so good #20 Archives - so good.. magazine
Marijn Coertjens Jus d’Orange and Earl Grey Tea Individual Cake
July 1, 2021Orange, Earl Grey tea, biscuit dacquoise, and blood orange liquid interior are the elements with which the Belgian chef transports us to the classic continental breakfast, this time in the form of a petit gateauxMore info
Baltasar Massot’s sweet sushis
June 18, 2021Rice pudding, tapioca pearls, and chocolate have been used by the instructor at EPGB to create a fun sweet snack inspired by this Japanese classic. More info
Winterspring. A Danish look at dessert
June 14, 2019 | Luis ConcepciónWinterspring, claiming this Nordic look, with typical products from the Danish landscape and traditional techniques, interesting savory touches are introduced to the dessert and a fine and colorful presentation, without artifice. More info
The theory of creativity in pastry by Graham Mairs
January 4, 2019 | Fernando TodaThe theory of this British pastry chef, called C3D, is based on the combination of three essential components: connectors, elements, and dimension.More info
Basil, lemon and pineapple La Forêt by Enyoung Yun
January 3, 2019Lemon and pineapple melts together in this delicacy performed by Korean pastry chef under a French title and with interesting allies like basil and coconut to balance the proposalMore info
Peanut, chocolate and dulce de leche tart by Luciano García
December 19, 2018The Argentinian pastry chef avoids complex taste associations, and limits himself to combining two or three popular flavors that serve as a bridge between modern pastry and native tastesMore info
Marijn Coertjens: “There is no evolution without challenges”
November 20, 2018 | Jaume CotAfter a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserieMore info
Pumpkin tart with sea buckthorn by Winterspring
October 31, 2018A dessert which is not excessively sweet and a balanced flavor to celebrate Halloween with a Danish look More info
Asian sunrise chocolate bonbon with yuzu and sake by Bart de Gans
October 29, 2018The Dutch chef was inspired by the famous sunrise in Asia to make this petite delicacy.More info