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Soft Caramel Archives - Page 2 of 2 - so good.. magazine

Black sesame, passion fruit and Maya Mountain chocolate by Lisa Vega

February 20, 2019

In this dessert, the Executive Pastry Chef at Dandelion Chocolate wanted to use the company’s 70% Maya Mountain chocolate from Belize and passion fruit, one of her favorite combinations.More info

Suau with banana, caramel coolant, and chocolate mousse by Yann Duytsche

February 8, 2019

After a trip with his wife Astrid, the French pastry chef created this sweet cake included in his book, “One Week with Yann Duytsche”.More info

Caramelized Milk Chocolate Caramelatte by Michael Pretet

July 25, 2018

This dessert, included in the 11th course degustation menu of Amber, a two-Michelin-star restaurant integrated into the luxurious hotel Landmark Mandarin Oriental (Hong Kong), offers an interesting play on textures.More info

Gingerbread cake with butternut squash butter by Francisco Migoya

February 9, 2018

The chef subverts the classic format of cake with cream on the outside and crispy base inside, to bring that baked dough to the outside.More info

Chocolate peanut caramel by William Werner

May 9, 2017

What’s behind the scenes of one of the country’s best patisserie, Craftsman and Wolves? William Werner has revealed this at l’École Valrhona BrooklynMore info

Modern Saint Honoré by Kirsten Tibballs

February 29, 2016

The pastry chef transmits positivity again with a modernized version of the classic Saint Honoré, mounted on an elongated Breton shortbread base with cream spheres placed on the profiteroles de choux.More info

Crème de la Crème Caramel by Gregoire Michaud

April 2, 2015 5

In So Good 10 Gregoire Michaud taught his personal way of approaching the Crème Caramel is by investigating its characteristic structure, achieved thanks to the fat of the egg.More info