Proper nutrition is essential for astronauts’ health, performance, and mission success. Spaceflight food must be not only safe and nutritious but also palatable, shelf-stable, easy to prepare, and sufficiently varied to prevent menu monotony.

Astreas positions itself as a new type of functional chocolate: designed not merely to delight the palate, but also to enhance focus, endurance, and cognitive performance. Each planet-shaped sphere is formulated with ingredients such as citicoline, L-theanine, and natural caffeine, with the aim of providing smoother, more sustained energy and heightened mental clarity.

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For this reason, from April 20 to 27, Books For Chefs has prepared a special Sant Jordi 2026 campaign designed specifically for pastry chefs, bakers, gelato makers, and cooks.

During this special campaign, you can enjoy:

• Discounts of up to 60% on books
• The new chocolate bonbon book, Offbeat by Andrey Dubovik, included with the first orders
• New releases recently added to our catalog
• A free copy of Reasoned Gourmandise by Frédéric Bau with purchases over €100 using the code FREE_BAU

Take advantage of our Book Week to refresh your culinary library!

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In his debut, Sanson presents products with an intense chocolate flavor, requiring a certain level of technical skill and based on the principle of “excellence in simplicity.”

The best example is these flaky candies with praline, whose recipe you can discover in so good.. magazine 35. They consist of a sugar ribbon shell with a clever folding of cooked sugar and praline to obtain a crispy texture. It is a particularly technical product and difficult to master. We explain the key points of the assembly.

In our magazine, also discover the formula of the caramel!

Discover so good.. magazine 35

 1. Caramel Preparation

• Stretch a portion of the caramel that turns golden upon contact with air. 
• The unstretched portion will be darker and appear in the center of the strip.

2. First Layer

• 200 g of stretched caramel.
• Spread to 25 x 25 cm (using heat).
• Add hazelnut praline.

3. Folding

• Close like a turnover.
• Fold three times (puff pastry effect).
• Keep at 70 °C.

4. Second Layer

• 150 g of stretched caramel.
• Spread to 20 x 20 cm.
• Insert the previous roll.
• Fold three times.
• Keep at 70 °C.

5. Decoration

• Make a strip with:
  • stretched caramel (light)
  • unstretched caramel (dark)
• Wrap the roll.

6. Shaping and Finishing

• Narrow out one end.
• Stretch out: form sticks.
• Press in a mold (abacus): mark the candies.

Enjoy the complete article with the formula of the caramel and these two creations in so good.. magazine 35

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Under the theme “Play!”, the competition, organized by Cacao Barry, invites participants to play with ingredients, flavors, and textures to create a sensory experience that evokes fun and positivity. And that’s not all. The World Chocolate Masters also challenges contestants to use fresh, less processed nutrients that promote mental and physical well-being.

During the final, the contestants will have to overcome five challenges. The first is a 60- to 90-second presentation explaining the common thread that connects all their creations. The second: create two distinct bonbons that express the spirit and diversity of Antwerp through flavor and design, each with its own character, but designed to complement each other. The third: a designer chocolate piece that reflects the essence of Play & Taste, not through flavor, but through design, composition, and craftsmanship. The fourth: create from scratch a fresh chocolate cake that expresses the concept of movement and transformation through flavor. And fifth: an avant-garde chocolate gift that people will not only want to taste, but also share and show off.

In the last edition, held in 2022, Lluc Crusellas became the youngest chef to win the World Chocolate Masters.

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Here, the chef presents a sophisticated menu that focuses on ingredients and accompanies them with meaning, emotions, and a story. It’s no easy task, as restaurants dedicated exclusively to desserts are very rare worldwide and require a special kind of curiosity from the public.

As she explained to us in so good.. magazine 35, her goal is to elevate the world of desserts to the same level of quality and complexity found in the best signature restaurants in the world. We share the interview we conducted with him during our visit, exclusively on our website.

Discover so good.. magazine 35

What’s your assessment of your work at Brix Dessert/Brix Journey? Do you have a stable, regular clientele, or do you rely more on tourists and international customers?

The balance sheet for these years is very positive. We have grown steadily, both in learning and creativity. Each menu has represented a step forward—an evolution in technique, sensitivity, and storytelling—that has allowed us to consolidate our own identity.

At Brix Journey, with our exclusively dessert menu, we are demonstrating that this type of offering has a place and is gaining increasing acceptance. The public is beginning to realize that a sweet tasting menu can be as complete, technically proficient, and emotionally engaging as that of any fine-dining restaurant.

Today, we have a loyal and diverse clientele: residents who have been with us since the beginning and international visitors seeking a unique experience in Dubai. Many return or recommend the experience to their friends, confirming that Brix Journey has found its place and its voice within the region’s culinary scene.

