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

At SUGOi Sweets, each Elle Lei bonbon has its own little story.More info

It is one of the star Christmas logs of the Park Hyatt in Tokyo.More info

Aabhas Jain, the Assistant Director Culinary Studies of the Indian School of Hospitality, puts an Indian twist on the tea cake in this recipe.More info

Join this Indian pastry chef to a journey to mithai sweet tradition as an inspiration for modern creations. A good example of this philopsophy is this saffron cheesecake with roasted and fried elementsMore info

Tigré cakes are part of the wide range of products that this Japanese chef offers at Maison Givrée. This savarin shape financier allows him to make dozens of diffent versions.More info

The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.

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Tayberry is one of his most favorite ingredients and is present in this éclair with some tangy berry flavors, a luscious texture and the rich taste of pistachio cream.More info

Ingredients natural, beneficial for one’s health. Flavors more intense and clean. The keys to this dessert of the pastry chef at the Sha Wellness Clinic.More info

What about chocolate? ‘The truth is that almost everything is invented… The major unresolved issue is bringing the culture of chocolate to the public. This way we would have more demanding customers forcing us to evolve and improve.”, Miquel Guarro answers. He shares his creativity in So Good #13More info

Chocolate balls, as well as being highly suitable as Christmas treats, are ideal for making desserts that contain different elements. This is exactly what Michel Willaume set out to demonstrate in a work that blends the flavours of pistaccio, cherry and chocolate.More info