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Passion Fruit Recipes Archives - so good.. magazine

Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez

December 18, 2020

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 exampleMore info

Passion fruit Danish dough Lotus by Angelo Vantoorn

September 3, 2019

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 destinationMore info

Exotic mango, coconut, passion fruit and crystallized mint leaves mojito by Patrice Ibarboure

July 12, 2019

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.More info

Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar free, by MOF David Briand

June 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.More info

White chocolate and passion fruit roche bonbon by Xavi Donnay

May 20, 2019

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 ingredientsMore info

Azelia Exotica Chocolate entremet by Oriol Balaguer

October 11, 2018

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.More info

Passion Chocolate Brioche by Greg Mindel

September 17, 2018

One of the viennoisseire pieces that the chef makes in his Neighbor Bakehouse and could be appreciated in a course of L’École Valrhona BrooklynMore info

Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers

September 10, 2018

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.More info

Parmesan sandwich by Andrés Lara

August 1, 2018

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.More info

Car ,,O” Nut by René Frank

October 26, 2015

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.More info