so good #25 Archives - so good.. magazine
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,
A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creations
With well-crafted flavors and aesthetics, Enric Monzonis once again proves why he is one of the best Spanish chefs
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.
Search for simplicity and trial / error
Exploring the pantry of the sea