Makes six 16 x 3.5cm desserts. JavaScript seems to be disabled in your browser. . STRAWBERRY INSPIRATION MOUSSE. US Corporate Pastry Chefs. Make rounds of pressed shortcrust (approx. Finish off with a few drops of apricot compote mixed in an electric mixer with Absolu Cristal. Please upgrade your browser to improve your experience and security. Mix all the ingredients together (make sure the egg whites retain a liquid consistency). 3 Reviews . SHOP. Once the biscuit has cooled, spread on 60g of apricot compote. Add the rehydrated gelatin. Bring the milk to a boil with the scored vanilla pod. Add the coloring to slightly accentuate the color, and then mix. Immediately mix using an electric mixer to make a perfect emulsion. 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. 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 . As soon as you have a homogeneous mixture, add the remaining flour very quickly. plating up progress; featured chef; The Staff . This luxurious berry is the queen of berries and stands out for its delicate balance of sweet and tangy flavors. Freeze. As a result, even the most discerning chocolate lovers can appreciate the expert care that goes into making every piece of Valrhona chocolate. An original recipe by l'cole Gourmet Valrhona. If you are a returning stud. burgers. Add the cold cream. Please upgrade your browser to improve your experience and security. Heat the puree with honey. Reheat the frosting to 90-95F (32-34C), mix in an electric mixer and use it to frost generously. 190g european butter 140g confectioner's sugar . Valrhona wanted to express raspberry's unique flavor in all its intensity, along with its vibrant natural pink color. // ]]>, 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. Pancake butter, maple & milk chocolate caramel. Set aside. Bake until golden brown at 482F (250C), do not turn the oven on again, and keep the door closed. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION . Discover home baking recipes dedicated to all chocolate aficionados. 66. 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. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Cookies and Bars. USE: Heat the glaze to 89-93F (32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. 100 years of commitment . IVOIRE HOT CROSS BUNS. Off the heat, add the flour. Ice Cream and Sorbet NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES. And this is how Raspberry Inspiration fruit couverture came to be. Set aside. Mix in the electric mixer again. RECIPES. JavaScript seems to be disabled in your browser. 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. Gradually pour the hot mixture over the melted Opalys chocolate. Infuse the pod for approx. Heat them for 5 minutes when you serve them. Sign up for newsletter today. * 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. 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 Decorate and keep in the refrigerator. Makes 24 desserts . Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. chefs. NOROHY VANILLA. Store in the freezer. . Freeze. 02 In 2023, Valrhona is taking a fresh look at the Essentials . Add the second amount of cold liquid cream. 105F (40C). Entertaining. Our new innovation functions just like chocolate, but is made entirely with natural fruit or nut ingredients for vibrant colors and flavors. Made with BLOND DULCEY 35%. Leave to stiffen in the refrigerator. Add a layer of neutral glaze.Put a metal rolling pin in the freezer. 15 pancakes : An original recipe by l'Ecole Gourmet Valrhona. Please upgrade your browser to improve your experience and security. Chef's tips : You can make your pancakes in advance and freeze them. 495 g strawberry pure110 ghoney1150 gStrawberry Inspiration1650 g heavy cream. 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 Whip up the whipped ganache, then pour about 45g into each ring. 8 steps. 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. Form an emulsion by gradually pouring the mixture over the melted ALMOND INSPIRATION. 12 minutes. Log in MOUSSE TEXTURES 3.1. Refrigerate or spread immediately. 01 ICED MOUSSE. Please complete your information below to login. Frdric Bau - Pastry Explorer Valrhona. 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). Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crpes dentelles and the melted fruit couverture. For the best experience on our site, be sure to turn on Javascript in your browser. Stir in the sweetened condensed milk and previously rehydrated gelatin and gradually pour over the melted. Discover home baking recipes dedicated to all chocolate aficionados. Stop as soon as you obtain a homogeneous paste. Share on social media. Put the dough in a stand mixer fitted with the paddle attachment to finish drying out and leave to cool. Add rehydrated gelatin to the warm, strained Crme Anglaise. Click the link in bio for this Yuzu Saint Tropez #recipe featuring a YUZU INSPIRATION crmeux, Yuzu syrup, IVOIRE 35% Whipped ganache and brioche dough 99 Share 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. STRAWBERRY INSPIRATION SCONES. Made with ALMOND INSPIRATION. Find where to taste Valrhona . These innovative new couvertures are created entirely with natural ingredients for vibrant colors and flavors. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. . Gradually pour onto the melted ALMOND INSPIRATION. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE, Made with NOROHY Madagascar Vanilla Beans 125g, Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE. Turn out the little pool of mousse, then use a spray gun to apply a velvety layer of spray mix. For the best experience on our site, be sure to turn on Javascript in your browser. Bring to a boil while stirring vigorously. Simply warm it before serving . Cremes and Mousses. Please upgrade your browser to improve your experience and security. Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again with an immersion blender. Bring the milk, water, butter, sugar, and salt to a boil. In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture. 5 steps . //