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RECIPES FROM L'ECOLE VALRHONA AND GUEST CHEFS

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.

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Christmas Tree Surprises

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Kasbara

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Taïci Dessert

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Askaria

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Carapin

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Sakambi

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Hukambi Chocolate Textures

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MUNTU

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KAMELIA

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KOMANA

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Chocolate Mousse

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Spiced vegan hot chocolate

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BLACK FOREST

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Jivara & Caramel Tart

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Inspiration Strawberry and Ivoire Tartlets

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Festive Tart

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MENDIANTS

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Lemon & yuzu cake

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Raspberry and vanilla tart

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Passion Meringue Tarts

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Guanaja 70% Heart of Ice

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Einkorn,Black Sesame and Azelia Cookies

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Dulcey Heart

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Citrus, thyme and chocolate chip cookies

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Iced Inspiration Passion Fruit Mousse

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Cococuja

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Banana Cream Pie

An original recipe from Derek Poirier, L’École Valrhona Pastry Chef Western USA

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BAULEYS

RECIPE Original Recipe by Frédéric BAU Directeur de la Création Valrhona

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Biscotine

An original l'École Valrhona recipe

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Brioche Pain Perdu

Recipe serves 36

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Citrus Cape Cakes

For two 11 x 57cm frames or 44 small cakes.

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Caraibe Super Tart

An original École Valrhona recipe. 

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Caramélia Ice Cream

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CARRIACOU TARTLET-BANQUET VERSION

Makes 56 desserts

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CARRIACOU TARTLET - BISTRO VERSION

Makes 24 desserts

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Carriacou Tartlet - restaurant version

Makes 24 desserts

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CHOCOLATE ÉCLAIR

Serves 6/8Preparation : 2 hours + 20 minutes (baking time) + 1 hour (chilling time)

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chocolate strata

An original École Valrhona recipe

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CIFLO

An original recipe by Nicolas Riveau, Pastry Chef at École Valrhona. Makes 24 desserts

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Coffee Crunch Bars

Makes 39 chocolate bars.

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Chocolate chips Pearls Cookies

Recipe made for about 30 cookies

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Crescendo Dessert

An original École Valrhona recipe made for 25 desserts

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Crock Bubble

An original recipe by Philippe Givre, coordinator of Technical Expertise at L'École Valrhona

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DULCEY AND EXOTIC MARMALADE PANNACOTTA

An original recipe from L’Ecole Valrhona

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Entremets Surprise

makes 50

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Extra Chocolate take-out cake

An original recipe by Rémi Montagne, pastry chef at L’École Valrhona.

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EXTRAORDINARILY CHOCOLATY TART

Serves 8

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Flowers on the Rocks

An original recipe from Young Yoon Choi

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Fruit du soleil

An original recipe by L'École Valrhona Pastry Chef David Briand. Makes 24 desserts.

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GLAGLA ICE CREAM BAR

An original recipe by L’École Valrhona

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GOURMET PAINT PALETTE

An original recipe by l’Ecole Valrhona

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GUANAJA CROWNS

Makes 7 crowns of approx. 550g each Inner pot ref. 5430 Outer ring 20x4.5cm ring

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Hanging Garden dessert

An original École Valrhona recipe

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Indulgent Efflorescence

An original from Thierry Bridron, made for 20 desserts

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INSPIRATION FILO

An original recipe by David Briand Pastry Chef - École Valrhona

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Intense

Original recipe by Thierry BRIDRON Head pastry chef at l’Ecole Valrhona. Recipe made for 30 cafés gourmands

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KISSELO DESSERT - BANQUET VERSION

Makes 24 desserts

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Kisselo Dessert - Bistro version

Makes 24 desserts

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Light Manjari mousse

Recipe for approx. 25 Valrhona stainless-steel cubes (ref. 5708)

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L’OCCITAN

Recipe for one 40 x 60cm frame

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DARK CHOCOLATE MACARONS

By 40 macarons.

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Madeira yule log

Recipe from Christophe RENOU, Chef Pâtissier at the’Ecole Valrhona, for 5 “Grand U” bûche molds (ref. 2171)

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MADININA

Original recipe by  l’Ecole Valrhona. Recipe made for 1 frame of 34 x 34 cm by 10 mm high (ref 3457)

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Mango tacos

An original recipe by David Briand, Pastry Chef Instructor at L'École Valrhona

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Milk Chocolate Forest

Recipe from the Ecole Valrhona, makes 30 desserts

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MILLE ET UNE FEUILLES

An original École Valrhona recipe

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“NANA” Nyangbo Pineapple Chocolate Bonbons

An original recipe by L'École Valrhona.

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OBLON

An original recipe by David Briand, Pastry Chef at École Valrhona.

