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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Plated desserts

Plated desserts

IVOIRE 35% Kisselo

Made with Ivoire 35%

6 steps
Plated desserts

P125 Panna Cotta

Made with P125 CŒUR DE GUANAJA

3 steps
Plated desserts

Caramelia Apple Toffee

Made with Caramélia 36%

7 steps
Plated desserts

Strawberry Shortcake

Made with BLOND DULCEY 35%

6 steps
Plated desserts

Coconut Raspberry Transparence

Made with Manjari 64%

4 steps
Plated desserts

Dominican Transparence

Made with Bahibé 46%

4 steps
Plated desserts

Dulcey and Exotic Marmalade Panna Cotta

Made with BLOND DULCEY 35%

3 steps
Plated desserts

P125 Chocolate Soufflé

Made with P125 CŒUR DE GUANAJA

1 step
Banana Cream Pie
Plated desserts

Banana Cream Pie

Made with Opalys 33%

6 steps
Plated desserts

ITAKUJA SUSPENSION

Made with ITAKUJA 55%

6 steps
Plated desserts

WAINA YOGURT CITRON

Made with Waina 35%

7 steps
Plated desserts

GUANAJA Crescent Tartlet

Made with Guanaja 70%

6 steps
Plated desserts

ZINZLI PLATED DESSERT

Made with BLOND ORELYS 35%

7 steps
Plated desserts

Sticky Toffee Pudding

Made with BLOND ORELYS 35%

7 steps
OPPOSITES ATTRACT
Plated desserts

OPPOSITES ATTRACT

Made with Opalys 33%

5 steps
Plated desserts

PASSION PÊLE-MÊLE

Made with PASSION FRUIT INSPIRATION

5 steps
FERRA EGG RECIPE
Plated desserts

FERRA EGG RECIPE

Made with ALMOND INSPIRATION

3 steps
Plated desserts

SPIRALIS

Made with ALMOND INSPIRATION

6 steps
Plated desserts

Apple & Fennel Waffle

Made with 60% HAZELNUT

5 steps
Plated desserts

WAINA POT DE CRÈME

Made with Waina 35%

4 steps
Plated desserts

COFFEE CRUNCH

Made with Bahibé 46%

5 steps
Plated desserts

The Coconut

Made with PASSION FRUIT INSPIRATION

6 steps
Plated desserts

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

Made with PASSION FRUIT INSPIRATION

6 steps
Plated desserts

CRYSTAL CLEAR ATTITUDE

Made with PASSION FRUIT INSPIRATION

4 steps
Plated desserts

STRAWBERRY INSPIRATION semifreddo

Made with STRAWBERRY INSPIRATION

6 steps
Plated desserts

Arbequina

Made with PASSION FRUIT INSPIRATION

2 steps
Plated desserts

Amande

Made with ALMOND INSPIRATION

6 steps
Plated desserts

TIRAMISU

Made with Bahibé 46%

9 steps
Plated desserts

Valentine's Plated Dessert

Made with Bahibé 46%

5 steps
Plated desserts

Brooknie

Made with BLOND ORELYS 35%

4 steps
Plated desserts

Crêpe Prali-Suzette

Made with 60% HAZELNUT

4 steps
Plated desserts

GUANAJA Feather Biscuit

Made with Guanaja 70%

5 steps
Plated desserts

Kisselo Dessert

Made with Opalys 33%

7 steps
Plated desserts

Lifting the veil

Made with Nyangbo 68%

4 steps
Plated desserts

CHOCOLATE TRATA AND CREAMY GANACHE

Made with Nyangbo 68%

2 steps
Plated desserts

Ephemeral Aureoles

Made with Nyangbo 68%

1 step
Plated desserts

Chocolate Shoots

Made with Nyangbo 68%

2 steps
Plated desserts

Bali Kecak 68%

Made with Nyangbo 68%

7 steps
Plated desserts

Strawberry Pistachio Plated Dessert

Made with 42% PISTACHIO

