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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
Tarts
Dulcey Chocolate Tart
Made with BLOND DULCEY 32%
2 stepsWAINA PECAN PUMPKIN PIE
Made with Waina 35%
7 stepsKIDAVOA OBLON
Made with KIDAVOA 50%
7 steps1692 Tart
Made with Bahibé 46%
5 stepsApricot Dulcey Tart
Made with BLOND DULCEY 32%
4 stepsMALINAO TARTLETS
Made with BLOND ORELYS 35%
5 stepsRaspberry Tart with ORELYS® 35% Chantilly
Made with BLOND ORELYS 35%
4 stepsPECAN TART
Made with 50% PECAN
6 stepsALMOND INSPIRATION TART WITH FROMAGE BLANC, VIOLET
Made with ALMOND INSPIRATION
6 stepsAlmond Inspiration Tart, Fromage Blanc, Violet
Made with ALMOND INSPIRATION
5 stepsAlba Tart
Made with 42% PISTACHIO
4 stepsAlmond & Passion Fruit tart
Made with ALMOND INSPIRATION
5 stepsLISETTE TART
Made with Opalys 33%
5 stepsAVELANA TART
Made with Azélia 35%
6 stepsCaraïbe super tart
Made with Caraïbe 66%
3 stepsJIVARA 40% CARAMEL NUT TARTLETS
Made with Jivara 40%
2 stepsNOROHY LAYERED CHOCOLATE TARTS
Made with Opalys 33%
6 stepsMadani Chocolate Coconut and Passion Mini Pies
Made with ITAKUJA 55%
5 stepsWALNUT TART
Made with Andoa Dark 70%
8 stepsPlated desserts
IVOIRE 35% Kisselo
Made with Ivoire 35%
6 stepsP125 Panna Cotta
Made with P125 CŒUR DE GUANAJA
3 stepsCaramelia Apple Toffee
Made with Caramélia 36%
7 stepsStrawberry Shortcake
Made with BLOND DULCEY 32%
6 stepsCoconut Raspberry Transparence
Made with Manjari 64%
4 stepsDominican Transparence
Made with Bahibé 46%
4 stepsDulcey and Exotic Marmalade Panna Cotta
Made with BLOND DULCEY 32%
3 stepsP125 Chocolate Soufflé
Made with P125 CŒUR DE GUANAJA
1 stepBanana Cream Pie
Made with Opalys 33%
6 stepsITAKUJA SUSPENSION
Made with ITAKUJA 55%
6 stepsWAINA YOGURT CITRON
Made with Waina 35%
7 stepsGUANAJA Crescent Tartlet
Made with Guanaja 70%
6 stepsZINZLI PLATED DESSERT
Made with BLOND ORELYS 35%
7 stepsSticky Toffee Pudding
Made with BLOND ORELYS 35%
7 stepsOPPOSITES ATTRACT
Made with Opalys 33%
5 stepsPASSION PÊLE-MÊLE
Made with PASSION FRUIT INSPIRATION
5 stepsFERRA EGG RECIPE
Made with ALMOND INSPIRATION
3 stepsSPIRALIS
Made with ALMOND INSPIRATION
6 stepsApple & Fennel Waffle
Made with 60% HAZELNUT
5 stepsWAINA POT DE CRÈME
Made with Waina 35%
4 stepsCOFFEE CRUNCH
Made with Bahibé 46%
5 stepsThe Coconut
Made with PASSION FRUIT INSPIRATION
6 stepsOrange Passion Cream with Carrot Buckwheat cake and Miso-Vanilla Ice Cream
Made with PASSION FRUIT INSPIRATION
6 stepsCRYSTAL CLEAR ATTITUDE
Made with PASSION FRUIT INSPIRATION
4 stepsSTRAWBERRY INSPIRATION semifreddo
Made with STRAWBERRY INSPIRATION
6 stepsArbequina
Made with PASSION FRUIT INSPIRATION
2 stepsAmande
Made with ALMOND INSPIRATION
6 stepsTIRAMISU
Made with Bahibé 46%
9 stepsValentine's Plated Dessert
Made with Bahibé 46%
5 stepsBrooknie
Made with BLOND ORELYS 35%
4 stepsCrêpe Prali-Suzette
Made with 60% HAZELNUT
4 stepsGUANAJA Feather Biscuit
Made with Guanaja 70%
5 stepsKisselo Dessert
Made with Opalys 33%
7 stepsLifting the veil
Made with Sakanti Bali 68%
4 stepsCHOCOLATE TRATA AND CREAMY GANACHE
Made with Sakanti Bali 68%
2 stepsEphemeral Aureoles
