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All Our Recipes
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.
Recipes
Pastry Chef
Tarts
OUTONO HUKAMBI TART
Made with Hukambi 53 %
9 stepsPistachio strawberry ganache tart with toasted milk ice cream
Made with STRAWBERRY INSPIRATION
4 stepsRose Almond Tart
Made with Amatika 46%
6 stepsPraliné & Vanilla Custard Tart
Made with 60% HAZELNUT
2 steps100% Vegan
5 stepsWALNUT TART
Made with Andoa Dark 70%
8 stepsMadani Chocolate Coconut and Passion Mini Pies
Made with ITAKUJA 55%
5 stepsNOROHY LAYERED CHOCOLATE TARTS
Made with Opalys 33%
6 stepsJIVARA 40% CARAMEL NUT TARTLETS
Made with Jivara 40%
2 stepsCaraïbe super tart
Made with Caraïbe 66%
3 stepsAVELANA TART
Made with Azélia 35%
6 stepsLISETTE TART
Made with Opalys 33%
5 stepsAlmond & Passion Fruit tart
Made with ALMOND INSPIRATION
5 stepsAlba Tart
Made with 42% PISTACHIO
4 stepsAlmond Inspiration Tart, Fromage Blanc, Violet
Made with ALMOND INSPIRATION
5 stepsALMOND INSPIRATION TART WITH FROMAGE BLANC, VIOLET
Made with ALMOND INSPIRATION
6 stepsPECAN TART
Made with 50% PECAN
6 stepsRaspberry Tart with ORELYS® 35% Chantilly
Made with BLOND ORELYS 35%
4 stepsMALINAO TARTLETS
Made with BLOND ORELYS 35%
5 stepsApricot Dulcey Tart
Made with BLOND DULCEY 35%
4 steps1692 Tart
Made with Bahibé 46%
5 stepsKIDAVOA OBLON
Made with KIDAVOA 50%
7 stepsWAINA PECAN PUMPKIN PIE
Made with Waina 35%
7 stepsDulcey Chocolate Tart
Made with BLOND DULCEY 35%
2 stepsPlated desserts
Cabosse au cafe
Made with Azélia 35%
5 stepsInvierno in Toscana
Made with BLOND DULCEY 35%
6 stepsVANILLA AND BLACKCURRANT PAVLOVA
Made with Organic Bourbon Vanilla Extract
5 stepsVANILLA ECLAIR
Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE
4 stepsChocolate pot de creme
Made with Caraïbe 66%
3 stepsChocolate Praline Mille Pie
Made with 60% HAZELNUT
5 stepsStrawberry Shortcake
Made with STRAWBERRY INSPIRATION
6 stepsNUTTY APRICOT
Made with GIANDUJA
5 stepsMALTO
Made with CARAMÉLIA 36% Baking Bag
10 stepsPassionfruit Olive Oil GF & VG
4 stepsLimone and Fragola Mandorla
Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE
7 stepsBLACK FOREST ECLAIR
Made with Manjari 64%
8 stepsChocolate Bombe
Made with Manjari 64%
5 stepsAlpaco Hot Chocolate Mousse
Made with PROESPUMA HOT
0 stepsAraguani Mousse
Made with VEGETAL GELLING AGENT
1 stepRASPBERRY WHITE CHOCOLATE TWIST
Made with Ivoire 35%
5 stepsCINNAMON APPLE
Made with Azélia 35%
6 stepsVICTORIA PINEAPPLE WITH ZESTY LIME GRANOLA & VANILLA
Made with NOROHY Madagascar Vanilla Beans 125g
10 stepsNYMPHEA VEGAN DESSERT
