Browse our entertaining Valrhona Chocolate recipes for scones, buns, spreads and other cooking ideas! Please upgrade your browser to improve your experience and security. Sprinkle on 25g of cubed soft apricots then finish baking at 360F (180C) for approx. The store will not work correctly in the case when cookies are disabled. Heat the small amount of cream. Off the heat, add the flour. Paola uses chocolate fves for the mendiants, but you can also use disks or bars. 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. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION (15390)RASPBERRY : 180g raspberry pulp and 235g RASPBERRY INSPIRATION (19999)YUZU: 180g yuzu pulp and 280g YUZU INSPIRATION (19998), Make a syrup with sugar, fruit pulp and glucose, cook at 104 C. Add the sweetened condensed milk and the gelatin previously rehydrated and gradually pour over the melted fruit couverture. Slowly pour this mixture over the melted couverture. In 2023, Valrhona is taking a fresh look at the Essentials . Use a chinois to strain before using the mixture. Showing 1-21 of 68 results Valrhona Dutched Cocoa Powder From: $ 17.99 72 Reviews Valrhona Guanaja 70% Dark Couverture Chocolate Feves From: $ 37.99 20 Reviews Once frozen dip the clairs into the glaze. INTENSE DARK CHOCOLATE CUSTARD-BASED MOUSSE Balanced recipe Freezable Already a Valrhona Client? Heat the infused milk with the glucose. . Valrhona's INSPIRATION range offers you bright and colorful products with the intense taste of fruit and nuts with no dairy, artificial flavors, or coloring, for use . Leave to set for 24 hours before use. Freeze. 01 ICED MOUSSE. 15g each) using a 6cm diameter ring. [CDATA[ Chocolate. Frdric Bau - Pastry Explorer Valrhona. 6 steps. As a result, even the most discerning chocolate lovers can appreciate the expert care that goes into making every piece of Valrhona chocolate. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Mix as soon as possible to complete the emulsion. #ValrhonaInspiration STRAWBERRY INSPIRATION Candied Strawberry PAIRINGS Flavors Fruit Tangy Spices Coconut Orange blossom Nougat Aniseed Cilantro Lemon Verbena White jasmine tea Vanilla Mint. Please upgrade your browser to improve your experience and security. Valrhona wanted to express raspberry's unique flavor in all its intensity, along with its vibrant natural pink color. Pancake butter, maple & milk chocolate caramel. STRAWBERRY INSPIRATION MOUSSE. Discover all of Valrhona's iconic chocolate recipes for pastry professionals and home bakers alike. Baking Chocolate. You are using an outdated browser. Strawberry Inspiration and Ivoire tartlets. An original recipe by l'cole Gourmet Valrhona. Ice Cream and Sorbet Marbled Tropical Dulcey Ice Cream Bars. Recipe from Christophe RENOU, Chef Ptissier at the'Ecole Valrhona, for 5 "Grand U" bche molds (ref. As soon as you obtain an even dough, stop mixing. IVOIRE HOT CROSS BUNS. Place back on the heat and use a spatula to help evaporate any liquid off the dough. Gradually pour onto the melted ALMOND INSPIRATION. require(["mojo/signup-forms/Loader"], function(L) { L.start({"baseUrl":"mc.us3.list-manage.com","uuid":"29235271a48c9509acd3aa166","lid":"e2081b6cb9"}) }) Slowly pour this mixture over the melted couverture. Share on social media. 01 Almond Shortcrust Pastry. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. NOROHY VANILLA. Ice Cream and Sorbet NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES. What does that mean exactly? Starting with recipes you know is the ideal way to begin diversifying your range, stocking it with tried-and-tested pastries with a vegan . RASPBERRY INSPIRATION SILLON | Valrhona As a special "thank you" to our returning students we are happy to offer 15% off our l'Ecole Valrhona Brooklyn classes! Professional Abyss. yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. Menu . Gently combine these two mixtures. Strain and use immediately. Strawberry Inspiration Glaze75 g strawberry pure100 gsugar55 g water130 ghoney105 gsweetened condensed milk11 g gelatin155 gStrawberry Inspirationred food coloring (as needed)This recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. Gradually pour over the melted fruit couverture. 