so good #23 Archives - so good.. magazine
13 examples of the great gastronomic and aesthetic potential of travel cake
January 29, 2021 | Ana RodríguezIn 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.More info
‘Roots’, baked chocolate tartlet by Paco Torreblanca
December 4, 2020Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info
Ten modern examples of the prominence of apple in pastry
November 5, 2020 | Ana RodríguezIn cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.More info
Ross Sneddon: ‘Putting the flavor and ingredients first you always get the best product’
September 2, 2020 | Santiago CorralRoss Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in EdinburghMore info
Steinbeisser, redefining the gastronomic experience
August 25, 2020 | Fernando TodaSpecial tableware for one-of-a-kind dining experencies gathering all kind of artists, designers, dancers, photographers… an initiative to look to a not so unlikely futureMore info
Chocolate, hazelnut and fougasse bread ‘Amona’ plated dessert by Elena Pérez
August 21, 2020‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.More info
Sesame Lemongrass by Paul Kennedy
August 10, 2020A perfect combination of chocolate, almond, and a kick of lemongrass, with a crunch provided on both sides of the ganache.More info
Mini pastry is trending. Ten creative and profitable XS snacks
July 8, 2020 | Ana RodríguezGummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info
Lemon-Ginger Financier by Jean-Christophe Jeanson
July 1, 2020A classic among classics, the financier, which, like any other travel cake, can be consumed at any time and also does not need (or better yet shouldn’t!) be kept in the fridgeMore info
Dinara Kasko: Real art for multi-tier cakes
June 19, 2020 | Alberto RuizTwo experiences by the Ukranian pastry chef and architect which brought her to create the biggest mold she has designed so farMore info