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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 SUDO

YUZU SUDO

Travel cakes

Made with INSPIRATION YUZU

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ORIGAMI TRAVEL CAKE

ORIGAMI TRAVEL CAKE

Dairy Free, Gluten Free, Travel cakes

Made with STRAWBERRY INSPIRATION

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Extra Chocolate Layer Cake

Extra Chocolate Layer Cake

Travel cakes

Made with Caraïbe 66%

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L’OCCITAN

L’OCCITAN

Travel cakes

Made with ALMOND INSPIRATION

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ANDOA CHOCOLATE FINANCIER

ANDOA CHOCOLATE FINANCIER

Travel cakes

Made with Andoa Dark 70%

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