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Recipes from l'Ecole Valrhona and Guest Chefs

Entremets, ice-creams, chocolate bonbons, yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions.

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Tropical Praliné Hazelnut Iced Bûche
Cercle V

Tropical Praliné Hazelnut Iced Bûche

Ice-Cream Yule log

Made with PRALINE NOISETTE 55% FRUITE

Reserved Logged-In Cercle V User
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Rolled Iced Vanilla-Chocolate Log
Cercle V

Rolled Iced Vanilla-Chocolate Log

Ice-Cream Yule log

Made with Taïnori 64%

Reserved Logged-In Cercle V User
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Rolled Iced Pear-Chocolate Log
Cercle V

Rolled Iced Pear-Chocolate Log

Ice-Cream Yule log

Made with Taïnori 64%

Reserved Logged-In Cercle V User
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SLALOM
Cercle V

SLALOM

Ice-Cream Yule log

Made with Biskelia 34%

Reserved Logged-In Cercle V User
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Rolled Iced Praliné 66% Log
Cercle V

Rolled Iced Praliné 66% Log

Ice-Cream Yule log

Made with PRALINE NOISETTE 66% FRUITE

Reserved Logged-In Cercle V User
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Opalka

Opalka

Ice-Cream Yule log

Made with Opalys 33%

Reserved Valrhona Client
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