features. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. 460 gpassion fruit pure100 ghoney1310 gPassion Fruit Inspiration1530 gheavy cream. You are using an outdated browser. Strawberry Inspiration and Ivoire tartlets. Original recipe by l'Ecole Valrhona. 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 Add the cold cream. cold cream. DOUGHNUT-STYLE BRIOCHE WITH A GUANAJA MOLTON CENTER. Please upgrade your browser to improve your experience and security. Valrhona introduces INSPIRATION, the first-ever range of fruit and nut couvertures. A range of fruit pures thats full of good common sense. The store will not work correctly in the case when cookies are disabled. Gently combine these two mixtures. The store will not work correctly in the case when cookies are disabled. You are using an outdated browser. Discover home baking recipes dedicated to all chocolate aficionados. JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser. Best recipes 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. Immediately mix using an immersion blender to make a perfect emulsion. Discover our specially developed Valrhona Chocolate recipes for light and delicious cremes and mousses. A collection of unique, whimsical molds to compliment your creativity. To give your spray mix a velvety finish, heat the mixture to 105-115F (40-45C) and spray it onto your frozen product. Ask us via comment! Made with NOROHY Madagascar Vanilla Beans 125g. LIGHT CHOCOLATE MOUSSE Preserving : 3 Days between 35-40F (2-4C) Freezable MOUSSE TEXTURES 3.1. RECIPES Discover home baking recipes dedicated to all chocolate aficionados. Immediately place 80g of soft almond biscuit on top. Combine the pectin and sugar then add them to the apricot mixture. Slowly pour this mixture over the melted couverture. Beat the eggs one by one and gradually incorporate them into the dough. Freeze. Recipe from Christophe RENOU, Chef Ptissier at the'Ecole Valrhona, for 5 "Grand U" bche molds (ref. Please enter your email address below to receive a password reset link. Inspiration Recipes. 01 INSPIRATION CREAM MIX *Fruit pulp 10g Glucose DE 38 5g Gelatin powder 220 bloom . Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. As soon as you have a homogeneous mixture, add the remaining flour very quickly. Chocolate . plating up progress; featured chef; The Staff . chefs. This rich filling is then wrapped around French Prigord truffles, and finally, everything is rolled in cocoa. Once the biscuit has cooled, spread on 60g of apricot compote. yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. Our new innovation functions just like chocolate, but is made entirely with natural fruit or nut ingredients for vibrant colors and flavors. Along with the naturally vibrant color, enjoy warm notes of raspberry jelly which give way to the tart flourish that characterizes this fruit. JavaScript seems to be disabled in your browser. The store will not work correctly in the case when cookies are disabled. Add the cold cream. Heat to 185F (84C). Chef's tips : You can make your pancakes in advance and freeze them. What does that mean exactly? Valrhona produces one of the most premium chocolates in the restaurant industry and is praised and used by many top Chefs and pastry Chefs. Made with Passionfruit Inspiration. paul ainsworth tommy banks daniel clifford angela hartnett phil howard simon hulstone tom kerridge tom kitchin nathan outlaw simon rogan john williams. The store will not work correctly in the case when cookies are disabled. Get all the latest information on Events, Sales and Offers. 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. Ice Cream and Sorbet NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES. 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. Cakes and Tarts. Mix in the electric mixer again. Make the crunch and spread it between two large sheets of confectionery dipping paper (product ref. Leave to crystallize in the refrigerator. 75g INSPIRATION AMANDE. Valrhona Essentials Back 3. 12 minutes. * 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). Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again with an immersion blender. For the best experience on our site, be sure to turn on Javascript in your browser. For the best experience on our site, be sure to turn on Javascript in your browser. Immediately mix using an electric mixer to make a perfect emulsion. Discover more recipes. INSPIRATION can be used just like any other Valrhona chocolate couverture, No preservatives, added colors, or artificial flavors, Valrhona introducesRASPBERRY INSPIRATION! 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). Pancake butter, maple & milk chocolate caramel. In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture. Use a chinois to strain before using the mixture. Gradually pour onto the melted ALMOND INSPIRATION. Cook the diced apricots, pure, apricot halves, and vanilla on low heat for approx. 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. Entertaining. Add the gelatin (which you have rehydrated in advance). Makes six 16 x 3.5cm desserts. Add a layer of neutral glaze.Put a metal rolling pin in the freezer. Freeze.Pour out 90g of crme brle cream then freeze. Strain through a chinois, and pour into insert molds at approx. 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. 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 . MADININA. Melt the chocolate glaze at about 25C (77F) and freeze the clairs. 110 gm Valrhona Dulcey Chocolate, roughly chopped (available via Cococart India; alternatively use a combination of 110 gm white chocolate and 90gm condensed milk) 60 gm butter (can be unsalted or salted) 150 gm dark chocolate crushed or finely chopped almonds for rolling tsp salt (skip it if using salted butter) Instructions Get all the latest information on Events, Sales and Offers. Bake at 150C (300F). Refrigerate or spread immediately. 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. For the best experience on our site, be sure to turn on Javascript in your browser. Mix to form a perfect emulsion. Simply warm it before serving . Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Add the insert to assemble upside down. 7 steps. Keep in the refrigerator. Store in the freezer.Line your 7.5cm diameter rings with clear acetate. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION . Add the sweetened condensed milk and rehydrated melted gelatin. 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. is recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. You are using an outdated browser. Made with ALMOND INSPIRATION. These innovative new couvertures are created entirely with natural ingredients for vibrant colors and flavors. Ice Cream and Sorbet Marbled Tropical Dulcey Ice Cream Bars. 105F (40C). In 2023, Valrhona is taking a fresh look at the Essentials . Add the cold cream. Log in MOUSSE TEXTURES 3.1. 6 steps. Immediately mix using an electric mixer to make a perfect emulsion. In 2023, Valrhona is taking a fresh look at the Essentials. Made . ALMOND INSPIRATION SWIRL ICE CREAM RECIPE. This luxurious berry is the queen of berries and stands out for its delicate balance of sweet and tangy flavors. Download this recipe . In 2023, Valrhona is taking a fresh look at the Essentials. Store in the freezer. 02 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% As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Please complete your information below to login. 1 step. ASSEMBLY: Make the shortcrust pastry and compote. 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.