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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
Home Baking
INDULGENT HOT CHOCOLATE
Made with Celaya Hot Chocolate
2 stepsCHOCOLATE CAKE
Made with Cooking Range Caraïbe
2 stepsSPREAD
Made with Cooking Range Caramelia
1 stepCHOCOLATE PANNACOTTA
Made with Cooking Range Dulcey
5 stepsGUANAJA HEART OF ICE
Made with Guanaja 70%
4 stepsIVOIRE BLACKCURRANT MACARON
Made with Cooking Range Ivoire
2 stepsTIRAMISU
Made with Cooking Range Dulcey
5 stepsBLACK FOREST
Made with Manjari 64% Pure Madagascar
6 stepsGLUTEN-FREE MINI CAKE
Made with Millot 74%
3 stepsJIVARA & CARAMEL TART
Made with Jivara 40%
2 stepsYUZU MACARONS
Made with Yuzu Inspiration
2 stepsCITRUS, THYME & CHOCOLATE CHIPS BISCUITS
Made with Cooking Range Guanaja
1 stepCOCOCUJA
Made with Passionfruit Inspiration
4 stepsICED PASSION FRUIT INSPIRATION MOUSSE
Made with Passionfruit Inspiration
1 stepRED BERRY PAVLOVA
Made with Raspberry Inspiration
5 stepsRASPBERRY AND VANILLA TART
Made with Raspberry Inspiration
4 stepsLEMON & YUZU CAKE
Made with Yuzu Inspiration
2 stepsCHOCOLATE AND CARAMEL TART
Made with Millot 74%
3 stepsSMALL VANILLA CREAM CHOUX BUNS
Made with Cooking Range Ivoire
3 stepsCARAMEL BROWNIE
Made with Guanaja 70%
2 stepsDOUGHNUT-STYLE BRIOCHE
Made with Cooking Range Guanaja
1 stepBRIOCHE FRENCH TOAST WITH PRALINE CREMEUX
Made with Almond Hazelnut Praliné
3 stepsCHOCOLATE DIPPED CUPCAKES
Made with Caramélia 36%
3 stepsCHOCOLATE & VANILLA KING'S PIE
Made with Caraïbe 66%
4 stepsMINI GATEAU WITH HAZELNUT PRALINE MELTING CENTER
Made with Almond Hazelnut Praliné
1 stepNyangbo Straciatella Dome
Made with Nyangbo 68% Pure Ghana
3 stepsChocolate Chip Cookies
Made with Equatoriale Lactée 35%
1 stepCHOCOLATE CHIP PANCAKES WITH CARAMEL SAUCE
Made with Jivara 40%
2 stepsCARAPRICOT TART
Made with Caramélia 36%
3 stepsChocolate Breakfast Bowl
2 stepsMarshmallow Baby Bears
Made with Guanaja 70%
2 stepsToffee Apple Lollipops
3 stepsOli Cléry
Made with Opalys 33%
6 stepsBUTTERNUT FONDANTS WITH MANJARI CENTRES
Made with Manjari 64% Pure Madagascar
5 stepsRASPBERRY INSPIRATION & TARRAGON FROZEN DESSERT CUPS
3 stepsApricot Hazelnut Vanilla Tart with Rosemary
Made with Ivoire 35%
4 stepsMANJARI PLANT-BASED MACARONS
Made with Manjari 64% Pure Madagascar
2 stepsGLUTEN-FREE CHOCOLATE CAKE
Made with Guanaja 70%
1 stepLITTLE CHOUX BUNS
Made with Andoa Lactée 39% Pure Peru
2 steps