Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE, Made with NOROHY Madagascar Vanilla Beans 125g, Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE. . Assembly: Prepare the cream mix, namelaka and pressed shortcrust. For the best experience on our site, be sure to turn on Javascript in your browser. Ice Cream and Sorbet NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES. To give your spray mix a velvety finish, heat the mixture to 105-115F (40-45C) and spray it onto your frozen product. You are using an outdated browser. Chef's tips : You can make your pancakes in advance and freeze them. As soon as you have a homogeneous mixture, add the remaining flour very quickly. Strain through a chinois, and pour into insert molds at approx. Roll the shortcrust out to a thickness of 3mm and cut out 14cm diameter disks.Bake at 300F (150C) for approx. Delicately place it in the desserts center. Chef's tips : The maple caramel can be made in advance and kept in the refrigerator. Browse to find inspiration and new gourmet ideas. The recipe consists of 70 percent Valrhona dark chocolate and sweet cream, so this mixture is soaked in vanilla and pure truffle oil for 24 hours. Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crpes dentelles and the melted fruit couverture. Cookies and Bars. 190g european butter 140g confectioner's sugar . Slowly pour this mixture over the melted STRAWBERRY INSPIRATION. Store in the refrigerator. INTENSE DARK CHOCOLATE CUSTARD-BASED MOUSSE Balanced recipe Freezable Already a Valrhona Client? Freeze.FINISHING TOUCH: Turn out and turn over the desserts, then frost. At the same time, beat the egg whites with the other portion of sugar. Please enter your email address below to receive a password reset link. AZLIA SPREAD. Discover our specially developed Valrhona Chocolate recipes for light and delicious cremes and mousses. Place back on the heat and use a spatula to help evaporate any liquid off the dough. Please upgrade your browser to improve your experience and security. A range of fruit pures thats full of good common sense. Beat the eggs one by one and gradually incorporate them into the dough. Get all the latest information on Events, Sales and Offers. Make a thin layer of pre-set fruit couverture to go on top, then turn it out onto a printed sheet. Mix the pulp and glucose and heat them to approx. Set aside. Infuse the vanilla bean and the lime peel 20 minutes. US Corporate Pastry Chefs. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION . Please complete your information below to login. Freeze. JavaScript seems to be disabled in your browser. 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 For the best experience on our site, be sure to turn on Javascript in your browser. Recipe made for 1 frame of 34 x 34 cm by 10 mm high (ref 3457) MORE. This recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. Turn out, then ice with Inspiration frosting.Use a piping bag with a 6mm diameter round nozzle to make a spiral of cream mix on top (approx. Please complete your information below to login. 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. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. // ]]>, 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. Valrhona Essentials Back 3. For the best experience on our site, be sure to turn on Javascript in your browser. Add the insert to assemble upside down. Add the cold liquid cream. Make rounds of pressed shortcrust (approx. Once the mixture is smooth, check the temperature is at 100F (38C) and add the frothy whipped cream. Infuse the vanilla bean in the cream and milk. Mix as soon as possible to complete the emulsion. Form an emulsion by gradually pouring the mixture over the melted ALMOND INSPIRATION. Immediately mix using an electric mixer to make a perfect emulsion. USE: Heat the glaze to 89-93F(32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. Made with ALMOND INSPIRATION. An original recipe by l'cole Gourmet Valrhona. Once frozen dip the clairs into the glaze. Menu . DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Mix as soon as possible to complete the emulsion. Slowly pour this mixture over the melted couverture. Place back on the heat and use a spatula to help evaporate any liquid off the dough. Heat the infused milk with the glucose. The store will not work correctly in the case when cookies are disabled. beef pork lamb chicken duck cod tuna salmon prawns scallop vegan. We love the bright flavors of YUZU INSPIRATION especially during the Spring time Combined with @norohyvanille, it is absolutley divine. Please complete your information below to login. 170 g unsalted butter melted Passion Fruit Inspiration Filling 680 g cream cheese room temperature (24oz) cup confectioners' sugar (60g) tsp kosher salt 310 g Valrhona Passion Fruit Inspiration Couverture Feves melted and cooled to room temperature 1 tsp vanilla extract 1 cups heavy cream (355ml) Strawberry Inspiration Glaze When there are no more pieces, add the cold eggs. An original recipe by L'cole Valrhona, makes 40 clairs. 