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

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Tarts

Tarts

OUTONO HUKAMBI TART

Made with Hukambi 53 %

9 steps
Strawberry Pistachio Tart Recipe
Tarts

Pistachio strawberry ganache tart with toasted milk ice cream

Made with STRAWBERRY INSPIRATION

4 steps
Tarts

Rose Almond Tart

Made with Amatika 46%

6 steps
Praliné & Vanilla Custard Tart
Tarts

Praliné & Vanilla Custard Tart

Made with 60% HAZELNUT

2 steps
100% Vegan
Tarts

100% Vegan

5 steps
Tarts

WALNUT TART

Made with Andoa Dark 70%

8 steps
Tarts

Madani Chocolate Coconut and Passion Mini Pies

Made with ITAKUJA 55%

5 steps
Tarts

NOROHY LAYERED CHOCOLATE TARTS

Made with Opalys 33%

6 steps
Tarts

JIVARA 40% CARAMEL NUT TARTLETS

Made with Jivara 40%

2 steps
Caraïbe super tart
Tarts

Caraïbe super tart

Made with Caraïbe 66%

3 steps
Tarts

AVELANA TART

Made with Azélia 35%

6 steps
Tarts

LISETTE TART

Made with Opalys 33%

5 steps
Tarts

Almond & Passion Fruit tart

Made with ALMOND INSPIRATION

5 steps
Tarts

Alba Tart

Made with 42% PISTACHIO

4 steps
Tarts

Almond Inspiration Tart, Fromage Blanc, Violet

Made with ALMOND INSPIRATION

5 steps
ALMOND INSPIRATION TART WITH FROMAGE BLANC, VIOLET
Tarts

ALMOND INSPIRATION TART WITH FROMAGE BLANC, VIOLET

Made with ALMOND INSPIRATION

6 steps
Tarts

PECAN TART

Made with 50% PECAN

6 steps
Tarts

Raspberry Tart with ORELYS® 35% Chantilly

Made with BLOND ORELYS 35%

4 steps
Tarts

MALINAO TARTLETS

Made with BLOND ORELYS 35%

5 steps
Tarts

Apricot Dulcey Tart

Made with BLOND DULCEY 35%

4 steps
Tarts

1692 Tart

Made with Bahibé 46%

5 steps
Tarts

KIDAVOA OBLON

Made with KIDAVOA 50%

7 steps
Tarts

WAINA PECAN PUMPKIN PIE

Made with Waina 35%

7 steps
Tarts

Dulcey Chocolate Tart

Made with BLOND DULCEY 35%

2 steps

Plated desserts

Plated desserts

Chocolate pot de creme

Made with Caraïbe 66%

3 steps
Plated desserts

Chocolate Praline Mille Pie

Made with 60% HAZELNUT

5 steps
Plated desserts

Strawberry Shortcake

Made with STRAWBERRY INSPIRATION

6 steps
Plated desserts

NUTTY APRICOT

Made with GIANDUJA

5 steps
Plated desserts

MALTO

Made with CARAMÉLIA 36% Baking Bag

10 steps
Passionfruit Olive Oil Gluten Free & Vegan by Sara Figueiredo
Plated desserts

Passionfruit Olive Oil GF & VG

4 steps
Recipe Limone and Fragola Mandorla
Plated desserts

Limone and Fragola Mandorla

Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE

7 steps
Plated desserts

BLACK FOREST ECLAIR

Made with Manjari 64%

8 steps
Valrhona Chocolate Bombe Recipe by Alessia Patisserie.
Plated desserts

Chocolate Bombe

Made with Manjari 64%

5 steps
Sosa Alpaco Hot Chocolate Mousse recipe
Plated desserts

Alpaco Hot Chocolate Mousse

Made with PROESPUMA HOT

0 steps
Sosa Araguani Mousse recipe
Plated desserts

Araguani Mousse

Made with VEGETAL GELLING AGENT

1 step
RASPBERRY WHITE CHOCOLATE TWIST RECIPE
Plated desserts

RASPBERRY WHITE CHOCOLATE TWIST

Made with Ivoire 35%

5 steps
VALRHONA CINNAMON APPLE PLATED DESSERT RECIPE
Plated desserts

CINNAMON APPLE

Made with Azélia 35%

6 steps
NOROHY VICTORIA PINEAPPLE WITH ZESTY LIME GRANOLA & VANILLA RECIPE
Plated desserts