Made with Sakanti Bali 68%
1 stepChocolate Shoots
Made with Sakanti Bali 68%
2 stepsBali Kecak 68%
Made with Sakanti Bali 68%
7 stepsStrawberry Pistachio Plated Dessert
Made with 42% PISTACHIO
6 steps“Banjar” Crémeux with Tropical Fruits & Almond Crunch
Made with Sakanti Bali 68%
6 stepsLES FEUILLES
Made with Sakanti Bali 68%
5 stepsORIGAMI
Made with GUANAJA 70% Baking Bag
5 stepsSURPRISE EGGS
Made with Opalys 33%
2 stepsChocolate Custard Cake
Made with SATILIA DARK 62%
5 stepsCASHEW PUDDING
Made with SATILIA DARK 62%
5 stepsCOCOA POD
Made with YUZU INSPIRATION
2 stepsAbstract Ornament
5 stepsCHRISTMAS PEARLS
6 stepsPIÑATA
Made with Caraïbe 66%
4 stepsDOS ENAMORADOS
Made with Illanka 63%
6 stepsMARGOT
Made with Azélia 35%
5 stepsBOUCHÉES D'AMOUR
Made with ALMOND INSPIRATION
8 stepsPINK RHUBARB
Made with STRAWBERRY INSPIRATION
12 stepsFRIMOUSSE
Made with STRAWBERRY INSPIRATION
8 stepsBUNNY
Made with DARK CHOCOLATE CRUNCHY PEARLS
3 stepsBLOOM
Made with Caraïbe 66%
2 stepsRASPBERRY VALENTINE
Made with RASPBERRY INSPIRATION
8 stepsMIRELYS
Made with BLOND ORELYS 35%
3 stepsTEETERING NEST
Made with Guanaja 70%
4 stepsCELESTICAL STRAWBERRIES
Made with ALMOND INSPIRATION
5 stepsRASPBERRY INSPIRATION SYMPHONY
Made with STRAWBERRY INSPIRATION
5 stepsRASPBERRY INSPIRATION COCOA POD WITH MENDIANTS
Made with RASPBERRY INSPIRATION
2 stepsRASPBERRY INSPIRATION FLOWER
Made with RASPBERRY INSPIRATION
5 stepsPAINTED ROSES DESSERT
Made with RASPBERRY INSPIRATION
4 stepsChocolate Beet Cake with Hibiscus
Made with Alpaco 66%
5 stepsRaspberry Moon
Made with RASPBERRY INSPIRATION
5 stepsSummer Opalys & Berries
Made with Opalys 33%
4 stepsNOROHY OVEN-ROASTED PEACHES WITH SWEET ALMOND ICE CREAM
4 stepsChocolate Terrarium
5 stepsSnowflake Profiteroles
Made with Oriado 60%
7 stepsBAUBLES
Made with YUZU INSPIRATION
7 stepsKALY PEAR
Made with Waina 35%
4 stepsTURRÓN TREE
Made with Azélia 35%
2 stepsPRISTINE TRAIL
Made with Opalys 33%
7 stepsCUATRO LECHES
Made with Ivoire 35%
3 stepsCHOCOLATE CHESS PIE WITH MINT
Made with Guanaja 70%
3 stepsCOFFEE AND LEMON
Made with Jivara 40%
4 stepsCHOCOLATE CROISSANT BREAD PUDDING
Made with Extra Bitter 61%
1 stepNYC BY NIGHT
Made with BLOND DULCEY 32%
2 stepsWAINA 35% White Waves
Made with Waina 35%
4 stepsIllanka Chocolate Wave
Made with Illanka 63%
7 stepsBonbons & Confections
Azélia Bar
Made with Azélia 35%
4 stepsPupille Bonbon with Guanaja 70%
Made with Guanaja 70%
3 stepsIntense Nyangbo
Made with Nyangbo 68%
1 stepPASSION FRUIT BONBONS
Made with Jivara 40%
1 stepPASSION BAHIBÉ BONBON
Made with PASSION FRUIT INSPIRATION
2 stepsILLANKA Nougat Marshmallow Bars
Made with Illanka 63%
3 stepsAlmond & Oat Vegan Bonbons
Made with ALMOND INSPIRATION
1 stepStrawberry Inspiration Malt Balls
Made with STRAWBERRY INSPIRATION
1 stepLumière
Made with ALMOND INSPIRATION
4 stepsSAKANTI Bonbons
Made with Sakanti Bali 68%
1 stepSUPER BAR
Made with PASSION FRUIT INSPIRATION
5 stepsMALINKO YUZU
Made with YUZU INSPIRATION
1 stepBountiful Bar
Made with PASSION FRUIT INSPIRATION
2 stepsPaô di passion bar (Dairy free)
Made with ITAKUJA 55%