Made with RASPBERRY INSPIRATION
5 stepsCHOCOLATE MOUSSE WITH BANANA AND MISO
Made with VEGAN MOUSSE GELATIN
0 stepsVANILLA MILLEFEUILLE
Made with NOROHY Madagascar Vanilla Beans 125g
2 stepsVanilla Cups
9 stepsBarber Kit
Made with Opalys 33%
0 stepsHammered-Effect Chocolate Egg
Made with Caraïbe 66%
1 stepORELYS AND PEACH DESSERT WITH COCOA NIB BRETON SHORTBREAD
Made with BLOND ORELYS 35%
8 stepsSTRAWBERRY HIBISCUS DESSERT
Made with STRAWBERRY INSPIRATION
6 stepsMy Sunny Valentine
Made with Opalys 33%
7 stepsTimy
Made with Opalys 33%
7 stepsMuchi
Made with Opalys 33%
7 stepsRhuba
Made with STRAWBERRY INSPIRATION
10 stepsDrako Chocolate Eggs
Made with Azélia 35%
4 stepsHutt Chocolate Easter Eggs
Made with Andoa Milk 39%
2 stepsPear & Vanilla Soufflé
Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE
3 stepsCocoa Choux
Made with MANJARI 64%
8 stepsTangerika
Made with Amatika 46%
7 stepsAMATIKA PUDDING WITH COCONUT, ALMOND, JASMINE, AND MATCHA
Made with Amatika 46%
3 stepsVegan Amatika Chocolate, Almond and Haskap berry
Made with Amatika 46%
5 stepsYuzu Sesame
Made with YUZU INSPIRATION
8 stepsProvencal Garden
Made with YUZU INSPIRATION
9 stepsNORANA
Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE
7 stepsChocolate Mousse
Made with EQUATORIALE DARK 55%
1 stepSTRAWBERRY ORBIT
Made with TULAKALUM 75%
5 stepsQuintessence
2 stepsRed Berry Pavlova
Made with RASPBERRY INSPIRATION
4 stepsBahibe Pecan Dessert
Made with BAHIBÉ 46%
3 stepsGuanaja 70% Frozen Egg
Made with Guanaja 70%
4 stepsBLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB
Made with NOROHY Madagascar Vanilla Beans 125g
4 stepsCoconut & Passion Fruit Milk Chocolate Mousse
6 stepsAmatika, Coconut & Hazelnut
6 stepsFloris
Made with Tanariva 33%
5 stepsCHOCOLATE CROISSANT BREAD PUDDING
Made with Extra Bitter 61%
1 stepCOFFEE AND LEMON
Made with Jivara 40%
4 stepsCHOCOLATE CHESS PIE WITH MINT
Made with Guanaja 70%
3 stepsCUATRO LECHES
Made with Ivoire 35%
3 stepsPRISTINE TRAIL
Made with Opalys 33%
7 stepsTURRÓN TREE
Made with Azélia 35%
2 stepsKALY PEAR
Made with Waina 35%
4 stepsBAUBLES
Made with YUZU INSPIRATION
7 stepsSnowflake Profiteroles
Made with Oriado 60%
7 stepsChocolate Terrarium
5 stepsNOROHY OVEN-ROASTED PEACHES WITH SWEET ALMOND ICE CREAM
Made with NOROHY Madagascar Vanilla Beans 125g
4 stepsSummer Opalys & Berries
Made with Opalys 33%
4 stepsRaspberry Moon
Made with RASPBERRY INSPIRATION
5 stepsChocolate Beet Cake with Hibiscus
Made with Alpaco 66%
5 stepsPAINTED ROSES DESSERT
Made with RASPBERRY INSPIRATION
4 stepsRASPBERRY INSPIRATION FLOWER
