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Strawberry, almond and grape ‘Think Pink’ , 100% vegan and gluten free by...
Allergies and special diets have become a topic of great interest in the United States. For this reason, L’École Valrhona Brooklyn organized the course “Rethinking ingredients & pastry trends”...
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Apple and almond croissant dough carré by Daniel Álvarez
After a year of being published, the book Sweet Devotion by Daniel Álvarez has achieved almost unanimous recognition in the sector as a reference manual for those who wish to start or improve their...
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The Rock travel cake by Pascal de Deyne
The Belgian Pascal De Deyne is a pastry enthusiast, Executive Pastry Chef at Van Dender‘s. He is very aware that you can always learn things if you have the right mentality and attitude. The...
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Chocolate and caramel sablés by Yann Couvreur
Today, one of the many safe bets that one can enjoy in Yann Couvreur’s pastry shops in Paris is made with a focus on tradition. Gourmet products such as a chocolate pate sucrée, to which is added a...
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Bahia hazelnut tart with white chocolate and coffee whipped ganache by Paul...
On April 16 and 17, Paul Saiphet taught at L’École Valrhona Brooklyn the basic concepts of the science behind chocolate and the keys to correctly using this ingredient in pastry. A small group of...
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White chocolate and passion fruit roche bonbon by Xavi Donnay
The Pastry chef of the three starred Lasarte, Xavi Donnay, combines two of his main passions. One is the art of the plated dessert, transient and suggestive, often incorporated into a gastronomic menu...
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Summer citrus elderflower chocolate bonbon by Susanna Yoon
In the Artisanal Chocolates and Confections Shop Stick With Me Sweets in New York, each molded bonbon is well-executed, contains more than one flavor, and maintains a perfect balance between flavors,...
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Goat cheese parfait plated dessert with pear, chestnut and pecan by Attila...
Tomato, black truffle, Matcha green tea and Goat cheese are the stars of the creations that the Hungarian Attila Meinhart brings to so good #21 from his arena, the majestic Four Seasons Hotel Gresham...
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Blond chocolate Orelys, Fraise Tonka dragées by Derek Poirier
One of the latest chefs to have taught a course at L’École Valrhona Brooklyn has been Derek Poirier. Under the title “Panning and Chocolate Treats”, the Valrhona Pastry Chef North America has given...
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Chez Panisse’s Rhubarb Galette by Carrie Lewis
For the past ten years, Carrie Lewis has been working as a pastry chef at Chez Panisse (Berkeley, California), a French inspired bistro style restaurant where the diner can try vegetables right out...
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Red Lips Éclair with mascarpone cream by Olivier Fernández
This éclair is a specialty with infinite possibilities in terms of decoration and presentation. You only have to take a look at Olivier Fernández’s thematic éclairs, which we already talked about in...
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Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar...
L’École Valrhona is one of the most outstanding training centers in France, with a cast of young professionals who hoard great talent and a lot of enthusiasm. In the 2015 edition, we saw how one of its...
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Jungsik’s Fig tart by Eunji Lee
Eunji Lee, originally from Busan (South Korea) is the young pastry chef in New York’s two Michelin star restaurant, Jungsik, which offers contemporary Korean cuisine. When it comes to making new...
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Exotic mango, coconut, passion fruit and crystallized mint leaves mojito by...
Patrice Ibarboure is one of the youngest chefs to achieve the MOF title. After two years in Fauchon, he went through prestigious kitchens, being in charge of the sweet station with Pierre Gagnaire in...
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Doucer du Verger with Apricot, Rosemary, Pistachio and Dulcey Entremets by...
Nicolas Houchet, deputy head of pâtisserie at Le Cordon Bleu London, is aware that a gesture can make a difference in pastry. A message that he does not hesitate to convey to the students of the...
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Hora del vermut with granité, chocolate crumble, ice cream, and orange jelly...
With the philosophy of less is more, Pieter de Volder, one of the leading chefs of so good # 22, opened his own establishment in Leuven (Belgium) in 2015 alongside chocolate maker David van Acker. In...
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Travel lemon pie by Jose Romero
Although it is obvious, a lemon ice cream is not the same as a frozen lemon. Newer generations may not know that the latter was the true king of desserts in Spain back in the 1980s. If we put aside...
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Passion fruit Danish dough Lotus by Angelo Vantoorn
In so good #22 we had the opportunity to go inside one of the schools that has best spread the teaching of pastry both in Malaysia and in the countries of its area of influence. We refer to the...
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Manica vanilla, yogurt and apricot entremet by Javier Guillén
Javier Guillén has got us accustomed to a very personal pastry, which is inspired by his encounters, his experiences and his memories. This is how he does his annual collections, which he presents...
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Cider infused caramelized apple tart with grapefruit jam by Jacquy Pfeiffer
For Jacquy Pfeiffer, equilibrium is the most important parameter to consider when creating a new pastry item. The co-founder of The French Pastry School is convinced that anyone can make pastry...
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