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Light lychee mousse made with B·Concept by Jordi Bordas
Lighten the recipes, make them healthier and also achieve maximum intensity of pure flavor. With this vocation, without compromise, B•Concept was born, a method developed by Jordi Bordas, world...
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A sweet version of the classic hamburger, based on the adaptation of a traditional specialty such as the savarin. Although the traditional dessert has very high sugar content due to syrup and toasted...
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Raspberry and Rose Entremet by William Curley
Photos: Jose Lasheras William Curley and his partner, Suzue Curley At this point, identifying William Curley as one of the most prominent pastry chefs in the UK is not an exaggeration. His...
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Noir by Scott Green
The executive pastry chef at the helm of The Langham Hotel in Chicago, Scott Green, has gone through several phases in his professional and personal life before crossing paths once again with so good.....
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Car ,,O” Nut by René Frank
‘When you look at a dessert you need to see it always in its context. When is it supposed to be eaten? And what did your customer eat in the previous courses? If you have a menu which already contains...
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Belizna by Damien Piscioneri
He is the pastry chef of a Maison which is as peculiar and unclassifiable as it is glamorous and distinguished. His challenge: bringing a personal touch to a patisserie which is built with French basis...
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Xavier Séjournant’s Bûche Rouge Desir
Xavier Séjournant is one of those restless spirits who stand out in contemporary French pastry. Captivated by this trade at an early age, his different experiences in maisons de pâtisserie and...
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Chocolate Framb by Shigeo Hirai
Text by Reiko Matsuno / Photos by Noriko Carlow The champion of World Chocolate Masters 2009 keeps himself busy in the kitchen with his wife and ex-pâtissière, Rie, and 8 apprentices in his pastry...
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Cuore minicake from the book “Play”
This minicake by EPGB, included in Play book, has a clear, evident, romantic allusion, and not only because of the hearts that garnish it. The truth is that this piece has been conceived to be shared....
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Modern Saint Honoré by Kirsten Tibballs
She is a lively, active pastry chef who loves her job and is always moving. This is something that is perceived as soon as you meet Kirsten Tibballs, owner of her own Savour Chocolate &...
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Yuzu Water Mochi by Yves Scherrer
It is not easy knowing if today there are more allergies than ever or if simply they are detected more often. However it may be, it is a factor that food professionals have to take into account when...
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‘Planted’ onion brioche by Jose Romero
The chef and professor at the EPGB, Jose Romero, shows in his book Ideas and recipes between cuisine and pastry delicious culinary delights like this ‘Planted’ onion brioche. The idea of making a...
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Brownie carrot coconut cake by Marike Van Beurden
Marike Van Beurden’s curriculum leaves little doubt about her talent. Trained alongside greats like Philippe Rigollot in France, brilliant in championships such as the C3 in plated desserts or the...
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Chocolate mousse with violet Maldon salt by Mario Sandoval
Salt can be used for much more than is thought, it can even be used in the world of desserts. Mario Sandoval, chef of the Spanish restaurant Coque (2 Michelin stars), has studied the possibilities...
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Under the tree plated dessert by Eric Ortuño
The Hofmann School of Barcelona has several commercial establishments that allow pastry teachers and students to acquire a necessary versatility in the trade. In addition to the Hofmann School, there...
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Signature Strawberry Charlotte by Nathaniel Reid
Nathaniel Reid is running his own business in St Louis (Missouri), and is about to open a brand-new pastry establishment, a combination of bakery, pastry shop, and grab-and-go café. In the meantime he...
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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 Rigollot
‘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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