Made with RASPBERRY INSPIRATION
5 stepsRASPBERRY INSPIRATION COCOA POD WITH MENDIANTS
Made with RASPBERRY INSPIRATION
2 stepsRASPBERRY INSPIRATION SYMPHONY
Made with STRAWBERRY INSPIRATION
5 stepsCELESTICAL STRAWBERRIES
Made with ALMOND INSPIRATION
5 stepsTEETERING NEST
Made with Guanaja 70%
4 stepsMIRELYS
Made with BLOND ORELYS 35%
3 stepsRASPBERRY VALENTINE
Made with RASPBERRY INSPIRATION
8 stepsBLOOM
Made with Caraïbe 66%
2 stepsBUNNY
Made with DARK CHOCOLATE CRUNCHY PEARLS
3 stepsFRIMOUSSE
Made with STRAWBERRY INSPIRATION
8 stepsPINK RHUBARB
Made with STRAWBERRY INSPIRATION
12 stepsBOUCHÉES D'AMOUR
Made with ALMOND INSPIRATION
8 stepsMARGOT
Made with Azélia 35%
5 stepsDOS ENAMORADOS
Made with Illanka 63%
6 stepsPIÑATA
Made with Caraïbe 66%
4 stepsCHRISTMAS PEARLS
6 stepsAbstract Ornament
5 stepsCOCOA POD
Made with YUZU INSPIRATION
2 stepsCASHEW PUDDING
Made with SATILIA DARK 62%
5 stepsChocolate Custard Cake
Made with SATILIA DARK 62%
5 stepsORIGAMI
Made with GUANAJA 70% Baking Bag
5 stepsLES FEUILLES
Made with Nyangbo 68%
5 steps“Banjar” Crémeux with Tropical Fruits & Almond Crunch
Made with Nyangbo 68%
6 stepsNYC BY NIGHT
Made with BLOND DULCEY 35%
2 stepsStrawberry Pistachio Plated Dessert
Made with 42% PISTACHIO
6 stepsBali Kecak 68%
Made with Nyangbo 68%
7 stepsChocolate Shoots
Made with Nyangbo 68%
2 stepsEphemeral Aureoles
Made with Nyangbo 68%
1 stepCHOCOLATE TRATA AND CREAMY GANACHE
Made with Nyangbo 68%
2 stepsLifting the veil
Made with Nyangbo 68%
4 stepsKisselo Dessert
Made with Opalys 33%
7 stepsGUANAJA Feather Biscuit
Made with Guanaja 70%
5 stepsCrêpe Prali-Suzette
Made with 60% HAZELNUT
4 stepsBrooknie
Made with BLOND ORELYS 35%
4 stepsValentine's Plated Dessert
Made with Bahibé 46%
5 stepsTIRAMISU
Made with Bahibé 46%
9 stepsAmande
Made with ALMOND INSPIRATION
6 stepsArbequina
Made with PASSION FRUIT INSPIRATION
2 stepsSTRAWBERRY INSPIRATION semifreddo
Made with STRAWBERRY INSPIRATION
6 stepsCRYSTAL CLEAR ATTITUDE
Made with PASSION FRUIT INSPIRATION
4 stepsOrange Passion Cream with Carrot Buckwheat cake and Miso-Vanilla Ice Cream
Made with PASSION FRUIT INSPIRATION
6 stepsThe Coconut
Made with PASSION FRUIT INSPIRATION
6 stepsCOFFEE CRUNCH
Made with Bahibé 46%
5 stepsWAINA POT DE CRÈME
Made with Waina 35%
4 stepsApple & Fennel Waffle
Made with 60% HAZELNUT
5 stepsSPIRALIS
Made with ALMOND INSPIRATION
6 stepsFERRA EGG RECIPE
Made with ALMOND INSPIRATION
3 stepsPASSION PÊLE-MÊLE
Made with PASSION FRUIT INSPIRATION
5 stepsOPPOSITES ATTRACT
Made with Opalys 33%
5 stepsSticky Toffee Pudding
Made with BLOND ORELYS 35%
