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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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TROPICAL INSPIRATION

TROPICAL INSPIRATION

Entremets, Gluten Free

Made with PASSION FRUIT INSPIRATION

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Caraïbe super tart
Cercle V

Caraïbe super tart

Entremets

Made with Caraïbe 66%

Reserved Logged-In Cercle V User
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Balinese Elixir
Cercle V

Balinese Elixir

Entremets

Made with SAKANTI BALI 68%

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Almond & Passion Fruit tart

Almond & Passion Fruit tart

Entremets

Made with ALMOND INSPIRATION

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STRAWBERRY ROULADE

STRAWBERRY ROULADE

Entremets

Made with 42% PISTACHIO PRALINÉ

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PASSION FRUIT FILO

PASSION FRUIT FILO

Entremets

Made with PASSION FRUIT INSPIRATION

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Valentine's Entremets

Valentine's Entremets

Entremets

Made with Opalys 33%

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ORELYS 35% COCONUT GÂTEAU
Cercle V

ORELYS 35% COCONUT GÂTEAU

Entremets, Plated desserts

Made with Blond® Orelys® 35%

Reserved Logged-In Cercle V User
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