5 stepsITAKUJA CHOCOLATE DROPLETS
Made with ITAKUJA 55%
1 stepRASPBERRY INSPIRATION MALINKO
Made with RASPBERRY INSPIRATION
1 stepKALAMANSI AND VANILLA BEAN BONBON
Made with Ivoire 35%
2 stepsGUANAJA CARAMELS
Made with Guanaja 70%
1 stepAmatika
5 stepsGluten Free
Entremets & Cheesecakes
ORIADO PEAR MEXICAN VANILLA
Made with Oriado 60%
7 stepsCranberry Cube
Made with Andoa Dark 70%
4 stepsBahibé Entremets
Made with Bahibé 46%
7 stepsEntremet Tainori
Made with Taïnori 64%
4 stepsCaramilk
Made with Orizaba 39%
4 stepsGhana Dessert
Made with Nyangbo 68%
6 stepsRaspberry Illanka Tart
Made with Illanka 63%
6 stepsVISAYAS
Made with BLOND ORELYS 35%
8 stepsSTRAWBERRY ROULADE
Made with 42% PISTACHIO
7 stepsORELYS® Petit Gâteau
Made with BLOND ORELYS 35%
4 stepsYvonne Petits Gâteaux
Made with BLOND ORELYS 35%
5 stepsPORT ROYAL
Made with BLOND ORELYS 35%
6 stepsSTRAWBERRY FILO
Made with STRAWBERRY INSPIRATION
6 stepsPASSION FRUIT FILO
Made with PASSION FRUIT INSPIRATION
6 stepsTROPICAL INSPIRATION
Made with PASSION FRUIT INSPIRATION
4 stepsAZÉLIA ENTREMET
Made with Azélia 35%
6 stepsCHOCOLATE CHIP BANANA CAKE, ANDOA COCONUT GIANDUJA
Made with DARK CHOCOLATE CHIPS 52%
3 stepsAZÉLIA, PEAR AND BUCKWHEAT
Made with Azélia 35%
3 stepsRED TART
Made with STRAWBERRY INSPIRATION
5 stepsHALO CAKE
Made with PASSION FRUIT INSPIRATION
7 stepsStrawberry Fields
Made with STRAWBERRY INSPIRATION
7 stepsBLACK FOREST TART
Made with Bahibé 46%
5 stepsValentine's Entremets
Made with Opalys 33%
5 stepsBaba in Red and White
Made with Opalys 33%
6 stepsBalinese Elixir
Made with Sakanti Bali 68%
4 stepsPICADO
Made with Jivara 40%
7 stepsS’MORE
Made with SATILIA DARK 62%
8 stepsMarcona
Made with PASSION FRUIT INSPIRATION
6 stepsYUZU Symphony
Made with YUZU INSPIRATION
5 stepsYUZU INSPIRATION FILO
Made with YUZU INSPIRATION
6 stepsPLAYTIME
Made with Opalys 33%
9 stepsRASPBERRY INSPIRATION FILO
Made with RASPBERRY INSPIRATION
6 stepsChocolate & Espresso Cream Hazelnut Crunch
Made with Jivara 40%
5 stepsLondon Fog
Made with Bahibé 46%
7 stepsBANANA COCONUT TWINKIE
Made with IVOIRE 35% Baking Bag
4 stepsIN THE SNOW
Made with KIDAVOA 50%
8 stepsBABA FRACAS
Made with ALMOND INSPIRATION
8 stepsBALINESE ELIXIR
Made with Sakanti Bali 68%
4 stepsCARROT CAKE
4 stepsScarlett Entremet
Made with Taïnori 64%
4 stepsTuttle Cheesecake
Made with SATILIA DARK 62%
3 stepsIce Cream and Sorbet
Gianduja Budino, Fior di Latte Gelato
Made with Extra Bitter 61%
6 stepsCaramélia Ice Cream, Caramel Sauce & Caramélia Crunchy Pearls
Made with Caramélia 36%
3 stepsOrange-Caramel Guanaja Ice Cream Bars
Made with Guanaja 70%
5 stepsFrosted Guanaja Truffles
Made with Guanaja 70%
3 stepsP125 Coeur de Guanaja Ice-Cream
Made with P125 CŒUR DE GUANAJA
2 stepsALMOND INSPIRATION SWIRL ICE CREAM RECIPE
Made with ALMOND INSPIRATION
7 stepsMarbled Tropical Dulcey Ice Cream Bars
Made with BLOND DULCEY 32%
4 stepsICED HAZELNUT MOUSSE
3 stepsYUZU ICE CREAM BAR
Made with YUZU INSPIRATION
2 stepsHINA
6 stepsRASPBERRY INSPIRATION ICE CREAM BAR
Made with RASPBERRY INSPIRATION
2 stepsNOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES
4 stepsYule log