7 stepsZINZLI PLATED DESSERT
Made with BLOND ORELYS 35%
7 stepsGUANAJA Crescent Tartlet
Made with Guanaja 70%
6 stepsWAINA YOGURT CITRON
Made with Waina 35%
7 stepsITAKUJA SUSPENSION
Made with ITAKUJA 55%
6 stepsBanana Cream Pie
Made with Opalys 33%
6 stepsP125 Chocolate Soufflé
Made with P125 CŒUR DE GUANAJA
1 stepDulcey and Exotic Marmalade Panna Cotta
Made with BLOND DULCEY 35%
3 stepsDominican Transparence
Made with Bahibé 46%
4 stepsCoconut Raspberry Transparence
Made with Manjari 64%
4 stepsStrawberry Shortcake
Made with BLOND DULCEY 35%
6 stepsCaramelia Apple Toffee
Made with Caramélia 36%
7 stepsP125 Panna Cotta
Made with P125 CŒUR DE GUANAJA
3 stepsIllanka Chocolate Wave
Made with Illanka 63%
7 stepsWAINA 35% White Waves
Made with Waina 35%
4 stepsIVOIRE 35% Kisselo
Made with Ivoire 35%
6 stepsBonbons & Confections
Hukambi Oat Snacking Bar
Made with Hukambi 53 %
5 stepsAMA
Made with Hukambi 53 %
2 stepsGUANAJA SNAKING BAR
Made with Guanaja 70%
2 stepsINTENSE LIME BONBON
Made with EQUATORIALE DARK 55%
2 stepsAPOLLO BASIL LEMON LOLLIPOP RECIPE
Made with Opalys 33%
3 stepsSTRAWBERRY INSPIRATION FRENCH MACARONS
Made with STRAWBERRY INSPIRATION
2 stepsSeaweed Sesame Bonbon
Made with Caraïbe 66%
1 stepLOVE COCONUT BAR
Made with RASPBERRY INSPIRATION
3 stepsVANILLA MARSHMALLOW & HAZELNUT GIANDUJA SPIRALS
Made with NOROHY Madagascar Vanilla Beans 125g
2 stepsNA NA Bonbons
Made with Nyangbo 68%
4 stepsPimms Cup Dome Bonbon
Made with Caraïbe 66%
1 stepPISTACHIO TOFFEE
1 stepAmatika
5 stepsManjari Sichuan Chocolate Bar
Made with MANJARI 64%
3 stepsGUANAJA CARAMELS
Made with Guanaja 70%
1 stepKALAMANSI AND VANILLA BEAN BONBON
Made with Ivoire 35%
2 stepsRASPBERRY INSPIRATION MALINKO
Made with RASPBERRY INSPIRATION
1 stepITAKUJA CHOCOLATE DROPLETS
Made with ITAKUJA 55%
1 stepPaô di passion bar (Dairy free)
Made with ITAKUJA 55%
5 stepsBountiful Bar
Made with PASSION FRUIT INSPIRATION
2 stepsMALINKO YUZU
Made with YUZU INSPIRATION
1 stepSUPER BAR
Made with PASSION FRUIT INSPIRATION
5 stepsNYANGBO Bonbons
Made with Nyangbo 68%
1 stepStrawberry Inspiration Malt Balls
Made with STRAWBERRY INSPIRATION
1 stepILLANKA Nougat Marshmallow Bars
Made with Illanka 63%
3 stepsPASSION BAHIBÉ BONBON
Made with PASSION FRUIT INSPIRATION
2 stepsPASSION FRUIT BONBONS
Made with Jivara 40%
1 stepIntense Nyangbo
Made with Nyangbo 68%
1 stepPupille Bonbon with Guanaja 70%
Made with Guanaja 70%
3 stepsAzélia Bar
Made with Azélia 35%
4 stepsGluten Free
Guanaja Chocolate Cake (Gluten-free)
Made with GUANAJA 70%
1 stepCapados Tartlets
Made with Nyangbo 68%
7 stepsMa Ma Ma !!!
