So Good Magazine #27

BEST MAGAZINE OF HAUTE PÂTISSERE - #27

Learn about personal improvement, dreams come true, effort and sacrifice, recipes, techniques, inspiration from 24 leading chefs.

We are not going to tell you a story, we're telling you 21. That is the number of articles that this new issue of so good..magazine contains. There are 21 exciting stories that speak of personal improvement, dreams come true, effort and sacrifice, tireless work, ideas, techniques, inspiration, and the desire to share with others what our 24 leading chefs exclusively offer us.

Do you know how to make a millefeuille with more flavor and crunchiness in every bite? Have you heard of the Balinese meringue, which is neither Italian, Swiss, nor French?

Can you think of how to integrate two of the most iconic Asian flavors in a pound cake? Would you like to see Dubai at night through a bonbon? Can you imagine what the fusion between a gallete de roi and a mooncake would be? How do you make a ganache that stays “melty”, with a slight cold mouth feel? What do you think is the secret to making one of the spongiest Japanese roll cakes in the world? Do you want to know which pastry shop has become one of the main tourist attractions in a remote Russian city? Is there a device that allows you to imbue the aroma of wild truffle in a dessert? Can you prepare an apricot mousse as creamy as any other, but without using dairy ingredients? Have you ever wondered what Van Gogh's Sunflowers hide? And how to invert an already inverse puff pastry?

Learn about these and many more stories, techniques, and curiosities in so good..magazine #27.

CONTENTS:

Will Goldfarb, Haute pâtisserie in paradise
Mauro Pompili & Maya Sittisuntorn, Complex, beautiful and friendly    
Philipe Vancayseele, Play and taste    
Luis Amado, Safe flavors, ‘go wild’ shapes    
Alexis & Manuel Bouillet, Thinking out of the box    
Chong Ko Wai, Creativity or improvisation?    
Jesús Escalera, Relaxed patisserie    
Javier Guillén, Nonconformist    
Maxime Gilbert, The culinary appeal of tarts    
Jiro Tanaka, Be as creative as a pastry chef    
Fabrice Danniel, Pleasure must change    
Paola Chang, Third culture    
Paco Pérez, A new skin    
Dimitri Fayard, The highly trained trainer    
Alexandr Donskov, A ‘brightness’ in the gateway to Asia    

Tidbits  
MILLEFEUILLE CHALLENGE  
Francisco Migoya, The accordion  
François Perret, Road inspiration  
Dimitri Fayard, Mille feuille to the third power  
Olivier Fernández, Twice inverted      

Tanguy Coelis, A 100% artisan success    
David Chamorro & Xavi Donnay, Aromas to the maximum