VICTORIA PINEAPPLE WITH ZESTY LIME GRANOLA & VANILLA

Made with NOROHY Madagascar Vanilla Beans 125g

10 steps
VALRHONA NYMPHEA VEGAN DESSERT RECIPE
Plated desserts

NYMPHEA VEGAN DESSERT

Made with RASPBERRY INSPIRATION

5 steps
SOSA CHOCOLATE MOUSSE WITH BANANA AND MISO RECIPE
Plated desserts

CHOCOLATE MOUSSE WITH BANANA AND MISO

Made with VEGAN MOUSSE GELATIN

0 steps
NOROHY VANILLA MILLEFEUILLE RECIPE
Plated desserts

VANILLA MILLEFEUILLE

Made with NOROHY Madagascar Vanilla Beans 125g

2 steps
Plated desserts

Vanilla Cups

9 steps
Plated desserts

Barber Kit

Made with Opalys 33%

0 steps
Plated desserts

Hammered-Effect Chocolate Egg

Made with Caraïbe 66%

1 step
ORELYS AND PEACH DESSERT WITH COCOA NIB BRETON SHORTBREAD RECIPE
Plated desserts

ORELYS AND PEACH DESSERT WITH COCOA NIB BRETON SHORTBREAD

Made with BLOND ORELYS 35%

8 steps
STRAWBERRY HIBISCUS DESSERT RECIPE
Plated desserts

STRAWBERRY HIBISCUS DESSERT

Made with STRAWBERRY INSPIRATION

6 steps
Valrhona Sunny Valentine Dessert Recipe
Plated desserts

My Sunny Valentine

Made with Opalys 33%

7 steps
Valrhona Thyme Chocolate Dessert Recipe
Plated desserts

Timy

Made with Opalys 33%

7 steps
Valrhona White Chocolate Muchi Dessert Cups filled with Black Current Confit
Plated desserts

Muchi

Made with Opalys 33%

7 steps
Valrhona Strawberry Rhubarb Chocolate Dessert
Plated desserts

Rhuba

Made with STRAWBERRY INSPIRATION

10 steps
Valrhona Chocolate Drako Eye Eggs
Plated desserts

Drako Chocolate Eggs

Made with Azélia 35%

4 steps
Valrhona Molded Chocolate Easter Egg
Plated desserts

Hutt Chocolate Easter Eggs

Made with Andoa Milk 39%

2 steps
Plated desserts

Pear & Vanilla Soufflé

Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE

3 steps
Cocoa Choux Recipe by Chef Simon Pacary
Plated desserts

Cocoa Choux

Made with MANJARI 64%

8 steps
Plated desserts

Tangerika

Made with Amatika 46%

7 steps
Plated desserts

AMATIKA PUDDING WITH COCONUT, ALMOND, JASMINE, AND MATCHA

Made with Amatika 46%

3 steps
Plated desserts

Vegan Amatika Chocolate, Almond and Haskap berry

Made with Amatika 46%

5 steps
Yuzu Sesame Recipe
Plated desserts

Yuzu Sesame

Made with YUZU INSPIRATION

8 steps
Provencal Garden
Plated desserts

Provencal Garden

Made with YUZU INSPIRATION

9 steps
NORANA
Plated desserts

NORANA

Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE

7 steps
Chocolate Mousse
Plated desserts

Chocolate Mousse

Made with EQUATORIALE DARK 55%

1 step
STRAWBERRY ORBIT
Plated desserts

STRAWBERRY ORBIT

Made with TULAKALUM 75%

5 steps
Quintessence
Plated desserts

Quintessence

2 steps
Plated desserts

Red Berry Pavlova

Made with RASPBERRY INSPIRATION

4 steps
Bahibe Pecan Dessert
Plated desserts

Bahibe Pecan Dessert

Made with BAHIBÉ 46%

3 steps
Guanaja 70% Frozen Egg
Plated desserts

Guanaja 70% Frozen Egg

Made with Guanaja 70%

4 steps
BLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB
Plated desserts

BLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB

Made with NOROHY Madagascar Vanilla Beans 125g

4 steps
Coconut & Passion Fruit Milk Chocolate Mousse
Plated desserts

Coconut & Passion Fruit Milk Chocolate Mousse

6 steps
Amatika, Coconut & Hazelnut
Plated desserts

Amatika, Coconut & Hazelnut

6 steps
Floris
Plated desserts

Floris

Made with Tanariva 33%

5 steps
CHOCOLATE CROISSANT BREAD PUDDING
Plated desserts

CHOCOLATE CROISSANT BREAD PUDDING

Made with Extra Bitter 61%

1 step
COFFEE AND LEMON RECIPE
Plated desserts

COFFEE AND LEMON

Made with Jivara 40%

4 steps
CHOCOLATE CHESS PIE WITH MINT
Plated desserts

CHOCOLATE CHESS PIE WITH MINT

Made with Guanaja 70%

3 steps
Plated desserts

CUATRO LECHES

Made with Ivoire 35%

3 steps
PRISTINE TRAIL
Plated desserts

PRISTINE TRAIL

Made with Opalys 33%

7 steps
TURRÓN TREE
Plated desserts

TURRÓN TREE

Made with Azélia 35%

2 steps
Plated desserts

KALY PEAR

Made with Waina 35%

4 steps
BAUBLES
Plated desserts

BAUBLES

Made with YUZU INSPIRATION

7 steps
Plated desserts

Snowflake Profiteroles

Made with Oriado 60%

7 steps
Plated desserts

Chocolate Terrarium

5 steps
NOROHY OVEN-ROASTED PEACHES WITH SWEET ALMOND ICE CREAM RECIPE
Plated desserts