Made with Macaé 62%
5 stepsOpalys St. Honoré
Made with Opalys 33%
7 stepsCaramel Apple Waffle
Made with Caramélia 36%
5 stepsBeverages
PUMPKIN SPICE HOT CHOCOLATE
Made with Nyangbo 68% Ground Chocolate
2 stepsMojito Meringue
Made with VEGAN MOUSSE GELATIN
1 stepRASPBERRY OPALYS PINK HOT CHOCOLATE
Made with Opalys 33%
1 stepICED CHOCOLATE DRINK: CLASSIC, SALTED OR SPICY
Made with Nyangbo 68% Ground Chocolate
1 stepHOT CHOCOLATE WITH SPICES
Made with Nyangbo 68% Ground Chocolate
1 stepCASCARA COFFEE HOT CHOCOLATE
Made with Nyangbo 68% Ground Chocolate
1 stepCHOCOLATE COCKTAIL
Made with Nyangbo 68% Ground Chocolate
1 stepMOCHACCINO
Made with Nyangbo 68% Ground Chocolate
1 stepCHAI HOT CHOCOLATE
Made with Nyangbo 68% Ground Chocolate
1 stepHOT CHOCOLATE HAZELNUT PRALINÉ
Made with Nyangbo 68% Ground Chocolate
2 stepsNOROHY Vanilla Old Fashioned
2 stepsEntremets & Cheesecakes
ARMANDII BAR
Made with Organic Bourbon Vanilla Extract
6 stepsSTOLEN HEART
Made with Hukambi 53 %
5 stepsSAKAMBI
Made with Hukambi 53 %
4 stepsILLANKA BEET ENTREMETS
Made with Illanka 63%
8 stepsATACAMA PÂQUES
Made with Jivara 40%
7 stepsCOCONUT PASSION FRUIT DESSERT
Made with PASSION FRUIT INSPIRATION
5 stepsTROPICAL CROWN
Made with 60% ALMOND
5 stepsPEACH, DULCE DE LECHE & BUCKWHEAT HONEY ENTREMETS
Made with BLOND DULCEY 35%
5 stepsCHOCOLATE CARAMEL EASTER EGG
Made with ORIADO 60%
6 stepsCococuja
Made with PASSION FRUIT INSPIRATION
4 stepsTuttle Cheesecake
Made with SATILIA DARK 62%
3 stepsScarlett Entremet
Made with Taïnori 64%
4 stepsCARROT CAKE
4 stepsBALINESE ELIXIR
Made with Nyangbo 68%
4 stepsBABA FRACAS
Made with ALMOND INSPIRATION
8 stepsIN THE SNOW
Made with KIDAVOA 50%
8 stepsBANANA COCONUT TWINKIE
Made with IVOIRE 35% Baking Bag
4 stepsLondon Fog
Made with Bahibé 46%
7 stepsChocolate & Espresso Cream Hazelnut Crunch
Made with Jivara 40%
5 stepsRASPBERRY INSPIRATION FILO
Made with RASPBERRY INSPIRATION
6 stepsPLAYTIME
Made with Opalys 33%
9 stepsYUZU INSPIRATION FILO
Made with YUZU INSPIRATION
6 stepsYUZU Symphony
Made with YUZU INSPIRATION
5 stepsMarcona
Made with PASSION FRUIT INSPIRATION
6 stepsS’MORE
Made with SATILIA DARK 62%
8 stepsPICADO
Made with Jivara 40%
7 stepsBalinese Elixir
Made with Sakanti Bali 68%
4 stepsBaba in Red and White
Made with Opalys 33%
6 stepsValentine's Entremets
Made with Opalys 33%
5 stepsBLACK FOREST TART
Made with Bahibé 46%
5 stepsStrawberry Fields
Made with STRAWBERRY INSPIRATION
7 stepsHALO CAKE
Made with PASSION FRUIT INSPIRATION
7 stepsRED TART
Made with STRAWBERRY INSPIRATION
5 stepsAZÉLIA, PEAR AND BUCKWHEAT
Made with Azélia 35%
3 stepsCHOCOLATE CHIP BANANA CAKE, ANDOA COCONUT GIANDUJA
Made with DARK CHOCOLATE CHIPS 52%
3 stepsAZÉLIA ENTREMET
Made with Azélia 35%
6 stepsTROPICAL INSPIRATION
Made with PASSION FRUIT INSPIRATION
4 stepsPASSION FRUIT FILO
Made with PASSION FRUIT INSPIRATION