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

“Banjar” Crémeux with Tropical Fruits & Almond Crunch

Made with Nyangbo 68%

6 steps
Plated desserts

LES FEUILLES

Made with Nyangbo 68%

5 steps
Plated desserts

ORIGAMI

Made with GUANAJA 70% Baking Bag

5 steps
Plated desserts

Chocolate Custard Cake

Made with SATILIA DARK 62%

5 steps
Plated desserts

CASHEW PUDDING

Made with SATILIA DARK 62%

5 steps
Plated desserts

COCOA POD

Made with YUZU INSPIRATION

2 steps
Plated desserts

Abstract Ornament

5 steps
Plated desserts

CHRISTMAS PEARLS

6 steps
PIÑATA
Plated desserts

PIÑATA

Made with Caraïbe 66%

4 steps
Plated desserts

DOS ENAMORADOS

Made with Illanka 63%

6 steps
Plated desserts

MARGOT

Made with Azélia 35%

5 steps
Plated desserts

BOUCHÉES D'AMOUR

Made with ALMOND INSPIRATION

8 steps
Plated desserts

PINK RHUBARB

Made with STRAWBERRY INSPIRATION

12 steps
Plated desserts

FRIMOUSSE

Made with STRAWBERRY INSPIRATION

8 steps
BUNNY Chocolate Egg Recipe
Plated desserts

BUNNY

Made with DARK CHOCOLATE CRUNCHY PEARLS

3 steps
BLOOM Chocolate Egg Recipe
Plated desserts

BLOOM

Made with Caraïbe 66%

2 steps
Plated desserts

RASPBERRY VALENTINE

Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE

8 steps
Plated desserts

MIRELYS

Made with BLOND ORELYS 35%

3 steps
Plated desserts

TEETERING NEST

Made with Guanaja 70%

4 steps
Plated desserts

CELESTICAL STRAWBERRIES

Made with ALMOND INSPIRATION

5 steps
Plated desserts

RASPBERRY INSPIRATION SYMPHONY

Made with STRAWBERRY INSPIRATION

5 steps
Plated desserts

RASPBERRY INSPIRATION COCOA POD WITH MENDIANTS

Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE

2 steps
Plated desserts

RASPBERRY INSPIRATION FLOWER

Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE

5 steps
Plated desserts

PAINTED ROSES DESSERT

Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE

4 steps
Plated desserts

Chocolate Beet Cake with Hibiscus

Made with Alpaco 66%

5 steps
Plated desserts

Raspberry Moon

Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE

5 steps
Plated desserts

Summer Opalys & Berries

Made with Opalys 33%

4 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

Chocolate Terrarium

5 steps
Plated desserts

Snowflake Profiteroles

Made with Oriado 60%

7 steps
BAUBLES
Plated desserts

BAUBLES

Made with YUZU INSPIRATION

7 steps
Plated desserts

KALY PEAR

Made with Waina 35%

4 steps
TURRÓN TREE
Plated desserts

TURRÓN TREE

Made with Azélia 35%

2 steps
PRISTINE TRAIL
Plated desserts

PRISTINE TRAIL

Made with Opalys 33%

7 steps
Plated desserts

CUATRO LECHES

Made with Ivoire 35%

3 steps
CHOCOLATE CHESS PIE WITH MINT
Plated desserts

CHOCOLATE CHESS PIE WITH MINT

Made with Guanaja 70%

3 steps
COFFEE AND LEMON RECIPE
Plated desserts

COFFEE AND LEMON

Made with Jivara 40%

4 steps
CHOCOLATE CROISSANT BREAD PUDDING
Plated desserts

CHOCOLATE CROISSANT BREAD PUDDING

Made with Extra Bitter 61%

1 step
Floris
Plated desserts

Floris

Made with Tanariva 33%

5 steps
Amatika, Coconut & Hazelnut
Plated desserts

