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Lemon-Ginger Financier by Jean-Christophe Jeanson
Becoming a brand-new MOF Pâtissier has changed his life. Without appearing to be susceptible, Jean-Christophe Jeanson says he is not looked at in the same way as before, everyone expects perfection...
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Plated dessert chocolate with Chai spices by Mark Welker
At the Eleven Madison Park (EMP) restaurant in New York, Mark Welker carefully designs elegant desserts that, under an appearance of simplicity, hide an elaborate execution. He confesses that he...
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Pear tart in syrup, coconut sugar, frangipane, and hazelnuts by Belén Melamed
Belén Melamed is a chef who has gathered her passion for pastry and her technical base shaped by years of experience and has given them a new boost with the latest techniques and trends she has...
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Creamy chocolate and orange tart by Luciano García
In pastry, balance is key not only in terms of recipe formulation, but also on a flavor and texture level and in terms of finishes and presentation. The success of a creation depends on the skill of...
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Sesame Lemongrass by Paul Kennedy
When developing a recipe, Irish pastry chef Paul Kennedy starts with two simple questions: could the average person create this, and can it be made within the time constraints? The teacher at Savour...
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Future Museum with chocolate, celery, and grapefruit, by Akihiro Kakimoto
One of the protagonists of so good # 24, the Japanese pastry chef Akihiro Kakimoto, who ranked fourth in the World Chocolate Master 2018, fulfilled one of his dreams in 2019 when he opened Henare, a...
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Chocolate, hazelnut and fougasse bread ‘Amona’ plated dessert by Elena Pérez
Elena Pérez is part of the team at Preludio, a signature restaurant in Singapore where the diner is often treated as a spectator who is about to enjoy a work of art and whichthis 2020 is proposing...
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Sevillian Buñuelo plated dessert by Jesús Escalera
Jesús Escalera defies the limits of traditional pastry and reinvents desserts, playing with different textures and temperatures, at La Postrería, an establishment he runs with Fernando Covarrubias in...
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Rosemary, pineapple, soy sauce, chestnut honey, pine nut plated dessert by...
Sumptuous and majestic, the city of Saint Petersburg treasures a splendid past as the capital of the tsars of the Russian Empire. In tune with that sumptuousness, the city’s haute cuisine has so far...
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Sentiers de l’Esterel plated dessert with citrus and pine by Morgane Raimbaud
Morgane Raimbaud, from Alliance restaurant in Paris, has been the winner of the professional category of the Championnat de France du Dessert 2020. The chef, who won the first prize in the junior...
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Chestnuts in pastry baskets by Cédric Grolet from his book ‘Opéra’
In the book Opéra, which is now available in English at our Books For Chefs online store, Cédric Grolet shows a fresh pastry and bakery without technicalities, personal in their presentations, close,...
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Candied apple with green apple sorbet and whipped crème fraiche plated...
The desserts of Sean Considine, the corporate pastry chef for the Jean-Georges Restaurant Group (United States), are modern, elegant, and simple. He is convinced that ‘less is more’, which is why “I...
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Bosque la angostura tart, with blackberries, pine mushrooms and black truffle...
For the Argentinian pastry chef Belén Belamed, one of the stars of so good # 24, getting bored is not an option. “I like to play with everything which is different, be it sweet, savory, spices …...
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Doughnut ganache cookies by Francisco Migoya
Francisco Migoya, head chef at Modernist Cuisine and co-author of the spectacular Modernist Bread, has a restless mind that allows him to produce surprising and creative pieces with impeccable...
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Chocolate mint bonbon by Ronny Emborg
With extensive experience in kitchens such as the Geranium restaurant in Copenhagen, El Bulli and Mugaritz in Spain, and even aboard the Royal Yacht of the Dutch royal family, Ronny Emborg is the...
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Cocoa Bean Bonbon with Chipotle Raspberry Ganache and Gelatin by Susan Notter
In 2018, English-born pastry chef Susan Notter became the USA Sales Professional at Felchlin, one of the oldest and most famous chocolate corporations. She had already demonstrated a professional...
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Sambirano pink grapefruit chocolate bonbons by Susan Notter
Felchlin’s Grand Cru Dark Sambirano 68% – Madagascar, with a markedly exotic flavor, has enjoyed great success in Switzerland since its launch in 2019. The intensive, rich cacao flavor is...
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‘Roots’, baked chocolate tartlet by Paco Torreblanca
Sablé dough has two clear hallmarks: its crunchy texture and its pronounced buttery flavor. Paco Torreblanca also underlines his versatility as a third characteristic, “since this ‘cookie’ acts as a...
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100% hazelnut tart by Marta Martin
We again welcome Marta Martín, a young pastry chef who already visited the pages of so good.. magazine three editions ago. And we find her with a new project on her hands, under the command of the...
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Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez
The savory proposal of the 99 Restaurant in Santiago de Chile has a perfect sweet replica thanks to the talent of Gustavo Sáez, chosen Best Latin American Pastry Chef in 2016 by the famous ranking...
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