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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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Galik

Galik

Gluten Free, Plated desserts

Made with Caramélia 36%

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INTO THE SUNSET
Cercle V

INTO THE SUNSET

Dairy Free, Plated desserts

Made with ALMOND INSPIRATION

Reserved Logged-In Cercle V User
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Ma Ma Ma !!!

Ma Ma Ma !!!

Gluten Free, Plated desserts

Made with Macaé 62%

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Bali waves

Bali waves

Plated desserts

Made with SAKANTI BALI 68%

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NYC BY NIGHT

NYC BY NIGHT

Plated desserts

Made with Blond® Dulcey 32%

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“Banjar” Crémeux with Tropical Fruits & Almond Crunch

“Banjar” Crémeux with Tropical Fruits & Almond Crunch

Plated desserts

Made with SAKANTI BALI 68%

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Strawberry Pistachio Plated Dessert

Strawberry Pistachio Plated Dessert

Plated desserts

Made with 42% PISTACHIO PRALINÉ

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Lifting the veil

Lifting the veil

Plated desserts

Made with SAKANTI BALI 68%

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BALI KECAK 68%

BALI KECAK 68%

Plated desserts

Made with SAKANTI BALI 68%

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