NOROHY OVEN-ROASTED PEACHES WITH SWEET ALMOND ICE CREAM

Made with NOROHY Madagascar Vanilla Beans 125g

4 steps
Plated desserts

Summer Opalys & Berries

Made with Opalys 33%

4 steps
Plated desserts

Raspberry Moon

Made with RASPBERRY INSPIRATION

5 steps
Plated desserts

Chocolate Beet Cake with Hibiscus

Made with Alpaco 66%

5 steps
Plated desserts

PAINTED ROSES DESSERT

Made with RASPBERRY INSPIRATION

4 steps
Plated desserts

RASPBERRY INSPIRATION FLOWER

Made with RASPBERRY INSPIRATION

5 steps
Plated desserts

RASPBERRY INSPIRATION COCOA POD WITH MENDIANTS

Made with RASPBERRY INSPIRATION

2 steps
Plated desserts

RASPBERRY INSPIRATION SYMPHONY

Made with STRAWBERRY INSPIRATION

5 steps
Plated desserts

CELESTICAL STRAWBERRIES

Made with ALMOND INSPIRATION

5 steps
Plated desserts

TEETERING NEST

Made with Guanaja 70%

4 steps
Plated desserts

MIRELYS

Made with BLOND ORELYS 35%

3 steps
Plated desserts

RASPBERRY VALENTINE

Made with RASPBERRY INSPIRATION

8 steps
BLOOM Chocolate Egg Recipe
Plated desserts

BLOOM

Made with Caraïbe 66%

2 steps
BUNNY Chocolate Egg Recipe
Plated desserts

BUNNY

Made with DARK CHOCOLATE CRUNCHY PEARLS

3 steps
Plated desserts

FRIMOUSSE

Made with STRAWBERRY INSPIRATION

8 steps
Plated desserts

PINK RHUBARB

Made with STRAWBERRY INSPIRATION

12 steps
Plated desserts

BOUCHÉES D'AMOUR

Made with ALMOND INSPIRATION

8 steps
Plated desserts

MARGOT

Made with Azélia 35%

5 steps
Plated desserts

DOS ENAMORADOS

Made with Illanka 63%

6 steps
PIÑATA
Plated desserts

PIÑATA

Made with Caraïbe 66%

4 steps
Plated desserts

CHRISTMAS PEARLS

6 steps
Plated desserts

Abstract Ornament

5 steps
Plated desserts

COCOA POD

Made with YUZU INSPIRATION

2 steps
Plated desserts

CASHEW PUDDING

Made with SATILIA DARK 62%

5 steps
Plated desserts

Chocolate Custard Cake

Made with SATILIA DARK 62%

5 steps
Plated desserts

ORIGAMI

Made with GUANAJA 70% Baking Bag

5 steps
Plated desserts

LES FEUILLES

Made with Nyangbo 68%

5 steps
“Banjar” Crémeux with Tropical Fruits & Almond Crunch
Plated desserts

“Banjar” Crémeux with Tropical Fruits & Almond Crunch

Made with Nyangbo 68%

6 steps
NYC BY NIGHT
Plated desserts

NYC BY NIGHT

Made with BLOND DULCEY 35%

2 steps
Plated desserts

Strawberry Pistachio Plated Dessert

Made with 42% PISTACHIO

6 steps
Plated desserts

Bali Kecak 68%

Made with Nyangbo 68%

7 steps
Plated desserts

Chocolate Shoots

Made with Nyangbo 68%

2 steps
Plated desserts

Ephemeral Aureoles

Made with Nyangbo 68%

1 step
Plated desserts

CHOCOLATE TRATA AND CREAMY GANACHE

Made with Nyangbo 68%

2 steps
Plated desserts

Lifting the veil

Made with Nyangbo 68%

4 steps
Plated desserts

Kisselo Dessert

Made with Opalys 33%

7 steps
Plated desserts

GUANAJA Feather Biscuit

Made with Guanaja 70%

5 steps
Plated desserts

Crêpe Prali-Suzette

Made with 60% HAZELNUT

4 steps
Plated desserts

Brooknie

Made with BLOND ORELYS 35%

4 steps
Plated desserts

Valentine's Plated Dessert

Made with Bahibé 46%

5 steps
Plated desserts

TIRAMISU

Made with Bahibé 46%

9 steps
Plated desserts

Amande

Made with ALMOND INSPIRATION

6 steps
Plated desserts