Amatika, Coconut & Hazelnut

6 steps
Coconut & Passion Fruit Milk Chocolate Mousse
Plated desserts

Coconut & Passion Fruit Milk Chocolate Mousse

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

BLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB

Made with NOROHY Madagascar Vanilla Beans 125g

4 steps
Guanaja 70% Frozen Egg
Plated desserts

Guanaja 70% Frozen Egg

Made with Guanaja 70%

4 steps
Bahibe Pecan Dessert
Plated desserts

Bahibe Pecan Dessert

Made with BAHIBÉ 46%

3 steps
Plated desserts

Red Berry Pavlova

Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE

4 steps
Quintessence
Plated desserts

Quintessence

2 steps
STRAWBERRY ORBIT
Plated desserts

STRAWBERRY ORBIT

Made with TULAKALUM 75%

5 steps
Chocolate Mousse
Plated desserts

Chocolate Mousse

Made with EQUATORIALE DARK 55%

1 step
NORANA
Plated desserts

NORANA

Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE

7 steps
Provencal Garden
Plated desserts

Provencal Garden

Made with YUZU INSPIRATION

9 steps
Yuzu Sesame Recipe
Plated desserts

Yuzu Sesame

Made with YUZU INSPIRATION

8 steps
Plated desserts

Vegan Amatika Chocolate, Almond and Haskap berry

Made with Amatika 46%

5 steps
Plated desserts

AMATIKA PUDDING WITH COCONUT, ALMOND, JASMINE, AND MATCHA

Made with Amatika 46%

3 steps
Plated desserts

Tangerika

Made with Amatika 46%

7 steps
Cocoa Choux Recipe by Chef Simon Pacary
Plated desserts

Cocoa Choux

Made with MANJARI 64%

8 steps
Plated desserts

Pear & Vanilla Soufflé

Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE

3 steps
Valrhona Molded Chocolate Easter Egg
Plated desserts

Hutt Chocolate Easter Eggs

Made with Andoa Milk 39%

2 steps
Valrhona Chocolate Drako Eye Eggs
Plated desserts

Drako Chocolate Eggs

Made with Azélia 35%

4 steps
Valrhona Strawberry Rhubarb Chocolate Dessert
Plated desserts

Rhuba

Made with STRAWBERRY INSPIRATION

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

Muchi

Made with Opalys 33%

7 steps
Valrhona Thyme Chocolate Dessert Recipe
Plated desserts

Timy

Made with Opalys 33%

7 steps
Valrhona Sunny Valentine Dessert Recipe
Plated desserts

My Sunny Valentine

Made with Opalys 33%

7 steps
STRAWBERRY HIBISCUS DESSERT RECIPE
Plated desserts

STRAWBERRY HIBISCUS DESSERT

Made with STRAWBERRY INSPIRATION

6 steps
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
Plated desserts

Hammered-Effect Chocolate Egg

Made with Caraïbe 66%

1 step
Plated desserts

Barber Kit

Made with Opalys 33%

0 steps
Plated desserts

Vanilla Cups

9 steps
NOROHY VANILLA MILLEFEUILLE RECIPE
Plated desserts

VANILLA MILLEFEUILLE

Made with NOROHY Madagascar Vanilla Beans 125g

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

CHOCOLATE MOUSSE WITH BANANA AND MISO

Made with VEGAN MOUSSE GELATIN

0 steps
VALRHONA NYMPHEA VEGAN DESSERT RECIPE
Plated desserts

NYMPHEA VEGAN DESSERT

Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE

5 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
RASPBERRY WHITE CHOCOLATE TWIST RECIPE
Plated desserts

