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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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Pop Éclair

Pop Éclair

Snacking cakes

Made with CARANOA 55%

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OBLON

OBLON

Snacking cakes

Made with Kidavoa 50%

Reserved Logged-In User
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Cookies

Cookies

Snacking cakes, Teatime and Viennoiseries

Made with WHITE CHOCOLATE DROPS 24%

Reserved Logged-In User
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Ryo Croissants

Ryo Croissants

Snacking cakes, Teatime and Viennoiseries

Made with WHITE CHOCOLATE DROPS 24%

Reserved Logged-In User
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PASSIONFRUIT SILLON

PASSIONFRUIT SILLON

Snacking cakes

Made with PASSION FRUIT INSPIRATION

Reserved Logged-In User
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Illanka for Monsieur Opalys for Madame

Illanka for Monsieur Opalys for Madame

Snacking cakes

Made with ILLANKA 63%

Reserved Valrhona Client
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Opposites Attract

Opposites Attract

Snacking cakes

Made with Opalys 33%

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Rooibos Cape Cakes
Cercle V

Rooibos Cape Cakes

Snacking cakes

Made with ILLANKA 63%

Reserved Logged-In Cercle V User
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