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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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Almond and Coconut Praline Niukafa snacking cake

Almond and Coconut Praline Niukafa snacking cake

Snacking cakes

Made with ALMOND 55% AND COCONUT PRALINE

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Chiapas Dessert

Chiapas Dessert

Entremets

Made with PEANUT PASTE 70%

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CIFLO

CIFLO

Verrines

Made with ALMOND INSPIRATION

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ALMOND INSPIRATION ENTREMET

ALMOND INSPIRATION ENTREMET

Entremets

Made with ALMOND INSPIRATION

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