100% Vegan. Log in MOUSSE TEXTURES 3.1. Mix as soon as possible to complete the emulsion. * STRAWBERRY : 80g strawberry pulp and 165g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 80g passionfruit pulp and 185g PASSIONFRUIT INSPIRATION (15390) RASPBERRY : 80g raspberry pulp and 155g RASPBERRY INSPIRATION (19999) YUZU: 80g yuzu pulp and 190g YUZU INSPIRATION (19998). 2171) MORE. Add some namelaka droplets (approx. An original recipe from l'Ecole Valrhona. You are using an outdated browser. LIGHT CHOCOLATE MOUSSE Preserving : 3 Days between 35-40F (2-4C) Freezable MOUSSE TEXTURES 3.1. Truffles, Bonbons and Candies. Strain and use immediately. Immediately mix using an electric mixer to make a perfect emulsion. features. Discover all of Valrhona's iconic chocolate recipes for pastry professionals and home bakers alike. Strawberry Inspiration and Ivoire tartlets. $19.59. Melt the chocolate glaze at about 25C (77F) and freeze the clairs. burgers. MOUSSE TEXTURES Filters MOUSSE TEXTURES 3.3. Bake at 150C (300F). Bring to a boil while stirring vigorously. 2 steps. Sign up for newsletter today. Drme Provenale Almond water; Crunchy almond and cocoa dough . 15 minutes.Leave to cool, then use a piping bag with a 6mm-diameter nozzle to make a strip of approx. Freeze. 495 g strawberry pure110 ghoney1150 gStrawberry Inspiration1650 g heavy cream. The store will not work correctly in the case when cookies are disabled. Add a layer of neutral glaze.Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place. An original recipe by David Briand. Tip: You can use offcuts from the shortcrust youve made as part of your daily work on other products. Valrhona offers Chocolate Dcor with quality products. Please enter your email address below to receive a password reset link. Made with Oabika - Gold of the pod. 1. Valrhona introduces INSPIRATION, the first-ever range of fruit and nut couvertures. Heat the milk and invert sugar. 20 minutes, stirring throughout. Quickview . The store will not work correctly in the case when cookies are disabled. The Valrhona INSPIRATION range allows you to unleash your creativity, offering an innovative way to work with fruit and nuts just like you would use any other chocolate couverture. In 2023, Valrhona is taking a fresh look at the Essentials. Once the pastry is done and the ganache is finished add the ganache to a piping bag with a round tip and pipe from the bottom to fill the choux pastry. Makes 24 desserts . Made with BLOND DULCEY 35%. Get all the latest information on Events, Sales and Offers. Cakes and Tarts. And this is how Raspberry Inspiration fruit couverture came to be. Tip: you can obviously use the drops of your shortbread paste that you use daily in your other fabrications. 01 INSPIRATION CREAM MIX *Fruit pulp 10g Glucose DE 38 5g Gelatin powder 220 bloom . Keep in the refrigerator. Refrigerate or spread immediately. Made with Passionfruit Inspiration. 15g). Mix again. For the best experience on our site, be sure to turn on Javascript in your browser. 460 gpassion fruit pure100 ghoney1310 gPassion Fruit Inspiration1530 gheavy cream. Baking Chocolate. Get all the latest information on Events, Sales and Offers. Melt both the ALMOND INSPIRATION and COCOA BUTTER and then gradually pour the condensed milk on top. ALMOND INSPIRATION SWIRL ICE CREAM RECIPE. Freeze.Pour out 90g of crme brle cream then freeze. 12 minutes. Chocolate Bars. Immediately mix using an immersion blender to make a perfect emulsion. An original recipe by David Briand, Pastry Chef Instructor at L'cole Valrhona. . 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. Recipe Step by Step. 5 steps . STRAWBERRY INSPIRATION MOUSSE. Please upgrade your browser to improve your experience and security. You are using an outdated browser. Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. The store will not work correctly in the case when cookies are disabled. Made with Almond Inspiration. 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 . In 2023, Valrhona is taking a fresh look at the Essentials. Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again with an immersion blender. Recipe from Christophe RENOU, Chef Ptissier at the'Ecole Valrhona, for 5 "Grand U" bche molds (ref. What does that mean exactly? BALLERINE - RESTAURANT VERSION 7 steps Mix in the electric mixer again. 12675) to a thickness of about 2mm.Freeze.Prepare the ganache and put it in the refrigerator.Once it has completely cooled, cut out 12 x 2cm rectangles of cookie crunch.Put these on a micro-perforated silicone baking mat.Bake at 300F (150C) for approx. This rich filling is then wrapped around French Prigord truffles, and finally, everything is rolled in cocoa. Combine the pectin and sugar then add them to the apricot mixture. AGATHA 7 steps Made with ALMOND INSPIRATION Log in Recipe for Valrhona customers only Plated desserts 4.7. Use a chinois to strain before using the mixture. 