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

This is the recipe included in the intensive course taught by Derek Poirier and Guillaume Roesz at l’École Valrhona Brooklyn.More info

Using honey as a common thread, Italy surprised the jury with this dish in which innovative techniques are used.More info

Respecting traditional flavors, the Executive Pastry Chef at Mandarin Oriental Paris prepares this emblematic dessert with a unique design.More info

Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info

Reid reimagine a traditional charlotte, keeping the traditional appearance of finishing with strawberries
on top.More info

During the years that Christian Hümbs worked as a pastry chef at the restaurant Le Mer, accepted a challenge: make a dessert menu. Aroma-Menu 2013 constructs the desserts on three pillars – acid, sweet and a linking element.More info

Guillaume Mabilleau, MOF patissier and owner of Nuances Gourmandes, showed Féérie Ivoire recipe at So Good.. Magazine #9, a Lemon sponge cake, cassis and raspberry compote, vainilla mousse and ivoire glossy glaze.More info