RASPBERRY WHITE CHOCOLATE TWIST

Made with Ivoire 35%

5 steps
Sosa Araguani Mousse recipe
Plated desserts

Araguani Mousse

Made with VEGETAL GELLING AGENT

1 step
Sosa Alpaco Hot Chocolate Mousse recipe
Plated desserts

Alpaco Hot Chocolate Mousse

Made with PROESPUMA HOT

0 steps
NYC BY NIGHT
Plated desserts

NYC BY NIGHT

Made with BLOND DULCEY 35%

2 steps
Plated desserts

WAINA 35% White Waves

Made with Waina 35%

4 steps
Plated desserts

Illanka Chocolate Wave

Made with Illanka 63%

7 steps

Bonbons & Confections

Bonbons & Confections

Azélia Bar

Made with Azélia 35%

4 steps
Bonbons & Confections

Pupille Bonbon with Guanaja 70%

Made with Guanaja 70%

3 steps
Bonbons & Confections

Intense Nyangbo

Made with Nyangbo 68%

1 step
Bonbons & Confections

PASSION FRUIT BONBONS

Made with Jivara 40%

1 step
PASSION BAHIBÉ BONBON RECIPE
Bonbons & Confections

PASSION BAHIBÉ BONBON

Made with PASSION FRUIT INSPIRATION

2 steps
ILLANKA Nougat Marshmallow Bars Recipe
Bonbons & Confections

ILLANKA Nougat Marshmallow Bars

Made with Illanka 63%

3 steps
Bonbons & Confections

Strawberry Inspiration Malt Balls

Made with STRAWBERRY INSPIRATION

1 step
NYANGBO Bonbons
Bonbons & Confections

NYANGBO Bonbons

Made with Nyangbo 68%

1 step
SUPER BAR
Bonbons & Confections

SUPER BAR

Made with PASSION FRUIT INSPIRATION

5 steps
Bonbons & Confections

MALINKO YUZU

Made with YUZU INSPIRATION

1 step
Bonbons & Confections

Bountiful Bar

Made with PASSION FRUIT INSPIRATION

2 steps
Bonbons & Confections

Paô di passion bar (Dairy free)

Made with ITAKUJA 55%

5 steps
Bonbons & Confections

ITAKUJA CHOCOLATE DROPLETS

Made with ITAKUJA 55%

1 step
Bonbons & Confections

RASPBERRY INSPIRATION MALINKO

Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE

1 step
KALAMANSI AND VANILLA BEAN BONBON
Bonbons & Confections

KALAMANSI AND VANILLA BEAN BONBON

Made with Ivoire 35%

2 steps
Bonbons & Confections

GUANAJA CARAMELS

Made with Guanaja 70%

1 step
Manjari Sichuan Chocolate Bar
Bonbons & Confections

Manjari Sichuan Chocolate Bar

Made with MANJARI 64%

3 steps
Amatika
Bonbons & Confections

Amatika

5 steps
Pistachio toffee
Bonbons & Confections

PISTACHIO TOFFEE

1 step
Pimms Cup Dome
Bonbons & Confections

Pimms Cup Dome Bonbon

Made with Caraïbe 66%

1 step
NA NA Bonbons
Bonbons & Confections

NA NA Bonbons

Made with Nyangbo 68%

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

VANILLA MARSHMALLOW & HAZELNUT GIANDUJA SPIRALS

Made with NOROHY Madagascar Vanilla Beans 125g

2 steps
Bonbons & Confections

LOVE COCONUT BAR

Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE

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

Seaweed Sesame Bonbon

Made with Caraïbe 66%

1 step
VALRHONA STRAWBERRY INSPIRATION FRENCH MACARONS RECIPE BY CASEY DOODY
Bonbons & Confections

