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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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YUZU INSPIRATION FILO

YUZU INSPIRATION FILO

Entremets

Made with INSPIRATION YUZU

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TROPICAL INSPIRATION

TROPICAL INSPIRATION

Entremets, Gluten Free

Made with PASSION FRUIT INSPIRATION

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DY-NO-MITE BAR

DY-NO-MITE BAR

Dairy Free, Entremets

Made with Guanaja 70%

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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%

Reserved Logged-In Cercle V User
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Almond & Passion Fruit tart

Almond & Passion Fruit tart

Entremets

Made with ALMOND INSPIRATION

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