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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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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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Caramelia Apple Toffee

Caramelia Apple Toffee

Plated desserts

Made with Caramélia 36%

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BLACK FOREST TART

BLACK FOREST TART

Entremets

Made with BAHIBE 46%

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Azélia Bar

Azélia Bar

Bar, Bar and Bouchées

Made with Azélia 35%

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Praliné Black Sesame Seed

Praliné Black Sesame Seed

Snacking cakes, Tarts

Made with Almond Paste 55%

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Bahibé Entremets

Bahibé Entremets

Entremets

Made with BAHIBE 46%

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