Arbequina

Made with PASSION FRUIT INSPIRATION

2 steps
Plated desserts

STRAWBERRY INSPIRATION semifreddo

Made with STRAWBERRY INSPIRATION

6 steps
Plated desserts

CRYSTAL CLEAR ATTITUDE

Made with PASSION FRUIT INSPIRATION

4 steps
Plated desserts

Orange Passion Cream with Carrot Buckwheat cake and Miso-Vanilla Ice Cream

Made with PASSION FRUIT INSPIRATION

6 steps
Plated desserts

The Coconut

Made with PASSION FRUIT INSPIRATION

6 steps
Plated desserts

COFFEE CRUNCH

Made with Bahibé 46%

5 steps
Plated desserts

WAINA POT DE CRÈME

Made with Waina 35%

4 steps
Plated desserts

Apple & Fennel Waffle

Made with 60% HAZELNUT

5 steps
Plated desserts

SPIRALIS

Made with ALMOND INSPIRATION

6 steps
FERRA EGG RECIPE
Plated desserts

FERRA EGG RECIPE

Made with ALMOND INSPIRATION

3 steps
Plated desserts

PASSION PÊLE-MÊLE

Made with PASSION FRUIT INSPIRATION

5 steps
OPPOSITES ATTRACT
Plated desserts

OPPOSITES ATTRACT

Made with Opalys 33%

5 steps
Plated desserts

Sticky Toffee Pudding

Made with BLOND ORELYS 35%

7 steps
Plated desserts

ZINZLI PLATED DESSERT

Made with BLOND ORELYS 35%

7 steps
Plated desserts

GUANAJA Crescent Tartlet

Made with Guanaja 70%

6 steps
Plated desserts

WAINA YOGURT CITRON

Made with Waina 35%

7 steps
Plated desserts

ITAKUJA SUSPENSION

Made with ITAKUJA 55%

6 steps
Banana Cream Pie
Plated desserts

Banana Cream Pie

Made with Opalys 33%

6 steps
Plated desserts

P125 Chocolate Soufflé

Made with P125 CŒUR DE GUANAJA

1 step
Plated desserts

Dulcey and Exotic Marmalade Panna Cotta

Made with BLOND DULCEY 35%

3 steps
Plated desserts

Dominican Transparence

Made with Bahibé 46%

4 steps
Plated desserts

Coconut Raspberry Transparence

Made with Manjari 64%

4 steps
Plated desserts

Strawberry Shortcake

Made with BLOND DULCEY 35%

6 steps
Plated desserts

Caramelia Apple Toffee

Made with Caramélia 36%

7 steps
Plated desserts

P125 Panna Cotta

Made with P125 CŒUR DE GUANAJA

3 steps
Plated desserts

Illanka Chocolate Wave

Made with Illanka 63%

7 steps
Plated desserts

WAINA 35% White Waves

Made with Waina 35%

4 steps
Plated desserts

IVOIRE 35% Kisselo

Made with Ivoire 35%

6 steps

Bonbons & Confections

Bonbons & Confections

Hukambi Oat Snacking Bar

Made with Hukambi 53 %

5 steps
AMA Recipe featuring Hukambi 53%
Bonbons & Confections

AMA

Made with Hukambi 53 %

2 steps
GUANAJA SNAKING BAR
Bonbons & Confections

GUANAJA SNAKING BAR

Made with Guanaja 70%

2 steps
INTENSE LIME BONBON RECIPE
Bonbons & Confections

INTENSE LIME BONBON

Made with EQUATORIALE DARK 55%

2 steps
APOLLO BASIL LEMON LOLLIPOP RECIPE
Bonbons & Confections

APOLLO BASIL LEMON LOLLIPOP RECIPE

Made with Opalys 33%

3 steps
VALRHONA STRAWBERRY INSPIRATION FRENCH MACARONS RECIPE BY CASEY DOODY
Bonbons & Confections

STRAWBERRY INSPIRATION FRENCH MACARONS

Made with STRAWBERRY INSPIRATION

2 steps
Angela Borah's Seaweed Sesame Bonbon Recipe
Bonbons & Confections

Seaweed Sesame Bonbon

Made with Caraïbe 66%

1 step
Bonbons & Confections

LOVE COCONUT BAR

Made with RASPBERRY INSPIRATION

3 steps
NOROHY Vanilla Marshmallow & Hazelnut Gianduja Spirals Recipe
Bonbons & Confections

