So Good.. The Magazine of Haute Patisserie #27

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?