SWEET CARNIVAL. Caipirinha Macarons
The famous Rio Carnival is coming up soon (March 5th – 8th), we take the opportunity to show a recipe by Flavio Federico. He is one of the most refined and renowned chefs in Brazil and presents us...
View ArticleNouba bonbon, by Marco Cossio
The pastry chef of MGM Grand Hotel in Las Vegas, Marco Cossio, became Pastry Chef of the Year 2011 in USA. Here we show Marco Cossio’s Nouba bonbon, one of his creations during last edition of US...
View ArticleAlegria entremet, by Marco Cossio
In the previous post we showed the Nouba bonbon presented by Marco Cossio at the US Pastry Competition. Now we bring you his Alegria entremet recipe. Enjoy it.
View ArticleLattice, by Lucila Baiardi
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...
View ArticleÉclairs’ kingdom
Éclairs still rule. More and more, an increasing number of pastry chefs design and present collections based on this classic elaboration. Here we revive Michel Willaume’s floral variety of éclairs,...
View ArticleAngelo Corvitto and the exciting game of ice cream
Grupo Vilbo launches the second edition, completely updated, of the successful book “The secrets of ice cream. Ice cream without secrets” in Spanish and English. The classification of ice cream in...
View ArticleBeet
In the spring, the tastiest and most delicate varieties of beet are obtained. That very delicate taste is the same that one can find in this singular dessert by Jordi Roca, pastry chef at Celler de Can...
View ArticleSutil
Sutil it's the name of this creation by Chef Hans Ovando. Nowadays, the yogurt is coming into fashion, but chef Ovando featured this recipe some time ago (so good.. magazine #5)
View ArticleThe Petit Beurre effect
Now that autumn has arrived, the Belgian chef Jean-Philippe Darcis is preparing his latest macaroon collection to be sold at his stores all over the world. This year, the highlight is a macaroon...
View ArticleFruits bloom
Few things can fill us with as much satisfaction as realizing that the fruits we planted in the heart of this magazine one day –even in its literal meaning, as it was the case of the article on Josep...
View ArticleLemon water, by Jordi Roca
The Roca brothers are in fashion. Their know-how and tenacity have led them to the very top, a well-deserved success which the youngest of the brothers -Jordi Roca, responsible for the desserts station...
View ArticleEllyrose, by Frank Haasnoot
Ellyrose, a very elegant petit gateau for a wedding, is one of the four exclusive creations Frank Haasnoot has made for So Good #10
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Cranberry Confit with Mascarpone Mousse, Speculoos Crisp and Orange Kumquat...
Born in France, and surrounded by fruit trees, he soon discovered that exceptional desserts could be made out of those marvelous gifts from nature. Today, Eric Bertoia is Daniel Boulud’s Corporate...
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Lemon Tart, by John Kraus
We asked John Kraus to define his business for us, and instead of talking about his products, his sales or his success, he started by talking about life’s moments. In the last three years since its...
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Mercury, by Javier Guillén
Javier Guillén put his mind to working with the best ones; not in order to repeat their recipes, but to find out how creativity came out of them and how they introduced each new creation to their...
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J’adore la fraise, by Claire Damon
When passion for the craft, respect and devotion to what nature gives us coincide, not to mention talent and sensitivity, it is no longer necessary to follow fads or trends. You only need to let...
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Harmony
His personal way to pastry was more difficult than for others, since he did not get to it led by an early vocation, in spite of the fact that his parents ran a pastry shop in their town in Southern...
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Apple compote éclair, by Olivier Fernández
For over six years now, Olivier Fernández has been the director of the Pastry School of Barcelona (Spain), a training school which has experienced a spectacular development during this last period to...
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Textured Milk, by Ryan Clift
He is without doubt one of the most interesting chefs in the current gastronomic landscape in vibrant South East Asia. In early 2008, the British chef, Ryan Clift, ventured to Singapore to set up his...
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Chocolate Christmas Balls by Michel Willaume
Chocolate Christmas balls are more than an appropriate sweet for the festive season. They can also be a tasty dessert that combines pistaccio, cherries and chocolate. With this creation, Michel...
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