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

Among the sweet proposals of the restaurant Brix Desserts, we find this trompe l’oeil based on brown bread dry meringue, olive oil parfait, and tomato jam.More info

With the touch of orange blossom and a whipped ganache, the particularity of this choux pastry is that the formulation is designed to dispense with wheat flour and be gluten-free.More info

The Japanese chef had the idea of ​​making this dessert when he found he could make kadaif at home with a frying pan.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

Croustillant, praliné crémeux, blackberry compote and white chocolate and vanilla mousse légère.More info

Only a few things are needed to give ice cream a new appearance. A basic procedure typical from the chocolate technique is enough to be able to make the format evolve easily towards anything we can imagine. Wrapping a grapefruit and jasmine sorbet scoop in a white chocolate spherical lattice is a funny, surprising, even ground-breaking way to eat it.More info