6 steps. RECIPES. Do not beat this mixture. INSPIRATION can be used just like any other Valrhona chocolate couverture, No preservatives, added colors, or artificial flavors, Valrhona introducesRASPBERRY INSPIRATION! RECIPES Discover home baking recipes dedicated to all chocolate aficionados. Made with STRAWBERRY INSPIRATION, An original recipe by Rmi Montagne Pastry Chef at Lcole ValrhonaRecipe makes 24 fingers, 230g European style butter340g Brown sugar340g Flour70g Egg whites4g Vanilla powder, 125g Whole UHT milk20g Inverted sugar205g RASPBERRY INSPIRATION. Please upgrade your browser to improve your experience and security. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Starting with recipes you know is the ideal way to begin diversifying your range, stocking it with tried-and-tested pastries with a vegan . Make a syrup by cooking the larger portion of water, sugar and glucose at 220F (104C). Chocolate. For the best experience on our site, be sure to turn on Javascript in your browser. Ice Cream and Sorbet Marbled Tropical Dulcey Ice Cream Bars. yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. #ValrhonaInspiration STRAWBERRY INSPIRATION Candied Strawberry PAIRINGS Flavors Fruit Tangy Spices Coconut Orange blossom Nougat Aniseed Cilantro Lemon Verbena White jasmine tea Vanilla Mint. Valrhona'sRASPBERRY INSPIRATIONopens the door to new possibilities for using raspberries in pastry. Made with Cooking Range Ivoire 35% white chocolate. Please upgrade your browser to improve your experience and security. 190g european butter140g confectioner's sugar45g almond flour3g salt80g eggs95g pastry flour275g pastry flour, 125g almond flour100g sugar185g eggs50g european butter40g Egg whites25g sugar, 130g dried apricots230g apricot pure130g apricot halves0.5ea Vanilla bean10g sugar2g pectin NH, 0.5g vanilla bean320g whipping cream65g Whole milk65g Egg yolks45g sugar5g powdered gelatin25g Water for gelatin75g INSPIRATION AMANDE, 570g crme anglaise6g gelatin30g Water for gelatin945g INSPIRATION AMANDE850g whipping cream, 150g water200g sugar250g Glucose syrup200g Sweetened condensed milk14g powdered gelatin70g Water for gelatin280g INSPIRATION AMANDE50g BEURRE DE CACAO300g ABSOLU CRISTAL NAPPAGE NEUTRE30g water, 300g INSPIRATION AMANDE150g BEURRE DE CACAO. Add the cold cream. all chefs. Make a syrup with sugar, strawberry puree and honey, cook at 219F (104C). DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Store in the refrigerator or spread out immediately. 15g each) using a 6cm diameter ring. Ask us via comment! These innovative new couvertures are created entirely with natural ingredients for vibrant colors and flavors. Mix to form a perfect emulsion. Add the coloring to slightly accentuate the color, and then mix. 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. Sprinkle on 25g of cubed soft apricots then finish baking at 360F (180C) for approx. Frdric Bau - Pastry Explorer Valrhona. Share on social media. Bring the milk, water, butter, sugar, and salt to a boil. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Gradually pour onto the melted ALMOND INSPIRATION. Mix in the electric mixer again. Turn out the little pool of mousse, then use a spray gun to apply a velvety layer of spray mix. In 2023, Valrhona is taking a fresh look at the Essentials . As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Bring the milk to a boil with the scored vanilla pod. Find where to taste Valrhona . Recipe Step by Step. She grabs Valrhona Strawberry Inspiration in the video and places some of it in a microwave-safe. 105F (40C). A range of products to enable creativity and optimize both time and quality. About Valrhona Our products Our recipes Our Services Our classes Partner Brands News & Events Leave to stiffen in the refrigerator, preferably overnight. Discover home baking recipes dedicated to all chocolate aficionados. Mango tacos. MADININA. Ingredients for the Almond Shortcrust Pastry Serves: 15 120g butter 2g fine salt 80g icing sugar 30g finely ground almonds 50g eggs 240g plain flour (60g + 180g) Ingredients for the Ivoire Vanilla Namelaka 50g milk 1g gelatine 1 vanilla pod 95g Ivoire 35% chocolate 100g whipping cream 35% 240 gwater240 gwhole milk10 gsalt10 gsugar190 gEuropean butter285 gall-purpose flour475 geggs. Put the dough in a stand mixer fitted with the paddle attachment to finish drying out and leave to cool. Made with NOROHY Madagascar Vanilla Beans 125g. Pancake butter, maple & milk chocolate caramel. Store in the refrigerator or spread out immediately. 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. Leave to stiffen in the refrigerator. Refrigerate and let crystallize ideally 12 h. Dedicate to obtain a sufficiently consistent texture to work with the pocket or spatula. Store in the freezer.Line your 7.5cm diameter rings with clear acetate. 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. JavaScript seems to be disabled in your browser. Off the heat, add the flour. Chinese, rectify the weight of cream. Passion Fruit Inspiration - 250g / 8.82oz . Makes six 16 x 3.5cm desserts. Browse our entertaining Valrhona Chocolate recipes for scones, buns, spreads and other cooking ideas! 