so good #25 Archives - so good.. magazine
Tigré 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.
The 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.
Amazing testimony of the Head of the R&D Department of José Andrés Think Food Group
Eunyoung Yun’s first three books cover star products that have been widely recognized, such as éclairs, cakes, and an exclusive manual of decorations.
The 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.
In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.
The Japanese chef had the idea of making this dessert when he found he could make kadaif at home with a frying pan.
Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’March 4, 2021 | Jaume Cot
Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,