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

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 32%

3 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
Plated desserts

PASSION PÊLE-MÊLE

Made with PASSION FRUIT INSPIRATION

5 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

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

Chocolate Custard Cake

Made with SATILIA DARK 62%

5 steps
Plated desserts

CASHEW PUDDING

Made with SATILIA DARK 62%

5 steps
Plated desserts

CHRISTMAS PEARLS

6 steps
Plated desserts

DOS ENAMORADOS

Made with Illanka 63%

6 steps
Plated desserts

BOUCHÉES D'AMOUR

Made with ALMOND INSPIRATION

8 steps
Plated desserts

FRIMOUSSE

Made with STRAWBERRY INSPIRATION

8 steps
Plated desserts

RASPBERRY VALENTINE

Made with RASPBERRY INSPIRATION

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 FLOWER

Made with RASPBERRY INSPIRATION

5 steps
Plated desserts

PAINTED ROSES DESSERT

Made with RASPBERRY INSPIRATION

4 steps
Plated desserts

Chocolate Beet Cake with Hibiscus

Made with Alpaco 66%

5 steps
Plated desserts

Raspberry Moon

Made with RASPBERRY INSPIRATION

5 steps
Plated desserts

Summer Opalys & Berries

Made with Opalys 33%

4 steps
Plated desserts

NOROHY OVEN-ROASTED PEACHES WITH SWEET ALMOND ICE CREAM

4 steps
Plated desserts

Chocolate Terrarium

5 steps
Plated desserts

KALY PEAR

Made with Waina 35%

4 steps
Plated desserts

CUATRO LECHES

Made with Ivoire 35%

3 steps
Plated desserts

Apple & Fennel Waffle

Made with 60% HAZELNUT

5 steps
Plated desserts

Strawberry Pistachio Plated Dessert

Made with 42% PISTACHIO

6 steps
Plated desserts

ITAKUJA SUSPENSION

Made with ITAKUJA 55%

6 steps
Plated desserts

Abstract Ornament

5 steps
PIÑATA
Plated desserts

PIÑATA

Made with Caraïbe 66%

4 steps
Plated desserts

CRYSTAL CLEAR ATTITUDE

Made with PASSION FRUIT INSPIRATION

4 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
Plated desserts

SPIRALIS

Made with ALMOND INSPIRATION

6 steps
Plated desserts

STRAWBERRY INSPIRATION semifreddo

Made with STRAWBERRY INSPIRATION

6 steps
Plated desserts

COCOA POD

Made with YUZU INSPIRATION

2 steps
Plated desserts

RASPBERRY INSPIRATION COCOA POD WITH MENDIANTS

Made with RASPBERRY INSPIRATION

2 steps
FERRA EGG RECIPE
Plated desserts

FERRA EGG RECIPE

Made with ALMOND INSPIRATION

3 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

P125 Chocolate Soufflé

Made with P125 CŒUR DE GUANAJA

1 step
OPPOSITES ATTRACT
Plated desserts

OPPOSITES ATTRACT

Made with Opalys 33%

5 steps
Banana Cream Pie
Plated desserts

Banana Cream Pie

Made with Opalys 33%

6 steps
BAUBLES
Plated desserts

BAUBLES

Made with YUZU INSPIRATION

7 steps
SURPRISE EGGS
Plated desserts

SURPRISE EGGS

Made with Opalys 33%

2 steps
TURRÓN TREE
Plated desserts

TURRÓN TREE

Made with Azélia 35%

2 steps
Plated desserts

WAINA YOGURT CITRON

Made with Waina 35%

7 steps
Plated desserts

Snowflake Profiteroles

Made with Oriado 60%

7 steps
Plated desserts

WAINA POT DE CRÈME

Made with Waina 35%

4 steps
Plated desserts

GUANAJA Crescent Tartlet

Made with Guanaja 70%

6 steps
PRISTINE TRAIL
Plated desserts

PRISTINE TRAIL

Made with Opalys 33%

7 steps
Plated desserts

MARGOT

Made with Azélia 35%

5 steps
Plated desserts

ORIGAMI

Made with GUANAJA 70% Baking Bag

5 steps
Plated desserts

PINK RHUBARB

Made with STRAWBERRY INSPIRATION

12 steps
Guanaja 70% Frozen Egg
Plated desserts

Guanaja 70% Frozen Egg

Made with Guanaja 70%

4 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
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
Bahibe Pecan Dessert
Plated desserts

Bahibe Pecan Dessert

Made with BAHIBÉ 46%

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

BLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB

4 steps
Plated desserts

Strawberry Shortcake

Made with BLOND DULCEY 32%

6 steps
Quintessence
Plated desserts

Quintessence

2 steps
STRAWBERRY ORBIT
Plated desserts

STRAWBERRY ORBIT

Made with OPALYS 33%

5 steps
Chocolate Mousse
Plated desserts

Chocolate Mousse

Made with EQUATORIALE DARK 55%

1 step
Floris
Plated desserts

Floris

Made with Tanariva 33%

5 steps
Plated desserts

Red Berry Pavlova

Made with RASPBERRY INSPIRATION

4 steps
Provencal Garden
Plated desserts

Provencal Garden

Made with YUZU INSPIRATION

9 steps
NORANA
Plated desserts

NORANA

Made with Waina 35%

7 steps
NYC BY NIGHT
Plated desserts

NYC BY NIGHT

Made with BLOND DULCEY 32%

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