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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Staples- Gourmet recipes

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