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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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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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Honey and lemon thyme ice cream by Laurent Jeannin
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...
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Hibiscus stained aloe by Francisco Migoya
Everything that has to do with Modernist Cuisine is already synonymous with innovation and admiration, especially since they presented their work par excellence on the science of cuisine. But now they...
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Inverted soursop by Javier Guillén
Text: Alberto Ruiz Pastry’s enfant terrible. In the reign of molds and glazes which are more or less strident, Javier Guillén detaches himself with a new line of desserts called Inverted. It is as if...
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Walk in the forest by Rasmus Kofoed
Rasmus Kofoed stands out as one of the indisputable leaders of new Nordic cuisine, proven by his triple success in the Bocuse d’Or. Today he comes to the pages of so good #17 to show some of his...
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The classic Opera according to Antonio Bachour
In early March, Antonio Bachour gave a course at the L’École Valrhona Brooklyn school on entremets and petits gâteaux in which he explored many combinations of different flavors with gâteaux bases and...
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Blanc de blancs by Paco y Jacob Torreblanca
‘We want aesthetics to go in cleaner lines and it’s not about being aseptic, but simple. We do not want seven things inside a cake, we do not want people to have to think to identify the flavors. When...
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Illanka abstract by Lincoln Carson with peanut and crunchy mousse
On April 4 and 5, Lincoln Carson was at L’École Valrhona Brooklyn sharing his knowledge on plated desserts. The owner of Lincoln Heavy Industries not only taught advanced techniques such as sous...
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Chocolate, mango and lychee meringue tart by Luciano García
There are winds of change in Argentina. Based on great doses of perseverance and passion, Chef Luciano García is succeeding in introducing a taste for an updated, balanced, subtly Argentine pastry...
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Chocolate peanut caramel by William Werner
In l’École Valrhona Brooklyn, from the 24th to the 26th of April, William Werner revealed what is behind the scenes of one of the country’s best patisseries, Craftsman and Wolves, one of the stars of...
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Gluten-free and lactose-free Ghana chocolate cake by Jordi Bordas
Today, 16 May, on the occasion of International Coeliac Day, organized by the Association of European Coeliac Societies, we share the Ghana cake recipe by Jordi Bordas published in Dulycpas # 442, with...
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Black forest cake by Patrice Demers
On May 1st, 2nd and 3rd, L’École Valrhona Brooklyn was visited by Patrice Demers (so good # 13), TV celebrity, award-winning cookbook author, and one of Canada’s best pastry chefs. A course dedicated...
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Citric green by Abel Bravo
Two pillars support the Pastelería Glea in Murcia, run by Abel Bravo and his partner, Poli Gómez: land and innovation. Glea means land in panocho, a local dialect of this part of the Spanish coast. And...
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Grapefruit ganache by Derek Poirier
From May 22 to 24, Derek Poirier, named one of the 2014 Top 10 Pastry Chefs in America, gave a Chocolate Bonbons level 1 course at L’École Valrhona Brooklyn, designed for professionals who want to...
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Bleuet (blueberry) chocolate bonbon by Philippe Vancayseele
Quebec is, so far, the last place this itchy-feet pâtissier has settled down in. He headed for that city with the idea of setting up a new Chocolate Academy there, and suddenly found himself immersed...
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Strawberry aspic by David Gil
Ice cream has many derivatives in the restaurants of the group elBarri, by Albert Adrià. The pastry chef of this restauration group, David Gil, only reveals the tip of the iceberg in this article, some...
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Peach gnocchi by Rafa Delgado
If the concept of sweet cuisine could be personalized in a particular pastry chef, this could well be Rafa Delgado. Perhaps this has to do with his also savory training and his passage through...
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Yuzu yolks with basil ice cream by Andrés Morán
He became acquainted with high-class artisan pastry by the hand of Paco and Jacob Torreblanca and also high quality industrial pastry in Barry Callebaut Pastry Manufacturing. He even spent a year in...
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Praline Mallomar by Sarah Tibbetts
Last August, Sarah Tibbetts, who joined Valrhona as L’École Valrhona Pastry Chef Eastern USA in 2012, gave a two-day course at L’École Valrhona Brooklyn on modern buffet, very popular in major events...
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