6 stepsSTRAWBERRY FILO
Made with STRAWBERRY INSPIRATION
6 stepsPORT ROYAL
Made with BLOND ORELYS 35%
6 stepsYvonne Petits Gâteaux
Made with BLOND ORELYS 35%
5 stepsORELYS® Petit Gâteau
Made with BLOND ORELYS 35%
4 stepsSTRAWBERRY ROULADE
Made with 42% PISTACHIO
7 stepsVISAYAS
Made with BLOND ORELYS 35%
8 stepsRaspberry Illanka Tart
Made with Illanka 63%
6 stepsGhana Dessert
Made with Nyangbo 68%
6 stepsCaramilk
Made with Orizaba 39%
4 stepsEntremet Tainori
Made with Taïnori 64%
4 stepsBahibé Entremets
Made with Bahibé 46%
7 stepsCranberry Cube
Made with Andoa Dark 70%
4 stepsORIADO PEAR MEXICAN VANILLA
Made with Oriado 60%
7 stepsIce Cream and Sorbet
DALMATIAN COUPELLE
Made with Organic Bourbon Vanilla Extract
5 stepsPeanut Ice Cream
Made with PROCREMA 100 HOT/COLD NATUR
1 stepHazelnut Ice-cream
Made with PROCREMA 100 HOT/COLD NATUR
1 stepRaspberry White Chocolate Ice Cream
Made with TULAKALUM 75%
1 stepApricot Opalys Sorbet
Made with Opalys 33%
2 stepsP125 Cœur de Guanaja fudgesicle
Made with P125 CŒUR DE GUANAJA
2 stepsChocolate Hazelnut Ice Cream
Made with GIANDUJA
1 stepMint Chocolate Ice Cream
Made with Nyangbo 68%
1 stepVANILLA FROZEN MERINGUE
3 stepsNOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES
Made with NOROHY Madagascar Vanilla Beans 125g
4 stepsRASPBERRY INSPIRATION ICE CREAM BAR
Made with RASPBERRY INSPIRATION
2 stepsHINA
6 stepsYUZU ICE CREAM BAR
Made with YUZU INSPIRATION
2 stepsICED HAZELNUT MOUSSE
3 stepsMarbled Tropical Dulcey Ice Cream Bars
Made with BLOND DULCEY 35%
4 stepsALMOND INSPIRATION SWIRL ICE CREAM RECIPE
Made with ALMOND INSPIRATION
7 stepsP125 Coeur de Guanaja Ice-Cream
Made with P125 CŒUR DE GUANAJA
2 stepsFrosted Guanaja Truffles
Made with Guanaja 70%
3 stepsOrange-Caramel Guanaja Ice Cream Bars
Made with Guanaja 70%
5 stepsCaramélia Ice Cream, Caramel Sauce & Caramélia Crunchy Pearls
Made with Caramélia 36%
3 stepsGianduja Budino, Fior di Latte Gelato
Made with Extra Bitter 61%
6 stepsYule log
PAMPO
Made with Hukambi 53 %
11 stepsAlmond Serenity Yule Log
Made with ALMOND INSPIRATION
7 stepsFOREST YULE LOG
Made with 50% PECAN
7 stepsBOURBON PECAN YULE LOG
Made with BLOND ORELYS 35%
7 stepsOlaff Yule Log
Made with 50% ALMOND HAZELNUT
10 stepsVANILLA ROULADE
Made with NOROHY Madagascar Vanilla Beans 125g
5 stepsRIS YULE LOG
Made with Tanariva 33%
9 stepsTIRAMISU YULE LOG
Made with BLOND DULCEY 35%
8 stepsBOREAS
Made with Manjari 64%
9 stepsALMENDARINA
Made with ALMOND INSPIRATION
7 stepsCHOCOCO YULE LOG
Made with Illanka 63%
7 stepsGALAXY YULE LOG
Made with Bahibé 46%
6 stepsMadeira Yule Log
Made with BLOND DULCEY 35%
8 stepsTravel cakes
VANILLA AND POACHED PEARS CAKE
Made with Organic Bourbon Vanilla Extract
3 stepsNOROLITAN
Made with Organic Bourbon Vanilla Extract
5 stepsRASPBERRY & HIBISCUS GLAZED TRAVEL CAKE
Made with BLOND DULCEY 35%
3 stepsEzana
5 stepsAmatika Travel Cake
