so good #25 Archives - so good.. magazine
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
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 CotModern 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,More info
Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’
February 18, 2021 | Alberto RuizA unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info
Chocolate cake with orange by Enric Monzonis
February 8, 2021With well-crafted flavors and aesthetics, Enric Monzonis once again proves why he is one of the best Spanish chefsMore info
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