VANILLA MARSHMALLOW & HAZELNUT GIANDUJA SPIRALS

Made with NOROHY Madagascar Vanilla Beans 125g

2 steps
NA NA Bonbons
Bonbons & Confections

NA NA Bonbons

Made with Nyangbo 68%

4 steps
Pimms Cup Dome
Bonbons & Confections

Pimms Cup Dome Bonbon

Made with Caraïbe 66%

1 step
Pistachio toffee
Bonbons & Confections

PISTACHIO TOFFEE

1 step
Amatika
Bonbons & Confections

Amatika

5 steps
Manjari Sichuan Chocolate Bar
Bonbons & Confections

Manjari Sichuan Chocolate Bar

Made with MANJARI 64%

3 steps
Bonbons & Confections

GUANAJA CARAMELS

Made with Guanaja 70%

1 step
KALAMANSI AND VANILLA BEAN BONBON
Bonbons & Confections

KALAMANSI AND VANILLA BEAN BONBON

Made with Ivoire 35%

2 steps
Bonbons & Confections

RASPBERRY INSPIRATION MALINKO

Made with RASPBERRY INSPIRATION

1 step
Bonbons & Confections

ITAKUJA CHOCOLATE DROPLETS

Made with ITAKUJA 55%

1 step
Bonbons & Confections

Paô di passion bar (Dairy free)

Made with ITAKUJA 55%

5 steps
Bonbons & Confections

Bountiful Bar

Made with PASSION FRUIT INSPIRATION

2 steps
Bonbons & Confections

MALINKO YUZU

Made with YUZU INSPIRATION

1 step
SUPER BAR
Bonbons & Confections

SUPER BAR

Made with PASSION FRUIT INSPIRATION

5 steps
NYANGBO Bonbons
Bonbons & Confections

NYANGBO Bonbons

Made with Nyangbo 68%

1 step
Bonbons & Confections

Strawberry Inspiration Malt Balls

Made with STRAWBERRY INSPIRATION

1 step
ILLANKA Nougat Marshmallow Bars Recipe
Bonbons & Confections

ILLANKA Nougat Marshmallow Bars

Made with Illanka 63%

3 steps
PASSION BAHIBÉ BONBON RECIPE
Bonbons & Confections

PASSION BAHIBÉ BONBON

Made with PASSION FRUIT INSPIRATION

2 steps
Bonbons & Confections

PASSION FRUIT BONBONS

Made with Jivara 40%

1 step
Bonbons & Confections

Intense Nyangbo

Made with Nyangbo 68%

1 step
Bonbons & Confections

Pupille Bonbon with Guanaja 70%

Made with Guanaja 70%

3 steps
Bonbons & Confections

Azélia Bar

Made with Azélia 35%

4 steps

Entremets & Cheesecakes

Entremets & Cheesecakes

ARMANDII BAR

Made with Organic Bourbon Vanilla Extract

6 steps
STOLEN HEART Recipe featuring Hukambi 53%
Entremets & Cheesecakes

STOLEN HEART

Made with Hukambi 53 %

5 steps
SAKAMBI Recipe featuring HUKAMBI 53%
Entremets & Cheesecakes

SAKAMBI

Made with Hukambi 53 %

4 steps
ILLANKA BEET ENTREMETS, an original recipe by Guillaume Roesz, L'École Valrhona Executive Pastry Chef, North America
Entremets & Cheesecakes

ILLANKA BEET ENTREMETS

Made with Illanka 63%

8 steps
ATACAMA PÂQUES RECIPE
Entremets & Cheesecakes

ATACAMA PÂQUES

Made with Jivara 40%

7 steps
COCONUT PASSION FRUIT DESSERT BY KARLA MARRO
Entremets & Cheesecakes

COCONUT PASSION FRUIT DESSERT

Made with PASSION FRUIT INSPIRATION

5 steps
VALRHONA TROPICAL CROWN RECIPE
Entremets & Cheesecakes

TROPICAL CROWN

Made with 60% ALMOND

5 steps
VALRHONA PEACH, DULCE DE LECHE & BUCKWHEAT HONEY ENTREMETS RECIPE BY CHEF CATHERINE MERA
Entremets & Cheesecakes

PEACH, DULCE DE LECHE & BUCKWHEAT HONEY ENTREMETS

Made with BLOND DULCEY 35%

5 steps
VALRHONA CHOCOLATE CARAMEL EASTER EGG RECIPE
Entremets & Cheesecakes

CHOCOLATE CARAMEL EASTER EGG

Made with ORIADO 60%

6 steps
Cococuja
Entremets & Cheesecakes

Cococuja

Made with PASSION FRUIT INSPIRATION

4 steps
Cheesecake
Entremets & Cheesecakes

Tuttle Cheesecake

Made with SATILIA DARK 62%

3 steps
Scarlett Entremet Meet the Chef Recipe
Entremets & Cheesecakes

Scarlett Entremet

Made with Taïnori 64%

4 steps
CARROT CAKE, Picture was taken by Tom Hemerka from Pastry Elite.
Entremets & Cheesecakes