Made with Amatika 46%
5 stepsAtoti Finger
Made with Jivara 40%
5 stepsDevil's Food Cake
Made with DARK CHOCOLATE CHIPS 60%
1 stepYuzu Travel Cake
Made with YUZU INSPIRATION
6 stepsDouble Chocolate Campfire Cookies
Made with Guanaja 70%
1 stepRASPBERRY INSPIRATION SUDO
Made with RASPBERRY INSPIRATION
2 stepsYUZU SUDO
Made with YUZU INSPIRATION
2 stepsYUZU TEA CAKE
Made with YUZU INSPIRATION
4 stepsYUZU SILLON
Made with PASSION FRUIT INSPIRATION
2 stepsORELYS 35% COCONUT GÂTEAU
Made with BLOND ORELYS 35%
4 stepsANDOA CHOCOLATE FINANCIER
Made with Andoa Dark 70%
3 stepsDAINTY CAKES
Made with ALMOND INSPIRATION
5 stepsExtra Chocolate Layer Cake
Made with Caraïbe 66%
2 stepsChocolate Cake
Made with Araguani 72%
1 stepP125 Coeur de Guanaja Cake
Made with P125 CŒUR DE GUANAJA
2 stepsPraliné Black Sesame Seed
Made with VALRHONA ALMOND PASTE 55%
2 stepsTeatime and Viennoiseries
Chocolate Wafer Biscuit
Made with MALTOSEC
1 stepORELYS CHIDO DESSERT
Made with BLOND ORELYS 35%
4 stepsTROPICAL BRIOCHE WITH GROUND NYANGBO 68%
Made with Nyangbo 68% Ground Chocolate
3 stepsMILLIONAIRE’S SHORTBREAD
Made with Nyangbo 68% Ground Chocolate
2 stepsCHOCOLATE GALETTE DES ROIS
Made with Caraïbe 66%
4 stepsPANETTONE CLASSICO
Made with NOROHY Madagascar Vanilla Beans 125g
3 stepsPlant-Based Amatika Passion Fruit Cruffin
Made with Amatika 46%
5 stepsNOROHY Vanilla Snack
4 stepsValrhona Chocolate Chip Cookies
1 stepMANGO PASSION VEGAN CROISSANT TWIST
Made with PASSION FRUIT INSPIRATION
2 stepsHAZELNUT, PASSION FRUIT, WHITE CHOCOLATE LAYER CAKE
Made with PASSION FRUIT INSPIRATION
5 stepsPASSION FRUIT TAHINI THUMBPRINT
Made with PASSION FRUIT INSPIRATION
2 stepsHappy Hour Cream Puffs
Made with Opalys 33%
3 stepsChocolate Salted Cookie
Made with KIDAVOA 50%
1 stepRASPBERRY INSPIRATION SILLON
Made with STRAWBERRY INSPIRATION
2 stepsStrawberry sable
Made with STRAWBERRY INSPIRATION
2 stepsStrawberry Vegan Croissant Twist
Made with STRAWBERRY INSPIRATION
2 stepsMango Passion Vegan Croissant Twist
Made with PASSION FRUIT INSPIRATION
2 stepsTHE 5 ELEMENTS
Made with Opalys 33%
6 stepsyuzu florentines
Made with YUZU INSPIRATION
1 stepDULCEY TEATIME SPREAD
Made with BLOND DULCEY 35%
1 stepOrelys, Pistachio and Clementine Choux
Made with 42% PISTACHIO
5 stepsWaffleton
Made with STRAWBERRY INSPIRATION
4 stepsTorontoast
Made with Orizaba 39%
4 stepsDark Chocolate Macarons
Made with Caraïbe 66%
2 stepsBrioche with Passion Fruit Inspiration Cheesecake
Made with PASSION FRUIT INSPIRATION
4 stepsSTRAWBERRY SILLON
Made with STRAWBERRY INSPIRATION
2 stepsSTRAWBERRY SILLON
Made with STRAWBERRY INSPIRATION
2 stepsPASSION SILLON
Made with PASSION FRUIT INSPIRATION
2 stepsCocoa Chocolate Sacher Sponge Biscuit
Made with COCOA POWDER
1 stepChocolate Chip Donuts
Made with DARK CHOCOLATE CHIPS 60%
2 stepsDairy Free
ORIGAMI TRAVEL CAKE
Made with STRAWBERRY INSPIRATION
