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Kalingo of Spice Island by Yann Duytsche
The renowned French master Yann Duytsche returns for a third time to the pages of So Good… magazine (so good #2, so good #9) to invite us to drink tea. And he does so through two attractive cakes whose...
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Coconut and lime ball by Phillipe Regollot
‘I intend to highlight the product by playing with fruity and generally less sweet flavors. I try to play with different textures and temperatures so they are tasty and quite simple regarding the...
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Honey and lemon thyme ice cream by Laurent Jeannin
How to address the sweet creations in a grand palace steeped in history and gastronomic luxury? It is the great challenge that Laurent Jeannin faces everyday, pastry chef of the iconic Parisian hotel...
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Coffee, lemon and gianduja by Emmanuele Forcone
Perseverance has its rewards. In 2011 he won the silver medal in Lyon. Many would have already been satisfied, but Emmanuele Forcone knew he could achieve glory because he knew the recipe: ‘a good...
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Granny Smith Apple and Asian flavors entremet by Kévin Clémenceau
Poise, focus, organization, creativity, and attention to detail are some of the qualities that led Kévin Clémenceau to win the latest edition of the AUI Pastry Cup. He surprised and convinced the jury...
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Babka swirl chocolate brioche by Greg Mindel
Greg Mindel’s popular viennoserie course is already a classic at L’École Valrhona Brooklyn. The owner of Neighbor Bakehouse has once again returned to the training center to share his vision of...
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Pumpkin butter bread by Gérard Dubois
In so good #17 we discovered the portentous book Le Pain Passion by the head of La Rose Noire, Gerard Dubois. It is a showcase of artistic photos, bound in great detail and that goes through some of...
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Yogurt, coconut and pineapple cheesecake by Antonio Bachour
Antonio Bachour shared the spotlight with Carles Mampel during his last pastry course at the L’École Valrhona Brooklyn. Both chefs shared space, techniques and advice in front of a dozen lucky people...
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Tarte au citron, Lemon Verbena by Nobuhiru Koto
Text: Reiko Matsuno / Photos: Noriko Carlow Breathing in fresh air and listening to streams and leaves of trees waving, you don’t believe that it’s just an hour away north from Tokyo on the bullet...
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Oriado, grapefruit, and Mexican vanilla plated dessert by Nicolas Botomisy
One of the last figures to pass through the classrooms of the L’École Valrhona Brooklyn has been Nicolas Botomisy, Valrhona Corporate Pastry Chef North America, who has deployed his talent in...
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Raspberry tea with Earl Grey mousse by Elena Krasnova
Russia, France, and Canada have marked the career of Elena Krasnova, owner of the pastry shop Mon Paris Patisserie, located in a new area in Vancouver. Her philosophy is based on using the best fresh...
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Gingerbread cake with butternut squash butter by Francisco Migoya
The creamy and cold textures that once ruled authoritatively in the creations of the leading pastry chefs, gradually give way to other specialties in which crispier textures predominate, as well as...
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Giant meringue by Christophe Adam
Christophe Adam has conquered the world with l’Éclair Génie. an original pastry concept where he offers eclairs full of fantasy which, beyond their appearance, satisfy with their flavor. The chef, who...
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Guilty pleasure pate à choux by Amaury Guichon
He is one of the great icons of cyber pastry, with half a million followers on Instagram. His creations influence, set trends, and are a mirror for an entire army of professionals and amateurs. But...
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Le Nougat with nougat mousse, coffee ice cream and lime sauce by Frederic Moreau
At the Peninsula Hotel Beiing, French executive pastry chef Frederic Moreau offers an interesting version of a sweet from his home country, le nougat. The most famous is that of the city of...
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Le chocolat with gelee dark chocolate kalamansi by Frederic Moreau
The kalamansi is one of the highlights at Le Chocolat, one of Frederic Moreau’s desserts, executive pastry chef of the Peninsula Hotel Beijing. The kalamansi is a small exotic fruit native to...
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Hazelnut praline by Richard Long
To create a dessert, Richad Long, Executive Pastry chef for The Ritz Carlton in Hong Kong, has a successful formula: premium ingredients, different textures, aesthetics, and a lot of flavor with little...
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Brioche pudding with sugared nuts and chocolate crémeux by Gustavo Sáez
We went to Santiago de Chile to get to know the sweetest side of 99 Restaurante, one of Latin America’s modern establishments. Opened in 2014, this restaurant has a pastry station led by the young...
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La Fraise with juice, gelée, croustillant, sorbet, and chantilly by Frederic...
“In China, people eat fruit like crazy,” said Frederic Moreau, French executive pastry chef at The Peninsula Hotel Beijing, to our correspondent Santiago Corral at the meeting they held a few weeks...
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Figs and hazelnuts by Nicolas Lambert
He comes from a family of boulangers from Epinal, France, but he decided to go for pastry. At only 21 years old and under the tutelage of Philippe Tort (Pâtisserie du Musée, of Epinal), Nicolas Lambert...
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