Please enter your email address below to receive a password reset link. Add the cold cream. 100 years of commitment . At the same time, beat the egg whites with the other portion of sugar. Valrhona introduces INSPIRATION, the first-ever range of fruit and nut couvertures. Made with Cooking Range Ivoire 35% white chocolate. A collection of unique, whimsical molds to compliment your creativity. Made with NOROHY Madagascar Vanilla Beans 125g. 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. IVOIRE HOT CROSS BUNS. Once this mixture has been lightly aerated, incorporate the warm (120F or 50C) melted butter. Best recipes 01 Almond Shortcrust Pastry. In 2023, Valrhona is taking a fresh look at the Essentials . Heat the fruit pulp with the glucose up to about 80 C, add the gelatin previously rehydrated. Please upgrade your browser to improve your experience and security. Bake at 150C (300F). Bring the milk, water, butter, sugar, and salt to a boil. 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 . #ValrhonaInspiration STRAWBERRY INSPIRATION Candied Strawberry PAIRINGS Flavors Fruit Tangy Spices Coconut Orange blossom Nougat Aniseed Cilantro Lemon Verbena White jasmine tea Vanilla Mint. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE. Chef's tips : You can make your pancakes in advance and freeze them. Strawberry Inspiration and Ivoire tartlets. Immediately mix using an electric mixer to make a perfect emulsion. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. Add the gelatin (which you have rehydrated in advance). 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. all chefs. The store will not work correctly in the case when cookies are disabled. You are using an outdated browser. Keep in the refrigerator. RECIPES. In 2023, Valrhona is taking a fresh look at the Essentials . 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 You are using an outdated browser. Do not beat this mixture. Slowly pour this mixture over the melted STRAWBERRY INSPIRATION. Frdric Bau - Pastry Explorer Valrhona. Add the sweetened condensed milk and rehydrated melted gelatin. JavaScript seems to be disabled in your browser. Please type the letters and numbers below. She grabs Valrhona Strawberry Inspiration in the video and places some of it in a microwave-safe. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Add the second amount of cold liquid cream. You are using an outdated browser. A selection of indulgent chocolate confections with unique flavor notes. 90g Egg whites. Strain through a chinois, and pour into insert molds at approx. features. . Add the coloring to slightly accentuate the color, and then mix. Put the pressed shortcrust in place, making sure to put the cream mix on the same side as the ganache. Whip up the whipped ganache, then pour about 45g into each ring. Recipe for Valrhona customers only Plated desserts 4.5. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Please upgrade your browser to improve your experience and security. Immediately mix using an electric mixer to make a perfect emulsion. Slowly pour this mixture over the melted couverture. Valrhona Essentials Back 3. Set aside. And this is how Raspberry Inspiration fruit couverture came to be. Chef's tips : The maple caramel can be made in advance and kept in the refrigerator. Add glucose and invert sugar. LIGHT CHOCOLATE MOUSSE Preserving : 3 Days between 35-40F (2-4C) Freezable MOUSSE TEXTURES 3.1. Made with Oabika - Gold of the pod. Entertaining. yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. Inspiration Recipes. This recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. Melt both the ALMOND INSPIRATION and COCOA BUTTER and then gradually pour the condensed milk on top. Immediately mix with an immersion blender to make a perfect emulsion. 2171) MORE. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. You are using an outdated browser. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. 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! 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 . DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Cookies and Bars. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION . 210g INSPIRATION PASSIONFRUIT 135g Raspberry pulp - 175g INSPIRATION RASPBERRY 135g Yuzu pulp - 210g INSPIRATION YUZU. Discover home baking recipes dedicated to all chocolate aficionados. If you are a returning stud. $19.59. 15g each) using a 6cm diameter ring. Chocolate . Mix again. Mango tacos. Combine the pectin and sugar then add them to the apricot mixture. . Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE, Made with NOROHY Madagascar Vanilla Beans 125g, Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE. 495 g strawberry pure110 ghoney1150 gStrawberry Inspiration1650 g heavy cream. Please complete your information below to login. Refrigerate and let crystallize ideally 12 h. Dedicate to obtain a sufficiently consistent texture to work with the pocket or spatula. Add the rehydrated gelatin. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Valrhona offers Chocolate Dcor with quality products. Please complete your information below to login. The store will not work correctly in the case when cookies are disabled. An original recipe by David Briand. SHOP. Stir in the sweetened condensed milk and previously rehydrated gelatin and gradually pour over the melted. Roll the shortcrust out to a thickness of 3mm and cut out 14cm diameter disks.Bake at 300F (150C) for approx. Assembly: Prepare the cream mix, namelaka and pressed shortcrust. RECIPES Discover home baking recipes dedicated to all chocolate aficionados. Infuse the vanilla bean in the cream and milk. Combine the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. 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. Freeze. 3 Reviews . STRAWBERRY INSPIRATION SCONES. Freeze. 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. Beat the eggs one by one and gradually incorporate them into the dough. Heat to 185F (84C). Mix to form a perfect emulsion. Spread out thinly between two baking sheets. Add the insert to assemble upside down. Get all the latest information on Events, Sales and Offers. Tip: you can obviously use the drops of your shortbread paste that you use daily in your other fabrications. Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again with an immersion blender. The store will not work correctly in the case when cookies are disabled. 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. Discover all of Valrhona's iconic chocolate recipes for pastry professionals and home bakers alike. In 2023, Valrhona is taking a fresh look at the Essentials . Chinese, rectify the weight of cream. Want to reproduce this recipe? This recipe was created by Valrhona. Set aside. For the best experience on our site, be sure to turn on Javascript in your browser. 1 step. Melt the chocolate glaze at about 25C (77F) and freeze the clairs. 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). Leave to crystallize in the refrigerator. Add rehydrated gelatin to the warm, strained Crme Anglaise. Store in the freezer.Line your 7.5cm diameter rings with clear acetate. Decorate and keep in the refrigerator. The store will not work correctly in the case when cookies are disabled. 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. Turn out the little pool of mousse, then use a spray gun to apply a velvety layer of spray mix. Discover more recipes. Add the cold cream. Off the heat, add the flour. Add a layer of neutral glaze.Put a metal rolling pin in the freezer. Drme Provenale Almond water; Crunchy almond and cocoa dough . plating up progress; featured chef; The Staff . Valrhona offers a wide variety of high quality chocolate. Add the cold cream. Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. Heat the milk and invert sugar. cold cream. 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. Quickview . Mix again. Get all the latest information on Events, Sales and Offers. As soon as the mixture is completely smooth, add the cold eggs. Recipe Step by Step. Cream the butter. A range of products to enable creativity and optimize both time and quality. Freeze.FINISHING TOUCH: Turn out and turn over the desserts, then frost. 260 g Strawberry pure 6 g Gelatin 170 g STRAWBERRY INSPIRATION . The store will not work correctly in the case when cookies are disabled. BALLERINE - BANQUET VERSION 7 steps Made with ALMOND INSPIRATION Recipe for Cercle V customers only Plated desserts 4.6. Infuse the pod for approx. For the best experience on our site, be sure to turn on Javascript in your browser. This rich filling is then wrapped around French Prigord truffles, and finally, everything is rolled in cocoa. In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture. Please enter your email address below to receive a password reset link. Refrigerate and let crystallize overnight. 240 gwater240 gwhole milk10 gsalt10 gsugar190 gEuropean butter285 gall-purpose flour475 geggs. Once the mixture is smooth, check the temperature is at 100F (38C) and add the frothy whipped cream. Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crpes dentelles and the melted fruit couverture. Sign up for newsletter today. Made with Passionfruit Inspiration, 75g FLOUR T5535g DRY BUTTER30g ICING SUGAR10g ALMOND POWDER.5g SALT15g WHOLE EGGS, 150g SHORTBREAD WITH ALMONDS150g ECLAT GOLD150g INSPIRATION, 330g CREAM UHT 35%500g CREAM UHT 35%1 Vanilla Pod1g LIME ZEST30g GLUCOSE 38/4030g INVERTED SUGAR230g OPALYS 33%, 180g PULP8g GLUCOSE 38/405g GELATIN POWDER 220 BLOOM25g Water* INSPIRATION335g CREAM UHT 35%, 80g fruit pulp8g GLUCOSE 38/405g GELATIN POWDER 220 BLOOM25g Water* INSPIRATION335g CREAM UHT 35%, 700g ABSOLU CRISTAL NAPPAGE NEUTRE70g WATER. LES PETITS CHOUX ANDOA. // , 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. Simply warm it before serving . Add a layer of neutral glaze.Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place. 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 Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Sign up for newsletter today. 2 steps. Please upgrade your browser to improve your experience and security. Find where to taste Valrhona . Made with Passionfruit Inspiration. Discover our specially developed Valrhona Chocolate recipes for light and delicious cremes and mousses. 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. * 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). Make a syrup by cooking the larger portion of water, sugar and glucose at 220F (104C). 190g european butter 140g confectioner's sugar . Heat them for 5 minutes when you serve them. Professional Abyss. JavaScript seems to be disabled in your browser. About Valrhona Our products Our recipes Our Services Our classes Partner Brands News & Events 15 minutes.Leave to cool, then use a piping bag with a 6mm-diameter nozzle to make a strip of approx. USE: Heat the glaze to 89-93F(32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. We love the bright flavors of YUZU INSPIRATION especially during the Spring time Combined with @norohyvanille, it is absolutley divine. Once frozen dip the clairs into the glaze. Rinse them in cold water and dice. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Strain and use immediately. 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. JavaScript seems to be disabled in your browser. Original recipe by l'Ecole Valrhona. Bring the milk, water, butter, sugar, and salt to a boil. view all recipes; ingredients. BALLERINE - RESTAURANT VERSION 7 steps Please type the letters and numbers below. Immediately apply using a spray gun at about 175F (80C). Place back on the heat and use a spatula to help evaporate any liquid off the dough. Heat the puree with honey. 01 ICED MOUSSE. For the best experience on our site, be sure to turn on Javascript in your browser. JavaScript seems to be disabled in your browser. 02 Log in MOUSSE TEXTURES 3.1. Recipe Step by Step. 460 gpassion fruit pure100 ghoney1310 gPassion Fruit Inspiration1530 gheavy cream. Ask us via comment! 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. Discover home baking recipes dedicated to all chocolate aficionados. 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! Store in the refrigerator or spread out immediately. . These innovative new couvertures are created entirely with natural ingredients for vibrant colors and flavors. As soon as you obtain an even dough, stop mixing. Mix the powdered ingredients with the cold, cubed butter. In an electric mixer, combine together the almond flour, the larger portion of sugar and the eggs. As a result, even the most discerning chocolate lovers can appreciate the expert care that goes into making every piece of Valrhona chocolate. Make a syrup with sugar, strawberry puree and honey, cook at 219F (104C). Gradually pour onto the melted ALMOND INSPIRATION. Mix again. Leave to stiffen in the refrigerator. 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. Leave to stiffen in the refrigerator, preferably overnight. Get all the latest information on Events, Sales and Offers. MADININA. Made . And to discover more about Adamance products, visit our website (link in bio) #Adamance #Valrhona #FruitsDuBonSens #Fruits #Pure #Puredefruits #FruitsEnPure #Patisserie #PastryChef #Patissier #recette #Recipe #Cassis. Browse our entertaining Valrhona Chocolate recipes for scones, buns, spreads and other cooking ideas! MOUSSE TEXTURES Filters MOUSSE TEXTURES 3.3. Thicken the mixture at a temperature of 185F (84-85C). Sand the powders with cold butter cut into cubes. Made with BLOND DULCEY 35%. Along with the naturally vibrant color, enjoy warm notes of raspberry jelly which give way to the tart flourish that characterizes this fruit. Raspberry powder gives this couverture its red hue and its bright and jammy taste.