Passion Fruit 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
Crispy and golden like the best puff pastry, suggestive and exotic in its format and registration of flavors, this chef’s lotus flower connects the tropical flavors of Miami, his hometown, with Malaysia, his current destination
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.
Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar free, by MOF David BriandJune 20, 2019
The pastry chef of the École Valrhona, which has recently received the MOF title, has used maltitol, buckwheat, and rice flour to make this individual piece.
Xavi Donnay applies at restaurant Lasarte in Barcelona (Martin Berasategui’s) his pastry vision with special care of small formats, taste for innovation and for Asian ingredients
One of the creations that the Spanish chef made during his class for the members of Valrhona’s Cercle V at L’École Valrhona Brooklyn.
One of the viennoisseire pieces that the chef makes in his Neighbor Bakehouse and could be appreciated in a course of L’École Valrhona Brooklyn
The chef visited L’École Valrhona Brooklyn a second year and has surprised with this dessert of vibrant flavors that he produces in his famous pastry shop in Montreal.
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.
A pinch od madness and a high dose of good sense. So is the modern pastry of the executive pastry Chef at the three-starred Relais & Châteaux La Vie. A good example: a blown sugar doughnut filled with carrot ice cream.