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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
Plated 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 35%
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 35%
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 Nyangbo 68%
4 stepsCHOCOLATE TRATA AND CREAMY GANACHE
Made with Nyangbo 68%
2 stepsEphemeral Aureoles
Made with Nyangbo 68%
1 stepChocolate Shoots
Made with Nyangbo 68%
2 stepsBali Kecak 68%
Made with Nyangbo 68%
7 stepsStrawberry Pistachio Plated Dessert
Made with 42% PISTACHIO
6 steps“Banjar” Crémeux with Tropical Fruits & Almond Crunch
Made with Nyangbo 68%
6 stepsLES FEUILLES
Made with Nyangbo 68%
5 stepsORIGAMI
Made with GUANAJA 70% Baking Bag
5 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 VALRHONA RASPBERRY INSPIRATION CHOCOLATE
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 VALRHONA RASPBERRY INSPIRATION CHOCOLATE
2 stepsRASPBERRY INSPIRATION FLOWER
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE
5 stepsPAINTED ROSES DESSERT
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE
4 stepsChocolate Beet Cake with Hibiscus
Made with Alpaco 66%
5 stepsRaspberry Moon
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE
5 stepsSummer Opalys & Berries
Made with Opalys 33%
4 stepsNOROHY OVEN-ROASTED PEACHES WITH SWEET ALMOND ICE CREAM
Made with NOROHY Madagascar Vanilla Beans 125g
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 stepFloris
Made with Tanariva 33%
5 stepsAmatika, Coconut & Hazelnut
6 stepsCoconut & Passion Fruit Milk Chocolate Mousse
6 stepsBLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB
Made with NOROHY Madagascar Vanilla Beans 125g
4 stepsGuanaja 70% Frozen Egg
Made with Guanaja 70%
4 stepsBahibe Pecan Dessert
Made with BAHIBÉ 46%
3 stepsRed Berry Pavlova
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE
4 stepsQuintessence
2 stepsSTRAWBERRY ORBIT
Made with TULAKALUM 75%
5 stepsChocolate Mousse
Made with EQUATORIALE DARK 55%
1 stepNORANA
Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE
7 stepsProvencal Garden
Made with YUZU INSPIRATION
9 stepsYuzu Sesame
Made with YUZU INSPIRATION
8 stepsVegan Amatika Chocolate, Almond and Haskap berry
Made with Amatika 46%
5 stepsAMATIKA PUDDING WITH COCONUT, ALMOND, JASMINE, AND MATCHA
Made with Amatika 46%
3 stepsTangerika
Made with Amatika 46%
7 stepsCocoa Choux
Made with MANJARI 64%
8 stepsPear & Vanilla Soufflé
Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE
3 stepsHutt Chocolate Easter Eggs
Made with Andoa Milk 39%
2 stepsDrako Chocolate Eggs
Made with Azélia 35%
4 stepsRhuba
Made with STRAWBERRY INSPIRATION
10 stepsMuchi
Made with Opalys 33%
7 stepsTimy
Made with Opalys 33%
7 stepsMy Sunny Valentine
Made with Opalys 33%
7 stepsSTRAWBERRY HIBISCUS DESSERT
Made with STRAWBERRY INSPIRATION
6 stepsORELYS AND PEACH DESSERT WITH COCOA NIB BRETON SHORTBREAD
Made with BLOND ORELYS 35%
8 stepsHammered-Effect Chocolate Egg
Made with Caraïbe 66%
1 stepBarber Kit
Made with Opalys 33%
0 stepsVanilla Cups
9 stepsVANILLA MILLEFEUILLE
Made with NOROHY Madagascar Vanilla Beans 125g
2 stepsCHOCOLATE MOUSSE WITH BANANA AND MISO
Made with VEGAN MOUSSE GELATIN
0 stepsNYMPHEA VEGAN DESSERT
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE
5 stepsVICTORIA PINEAPPLE WITH ZESTY LIME GRANOLA & VANILLA
Made with NOROHY Madagascar Vanilla Beans 125g
10 stepsCINNAMON APPLE
Made with Azélia 35%
6 stepsRASPBERRY WHITE CHOCOLATE TWIST
Made with Ivoire 35%
5 stepsAraguani Mousse
Made with VEGETAL GELLING AGENT
1 stepAlpaco Hot Chocolate Mousse
Made with PROESPUMA HOT
0 stepsChocolate Bombe
Made with Manjari 64%
5 stepsBLACK FOREST ECLAIR
Made with Manjari 64%
8 stepsNYC BY NIGHT
Made with BLOND DULCEY 35%
2 stepsWAINA 35% White Waves
Made with Waina 35%
4 stepsIllanka Chocolate Wave
Made with Illanka 63%
7 steps