all chefs. About Valrhona Our products Our recipes Our Services Our classes Partner Brands News & Events What does that mean exactly? 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 . 190g european butter 140g confectioner's sugar . Combine the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. 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. Add the sweetened condensed milk and rehydrated melted gelatin. Freeze.FINISHING TOUCH: Turn out and turn over the desserts, then frost. For the best experience on our site, be sure to turn on Javascript in your browser. In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture. Made with NOROHY Madagascar Vanilla Beans 125g. Mix using an immersion blender to form a perfect emulsion. Chocolate Bars. In an electric mixer, combine together the almond flour, the larger portion of sugar and the eggs. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Infuse the pod for approx. Starting with recipes you know is the ideal way to begin diversifying your range, stocking it with tried-and-tested pastries with a vegan . Beat the eggs one by one and gradually incorporate them into the dough. You are using an outdated browser. Once the mixture is smooth, check the temperature is at 100F (38C) and add the frothy whipped cream. Please complete your information below to login. Turn out the little pool of mousse, then use a spray gun to apply a velvety layer of spray mix. This recipe was created by Valrhona. Refrigerate and let crystallize ideally 12 h. Dedicate to obtain a sufficiently consistent texture to work with the pocket or spatula. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Best recipes Made . A collection of unique, whimsical molds to compliment your creativity. Thicken the mixture at a temperature of 185F (84-85C). 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. Immediately mix with an immersion blender to make a perfect emulsion. Heat the fruit pulp with the glucose up to about 80 C, add the gelatin previously rehydrated. You are using an outdated browser. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE, Made with NOROHY Madagascar Vanilla Beans 125g, Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE. Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crpes dentelles and the melted fruit couverture. JavaScript seems to be disabled in your browser. Chef's tips : The maple caramel can be made in advance and kept in the refrigerator. 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. Share on social media. Freeze. Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. Place back on the heat and use a spatula to help evaporate any liquid off the dough. Heat them for 5 minutes when you serve them. Find where to taste Valrhona . Leave to crystallize in the refrigerator. Immediately mix using an electric mixer to make a perfect emulsion. The store will not work correctly in the case when cookies are disabled. Beat the cream until it has a frothy, light . Store in the refrigerator or spread out immediately. Add the coloring to slightly accentuate the color, and then mix. Mix as soon as possible to complete the emulsion. ALMOND INSPIRATION SWIRL ICE CREAM RECIPE. Add the cold cream. Please upgrade your browser to improve your experience and security. Heat to 185F (84C). Spread into a frame and bake at 355F (180C) for 15-20 minutes. The store will not work correctly in the case when cookies are disabled. Use a chinois to strain before using the mixture. Cream the butter. Made with Cooking Range Ivoire 35% white chocolate. . all recipes. Once the biscuit has cooled, spread on 60g of apricot compote. Bake at 150C (300F). Menu . LIGHT CHOCOLATE MOUSSE Preserving : 3 Days between 35-40F (2-4C) Freezable MOUSSE TEXTURES 3.1. An original recipe by l'cole Gourmet Valrhona. Bake until golden brown at 482F (250C), do not turn the oven on again, and keep the door closed. 20 minutes, stirring throughout. Gradually pour over the melted fruit couverture. Cakes and Tarts. Strawberry Inspiration and Ivoire tartlets. 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! Heat the small amount of cream. You are using an outdated browser. Made with ALMOND INSPIRATION. 2 steps. Please upgrade your browser to improve your experience and security. Make rounds of pressed shortcrust (approx. Delicately place it in the desserts center. Infuse the vanilla bean in the cream and milk. Sign up for newsletter today. [CDATA[ An original recipe by David Briand, Pastry Chef Instructor at L'cole Valrhona. Entertaining. yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. 10g) using a piping bag with a 6mm diameter plain round nozzle. . BALLERINE - BANQUET VERSION 7 steps Made with ALMOND INSPIRATION Recipe for Cercle V customers only Plated desserts 4.6. Heat the cream and milk, gradually pour over the egg yolk mix then add the rehydrated gelatin. 66. Raspberry powder gives this couverture its red hue and its bright and jammy taste. Off the heat, add the flour. 15 pancakes : An original recipe by l'Ecole Gourmet Valrhona. Mix again. In 2023, Valrhona is taking a fresh look at the Essentials . 120g Caster sugar. Please upgrade your browser to improve your experience and security. Bring the milk to a boil with the scored vanilla pod. Discover our specially developed Valrhona Chocolate recipes for light and delicious cremes and mousses. Freeze. Sign up for newsletter today. 105F (40C). In 2023, Valrhona is taking a fresh look at the Essentials. Bake at 300F (150C). Valrhona introduces INSPIRATION, the first-ever range of fruit and nut couvertures. Once this mixture has been lightly aerated, incorporate the warm (120F or 50C) melted butter. Discover more recipes. Made with BLOND DULCEY 35%. As soon as the mixture is completely smooth, add the cold eggs. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. 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. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. 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. Leave to crystallize in the refrigerator. Heat the puree with honey. Combine the mixture a little bit at a time with the melted PASSION FRUIT INSPIRATION. When there are no more pieces, add the cold eggs. Please upgrade your browser to improve your experience and security. Bring the milk to a boil with the scored vanilla pod. RECIPES. Get all the latest information on Events, Sales and Offers. 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 Slowly pour this mixture over the melted couverture. Ice Cream and Sorbet NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES. Desserts, ice creams, chocolate bonbons, Yule logs, restaurant sweets, dessert glasses and more: find a collection of creative and inspiring recipes, many designed by l'cole Valrhona's own pastry chefs, but also some by our partner-customers in all food professions. 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. Immediately mix using an immersion blender to make a perfect emulsion. Makes 24 desserts . Set aside. 