Recipes

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Easter Egg Dessert

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Christmas sponge roll with vanilla cream

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Vanilla Panna cotta with pineapple compote

MADE WITH NOROHY VANILLA BEAN FROM MADAGASCAR

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Sponge cake with Dulcey, coffee and tangerines

Made with Dulcey

Sponge cake

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Pralicoco Lollipop

Made with Guanaja

Festive Treat

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Ice-cold caramel pleasure

Made with Caramelia

Ice-cream

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Pumpkin Tart

Made with Cocoa Powder

Pie

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Carrot cake

Nade with Ivoire and Caramelia

Pie

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Raspberry and vanilla tart

Made with Inspiration

Tart

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Millot chocolate and caramel tartlets

Millot chocolate and caramel tartlets

Caramel tartlets

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Strawberry Inspiration and Ivoire tartlets

Inspiration and Ivoire

Tartlets

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Nyangbo stracciatella dome

stracciatella dome

Made with Ivoire 35%

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Triple chocolate hazelnut cake

Made with  IVOIRE 35% and CARAIBE 66%

Hazelnut cake

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Dulcey heart

AN ORIGINAL l’École Gourmet Valrhona RECIPE

Dulcey heart

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Brioche with a melt-in-the-middle Guanaja core

Brioche

Made with Guanaja 70%

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Mini gateau with hazelnut praline

With Molten Center

Made with Praline

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Oriado heart tart

AN ORIGINAL l’École Gourmet Valrhona RECIPE

Tart

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Chocolate Praline Cupcakes

Cupcakes

Made with Praline

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Caraibe Cookies

Caraibe 66% dark chocolate cookies

Cookies

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Tiramisu

AN ORIGINAL l’École Gourmet Valrhona RECIPE

Made with Dulcey 35% & Ivoire 35%

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Ivoire blackcurrant macarons

Macarons

Ivoire 35%

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Black Forest

AN ORIGINAL l’École Gourmet Valrhona RECIPE

Manjari 64%

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Chocolate crème brûlée

crème brûlée

AN ORIGINAL l’École Gourmet Valrhona RECIPE

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Cereal bar

Variety of cereal bars

Fruity and Indulgent cereal bars

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Indulgent hot chocolate

Hot Chocolate

Indulgent hot chocolate

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Citrus, thyme and chocolate chip biscuits

Biscuits

These biscuits can be stored for about 10 days in a metal container.<br /> To enhance their aroma, a thyme-scented honey is your ideal choice.

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Brioche French Toast

Classics

With Praliné Crémeux

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Vanilla Ice-Cream

Smoothies & Ice-creams

serves 6 - 8 people

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Carapricot Tart

Tart

Chefs Tip: You can replace the candied apricot center with another fruit depending on the season: citrus, raspberries, pears, etc.

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Chocolate Ice-cream Magnum

Smoothies & Ice-cream

Ice-cream

Machine used and recommended by the École Gourmet: Magimix Gelato

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Vegan Chocolate Mousse

Vegetarian and vegan friendly Guanaja chocolate mousse

Chocolate Mousse

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Smoothies

Mara’coco & veggie choc

Add ice cubes to make a frappé version

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Madeleines

Chocolate & lemon madeleines

Praliné Madeleines

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Chocolate chip pancakes with caramel sauce

Pancake butter, maple & milk chocolate caramel

15 pancakes : An original recipe by l'Ecole Gourmet Valrhona

Chef’s tips : You can make your pancakes in advance and freeze them. Heat them for 5 minutes when you serve them.

Chef’s tips : The maple caramel can be made in advance and kept in the refrigerator. Simply warm it before serving.

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Caramel Brownies

Bars & Brownies

Serve 6/8 : Pecan brownies & salted butter caramel

Cut the squares in half diagonally to make mini club sandwiches.

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