so good #23 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.
Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.
In cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.
Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in Edinburgh
Special 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 future
‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.
A perfect combination of chocolate, almond, and a kick of lemongrass, with a crunch provided on both sides of the ganache.
Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.
A 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 fridge