The public is beginning to realize that a dessert tasting menu can be just as complete, technically proficient, and emotionally engaging as that of any fine-dining restaurant

Why do you think it’s so difficult to find other restaurants like yours that focus exclusively on plated dessert tastings? What do you think would be necessary for them to become more common?

There are barely a dozen restaurants in the world dedicated exclusively to desserts, which shows that this type of offering is still risky and uncommon. In our experience, many customers still arrive with a misconception of what a dessert menu entails: they expect something very sweet or heavy, when in reality our approach is based on balance, freshness, and contrast.

At Brix Journey, we play with flavors, textures, and temperatures that not everyone has experienced before. Each dish aims to surprise without overwhelming, demonstrating that pastry can be as broad and complex as savory cuisine.

I believe that for these kinds of concepts to become more common, we must continue to give visibility and space to what we do, through media, magazines, television, and collaborations, so that the public understands that a dessert menu can be a complete, emotional, and profoundly contemporary gastronomic experience.

What creative philosophy and what kind of sweet offerings do you present in each of Brix Dessert’s activities?

Our philosophy rests on several pillars: emotion, technique, flavor, and storytelling.

We strive to make the ingredient the true protagonist, accompanied by a texture that enhances it, allowing it to be seen, felt, and understood, elevating its essence without disguising it. From there, we add emotion—that sensory and cultural connection that makes a dessert transcend mere taste—and finally, the story, which gives meaning and coherence to the menu.

The offerings are always contemporary, with low sugar content, multiple textures, and modern techniques, but without losing the naturalness or the artisanal soul that defines our approach to pastry. We are also creating a small à la carte menu that incorporates dishes designed as mini-experiences. Each dish is accompanied by complementary bites, designed to make the tasting experience more complete, well-rounded, and immersive.

How do you organize your team? Is it a cross-functional team that operates across all the group’s spaces, or is it divided according to each establishment?

At Brix, we work with several teams. One of them is dedicated to Brix Journey and participates in all stages of the process: from menu creation and development, tastings and adjustments, to final service. This team is very involved in the conceptual aspects and the direct experience with the diner.

Another team is in charge of Brix Café and the production of desserts for both the café itself and the other restaurants in the group. For events, we allocate staff according to the needs of each project, as all team members are very versatile and able to adapt to different formats and work paces.

For us, the team is the heart of the company. They are the source of the energy, ideas, and unity that make each project possible. Their commitment and creativity are what keep the Brix spirit alive every day.

Team involvement is fundamental in the search for new ingredients, in generating ideas, and in the evolution of each proposal. The best result appears when everyone understands the ‘why’ of a dessert, not just how to make it

Do you like sharing the creative process with your team or do you prefer to do it alone?

The starting point usually stems from a personal idea, an emotion, a story, or a concept I want to explore. From there, the development becomes collective: it’s a long and enriching process in which the entire team participates and contributes their vision.

Team involvement is fundamental in the search for new ingredients, in generating ideas, and in the evolution of each proposal. The best result appears when everyone understands the ‘why’ of a dessert, not just how to make it. This shared understanding is what transforms a recipe into a meaningful experience.

What is the evolution of the concept you offer at Brix Journey, and what is it like today?

Initially, our concept relied more on technique and visual impact. Today we seek clarity and balance, less artifice and a much greater focus on flavor. The current menu reflects a more mature stage, with a clear emphasis on local produce and a narrative that places Emirati ingredients and the region at the heart of the experience.

We work with native ingredients and revisit historical elements that help the menu grow with meaning, coherence, and creativity. It’s not just about cooking, but about telling the story of the place through flavors.

As usual, we offer two menus: the main menu, centered on the Emirati territory, and The Silk Road, which is proving very popular. In this menu, we invite diners to travel through six countries on a sensory journey full of contrasts, ingredients, and textures.

I believe Brix Journey is a space in constant evolution. With each new stage, more ingredients appear on the table, along with more research and greater creative depth. This continuous search is precisely what keeps the essence of the project alive.

The current menu reflects a more mature stage, with a clear focus on local produce and a narrative that places Emirati ingredients and the land at the heart of the experience

You create desserts, but incorporate elements from savory cuisine. Do you think it’s interesting to dissolve the preconceived barriers between sweet and savory dishes?

Absolutely. The barriers between sweet and savory are, in reality, cultural. In terms of flavor, both worlds complement each other. Acidity, bitterness, or saltiness help to better express the natural sweetness of the ingredients and provide balance and depth.

I’m not interested in mixing flavors for the sake of provocation, but rather in seeking harmony and coherence. I like to think that there is no longer a “sweet cuisine” or a “savory cuisine,” but rather a single cuisine of flavor. For us, ingredients don’t have labels: we use all kinds of products, techniques, and contrasts to create unique experiences that invite diners to rediscover what they understand by dessert.