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.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 year-round. Make the choux pastry. Pancake butter, maple & milk chocolate caramel. Bring the milk, water, butter, sugar, and salt to a boil. For the best experience on our site, be sure to turn on Javascript in your browser. Tip: You can use offcuts from the shortcrust youve made as part of your daily work on other products. Finish off with a few drops of apricot compote mixed in an electric mixer with Absolu Cristal. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION . In 2023, Valrhona is taking a fresh look at the Essentials. Makes two 500g pots. . MADININA. Truffles, Bonbons and Candies. For the best experience on our site, be sure to turn on Javascript in your browser. Cook the diced apricots, pure, apricot halves, and vanilla on low heat for approx. Store in the refrigerator or spread out immediately. Paola uses chocolate fves for the mendiants, but you can also use disks or bars. Drme Provenale Almond water; Crunchy almond and cocoa dough . 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! Gradually pour onto the melted ALMOND INSPIRATION. For the best experience on our site, be sure to turn on Javascript in your browser. Made with Oabika - Gold of the pod. Mix again. Original recipe by l'Ecole Valrhona. You are using an outdated browser. Infuse the vanilla bean and the lime peel 20 minutes. Along with the naturally vibrant color, enjoy warm notes of raspberry jelly which give way to the tart flourish that characterizes this fruit. Sprinkle on 25g of cubed soft apricots then finish baking at 360F (180C) for approx. Rating: 100%. Mix as soon as possible to complete the emulsion. 260 g Strawberry pure 6 g Gelatin 170 g STRAWBERRY INSPIRATION . RECIPES Discover home baking recipes dedicated to all chocolate aficionados. At the same time, beat the egg whites with the other portion of sugar. Add rehydrated gelatin to the warm, strained Crme Anglaise. 01 INSPIRATION CREAM MIX *Fruit pulp 10g Glucose DE 38 5g Gelatin powder 220 bloom . cold cream. Mix all the ingredients together (make sure the egg whites retain a liquid consistency). Discover all of Valrhona's iconic chocolate recipes for pastry professionals and home bakers alike. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 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. 20g) using a piping bag with a 6mm diameter plain round nozzle. In 2023, Valrhona is taking a fresh look at the Essentials. Get all the latest information on Events, Sales and Offers. Sign up for newsletter today. Add the cold cream. Baking Chocolate. USE: Heat the glaze to 89-93F (32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. 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). 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 . Stir in the sweetened condensed milk and previously rehydrated gelatin and gradually pour over the melted. Refrigerate and let crystallize overnight. burgers. Put the pressed shortcrust in place, making sure to put the cream mix on the same side as the ganache. Leave to set for 24 hours before use. is recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. $19.59. The store will not work correctly in the case when cookies are disabled. 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. Melt the chocolate glaze at about 25C (77F) and freeze the clairs. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. 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. Add the insert to assemble upside down. Please complete your information below to login. Recipe made for 1 frame of 34 x 34 cm by 10 mm high (ref 3457) MORE. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE. Chef's tips : You can make your pancakes in advance and freeze them. Inspiration Recipes. 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. BALLERINE - RESTAURANT VERSION 7 steps Add glucose and invert sugar. 15g each) using a 6cm diameter ring. Browse our entertaining Valrhona Chocolate recipes for scones, buns, spreads and other cooking ideas! Log in MOUSSE TEXTURES 3.1. Refrigerate or spread immediately. You are using an outdated browser. Please enter your email address below to receive a password reset link. Set aside. 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. For the best experience on our site, be sure to turn on Javascript in your browser. Do not beat this mixture. 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 Bring the milk, water, butter, sugar, and salt to a boil. Use a piping bag (without a nozzle) and some pre-set fruit couverture to make the lashes and placethem around the cream mix spiral. 12 minutes. Infuse the pod for approx. Immediately mix using an electric mixer to make a perfect emulsion. INSPIRATION can be used just like any other Valrhona chocolate couverture, No preservatives, added colors, or artificial flavors, Valrhona introducesRASPBERRY INSPIRATION! 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. We love the bright flavors of YUZU INSPIRATION especially during the Spring time Combined with @norohyvanille, it is absolutley divine. 240 gwater240 gwhole milk10 gsalt10 gsugar190 gEuropean butter285 gall-purpose flour475 geggs. Get all the latest information on Events, Sales and Offers. Roll the shortcrust out to a thickness of 3mm and cut out 14cm diameter disks.Bake at 300F (150C) for approx. JavaScript seems to be disabled in your browser. 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. 1 step. Valrhona - INSPIRATION, THE FIRST RANGE OF FRUIT COUVERTURE CHOCOLATES - YouTube You're the expert when it comes to working with chocolate - Now you can extend that expertise to fruit and. Please upgrade your browser to improve your experience and security. // , 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. Decorate and keep in the refrigerator. Reheat the frosting to 90-95F (32-34C), mix in an electric mixer and use it to frost generously. 75g INSPIRATION AMANDE. Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again with an immersion blender. Valrhona Essentials Back 3. AGATHA 7 steps Made with ALMOND INSPIRATION Log in Recipe for Valrhona customers only Plated desserts 4.7. Make rounds of pressed shortcrust (approx. Keep in the refrigerator. Sand the powders with cold butter cut into cubes. Store in the freezer. Spread out thinly between two baking sheets. 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. 460 gpassion fruit pure100 ghoney1310 gPassion Fruit Inspiration1530 gheavy cream. * 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. Store in the refrigerator.Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. Add the cold liquid cream. Make 3 small holes on the bottom of the clairs, on one each end and one in the middle. 30g each) using a 6.5cm diameter ring. Stop as soon as you obtain a homogeneous paste. Leave to stiffen in the refrigerator.