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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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STRAWBERRY CABOSSE

STRAWBERRY CABOSSE

Assembly / Moulding

Made with STRAWBERRY INSPIRATION

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COMET MOLDING
Cercle V

COMET MOLDING

Assembly / Moulding

Made with PRALINE AMANDE 60% CARAMELISE

Reserved Logged-In Cercle V User
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TASTY EGGS

TASTY EGGS

Assembly / Moulding

Made with Guanaja 70%

Reserved Logged-In User
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Rather imaginative surprise eggs

Rather imaginative surprise eggs

Assembly / Moulding

Made with JIVARA 40%

Reserved Logged-In User
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ŒUFS DENTELLES

ŒUFS DENTELLES

Assembly / Moulding

Made with Guanaja 70%

Reserved Logged-In User
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PASSIONFRUIT CABOSSE

PASSIONFRUIT CABOSSE

Assembly / Moulding

Made with PASSION FRUIT INSPIRATION

Reserved Logged-In User
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FERRA EGG

FERRA EGG

Assembly / Moulding

Made with ALMOND INSPIRATION

Reserved Valrhona Client
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Angel CHRISTMAS TREE
Cercle V

Angel CHRISTMAS TREE

Assembly / Moulding

Made with Caramélia 36%

Reserved Logged-In Cercle V User
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Dulcey teatime spread

Dulcey teatime spread

Assembly / Moulding

Made with Blond® Dulcey 32%

Reserved Valrhona Client
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