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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 OR PASSION FRUIT PÊLE-MÊLE

STRAWBERRY OR PASSION FRUIT PÊLE-MÊLE

Plated desserts

Made with STRAWBERRY INSPIRATION

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Framjo Dessert

Framjo Dessert

Plated desserts, Snacking cakes

Made with Raspberry Inspiration Crunchy Pearls

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Carriacou Tartlet - restaurant version

Carriacou Tartlet - restaurant version

Plated desserts

Made with Macaé 62%

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CARRIACOU TARTLET - BISTRO VERSION

CARRIACOU TARTLET - BISTRO VERSION

Plated desserts

Made with Guanaja 70%

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Kisselo Dessert - Restaurant version

Kisselo Dessert - Restaurant version

Plated desserts

Made with Opalys 33%

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KISSELO DESSERT - BANQUET VERSION

KISSELO DESSERT - BANQUET VERSION

Plated desserts

Made with Ivoire 35%

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Fruit du soleil

Fruit du soleil

Plated desserts

Made with ALMOND INSPIRATION

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Milk Chocolate Forest

Milk Chocolate Forest

Plated desserts

Made with BAHIBE 46%

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