CARROT CAKE

4 steps
BALINESE ELIXIR
Entremets & Cheesecakes

BALINESE ELIXIR

Made with Nyangbo 68%

4 steps
Entremets & Cheesecakes

BABA FRACAS

Made with ALMOND INSPIRATION

8 steps
Entremets & Cheesecakes

IN THE SNOW

Made with KIDAVOA 50%

8 steps
BANANA COCONUT TWINKIE
Entremets & Cheesecakes

BANANA COCONUT TWINKIE

Made with IVOIRE 35% Baking Bag

4 steps
Entremets & Cheesecakes

London Fog

Made with Bahibé 46%

7 steps
Entremets & Cheesecakes

Chocolate & Espresso Cream Hazelnut Crunch

Made with Jivara 40%

5 steps
Entremets & Cheesecakes

RASPBERRY INSPIRATION FILO

Made with RASPBERRY INSPIRATION

6 steps
Entremets & Cheesecakes

PLAYTIME

Made with Opalys 33%

9 steps
Entremets & Cheesecakes

YUZU INSPIRATION FILO

Made with YUZU INSPIRATION

6 steps
Entremets & Cheesecakes

YUZU Symphony

Made with YUZU INSPIRATION

5 steps
Entremets & Cheesecakes

Marcona

Made with PASSION FRUIT INSPIRATION

6 steps
Entremets & Cheesecakes

S’MORE

Made with SATILIA DARK 62%

8 steps
Entremets & Cheesecakes

PICADO

Made with Jivara 40%

7 steps
Entremets & Cheesecakes

Balinese Elixir

Made with Sakanti Bali 68%

4 steps
Entremets & Cheesecakes

Baba in Red and White

Made with Opalys 33%

6 steps
Entremets & Cheesecakes

Valentine's Entremets

Made with Opalys 33%

5 steps
Entremets & Cheesecakes

BLACK FOREST TART

Made with Bahibé 46%

5 steps
Strawberry Fields
Entremets & Cheesecakes

Strawberry Fields

Made with STRAWBERRY INSPIRATION

7 steps
Entremets & Cheesecakes

HALO CAKE

Made with PASSION FRUIT INSPIRATION

7 steps
RED TART
Entremets & Cheesecakes

RED TART

Made with STRAWBERRY INSPIRATION

5 steps
Entremets & Cheesecakes

AZÉLIA, PEAR AND BUCKWHEAT

Made with Azélia 35%

3 steps
Entremets & Cheesecakes

CHOCOLATE CHIP BANANA CAKE, ANDOA COCONUT GIANDUJA

Made with DARK CHOCOLATE CHIPS 52%

3 steps
Entremets & Cheesecakes

AZÉLIA ENTREMET

Made with Azélia 35%

6 steps
Entremets & Cheesecakes

TROPICAL INSPIRATION

Made with PASSION FRUIT INSPIRATION

4 steps
Entremets & Cheesecakes

PASSION FRUIT FILO

Made with PASSION FRUIT INSPIRATION

6 steps
Entremets & Cheesecakes

STRAWBERRY FILO

Made with STRAWBERRY INSPIRATION

6 steps
Entremets & Cheesecakes

PORT ROYAL

Made with BLOND ORELYS 35%

6 steps
Entremets & Cheesecakes

Yvonne Petits Gâteaux

Made with BLOND ORELYS 35%

5 steps
Entremets & Cheesecakes

ORELYS® Petit Gâteau

Made with BLOND ORELYS 35%

4 steps
Entremets & Cheesecakes

STRAWBERRY ROULADE

Made with 42% PISTACHIO

7 steps
Entremets & Cheesecakes

VISAYAS

Made with BLOND ORELYS 35%

8 steps
Entremets & Cheesecakes

Raspberry Illanka Tart

Made with Illanka 63%

6 steps
Entremets & Cheesecakes

Ghana Dessert

Made with Nyangbo 68%

6 steps
Entremets & Cheesecakes

Caramilk

Made with Orizaba 39%

4 steps
Entremets & Cheesecakes

Entremet Tainori

Made with Taïnori 64%

4 steps
Entremets & Cheesecakes

Bahibé Entremets

Made with Bahibé 46%

7 steps
Cranberry Cube
Entremets & Cheesecakes

Cranberry Cube

Made with Andoa Dark 70%

4 steps
Entremets & Cheesecakes

ORIADO PEAR MEXICAN VANILLA

Made with Oriado 60%

7 steps

Ice Cream and Sorbet

Sosa Peanut Ice-cream Recipe
Ice Cream and Sorbet

Peanut Ice Cream

Made with PROCREMA 100 HOT/COLD NATUR

1 step
Sosa Hazelnut Ice-cream Recipe
Ice Cream and Sorbet

Hazelnut Ice-cream

Made with PROCREMA 100 HOT/COLD NATUR

1 step
Raspberry White Chocolate Ice Cream
Ice Cream and Sorbet

Raspberry White Chocolate Ice Cream

Made with TULAKALUM 75%

1 step
Apricot Opalys Sorbet
Ice Cream and Sorbet

Apricot Opalys Sorbet

Made with Opalys 33%

2 steps
P125 Cœur de Guanaja fudgesicle
Ice Cream and Sorbet

P125 Cœur de Guanaja fudgesicle

Made with P125 CŒUR DE GUANAJA

2 steps
Chocolate Hazelnut Ice Cream
Ice Cream and Sorbet

Chocolate Hazelnut Ice Cream

Made with GIANDUJA

1 step
Mint Chocolate Ice Cream
Ice Cream and Sorbet

Mint Chocolate Ice Cream

Made with Nyangbo 68%

1 step
NOROHY VANILLA FROZEN MERINGUE RECIPE
Ice Cream and Sorbet

VANILLA FROZEN MERINGUE

3 steps
NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES RECIPE
Ice Cream and Sorbet

NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES

Made with NOROHY Madagascar Vanilla Beans 125g

4 steps
Ice Cream and Sorbet

RASPBERRY INSPIRATION ICE CREAM BAR

Made with RASPBERRY INSPIRATION

2 steps
Ice Cream and Sorbet

HINA

6 steps
Ice Cream and Sorbet

YUZU ICE CREAM BAR

Made with YUZU INSPIRATION

2 steps
Ice Cream and Sorbet

ICED HAZELNUT MOUSSE

3 steps
Ice Cream and Sorbet

Marbled Tropical Dulcey Ice Cream Bars

Made with BLOND DULCEY 35%

4 steps
Ice Cream and Sorbet

ALMOND INSPIRATION SWIRL ICE CREAM RECIPE

Made with ALMOND INSPIRATION

7 steps
Ice Cream and Sorbet

P125 Coeur de Guanaja Ice-Cream

Made with P125 CŒUR DE GUANAJA

2 steps
Ice Cream and Sorbet

Frosted Guanaja Truffles

Made with Guanaja 70%

3 steps
Ice Cream and Sorbet

Orange-Caramel Guanaja Ice Cream Bars

Made with Guanaja 70%

5 steps
Ice Cream and Sorbet

Caramélia Ice Cream, Caramel Sauce & Caramélia Crunchy Pearls

Made with Caramélia 36%

3 steps
Gianduja Budino, Fior di Latte Gelato
Ice Cream and Sorbet

Gianduja Budino, Fior di Latte Gelato

Made with Extra Bitter 61%

6 steps

Teatime and Viennoiseries

Sosa Chocolate Wafer Biscuit Recipe
Teatime and Viennoiseries

Chocolate Wafer Biscuit

Made with MALTOSEC

1 step
CHEFS VICTOR AND NADIA DUARTE'S ORELYS CHIDO DESSERT RECIPE
Teatime and Viennoiseries

ORELYS CHIDO DESSERT

Made with BLOND ORELYS 35%

4 steps
Valrhona Tropical Brioche With Ground Nyangbo 68% Recipe
Teatime and Viennoiseries

TROPICAL BRIOCHE WITH GROUND NYANGBO 68%

Made with Nyangbo 68% Ground Chocolate

3 steps
Valrhona Ground Chocolate Millionaire’s Shortbread Recipe
Teatime and Viennoiseries

MILLIONAIRE’S SHORTBREAD

Made with Nyangbo 68% Ground Chocolate

2 steps
Valrhona Chocolate Galette Des Rois Recipe Made with NOROHY Vanilla Beans and Valrhona Dark Chocolate Caraïbe
Teatime and Viennoiseries

CHOCOLATE GALETTE DES ROIS

Made with Caraïbe 66%

4 steps
PANETTONE CLASSICO
Teatime and Viennoiseries

PANETTONE CLASSICO

Made with NOROHY Madagascar Vanilla Beans 125g

3 steps
Plant-Based Amatika Passion Fruit Cruffin
Teatime and Viennoiseries

Plant-Based Amatika Passion Fruit Cruffin

Made with Amatika 46%

5 steps
NOROHY Vanilla Snack
Teatime and Viennoiseries

NOROHY Vanilla Snack

4 steps
Valrhona Chocolate Chip Cookies by Chef Garry Larduinat of Wolfgang Puck Catering
Teatime and Viennoiseries

