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

The executive pastry chef at Brix Desserts in Dubai, who participated in two Spanish World Chocolate Masters qualifiers, loves working with chocolate.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

Here is the dessert that Malaysia presented at the Coupe du Monde de la Pâtisserie 2017 and which was in the top 3 of this category of the competition.More info

We take a closer look at a juicy raspberry and rose jelly extracted from this ring-shaped cake, a tribute to Pierre Hermé’s famous Ispahan . William Curley is one of the chef collaborators in So Good # 14.
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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