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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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Caraibe Super Tart

Caraibe Super Tart

Tarts

Made with Caraïbe 66%

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TULAKALUM TARTLET

TULAKALUM TARTLET

Tarts

Made with TULAKALUM 75%

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P125 Coeur de Guanaja Tart

P125 Coeur de Guanaja Tart

Tarts

Made with P125 Coeur de Guanaja

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RED FRUITS TART

RED FRUITS TART

Tarts

Made with Ivoire 35%

Reserved Logged-In User
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Bahia Tart
Cercle V

Bahia Tart

Tarts

Made with Opalys 33%

Reserved Logged-In Cercle V User
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Baba Cool Chocolate Tart
Cercle V

Baba Cool Chocolate Tart

Tarts

Made with ILLANKA 63%

Reserved Logged-In Cercle V User
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Pressed Strawberry Tart
Cercle V

Pressed Strawberry Tart

Tarts

Made with Ivoire 35%

Reserved Logged-In Cercle V User
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