STRAWBERRY INSPIRATION FRENCH MACARONS

Made with STRAWBERRY INSPIRATION

2 steps
APOLLO BASIL LEMON LOLLIPOP RECIPE
Bonbons & Confections

APOLLO BASIL LEMON LOLLIPOP RECIPE

Made with Opalys 33%

3 steps
INTENSE LIME BONBON RECIPE
Bonbons & Confections

INTENSE LIME BONBON

Made with EQUATORIALE DARK 55%

2 steps

Entremets & Cheesecakes

Entremets & Cheesecakes

ORIADO PEAR MEXICAN VANILLA

Made with Oriado 60%

7 steps
Cranberry Cube
Entremets & Cheesecakes

Cranberry Cube

Made with Andoa Dark 70%

4 steps
Entremets & Cheesecakes

Bahibé Entremets

Made with Bahibé 46%

7 steps
Entremets & Cheesecakes

Entremet Tainori

Made with Taïnori 64%

4 steps
Entremets & Cheesecakes

Caramilk

Made with Orizaba 39%

4 steps
Entremets & Cheesecakes

Ghana Dessert

Made with Nyangbo 68%

6 steps
Entremets & Cheesecakes

Raspberry Illanka Tart

Made with Illanka 63%

6 steps
Entremets & Cheesecakes

VISAYAS

Made with BLOND ORELYS 35%

8 steps
Entremets & Cheesecakes

STRAWBERRY ROULADE

Made with 42% PISTACHIO

7 steps
Entremets & Cheesecakes

ORELYS® Petit Gâteau

Made with BLOND ORELYS 35%

4 steps
Entremets & Cheesecakes

Yvonne Petits Gâteaux

Made with BLOND ORELYS 35%

5 steps
Entremets & Cheesecakes

PORT ROYAL

Made with BLOND ORELYS 35%

6 steps
Entremets & Cheesecakes

STRAWBERRY FILO

Made with STRAWBERRY INSPIRATION

6 steps
Entremets & Cheesecakes

PASSION FRUIT FILO

Made with PASSION FRUIT INSPIRATION

6 steps
Entremets & Cheesecakes

TROPICAL INSPIRATION

Made with PASSION FRUIT INSPIRATION

4 steps
Entremets & Cheesecakes

AZÉLIA ENTREMET

Made with Azélia 35%

6 steps
Entremets & Cheesecakes

CHOCOLATE CHIP BANANA CAKE, ANDOA COCONUT GIANDUJA

Made with DARK CHOCOLATE CHIPS 52%

3 steps
Entremets & Cheesecakes

AZÉLIA, PEAR AND BUCKWHEAT

Made with Azélia 35%

3 steps
RED TART
Entremets & Cheesecakes

RED TART

Made with STRAWBERRY INSPIRATION

5 steps
Entremets & Cheesecakes

HALO CAKE

Made with PASSION FRUIT INSPIRATION

7 steps
Strawberry Fields
Entremets & Cheesecakes

Strawberry Fields

Made with STRAWBERRY INSPIRATION

7 steps
Entremets & Cheesecakes

BLACK FOREST TART

Made with Bahibé 46%

5 steps
Entremets & Cheesecakes

Valentine's Entremets

Made with Opalys 33%

5 steps
Entremets & Cheesecakes

Baba in Red and White

Made with Opalys 33%

6 steps
Entremets & Cheesecakes

Balinese Elixir

Made with Sakanti Bali 68%

4 steps
Entremets & Cheesecakes

PICADO

Made with Jivara 40%

7 steps
Entremets & Cheesecakes

S’MORE

Made with SATILIA DARK 62%

8 steps
Entremets & Cheesecakes

Marcona

Made with PASSION FRUIT INSPIRATION

6 steps
Entremets & Cheesecakes

YUZU Symphony

Made with YUZU INSPIRATION

5 steps
