so good #12 Archives - so good.. magazine
In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.
Curiosity, great knowledge of the ingredients, and well thought out pastry
A critical approach to pastry
The French master returns to the pages of So Good… magazine to invite us to to drink tea through two cakes from two varieties of the famous Earl Grey and spiced Absolut Chai Organic.
“I like light, not too sweet, interesting flavors, something that boosts you even at the end of a long dinner.”
She knew she wanted to dedicate her life to patisserie when she was a little over 10 years old, although she did not know exactly why. After her academic education she began a dizzying career that seems to have no limits.
So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.
Ryan Clift (Tippling Club) is clearly committed to enhancing the playful elements that let him finish his menus with a large sensory spectacle.
The British chef based in Singapore, Ryan Clift, explores the textures of meringue and milk in so good.. magazine #12. We share his Textured Milk, light, delicate and extremely beautiful.
She is bringing back more creative freedom into chocolate making.