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

The young promise of the Chocolate Academy reconverts the bar format from chocolate to circular design within the turrones collection (nougats) for this Christmas in Spain
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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

Wastes from the food industry that are actually rich in polyphenols can help to get healthier foods and give new value to other derivatives of cocoaMore info

The Argentinian pastry chef avoids complex taste associations, and limits himself to combining two or three popular flavors that serve as a bridge between modern pastry and native tastesMore info

What’s behind the scenes of one of the country’s best patisserie, Craftsman and Wolves? William Werner has revealed this at l’École Valrhona BrooklynMore info

This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.More info

His new line of desserts called Inverted comes to change the rules, with a mold that allows the mousse to be in the interior and the cream on the outside. More info