2171) MORE. In 2023, Valrhona is taking a fresh look at the Essentials. Get all the latest information on Events, Sales and Offers. 01 INSPIRATION CREAM MIX *Fruit pulp 10g Glucose DE 38 5g Gelatin powder 220 bloom . Valrhona offers Chocolate Dcor with quality products. Find where to taste Valrhona . Please enter your email address below to receive a password reset link. Rinse them in cold water and dice. Make 3 small holes on the bottom of the clairs, on one each end and one in the middle. Melt the chocolate glaze at about 25C (77F) and freeze the clairs. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Put the pressed shortcrust in place, making sure to put the cream mix on the same side as the ganache. Sign up for newsletter today. 495 g strawberry pure110 ghoney1150 gStrawberry Inspiration1650 g heavy cream. 2 steps. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Spread into a frame and bake at 355F (180C) for 15-20 minutes. 105F (40C). Mix again. Delicately place it in the desserts center. For the best experience on our site, be sure to turn on Javascript in your browser. Valrhona introduces INSPIRATION, the first-ever range of fruit and nut couvertures. Add the coloring to slightly accentuate the color, and then mix. 80 g Inspiration frambuesa Valrhona chocolate 60 g heavy cream, at room temperature 135 g heavy cream, very cold RAPSBERRY CHOCOLATE COATING: 100 g Inspiration frambuesa Valrhona chocolate 11 g cocoa butter DECORATING: Frambuesa Crispy icing sugar, for dusting 3 Inspiration frambuesa Valrhona beans MATERIAL WE WILL NEED: kneader Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. Leave to crystallize in the refrigerator. Finish off with a few drops of apricot compote mixed in an electric mixer with Absolu Cristal. Passion Fruit Inspiration - 250g / 8.82oz . ASSEMBLY: Make the shortcrust pastry and compote. Make a thin layer of pre-set fruit couverture to go on top, then turn it out onto a printed sheet. An original recipe by David Briand. 90g Egg whites. 15 pancakes : An original recipe by l'Ecole Gourmet Valrhona. We love the bright flavors of YUZU INSPIRATION especially during the Spring time Combined with @norohyvanille, it is absolutley divine. Made with Cooking Range Ivoire 35% white chocolate. Makes two 500g pots. Add some namelaka droplets (approx. Cremes and Mousses. Add the cold cream. 3 Reviews . An original recipe from l'Ecole Valrhona. AZLIA SPREAD. JavaScript seems to be disabled in your browser. If you are a returning stud. Spread out thinly between two baking sheets. Set aside. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE. Simply warm it before serving . Mix again. Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again with an immersion blender. Leave to stiffen in the refrigerator, preferably overnight. Immediately apply using a spray gun at about 175F (80C). LIGHT CHOCOLATE MOUSSE Preserving : 3 Days between 35-40F (2-4C) Freezable MOUSSE TEXTURES 3.1. Infuse the pod for approx. view all recipes; ingredients. Our new innovation functions just like chocolate, but is made entirely with natural fruit or nut ingredients for vibrant colors and flavors. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. Roll the shortcrust out to a thickness of 3mm and cut out 14cm diameter disks.Bake at 300F (150C) for approx. Immediately mix using an electric mixer to make a perfect emulsion. Leave to crystallize in the refrigerator. 8 steps. Heat the fruit pulp with the glucose up to about 80 C, add the gelatin previously rehydrated. Add the cold cream. Pour 120g of cooled mousse into a 12cm diameter ring lined with clear acetate and use a spoon to give it a slightly choppy texture (see photo). MOUSSE TEXTURES Filters MOUSSE TEXTURES 3.3. Please upgrade your browser to improve your experience and security. Slowly pour this mixture over the melted STRAWBERRY INSPIRATION. An original recipe by David Briand, Pastry Chef Instructor at L'cole Valrhona. In 2023, Valrhona is taking a fresh look at the Essentials. Heat to 185F (84C). Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. Combine the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Made with Komuntu 80% - the 100 Year Anniversary chocolate, Made with Cooking Range Komuntu 80% dark chocolate, Made with Cooking Range Jivara 40% Milk Chocolate, Made with Cooking Range Carabe 66% dark chocolate, Made with Cooking Range Ivoire 35% white chocolate, Made with Cooking Range Guanaja 70% dark chocolate, Made with Cooking Range Raspberry Inspiration, Made with Cooking Range Inspiration Strawberry, Made with Cooking Range Nyangbo Ground Chocolate, Made with Cooking Range Caramelia 36% milk chocolate, Made with Cooking Range Oriado 60% organic dark chocolate, Made with Cooking Range Millot 74% organic dark chocolate, Made with Cooking Range Manjari 64% dark chocolate, Made with Millot 74% - Pure Millot Plantation, Made with Chocolate Dulcey 35% - Blond Cooking Range, Made with Cooking Range Inspiration Passionfruit, Made with Cooking Range Almond Hazelnut 50%, Made with Cooking Range Andoa 39% milk chocolate, Made with Cooking Range Azelia 35% milk chocolate, Made with Amande Noisette 50% Fruit Craquant - 19973, Made with Pte d'amandes de Provence 50% - 3211, Made with Baking Help - Melting Hearts Pralines, Made with Baking Help - Dark Chocolate Chips, Made with Cooking Range Equatoriale 35% milk chocolate, Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689, Made with Amande Noisette 50% Caramlis - 2261, Made with Pralin brut Amande Noisette 50% - 47202, Made with Cooking Range Equatoriale 55% dark chocolate, Made with Baking Help - Milk Chocolate Chips, Made with Dark chocolate crunchy pearls 55% - 3kg bag - 4719. Heat the milk and invert sugar. Made with Passionfruit Inspiration. Recipe Step by Step. Rating: 100%. Best recipes JavaScript seems to be disabled in your browser. US Corporate Pastry Chefs Guillaume Roesz, and Sarah Tibbets have adapted these recipes from Valrhona's chocolate school in France, L'cole Valrhona, to reproduce in the comfort of home kitchens in America. 8g of ganache on two out of three rectangles.Place the rectangles one on top of the other so that you obtain three layers of crunch and two layers of ganache. Pour immediately and freeze. 12 minutes. Valrhona produces one of the most premium chocolates in the restaurant industry and is praised and used by many top Chefs and pastry Chefs. Mix again. For the best experience on our site, be sure to turn on Javascript in your browser. Thicken the mixture at a temperature of 185F (84-85C). Made with Oabika - Gold of the pod. Reheat the frosting to 90-95F (32-34C), mix in an electric mixer and use it to frost generously. Download this recipe . Along with the naturally vibrant color, enjoy warm notes of raspberry jelly which give way to the tart flourish that characterizes this fruit. Quickview . Valrhona offers a wide variety of high quality chocolate. In 2023, Valrhona is taking a fresh look at the Essentials. The store will not work correctly in the case when cookies are disabled. As soon as the choux pastry swells and turns golden brown, turn on the oven to put in the oven at 329F (165C) with the door slightly ajar for about 20 minutes. Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crpes dentelles and the melted fruit couverture. chefs. Please enter your email address below to receive a password reset link. We are constantly inspired by the world around us. RECIPES Discover home baking recipes dedicated to all chocolate aficionados. Please complete your information below to login. // ]]>, BRIOCHE FRENCH TOAST PAIN PERDU WITH PRALIN CRMEUX, RASPBERRY PISTACHIO BRIOCHE MORNING ROLLS, DOUGHNUT-STYLE BRIOCHE WITH A GUANAJA MOLTON CENTER, GUANAJA & JIVARA CHOCOLATE DUO HALF-SPHERES, CHOCOLATE CHIP PANCAKES WITH CARAMEL SAUCE. You are using an outdated browser. Made with BLOND DULCEY 35%. Sand the powders with cold butter cut into cubes. Discover home baking recipes dedicated to all chocolate aficionados. In 2023, Valrhona is taking a