 Discover these creations by Carmen Rueda in so good.. magazine 35

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In his hands, sap becomes a fascinating new ingredient for pastry. A natural sweetener that provides interesting flavor nuances, as he explains in so good.. magazine 35. This innovative article has generated considerable interest and graces the cover of the issue.

Photos, Jodi Hinds

Discover so good.. magazine 35

Sap, a universe of opportunities and nuances

In nature, there are as many types of sap as there are species of trees. Each one offers different characteristics. The age of the tree and the time of year when the sap is collected must also be taken into account. I recommend slowly exploring all this potential, in the company of local collectors and with an eye on the forests around us, connecting with their rhythms.

Many trees produce edible sap. In addition to those mentioned above, those extracted from the birch family are also noteworthy (Yellow Birch is a good source of minerals and antioxidants, but the sugar content is lower than maple sap). Also worth mentioning are walnut trees (butternut, black walnut, and heartnut all produce sweet sap), pine trees (some pine saps are edible and can be chewed as gum, but caution is advised as some pine species can be toxic), fruit trees such as apple and plum, and grapevines.

Below is a list of saps of gastronomic interest and their flavor nuances depending on the production process. In any case, these are not the only edible saps.

In so good..magazine 35 you can find a table describing the applications of each SAP

Three saps, five creations

Mairs harnesses this potential by using three of these saps in five tempting and orginal creations. 

Sykomoros with Sycamore Sap

The name Sykomoros derives from the Ancient Greek σῡκόμορος, meaning ‘fig-mulberry’. It is a combination of sycamore sap (mildly sweet, earthy, and slightly nutty), quince and elderflower, each ingredient with layered floral, tart, and subtly sweet dimensions. Together, they create a unique botanical palette that feels nostalgic, fragrant, and slightly wild.

To balance these, use quince as the structural or central ingredient (poached, puréed, or jellied), use sycamore sap as a glaze, syrup, or sweetener for depth, and use elderflower either fresh, dried, or as a cordial/infusion to highlight aromatic highs.

Discover the recipe in so good.. 35

Acer with Box-Elder Sap

This is a combination of Box elder sap (lightly sweet, clean, woody, less intense than maple; acts as a bridge or glaze), chestnut and black tea. It is a rich, smoky, and woody combination, perfect for dishes or products that evoke deep forest, fireside, and autumnal atmospheres.

Discover the recipe in so good.. 35

Palmae, S.A.P Droplet and Milk Skin with Coconut ‘Char – ‘ Coal ‘ SAP

The combination of three ingredients can deliver different experiences and creations. In this case, the association of Coconut Sap, Black Garlic, and Ash gives three ultimate experiences that take you through a journey of simplicity daring fusion of sweet and savory. This dessert pairs aged coconut sap with a silky black garlic-infused cremeux or the deep molasses tones of the sap melt into the balsamic richness of fermented garlic with the milk skin crisp.

In the end, the combination works because sweetness enhances umami (e.g., honey + cheese), the savory notes balance and ground sweetness (e.g., salt in caramel) and crossover dishes play with contrast, depth, and surprise, making them memorable.

Discover the recipe in so good.. 35

You can also find in so good.. magazine 35 the processes for making sap (boiling, fermentation, aging) and SAP sweetness information.

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In the professional category, Adrien Salavert, from Les belles Perdrix de Troplong Mondot*, in Saint-Emilion, won the title of champion with the dessert “Between meadow and dessert”, made with kiwi, nettle, and cottage cheese. In the Junior category, the title went to Bastien Meulot, from the Lycée des Métiers de Bazeilles, with his proposal “A Stop in Ferebrianges.”

The candidates had to overcome a double challenge in four hours and 50 minutes: to prepare two plated desserts for ten people. The first, the ‘panier’ dessert, was the most dreaded challenge of the competition, since the theme, ingredients, and technique were not revealed until the start of the challenge. The juniors had to prepare a ‘bistronomic’ dessert with rice pudding, in which flavor, seasoning, and texture took precedence over mere aesthetics. For the professionals, the requirement was to place the ‘sauce to eat’ in the center of the plate, around a roasted fruit—apple and/or pear—worked in various textures, with character and depth.

The second dessert consisted of reproducing the creation with which the contestants had qualified for the regional finals.

“I have participated in numerous regional and national finals of the Championnat de France du Dessert, and I see how the level improves year after year. Presiding over this 52nd edition has been a true honor, both for the quality of the creations and for the remarkable cohesion among the contestants and their assistants. Beyond the competition, this contest is a genuine human adventure. It allows contestants to measure themselves against the best of their generation and constitutes an extremely formative experience, made up of work, training, and questioning, with the reward of a real leap forward professionally,” says Bartocetti.