Valrhona Chocolate Chip Cookies

1 step
MANGO PASSION VEGAN CROISSANT TWIST
Teatime and Viennoiseries

MANGO PASSION VEGAN CROISSANT TWIST

Made with PASSION FRUIT INSPIRATION

2 steps
Teatime and Viennoiseries

HAZELNUT, PASSION FRUIT, WHITE CHOCOLATE LAYER CAKE

Made with PASSION FRUIT INSPIRATION

5 steps
Teatime and Viennoiseries

PASSION FRUIT TAHINI THUMBPRINT

Made with PASSION FRUIT INSPIRATION

2 steps
Teatime and Viennoiseries

Happy Hour Cream Puffs

Made with Opalys 33%

3 steps
Teatime and Viennoiseries

Chocolate Salted Cookie

Made with KIDAVOA 50%

1 step
Teatime and Viennoiseries

RASPBERRY INSPIRATION SILLON

Made with STRAWBERRY INSPIRATION

2 steps
Teatime and Viennoiseries

Strawberry sable

Made with STRAWBERRY INSPIRATION

2 steps
Teatime and Viennoiseries

Strawberry Vegan Croissant Twist

Made with STRAWBERRY INSPIRATION

2 steps
Teatime and Viennoiseries

Mango Passion Vegan Croissant Twist

Made with PASSION FRUIT INSPIRATION

2 steps
THE 5 ELEMENTS RECIPE
Teatime and Viennoiseries

THE 5 ELEMENTS

Made with Opalys 33%

6 steps
yuzu florentines
Teatime and Viennoiseries

yuzu florentines

Made with YUZU INSPIRATION

1 step
Teatime and Viennoiseries

DULCEY TEATIME SPREAD

Made with BLOND DULCEY 35%

1 step
Orelys, Pistachio and Clementine Choux
Teatime and Viennoiseries

Orelys, Pistachio and Clementine Choux

Made with 42% PISTACHIO

5 steps
Teatime and Viennoiseries

Waffleton

Made with STRAWBERRY INSPIRATION

4 steps
Teatime and Viennoiseries

Torontoast

Made with Orizaba 39%

4 steps
Teatime and Viennoiseries

Dark Chocolate Macarons

Made with Caraïbe 66%

2 steps
Teatime and Viennoiseries

Brioche with Passion Fruit Inspiration Cheesecake

Made with PASSION FRUIT INSPIRATION

4 steps
Teatime and Viennoiseries

STRAWBERRY SILLON

Made with STRAWBERRY INSPIRATION

2 steps
STRAWBERRY SILLON
Teatime and Viennoiseries

STRAWBERRY SILLON

Made with STRAWBERRY INSPIRATION

2 steps
Teatime and Viennoiseries

PASSION SILLON

Made with PASSION FRUIT INSPIRATION

2 steps
Cocoa Chocolate Sacher Sponge Biscuit
Teatime and Viennoiseries

Cocoa Chocolate Sacher Sponge Biscuit

Made with COCOA POWDER

1 step
Chocolate Chip Donuts
Teatime and Viennoiseries

Chocolate Chip Donuts

Made with DARK CHOCOLATE CHIPS 60%

2 steps

Staples- Gourmet recipes

Staples- Gourmet recipes

Manjari 64% plant-based macarons

Made with MANJARI 64%

2 steps
Staples- Gourmet recipes

Yuzu Inspiration plant-based macarons

Made with YUZU INSPIRATION

2 steps
Staples- Gourmet recipes

Paris-Brest revisited

Made with Smooth 50% Nutty Almond and Hazelnut Praliné

5 steps
Staples- Gourmet recipes

The Indulgence Egg

Made with Oriado 60%

3 steps
Staples- Gourmet recipes

Marshmallow Baby Bears

Made with GUANAJA 70%

2 steps
Staples- Gourmet recipes

Guanaja 70% Chocolate Cake

Made with GUANAJA 70%

1 step
Staples- Gourmet recipes

Mango Praliné Galette

Made with 50% CRUNCHY ALMOND HAZELNUT

4 steps
Staples- Gourmet recipes

A Thousand and One Layers of Indulgence

Made with Azélia 35%

4 steps
Staples- Gourmet recipes

HALLOWEEN SNACK

Made with DULCEY 35%

3 steps
Staples- Gourmet recipes

Toffee Apple Lollipops

Made with STRAWBERRY INSPIRATION

3 steps
Staples- Gourmet recipes

Gingerbread Style Cake

Made with Oriado 60%

3 steps
Staples- Gourmet recipes

Chocolate Breakfast Bowl

Made with Oriado 60%

2 steps
Staples- Gourmet recipes

DULCEY COFFEE AND TANGERINE YULE LOG

Made with DULCEY 35%

4 steps
Staples- Gourmet recipes

CARAMÉLIA APPLE AND CARAMEL CORN TART

Made with CARAMÉLIA 36% Baking Bag

3 steps
Staples- Gourmet recipes

DULCEY 35% TIRAMISU

Made with DULCEY 35%

5 steps
Staples- Gourmet recipes

CARAMÉLIA BANANA BREAD

Made with CARAMÉLIA 36% Baking Bag

1 step
Staples- Gourmet recipes

Incas Mini Cakes

Made with Caraïbe 66%

3 steps
Staples- Gourmet recipes

Pear Tarte Tatin with Caraïbe

Made with Caraïbe 66%

2 steps
Staples- Gourmet recipes

VANILLA & STRAWBERRY SAINT HONORÉ TART

Made with STRAWBERRY INSPIRATION

6 steps
Staples- Gourmet recipes

VALRHONA CHOCOLATE CAKE POP

Made with Guanaja 70%

3 steps