Recipes classics revised

These cozy "back to childhood" recipes are ideal for snacking and are the best to recapture those homemade childhood memories and feelings

RECIPE

Pumpkin Tart

6 mini tarts

With Cocoa Powder

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RECIPE

Raspberry and vanilla tart

Makes a 30 × 10cm tart (10 bars)

With Ivoire 35%, Inspiration Raspberry & Norohy vanilla beans

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RECIPE

Millot chocolate and caramel tartlets

Makes 8 individual tartlets

With Millot 74% & Cocoa powder

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RECIPE

Strawberry Inspiration and Ivoire tartlets

Makes 15 pieces

With Inspiration strawberry, Ivoire 35% & norohy vanilla beans

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RECIPE

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

12 brioches

With Guanaja 70%

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RECIPE

Oriado heart tart

Serves 6/8, use 20 cm diameter ring

With Oriado 60%

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RECIPE

Chocolate Praline Cupcakes

Makes 15 Cupcakes

With Praliné, Guanaja 70%, Cocoa Powder & Crunchy Pearls

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RECIPE

Caraibe Cookies

Makes 12 Cookies

With Caraibe 66%

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RECIPE

Tiramisu

Makes 10 pieces

With Dulcey 35% & Ivoire 35%

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RECIPE

Ivoire blackcurrant macarons

Makes approx. 30 macarons.

With Ivoire 35%

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RECIPE

Black Forest

Makes 10 pieces

With Manjari 64%, Cocoa powder, Norohy vanilla beans & Ivoire 35%

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RECIPE

Chocolate crème brûlée

Makes 8 crèmes brûlées.

With Jivara 40% & Dulcey 35%

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RECIPE

Indulgent hot chocolate

Makes approx. 4 cups

With Celaya Hot Chocolate Drink

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RECIPE

Citrus, thyme and chocolate chip biscuits

Makes 25 to 30 shortbread biscuits

With dark chocolate chips

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RECIPE

Brioche French Toast

8 - 10 Large Slices

With Praliné & Norohy vanilla beans

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RECIPE

Carapricot Tart

Serves 6

With Caramelia 36%

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RECIPE

Madeleines

From 15 to 30 Madeleines

With Almond & Hazelnuts Praliné

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RECIPE

Chocolate chip pancakes with caramel sauce

15 pancakes

With Jivara 40%, Norohy vanilla bean & chocolate chips

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All our recipes are prepared by Chef Pâtissiers of L'Ecole Valrhona. A Benchmark in the world of pastries and chocolate. Its wealth lies in over 30 years of dedication to constant innovation and the accompaniment of the most demanding professionals in modern patisserie.