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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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Carriacou Tartlet - restaurant version

Carriacou Tartlet - restaurant version

Plated desserts

Made with Macaé 62%

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Carriacou Tartlet - banquet version

Carriacou Tartlet - banquet version

Tarts

Made with Guanaja 70%

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RED FRUITS TART

RED FRUITS TART

Tarts

Made with Ivoire 35%

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