWe take a tour of this traditional Italian sweet through four expert Spanish pastry chefs in its preparation: Paco Torreblanca, Yann Duytsche, Oriol Balaguer, and Daniel ÁlvarezMore info
Pastry and cuisine walk hand in hand in the Dessert Dossier of Identità Golose
March 14, 2018 | Ana RodríguezTorreblanca, Sacchi, Besuschio, Brozzetti, and Fusto have used wine, peas, lentils, cabbage, spinach, and turnips in their pastry demonstrations.More info
The content with most views on the website of So good .. 2017
December 29, 2017 | Jaume CotThe recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.More info
Types of decorative sugar and their cooking processes, by Paco Torreblanca
June 20, 2017 | sogoodmagSugar bubbles, pulled sugar, blown sugar, Isomalt … how to handle each sugar depending on the decorative result that we are looking for.More info
Blanc de blancs by Paco y Jacob Torreblanca
April 12, 2017Vanilla sablé, vanilla bavaroise, apricot and vanilla insert are some ingredientes of this recipe by Paco and Jacob Torreblanca, one of the cardinal points of modern pastry.More info