so good #25 Archives - so good.. magazine
Ten examples of the potential of coconut in pastry
September 2, 2022 | Ana RodríguezIn recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.More info
Tigré pistachio cake by Hiroyuki Emori
June 23, 2021Tigré cakes are part of the wide range of products that this Japanese chef offers at Maison Givrée. This savarin shape financier allows him to make dozens of diffent versions.More info
Ángel León and the sweet that came from the sea
June 8, 2021 | Fernando TodaInvasive plant ruppia maritima it is the raw material that Aponiente’s restaurant team uses to extract a kind of sea honey, first of its kindMore info
Raphäel Giot. A pleasure which raises hopes.
May 27, 2021 | Jaume CotOne of those big names of Belgium pastry which has brighlt sailed the troubled waters of the global pandemic with its signature patisserie, chocolates and breadMore info
Apple tart with liquid caramel, vanilla and mascarpone cream by Julien Dugourd
May 18, 2021The pastry chef at the La Chèvre d ’Or Hotel proposes simple, light, and fruity preparations in which he takes care of appearance and taste in equal measure.More info
Charisse Dickens: ‘We get a lesson in history each time we create a dish’
April 30, 2021 | Santiago CorralAmazing testimony of the Head of the R&D Department of José Andrés Think Food GroupMore info
From Garuharu to the world, three anthological manuals
April 23, 2021 | Jaume CotEunyoung Yun’s first three books cover star products that have been widely recognized, such as éclairs, cakes, and an exclusive manual of decorations.More info
Safra with Muhallebi and pine nut and almond dacquoise by Lior Shtaygman
April 15, 2021The chef goes back to his childhood with this semolina cake originally from Libya and proposes a version in which he combines ingredients from different countries.More info
Five different ways of approaching the chocolate coulant while maintaining its essence
April 6, 2021 | sogoodmagIn so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info
Forêt Noire with Pâte à Kadaïf, confit framboise and Cherry soaked in brandy by Masahiko Ozumi
March 19, 2021The Japanese chef had the idea of making this dessert when he found he could make kadaif at home with a frying pan.More info