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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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Madeira Yule Log

Madeira Yule Log

Yule log

Made with Blond® Dulcey 32%

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GALAXY YULE LOG
Cercle V

GALAXY YULE LOG

Yule log

Made with BAHIBE 46%

Reserved Logged-In Cercle V User
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CHOCOCO YULE LOG

CHOCOCO YULE LOG

Yule log

Made with ILLANKA 63%

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ALMENDARINA

ALMENDARINA

Yule log

Made with ALMOND INSPIRATION

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