6 stepsDY-NO-MITE BAR
Made with Guanaja 70%
5 stepsIllanka Intense Ice Cream Cup
Made with Illanka 63%
6 stepsTROPIC of CAPRICORN (DAIRY FREE)
Made with PASSION FRUIT INSPIRATION
4 stepsVerde nature (Dairy free)
Made with ALMOND INSPIRATION
6 stepsbahama mama (DAIRY FREE)
Made with PASSION FRUIT INSPIRATION
2 stepsBeet red (DAIRY FREE)
Made with PASSION FRUIT INSPIRATION
5 stepsINTO THE SUNSET
Made with ALMOND INSPIRATION
4 stepsBali waves
Made with Nyangbo 68%
7 stepsStaples- Gourmet recipes
Butternut fondants with Manjari centres
Made with MANJARI 64% Baking Bag
5 stepsKomuntu Blackberry Cookie
Made with KOMUNTU 80% Baking Bag
2 stepsManjari 64% plant-based macarons
Made with MANJARI 64%
2 stepsYuzu Inspiration plant-based macarons
Made with YUZU INSPIRATION
2 stepsParis-Brest revisited
Made with Smooth 50% Nutty Almond and Hazelnut Praliné
5 stepsThe Indulgence Egg
Made with Oriado 60%
3 stepsMarshmallow Baby Bears
Made with GUANAJA 70%
2 stepsGuanaja 70% Chocolate Cake
Made with GUANAJA 70%
1 stepMango Praliné Galette
Made with 50% CRUNCHY ALMOND HAZELNUT
4 stepsA Thousand and One Layers of Indulgence
Made with Azélia 35%
4 stepsHALLOWEEN SNACK
Made with DULCEY 35%
3 stepsToffee Apple Lollipops
Made with STRAWBERRY INSPIRATION
3 stepsGingerbread Style Cake
Made with Oriado 60%
3 stepsChocolate Breakfast Bowl
Made with Oriado 60%
2 stepsDULCEY COFFEE AND TANGERINE YULE LOG
Made with DULCEY 35%
4 stepsCARAMÉLIA APPLE AND CARAMEL CORN TART
Made with CARAMÉLIA 36% Baking Bag
3 stepsDULCEY 35% TIRAMISU
Made with DULCEY 35%
5 stepsCARAMÉLIA BANANA BREAD
Made with CARAMÉLIA 36% Baking Bag
1 stepIncas Mini Cakes
Made with Caraïbe 66%
3 stepsPear Tarte Tatin with Caraïbe
Made with Caraïbe 66%
2 stepsVANILLA & STRAWBERRY SAINT HONORÉ TART
Made with STRAWBERRY INSPIRATION
6 stepsVALRHONA CHOCOLATE CAKE POP
Made with Guanaja 70%
3 stepsVegan
Plant-based Amatika soft glaze
Made with Amatika 46%
1 stepSorbet with an oat milk base
Made with Amatika White 35%
2 stepsPlant-based ganache for frames
Made with Amatika 46%
2 stepsTraditional-style plant-based mousse
Made with Amatika White 35%
3 stepsAmatika plant-based whipped ganache
Made with Amatika 46%
1 stepPlant-based Amatika jelly
Made with Amatika White 35%
1 stepAmatika plant-based crémeux
Made with Amatika White 35%
1 stepROSAEE
Made with Amatika 46%
8 stepsABRIKADO
Made with Amatika White 35%
7 stepsTURRON
Made with Amatika White 35%
1 stepIMMACULADA
Made with Amatika White 35%
6 stepsStrawberry Sorbet
Made with DEXTROSE
1 stepVegan Crème Brulée
Made with PRO-PANNACOTTA (IOTA)
1 stepMatcha Tea Sorbet
Made with PROSORBET COLD NATUR
1 stepVegan “Milk Chocolate” Lava Cakes
Made with Amatika 46%
1 stepLumière
Made with ALMOND INSPIRATION
4 stepsAlmond & Oat Vegan Bonbons
Made with ALMOND INSPIRATION
1 step100 Year Anniversary
Valrhona 100-Year Anniversary Recipes