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Members include Dominique Ansel, Jean-Marie Auboine, Eric Bertoia, Mathias Boirie, Nicolas Botomisy, Laurent Branlard, Lincoln Carson, Melissa Coppel, François Daubinet, Chris Ford, Luke Frost, Clément Goyffon, Lauren Haas, Chris Hanmer, Kris Harvey, Michael Laiskonis, Eunji Lee, Javier Mercado, Susan Morrison, Nicoll Notter, Vincent Pilon, Frank Vollkommer, Bill Yosses, and Romain Cornu. Chefs Christophe Morel and Johanna Le Pape will serve as council ambassadors. These professionals will act as ambassadors, sharing their expertise, identifying new talent, and providing strategic guidance to foster innovation in the industry.

“The Pastry Arts Council represents an important step in strengthening the future of pastry in the United States. By bringing together some of the most accomplished professionals in our field, we are creating new opportunities to mentor emerging talent, share knowledge and support the continued growth of the pastry profession,” said Chef Stéphane Chéramy, president of Club Coupe du Monde de la Pâtisserie Team USA.

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For this reason, Frédéric Bau, through the De Main de Maître Association, is organizing the Eggxtraordinaire exhibition, which invites 94 artisans and artists to celebrate the egg by presenting unique and exclusive creations. Pastry chefs, chocolatiers, painters, and sculptors have worked with more than 50 materials, including chocolate, wood, and paper, to create extraordinary textures and effects.

Among the participating chefs are Frédéric Bau himself, Oriol Balaguer, Nicolas Bernardé, Jeffrey Cagnes, Marc Ducobu, Yann Duytsche, Pierre Hermé, Jean-Paul Hévin, Jacob Torreblanca, Étienne Leroy, Christophe Morel, Éric Ortuño, Enric Rovira, and Mori Yoshida, among many others.

“What I am most proud of is having brought together the worlds of craftsmanship and art, which rarely interact, to highlight the purity and all the inspiration that the egg evokes,” says Bau.

The exhibition, which can be visited from April 3 to May 3 at the Galerie Joseph in Paris, has Pierre Hermé and Patrick Roger as honorary presidents, and Anne-Sophie Pic and Pascal Oudet as patrons. Following the success of 2023, Valrhona is once again sponsoring the 2026 edition.

A book to continue the experience

To complement the exhibition, a unique book has been created: Eggxtraordinaire, a work that showcases the creations of the 94 participating artists while exploring the rich history of the egg in art.

Published by Éditions de La Martinière in a bilingual French-English edition, it is enhanced by the photographs of Laurent Fau, a photographer specializing in the world of luxury and gastronomy.

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The chef, who has received accolades such as Pastry Chef of the Year from the Gault Millau guide and Asia’s Best Pastry Chef from The World’s 50 Best, is currently Senior Executive Pastry Chef at both Four Seasons Hotels in Dubai, Jumeirah Beach, and DIFC.

In issue 35 of so good.. magazine, our correspondent Santiago Corral interviewed him. Don’t miss his tips for preparing a great dessert!

Discover so good.. magazine 35

1. Be curious

“I always want to know how things work, why they work. I try to absorb everything from the people around me. I’ve been lucky to work with incredibly kind, talented people who’ve taught me to stay humble and grounded. Everyone has a different approach, and I’ve learned to blend those influences into my own style.”

2. Connect with and enjoy the ingredients

“I always start with ingredients that I know well and that I truly enjoy working with. If I do not connect with the product, I cannot bring out the best in it. Taste is always the priority, but I also focus on texture, making sure there is harmony and contrast in every bite. Finally, I turn attention to the presentation”.

3. Tell a story

“For me, the look of a dessert should not just be attractive, it should tell a story. When you see it, you should already have an idea of what is inside and feel an instant desire to taste it. The visual is important, but it must always serve the flavor and the overall experience.”

4. Excite the diner

“I believe every dessert should carry an emotion. Pastry, for me, is like a love letter; you pour a little of yourself into it and hope it touches whoever receives it. When I create, I try to translate emotions such as happiness, nostalgia or tenderness into flavors and textures. It might be a memory from childhood (such as Golden Hive Noir with honey and dark chocolate), the warmth of a family moment, or simply the joy of sharing something beautiful. Each layer and each detail has a purpose: the crunch that surprises, the cream that comforts, the balance that makes you smile. My goal is for people not only to taste the dessert but to feel something, even if they cannot explain what it is. That, to me, is when pastry becomes more than a recipe. It becomes emotion.”

Discover the interview and these creations by Nicolas Lambert in so good.. magazine 35

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