so good #15 Archives - Page 2 of 3 - so good.. magazine
With the series Funky Brownies, Van Beurden demosntrates her capacity of exploring new paths which take classic pastry to a more youthful, colorful and casual level without renouncing even a milligram of gourmand pleasure or intensity of flavors.
The calling for pastry came late, but she has decided to make up for lost time with an unbridled passion.
Oriol Castro, Eduard Xatruch, and Mateu Casañas, three essential architects of the wonderful work that was elBulli, now invite us to Disfrutar. A daring but coherent, meditated and designed proposal with the advantage provided from having lived at the epicenter of the world’s culinary creativity for nearly two decades.
The Head Pastry Chef at Ananas Bar and Brasserie in Sidney makes his allergen-free desserts into the most on-demand desserts on the menu, desserts ‘suitable for all audiences’.
The Executive Pastry Chef of the international restaurant group Hakkasan summarizes his creative philosophy in ‘fresh is best’ and ‘taste is everything’. In so good #15 we explain how he does it.
The pastry chef transmits positivity again with a modernized version of the classic Saint Honoré, mounted on an elongated Breton shortbread base with cream spheres placed on the profiteroles de choux.
Bien Cuit is the Frenchified name of an excellent bakery in Brooklyn. It is not one of those fashionable establishments with beautiful aesthetics and attractive products. It is a bakery where real bread is sold, where this millenary art is
Her work shows that French base but with a closer look at her native Israel. In particular, she feels very motivated with olive oil, praising its gastronomic potential, especially in sponge cakes and tarts.
The champion of World Chocolate Masters 2009 quit Grand Hyatt Tokyo and open his own pastry shop back in Kobe, where he was born and raised. Against all odds, his annual sales reached to one hundred million yen.
It is not clandestine activity, although only eight people nocturnally gather to enjoy something unknown, and everything occurs in a workshop located on the second floor of a bakery that has already closed for the day. But it does have something of mystery and temptation. In Dominique Ansel’s new scenario, U.P., nothing is impossible.