Entremets & Cheesecakes

YUZU INSPIRATION FILO

Made with YUZU INSPIRATION

6 steps
Entremets & Cheesecakes

PLAYTIME

Made with Opalys 33%

9 steps
Entremets & Cheesecakes

RASPBERRY INSPIRATION FILO

Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE

6 steps
Entremets & Cheesecakes

Chocolate & Espresso Cream Hazelnut Crunch

Made with Jivara 40%

5 steps
Entremets & Cheesecakes

London Fog

Made with Bahibé 46%

7 steps
BANANA COCONUT TWINKIE
Entremets & Cheesecakes

BANANA COCONUT TWINKIE

Made with IVOIRE 35% Baking Bag

4 steps
Entremets & Cheesecakes

IN THE SNOW

Made with KIDAVOA 50%

8 steps
Entremets & Cheesecakes

BABA FRACAS

Made with ALMOND INSPIRATION

8 steps
BALINESE ELIXIR
Entremets & Cheesecakes

BALINESE ELIXIR

Made with Nyangbo 68%

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

CARROT CAKE

4 steps
Scarlett Entremet Meet the Chef Recipe
Entremets & Cheesecakes

Scarlett Entremet

Made with Taïnori 64%

4 steps
Cheesecake
Entremets & Cheesecakes

Tuttle Cheesecake

Made with SATILIA DARK 62%

3 steps
Cococuja
Entremets & Cheesecakes

Cococuja

Made with PASSION FRUIT INSPIRATION

4 steps
VALRHONA CHOCOLATE CARAMEL EASTER EGG RECIPE
Entremets & Cheesecakes

CHOCOLATE CARAMEL EASTER EGG

Made with ORIADO 60%

6 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
COCONUT PASSION FRUIT DESSERT BY KARLA MARRO
Entremets & Cheesecakes

COCONUT PASSION FRUIT DESSERT

Made with PASSION FRUIT INSPIRATION

5 steps
ATACAMA PÂQUES RECIPE
Entremets & Cheesecakes

ATACAMA PÂQUES

Made with Jivara 40%

7 steps

Ice Cream and Sorbet

Gianduja Budino, Fior di Latte Gelato
Ice Cream and Sorbet

Gianduja Budino, Fior di Latte Gelato

Made with Extra Bitter 61%

6 steps
Ice Cream and Sorbet

Caramélia Ice Cream, Caramel Sauce & Caramélia Crunchy Pearls

Made with Caramélia 36%

3 steps
Ice Cream and Sorbet

Orange-Caramel Guanaja Ice Cream Bars

Made with Guanaja 70%

5 steps
Ice Cream and Sorbet

Frosted Guanaja Truffles

Made with Guanaja 70%

3 steps
Ice Cream and Sorbet

P125 Coeur de Guanaja Ice-Cream

Made with P125 CŒUR DE GUANAJA

2 steps
Ice Cream and Sorbet

ALMOND INSPIRATION SWIRL ICE CREAM RECIPE

Made with ALMOND INSPIRATION

7 steps
Ice Cream and Sorbet

Marbled Tropical Dulcey Ice Cream Bars

Made with BLOND DULCEY 35%

4 steps
Ice Cream and Sorbet

ICED HAZELNUT MOUSSE

3 steps
Ice Cream and Sorbet

YUZU ICE CREAM BAR

Made with YUZU INSPIRATION

2 steps
Ice Cream and Sorbet

HINA

6 steps
Ice Cream and Sorbet

RASPBERRY INSPIRATION ICE CREAM BAR

Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE

2 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
NOROHY VANILLA FROZEN MERINGUE RECIPE
Ice Cream and Sorbet

