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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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Chocolate & Espresso Cream Hazelnut Crunch

Chocolate & Espresso Cream Hazelnut Crunch

Entremets

Made with JIVARA 40%

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Chocolate Salted Cookie

Chocolate Salted Cookie

Teatime and Sweets - Gourmet recipes, Staples- Gourmet recipes, All Gourmets Recipes

Made with Kidavoa 50%

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RASPBERRY INSPIRATION MALINKO

RASPBERRY INSPIRATION MALINKO

Coated Chocolate bonbons

Made with RASPBERRY INSPIRATION

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Caramel Apple Waffle

Caramel Apple Waffle

Gluten Free, Plated desserts

Made with Caramélia 36%

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AZÉLIA ENTREMET

AZÉLIA ENTREMET

Entremets

Made with Azélia 35%

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Valentine's Plated Dessert

Valentine's Plated Dessert

Plated desserts

Made with BAHIBE 46%

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