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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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Chiapas Dessert

Chiapas Dessert

Entremets

Made with PEANUT PASTE 70%

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Banana Cream Pie

Banana Cream Pie

Entremets

Made with Opalys 33%

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VISAYAS BLOND ORELYS Dessert

VISAYAS BLOND ORELYS Dessert

Entremets

Made with Blond® Orelys® 35%

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INSPIRATION FILO

INSPIRATION FILO

Entremets

Made with PASSION FRUIT INSPIRATION

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ALMOND INSPIRATION ENTREMET

ALMOND INSPIRATION ENTREMET

Entremets

Made with ALMOND INSPIRATION

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Avola Valentine’s Day Decoration

Avola Valentine’s Day Decoration

Entremets

Made with Opalys 33%

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"Buckwheat,Bergamot & Blood Orange chiffon Cake"

Entremets

Made with Guanaja 70%

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