VANILLA FROZEN MERINGUE

3 steps
Mint Chocolate Ice Cream
Ice Cream and Sorbet

Mint Chocolate Ice Cream

Made with Nyangbo 68%

1 step
Chocolate Hazelnut Ice Cream
Ice Cream and Sorbet

Chocolate Hazelnut Ice Cream

Made with GIANDUJA

1 step
P125 Cœur de Guanaja fudgesicle
Ice Cream and Sorbet

P125 Cœur de Guanaja fudgesicle

Made with P125 CŒUR DE GUANAJA

2 steps
Apricot Opalys Sorbet
Ice Cream and Sorbet

Apricot Opalys Sorbet

Made with Opalys 33%

2 steps
Raspberry White Chocolate Ice Cream
Ice Cream and Sorbet

Raspberry White Chocolate Ice Cream

Made with TULAKALUM 75%

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

Hazelnut Ice-cream

Made with PROCREMA 100 HOT/COLD NATUR

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

Peanut Ice Cream

Made with PROCREMA 100 HOT/COLD NATUR

1 step

Teatime and Viennoiseries

Chocolate Chip Donuts
Teatime and Viennoiseries

Chocolate Chip Donuts

Made with DARK CHOCOLATE CHIPS 60%

2 steps
Cocoa Chocolate Sacher Sponge Biscuit
Teatime and Viennoiseries

Cocoa Chocolate Sacher Sponge Biscuit

Made with COCOA POWDER

1 step
Teatime and Viennoiseries

PASSION SILLON

Made with PASSION FRUIT INSPIRATION

2 steps
STRAWBERRY SILLON
Teatime and Viennoiseries

STRAWBERRY SILLON

Made with STRAWBERRY INSPIRATION

2 steps
Teatime and Viennoiseries

STRAWBERRY SILLON

Made with STRAWBERRY INSPIRATION

2 steps
Teatime and Viennoiseries

Brioche with Passion Fruit Inspiration Cheesecake

Made with PASSION FRUIT INSPIRATION

4 steps
Teatime and Viennoiseries

Dark Chocolate Macarons

Made with Caraïbe 66%

2 steps
Teatime and Viennoiseries

Torontoast

Made with Orizaba 39%

4 steps
Teatime and Viennoiseries

Waffleton

Made with STRAWBERRY INSPIRATION

4 steps
Orelys, Pistachio and Clementine Choux
Teatime and Viennoiseries

Orelys, Pistachio and Clementine Choux

Made with 42% PISTACHIO

5 steps
Teatime and Viennoiseries

DULCEY TEATIME SPREAD

Made with BLOND DULCEY 35%

1 step
yuzu florentines
Teatime and Viennoiseries

yuzu florentines

Made with YUZU INSPIRATION

1 step
THE 5 ELEMENTS RECIPE
Teatime and Viennoiseries

THE 5 ELEMENTS

Made with Opalys 33%

6 steps
Teatime and Viennoiseries

Mango Passion Vegan Croissant Twist

Made with PASSION FRUIT INSPIRATION

2 steps
Teatime and Viennoiseries

Strawberry Vegan Croissant Twist

Made with STRAWBERRY INSPIRATION

2 steps
Teatime and Viennoiseries

Strawberry sable

Made with STRAWBERRY INSPIRATION

2 steps
Teatime and Viennoiseries

RASPBERRY INSPIRATION SILLON

Made with STRAWBERRY INSPIRATION

2 steps
Teatime and Viennoiseries

Chocolate Salted Cookie

Made with KIDAVOA 50%

1 step
Teatime and Viennoiseries

Happy Hour Cream Puffs

Made with Opalys 33%

3 steps
Teatime and Viennoiseries

PASSION FRUIT TAHINI THUMBPRINT

Made with PASSION FRUIT INSPIRATION

2 steps
Teatime and Viennoiseries

HAZELNUT, PASSION FRUIT, WHITE CHOCOLATE LAYER CAKE

Made with PASSION FRUIT INSPIRATION

5 steps
MANGO PASSION VEGAN CROISSANT TWIST
Teatime and Viennoiseries

MANGO PASSION VEGAN CROISSANT TWIST

Made with PASSION FRUIT INSPIRATION

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

Valrhona Chocolate Chip Cookies

1 step
NOROHY Vanilla Snack
Teatime and Viennoiseries

NOROHY Vanilla Snack

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

Plant-Based Amatika Passion Fruit Cruffin

Made with Amatika 46%

5 steps
PANETTONE CLASSICO
Teatime and Viennoiseries

PANETTONE CLASSICO

Made with NOROHY Madagascar Vanilla Beans 125g

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

MILLIONAIRE’S SHORTBREAD

Made with Nyangbo 68% Ground Chocolate

2 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
CHEFS VICTOR AND NADIA DUARTE'S ORELYS CHIDO DESSERT RECIPE
Teatime and Viennoiseries

ORELYS CHIDO DESSERT

Made with BLOND ORELYS 35%

4 steps
Sosa Chocolate Wafer Biscuit Recipe
Teatime and Viennoiseries

Chocolate Wafer Biscuit

Made with MALTOSEC

1 step