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

Guillaume Mabilleau, MOF patissier and owner of Nuances Gourmandes, showed Féérie Ivoire recipe at So Good.. Magazine #9, a Lemon sponge cake, cassis and raspberry compote, vainilla mousse and ivoire glossy glaze.More info

Sutil it’s the name of this creation by Chef Hans Ovando. Nowadays, the yogurt is coming into fashion, but chef Ovando featured this recipe some time ago (so good.. magazine #5)More info

Éclairs still rule. More and more, an increasing number of pastry chefs design and present collections based on this classic elaboration. Here we revive Michel Willaume’s floral variety of éclairs, published in So Good.. magazine #2. Raspberry éclair with roseMore info