so good.. magazine – The magazine of the haute pâtisserie

With its sweet glaze and intense interior, this cake attracts not only hotel guests but also the external customer interested in the take-away product.More info

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.More info

The chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others. More info

A classic among classics, the financier, which, like any other travel cake, can be consumed at any time and also does not need (or better yet shouldn’t!) be kept in the fridgeMore info

This is a deconstructed cake full of flavors, textures, and slightly spiced, with an exotic crémeux and a soft hazelnut ganache.More info

The combination of exotic fruits and chocolate is joined by an Aisan taste by hibiscus flower in this piece. More info

The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.More info

One of Onobayashi’s idea for Valentine’s day. A heart-shaped jigsaw puzzle made of brownie, where he replaces sugar with trehalose to make it less sweet.More info

The owner of Neighbor Bakehouse has once again been to L’École Valrhona Brooklyn to share his vision of the modern viennoiserie.More info

With the series Funky Brownies, Van Beurden demosntrates her capacity of exploring new paths which take classic pastry to a more youthful, colorful and casual level without renouncing even a milligram of gourmand pleasure or intensity of flavors.More info