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Origami

An original l’Ecole Valrhona recipe

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P125 CHOCOLATE CLASSIC

RECIPE An original recipe from the École Valrhona

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P125 COEUR DE GUANAJA MILK ICE-CREAM

Recipe from l’Ecole du Grand Chocolat, made for 2000g

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P125 Coeur de Guanaja Panna cotta

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PACANE Tart

Makes four 60 x 10 cm stainless-steel frames

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Painted roses dessert

An original École Valrhona recipe

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Joias Itakuja Chocolate Droplets

An original recipe by L'École Valrhona – Makes 200 pieces

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PASSIONFRUIT SILLON

An original recipe by Rémi Montagne Pastry Chef - École Valrhona

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PECAN PROMISES

An original recipe from Christophe Domange, Chef Pâtissier at l’École Valrhona. Makes 48 desserts

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Power box

An original École Valrhona recipe

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Prali Intensia Entremets

Recipe makes 6 entremets 16cm in diameter

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Prao - Summertime Praliné Fondant

We suggest using Structura Shells for this recipe.

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RASPBERRY MALINKO

An original recipe by Romain Grzelczyk Pastry Chef - École Valrhona

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RASPBERRY SILLON

An original recipe by Rémi Montagne Pastry Chef at L’École Valrhona

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Rather imaginative surprise eggs

A creation by l'Ecole Valrhona

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ROCHER

An original recipe from l'École Valrhona.Recipe made for 1 confectionery frame by 34 cm a side and 10 mm high.

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SATURNIA BONBON

An original recipe by Jérémy Aspa Makes 150 pieces

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SOFT BOILED MORNING SHELL

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SOLLIES CHOCOLATE BONBONS

An original recipe by Christophe Domange, Pastry Chef at École Valrhona. Makes 340 pieces

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SPIRALIS

An original recipe by Jérémy Aspa and Rémi Montagne, Pastry Chefs at École Valrhona. Makes 48 desserts

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STRAWBERRY BAHIBÉ BONBONS

An original recipe by Romain Grzelczyk, l'École Valrhona Pastry Chef

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STRAWBERRY CABOSSE

An original recipe by Anthony Bourdillat Pastry Chef - École ValrhonaMakes 10 cocoa pods

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STRAWBERRY OR PASSION FRUIT PÊLE-MÊLE

An original recipe by David Briand Pastry Chef - École Valrhona

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STRAWBERRY SILLON

An original recipe by Rémi Montagne Pastry Chef - École Valrhona

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SUMMER DELIGHT

An original recipe from l'Ecole Valrhona, for one 34 cm long, 14 mm high square mould.

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Super Bar

An original École Valrhona recipe.

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Tantalising Tubes

An original recipe by l’Ecole Valrhona

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TASTY EGGS

Created by the Ecole Valrhona

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Tira-Misu

Recipe from L'ÉCOLE VALRHONA

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Transparence

An original l'École Valrhona recipe

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STRAWBERRY MELBA TRANSPARENCE

Recipe calculated for 24 desserts served in glasses (verrine ref. 4609)

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TWIST

An original recipe by Christophe Domange, Chef Pâtissier at l’École Valrhona Makes 24 desserts. Cost price: €20.58

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Macaé Chocolate Verrines - Povo

An original recipe by Rémi Montagne – Makes 48 pieces

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VISAYAS BLOND ORELYS Dessert

An original recipe by Rémi Montagne, Pastry Chef at École Valrhona.

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YUZU MALINKO

An original recipe by Romain Grzelczyk Pastry Chef - École Valrhona

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YUZU SILLON

An original recipe by Rémi Montagne Pastry Chef at L’École Valrhona

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Azalia Crème Brulee

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Caramelia Pannacotta with Popcorn & Exotic Compote

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Jivara Nutty Cookies

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Guanaja Lava Cake

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Caraibe Basque Burnt Cheese Cake

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Inspiration Strawberry Muffin

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Dulcey Durian Milkshake

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Inspiration Passion Lollipop Cake

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Ivoire Apple Financer

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Dark Chocolate Crunchy Pearl Ice cream

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Raspberry Inspiration Nutty Bars

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Chocolate Donut

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Yuzu Cocoa Macaron

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The 5 Elements

An original recipe from Circle WONG

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ADAMO ICED POT

An original recipe by Christophe Domange, Pastry Chef at École Valrhona. Makes ten 500g pots

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All Dolled Up

An original recipe by David Briand, Pastry Chef Instructor at L'École Valrhona

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ALMOND, FIG + BLACK CURRANT

An original recipe by Christophe Domange, Pastry Chef at L'École Valrhona. Makes 340 pieces

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ALMOND INSPIRATION ENTREMET

An original recipe by David Briand, Pastry Chef at École Valrhona. Makes six 16 x 3.5cm desserts

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Avola Valentine’s Day Decoration

An original recipe from l'École Valrhona. Makes six entremets, 16 cm in diameter.

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Babylon

Serves 25

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