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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
Entremets & Cheesecakes
ORIADO PEAR MEXICAN VANILLA
Made with Oriado 60%
7 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 stepsHALO CAKE
Made with PASSION FRUIT 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 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 VALRHONA RASPBERRY INSPIRATION CHOCOLATE
6 stepsChocolate & Espresso Cream Hazelnut Crunch
Made with Jivara 40%
5 stepsLondon Fog
Made with Bahibé 46%
7 stepsBABA FRACAS
Made with ALMOND INSPIRATION
8 stepsCranberry Cube
Made with Andoa Dark 70%
4 stepsAZÉLIA ENTREMET
Made with Azélia 35%
6 stepsCHOCOLATE CHIP BANANA CAKE, ANDOA COCONUT GIANDUJA
Made with DARK CHOCOLATE CHIPS 52%
3 stepsCARROT CAKE
4 stepsScarlett Entremet
Made with Taïnori 64%
4 stepsStrawberry Fields
Made with STRAWBERRY INSPIRATION
7 stepsBANANA COCONUT TWINKIE
Made with IVOIRE 35% Baking Bag
4 stepsIN THE SNOW
Made with KIDAVOA 50%
8 stepsAZÉLIA, PEAR AND BUCKWHEAT
Made with Azélia 35%
3 stepsRED TART
Made with STRAWBERRY INSPIRATION
5 stepsMarcona
Made with PASSION FRUIT INSPIRATION
6 stepsTuttle Cheesecake
Made with SATILIA DARK 62%
3 stepsBALINESE ELIXIR
Made with Nyangbo 68%
4 stepsCococuja
Made with PASSION FRUIT INSPIRATION
4 stepsCHOCOLATE CARAMEL EASTER EGG
Made with ORIADO 60%
6 stepsATACAMA PÂQUES
Made with Jivara 40%
7 stepsPEACH, DULCE DE LECHE & BUCKWHEAT HONEY ENTREMETS
Made with BLOND DULCEY 35%
5 stepsTROPICAL CROWN
Made with 60% ALMOND
5 stepsCOCONUT PASSION FRUIT DESSERT
Made with PASSION FRUIT INSPIRATION
5 stepsILLANKA BEET ENTREMETS
Made with Illanka 63%
8 steps