Madeira Yule Log
Made with BLOND DULCEY 32%
8 stepsGALAXY YULE LOG
Made with Bahibé 46%
6 stepsCHOCOCO YULE LOG
Made with Illanka 63%
7 stepsALMENDARINA
Made with ALMOND INSPIRATION
7 stepsBOREAS
Made with Manjari 64%
9 stepsTIRAMISU YULE LOG
Made with BLOND DULCEY 32%
8 stepsRIS YULE LOG
Made with Tanariva 33%
9 stepsTravel cakes
Praliné Black Sesame Seed
Made with ALMOND PASTE 55%
2 stepsP125 Coeur de Guanaja Cake
Made with P125 CŒUR DE GUANAJA
2 stepsChocolate Cake
Made with Aranguani 72%
1 stepExtra Chocolate Layer Cake
Made with Caraïbe 66%
2 stepsDAINTY CAKES
Made with ALMOND INSPIRATION
5 stepsANDOA CHOCOLATE FINANCIER
Made with Andoa Dark 70%
3 stepsORELYS 35% COCONUT GÂTEAU
Made with BLOND ORELYS 35%
4 stepsYUZU SILLON
Made with PASSION FRUIT INSPIRATION
2 stepsYUZU TEA CAKE
Made with YUZU INSPIRATION
4 stepsYUZU SUDO
Made with YUZU INSPIRATION
2 stepsRASPBERRY INSPIRATION SUDO
Made with RASPBERRY INSPIRATION
2 stepsDouble Chocolate Campfire Cookies
Made with Guanaja 70%
1 stepYuzu Travel Cake
Made with YUZU INSPIRATION
6 stepsDevil's Food Cake
Made with DARK CHOCOLATE CHIPS 60%
1 stepTeatime and Viennoiseries
Chocolate Chip Donuts
Made with DARK CHOCOLATE CHIPS 60%
2 stepsCocoa Chocolate Sacher Sponge Biscuit
Made with COCOA POWDER
1 stepPASSION SILLON
Made with PASSION FRUIT INSPIRATION
2 stepsSTRAWBERRY SILLON
Made with STRAWBERRY INSPIRATION
2 stepsSTRAWBERRY SILLON
Made with STRAWBERRY INSPIRATION
2 stepsBrioche with Passion Fruit Inspiration Cheesecake
Made with PASSION FRUIT INSPIRATION
4 stepsDark Chocolate Macarons
Made with Caraïbe 66%
2 stepsTorontoast
Made with Orizaba 39%
4 stepsWaffleton
Made with STRAWBERRY INSPIRATION
4 stepsOrelys, Pistachio and Clementine Choux
Made with 42% PISTACHIO
5 stepsDULCEY TEATIME SPREAD
Made with BLOND DULCEY 32%
1 stepyuzu florentines
Made with YUZU INSPIRATION
1 stepTHE 5 ELEMENTS
Made with Opalys 33%
6 stepsMango Passion Vegan Croissant Twist
Made with PASSION FRUIT INSPIRATION
2 stepsStrawberry Vegan Croissant Twist
Made with STRAWBERRY INSPIRATION
2 stepsStrawberry sable
Made with STRAWBERRY INSPIRATION
2 stepsRASPBERRY INSPIRATION SILLON
Made with STRAWBERRY INSPIRATION
2 stepsChocolate Salted Cookie
Made with KIDAVOA 50%
1 stepHappy Hour Cream Puffs
Made with Opalys 33%
3 stepsPASSION FRUIT TAHINI THUMBPRINT
Made with PASSION FRUIT INSPIRATION
2 stepsHAZELNUT, PASSION FRUIT, WHITE CHOCOLATE LAYER CAKE
Made with PASSION FRUIT INSPIRATION
5 stepsMANGO PASSION VEGAN CROISSANT TWIST
Made with PASSION FRUIT INSPIRATION
2 stepsValrhona Chocolate Chip Cookies
1 stepDairy Free
Bali waves
Made with Sakanti Bali 68%
7 stepsINTO THE SUNSET
Made with ALMOND INSPIRATION
4 stepsBeet red (DAIRY FREE)
Made with PASSION FRUIT INSPIRATION
5 stepsbahama mama (DAIRY FREE)
Made with PASSION FRUIT INSPIRATION
2 stepsVerde nature (Dairy free)
Made with ALMOND INSPIRATION
6 stepsTROPIC of CAPRICORN (DAIRY FREE)
Made with PASSION FRUIT INSPIRATION
4 stepsIllanka Intense Ice Cream Cup
Made with Illanka 63%
6 stepsDY-NO-MITE BAR
Made with Guanaja 70%
5 stepsORIGAMI TRAVEL CAKE
Made with STRAWBERRY INSPIRATION
6 steps