fresh look at the Essentials . Freeze. Add the second amount of cold liquid cream. Recipe made for 1 frame of 34 x 34 cm by 10 mm high (ref 3457) MORE. You are using an outdated browser. Made with STRAWBERRY INSPIRATION, An original cole Valrhona recipeMakes 24 pieces, 135g raspberry pur10g glucose syrup5g Gelatin powder 220 bloom20g Water for the gelatin175g RASPBERRY INSPIRATION265g heavy cream 36%, 120g Whole UHT milk1 Vanilla pod10g Glucose syrup3g Powdered gelatin (220 Bloom)15g Water for the gelatin220g OPALYS 33%240g heavy cream 36%, 140g all-purpose flour70g European style butter50g confectioner's sugar18g almond flour1g Salt30g eggs, 280g Almond shortcrust180g CRUSHED CRISPY WAFER280g RASPBERRY INSPIRATION, 200g ABSOLU CRISTAL NEUTRAL GLAZE20g Water. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. For the best experience on our site, be sure to turn on Javascript in your browser. Infuse the vanilla bean and the lime peel 20 minutes. Do not beat this mixture. Please type the letters and numbers below. Discover home baking recipes dedicated to all chocolate aficionados. 100% Vegan. A collection of unique, whimsical molds to compliment your creativity. Add a layer of neutral glaze.Put a metal rolling pin in the freezer. Please upgrade your browser to improve your experience and security. Original recipe by l'Ecole Valrhona. cold cream. Tip: you can obviously use the drops of your shortbread paste that you use daily in your other fabrications. Inspiration is made from processed fresh fruit of the very finest quality, whose intense color and flavor combine wonderfully with the unique texture of cocoa . all 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. Make the crme anglaise mousse and immediately pour 250g into each ring (which is 16cm in diameter, 3.5cm in height and lined with clear acetate). Bring the milk to a boil with the scored vanilla pod. Assembly: Prepare the cream mix, namelaka and pressed shortcrust. Melt both the ALMOND INSPIRATION and COCOA BUTTER and then gradually pour the condensed milk on top. . Heat the puree with honey. burgers. An original recipe by L'cole Valrhona, makes 40 clairs. Immediately apply using a spray gun at about 175F (80C). Make the crunch and spread it between two large sheets of confectionery dipping paper (product ref. Add rehydrated gelatin to the warm, strained Crme Anglaise. Infuse the pod for approx. In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture. Makes 24 desserts . Raspberry powder gives this couverture its red hue and its bright and jammy taste. Mix as soon as possible to complete the emulsion. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE, Made with NOROHY Madagascar Vanilla Beans 125g, Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE. Chef's tips : You can make your pancakes in advance and freeze them. Stir in the sweetened condensed milk and previously rehydrated gelatin and gradually pour over the melted. Bake at 300F (150C). Leave to stiffen in the refrigerator. As soon as you have a homogeneous mixture, add the remaining flour very quickly. Melt the ingredients together. Refrigerate and let crystallize ideally 12 h. Dedicate to obtain a sufficiently consistent texture to work with the pocket or spatula. Turn out the little pool of mousse, then use a spray gun to apply a velvety layer of spray mix. Bring the milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching). Chocolate . Truffles, Bonbons and Candies. Store in the freezer.Line your 7.5cm diameter rings with clear acetate. Put the dough in a stand mixer fitted with the paddle attachment to finish drying out and leave to cool. Freeze. Please upgrade your browser to improve your experience and security. . 10g) using a piping bag with a 6mm diameter plain round nozzle. US Corporate Pastry Chefs Guillaume Roesz, and Sarah Tibbets have adapted these recipes from Valrhona's chocolate school in France, L'cole Valrhona, to reproduce in the comfort of home kitchens in America. Make rounds of pressed shortcrust (approx. Bring the milk, water, butter, sugar, and salt to a boil.