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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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The Coconut

The Coconut

Plated desserts

Made with PASSION FRUIT INSPIRATION

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Arbequina

Arbequina

Plated desserts, Snacking cakes, Teatime and Viennoiseries, Travel cakes

Made with PASSION FRUIT INSPIRATION

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WAINA POT DE CRÈME

WAINA POT DE CRÈME

Plated desserts

Made with Waina 35%

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