90g Egg whites. Please enter your email address below to receive a password reset link. An original recipe by David Briand. Want to reproduce this recipe? 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Made . Cook the diced apricots, pure, apricot halves, and vanilla on low heat for approx. For the best experience on our site, be sure to turn on Javascript 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. Freeze. Once this mixture has been lightly aerated, incorporate the warm (120F or 50C) melted butter. In 2023, Valrhona is taking a fresh look at the Essentials . As soon as the mixture is completely smooth, add the cold eggs. Please complete your information below to login. Whip up the whipped ganache, then pour about 45g into each ring. Mix the powdered ingredients with the cold, cubed butter. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE. Get all the latest information on Events, Sales and Offers. 66. Passion Fruit Glaze75 g passion fruit pure100 gsugar55 g water125 ghoney100 gsweetened condensed milk11 g gelatin175 gPassion Fruit Inspirationyellow food coloringis recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. 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! For the best experience on our site, be sure to turn on Javascript in your browser. Best recipes Sign up for newsletter today. 01 ICED MOUSSE. Gradually pour over the melted fruit couverture. 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 As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! [CDATA[ Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. You are using an outdated browser. Professional Abyss. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. Bake at 300F (150C). Mix the egg yolks and sugar (but do not beat). Please type the letters and numbers below. STRAWBERRY INSPIRATION SCONES. Bring the milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching). Sign up for newsletter today. 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). Off the heat, add the flour. Infuse the pod for approx. US Corporate Pastry Chefs. 01 Almond Shortcrust Pastry. Spread into a frame and bake at 355F (180C) for 15-20 minutes. BALLERINE - BANQUET VERSION 7 steps Made with ALMOND INSPIRATION Recipe for Cercle V customers only Plated desserts 4.6. 3 Reviews . 7 steps. USE: Heat the glaze to 89-93F (32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. 8 steps. Bake until golden brown at 482F (250C), do not turn the oven on again, and keep the door closed. This luxurious berry is the queen of berries and stands out for its delicate balance of sweet and tangy flavors. Mix as soon as possible to complete the emulsion. Heat to 185F (84C). Sand the powders with cold butter cut into cubes. Reheat the frosting to 90-95F (32-34C), mix in an electric mixer and use it to frost generously. Leave to crystallize in the refrigerator. paul ainsworth tommy banks daniel clifford angela hartnett phil howard simon hulstone tom kerridge tom kitchin nathan outlaw simon rogan john williams. Bring the milk to a boil with the scored vanilla pod. Add the second amount of cold liquid cream. ASSEMBLY: Make the shortcrust pastry and compote. As a result, even the most discerning chocolate lovers can appreciate the expert care that goes into making every piece of Valrhona chocolate. Immediately apply using a spray gun at about 175F (80C). 20g) using a piping bag with a 6mm diameter plain round nozzle. Rinse them in cold water and dice. Pour immediately and freeze. Leave to crystallize in the refrigerator. US Corporate Pastry Chefs Guillaume Roesz, and Sarah Tibbetshave adapted these recipes from Valrhona's chocolate school in France, L'cole Valrhona, to reproduce in the comfort of home kitchens in America. . LIGHT HUKAMBI 53% MOUSSE Already a Valrhona Client? Use a piping bag (without a nozzle) and some pre-set fruit couverture to make the lashes and placethem around the cream mix spiral. Heat the cream and milk, gradually pour over the egg yolk mix then add the rehydrated gelatin. Refrigerate and let crystallize overnight. Valrhona produces one of the most premium chocolates in the restaurant industry and is praised and used by many top Chefs and pastry Chefs. 10g) using a piping bag with a 6mm diameter plain round nozzle. Add glucose and invert sugar. 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. 100 years of commitment . Valrhona introduces INSPIRATION, the first-ever range of fruit and nut couvertures. . The store will not work correctly in the case when cookies are disabled. Mix using an immersion blender to form a perfect emulsion. Add the cold cream. Please upgrade your browser to improve your experience and security. 120g Caster sugar. A collection of unique, whimsical molds to compliment your creativity. . Stop as soon as you obtain a homogeneous paste. 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. Immediately mix using an electric mixer to make a perfect emulsion. Bring the milk, water, butter, sugar, and salt to a boil.