Mix again. Chocolate . Make a syrup with sugar, strawberry puree and honey, cook at 219F (104C). Stir in the sweetened condensed milk and previously rehydrated gelatin and gradually pour over the melted. Heat the puree with honey. Once the mixture is smooth, check the temperature is at 100F (38C) and add the frothy whipped cream. 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. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Finish off with a few drops of apricot compote mixed in an electric mixer with Absolu Cristal. chefs. Bring to a boil while stirring vigorously. Mix again. As soon as you have a homogeneous mixture, add the remaining flour very quickly. Made with Passionfruit Inspiration. Simply warm it before serving . #ValrhonaInspiration STRAWBERRY INSPIRATION Candied Strawberry PAIRINGS Flavors Fruit Tangy Spices Coconut Orange blossom Nougat Aniseed Cilantro Lemon Verbena White jasmine tea Vanilla Mint. Freeze.Pour out 90g of crme brle cream then freeze. Make a syrup by cooking the larger portion of water, sugar and glucose at 220F (104C). Get all the latest information on Events, Sales and Offers. 460 gpassion fruit pure100 ghoney1310 gPassion Fruit Inspiration1530 gheavy cream. Bring the milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching). Chocolate 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. Immediately mix using an electric mixer to make a perfect emulsion. Strain through a chinois, and pour into insert molds at approx. Form an emulsion by gradually pouring the mixture over the melted ALMOND INSPIRATION. Mix again. Please upgrade your browser to improve your experience and security. Add the sweetened condensed milk and rehydrated melted gelatin. Please upgrade your browser to improve your experience and security. 20g) using a piping bag with a 6mm diameter plain round nozzle. Make the choux pastry. Place back on the heat and use a spatula to help evaporate any liquid off the dough. Pour immediately and freeze. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. For the best experience on our site, be sure to turn on Javascript in your browser. The store will not work correctly in the case when cookies are disabled. DOUGHNUT-STYLE BRIOCHE WITH A GUANAJA MOLTON CENTER. all chefs. Browse our entertaining Valrhona Chocolate recipes for scones, buns, spreads and other cooking ideas! Valrhona produces one of the most premium chocolates in the restaurant industry and is praised and used by many top Chefs and pastry Chefs. Inspiration Recipes. Recipe made for 1 frame of 34 x 34 cm by 10 mm high (ref 3457) MORE. Please complete your information below to login. Mix the egg yolks and sugar (but do not beat). 495 g strawberry pure110 ghoney1150 gStrawberry Inspiration1650 g heavy cream. BALLERINE - BANQUET VERSION 7 steps Made with ALMOND INSPIRATION Recipe for Cercle V customers only Plated desserts 4.6. INSPIRATION can be used just like any other Valrhona chocolate couverture, No preservatives, added colors, or artificial flavors, Valrhona introducesRASPBERRY INSPIRATION! Made with NOROHY Madagascar Vanilla Beans 125g. The store will not work correctly in the case when cookies are disabled. Mix all the ingredients together (make sure the egg whites retain a liquid consistency). Valrhona introduces INSPIRATION, the first-ever range of fruit and nut couvertures. Log in MOUSSE TEXTURES 3.1. Make 3 small holes on the bottom of the clairs, on one each end and one in the middle. Strain and use immediately. 15g each) using a 6cm diameter ring. 3 Reviews . 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. Immediately apply using a spray gun at about 175F (80C). Stop as soon as you obtain a homogeneous paste. Keep in the refrigerator. . Heat the small amount of cream. Place back on the heat and use a spatula to help evaporate any liquid off the dough. Infuse the vanilla bean in the cream and milk. Makes two 500g pots. 01 Almond Shortcrust Pastry. Immediately mix using an electric mixer to make a perfect emulsion. Combine the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. An original recipe from l'Ecole Valrhona. Discover home baking recipes dedicated to all chocolate aficionados. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Mix in the electric mixer again. Use a piping bag (without a nozzle) and some pre-set fruit couverture to make the lashes and placethem around the cream mix spiral. Freeze. Heat the milk and invert sugar. 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. Freeze. Infuse the pod for approx. An original recipe by David Briand. 6 steps. At the same time, beat the egg whites with the other portion of sugar. Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crpes dentelles and the melted fruit couverture. 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. 15g). 80C (175F) . Valrhona offers Chocolate Dcor with quality products. Off the heat, add the flour. 12 minutes. IVOIRE HOT CROSS BUNS. Please type the letters and numbers below. This recipe was created by Valrhona. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Beat the eggs one by one and gradually incorporate them into the dough. Cookies and Bars. Decorate and keep in the refrigerator. In 2023, Valrhona is taking a fresh look at the Essentials. Please enter your email address below to receive a password reset link. Assembly: Prepare the cream mix, namelaka and pressed shortcrust. An original recipe by David Briand. Discover our specially developed Valrhona Chocolate recipes for light and delicious cremes and mousses. 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. Mix using an immersion blender to form a perfect emulsion. Discover more recipes. Refrigerate and let crystallize overnight. Mix as soon as possible to complete the emulsion. Recipe Step by Step. 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). is recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. She grabs Valrhona Strawberry Inspiration in the video and places some of it in a microwave-safe. Mix as soon as possible to complete the emulsion. Mix as soon as possible to complete the emulsion. Leave to crystallize in the refrigerator. You are using an outdated browser. LES PETITS CHOUX ANDOA. Please upgrade your browser to improve your experience and security. Heat them for 5 minutes when you serve them. Recipe Step by Step. Pancake butter, maple & milk chocolate caramel. 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. Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. Melt the chocolate glaze at about 25C (77F) and freeze the clairs. Add the cold cream. 1 step. Infuse the pod for approx. 260 g Strawberry pure 6 g Gelatin 170 g STRAWBERRY INSPIRATION . Add the gelatin (which you have rehydrated in advance). Find where to taste Valrhona . view all recipes; ingredients. Add the insert to assemble upside down. Cakes and Tarts. Add glucose and invert sugar. Add a layer of neutral glaze.Put a metal rolling pin in the freezer. Make rounds of pressed shortcrust (approx. Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again with an immersion blender. Combine the mixture a little bit at a time with the melted PASSION FRUIT INSPIRATION. Gently combine these two mixtures. Delicately place it in the desserts center. Reheat the frosting to 90-95F (32-34C), mix in an electric mixer and use it to frost generously. Add the coloring to slightly accentuate the color, and then mix. Infuse the vanilla bean and the lime peel 20 minutes. Sprinkle on 25g of cubed soft apricots then finish baking at 360F (180C) for approx. Add the cold liquid cream. 01 ICED MOUSSE. We are constantly inspired by the world around us. 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. Strawberry Inspiration and Ivoire tartlets. You are using an outdated browser. Put the pressed shortcrust in place, making sure to put the cream mix on the same side as the ganache. Entertaining. features. Made with Almond Inspiration. 7 steps. Add rehydrated gelatin to the warm, strained Crme Anglaise. Heat the fruit pulp with the glucose up to about 80 C, add the gelatin previously rehydrated. 75g INSPIRATION AMANDE. This recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. In an electric mixer, combine together the almond flour, the larger portion of sugar and the eggs. 2 steps. Thicken the mixture at a temperature of 185F (84-85C). US Corporate Pastry Chefs. Heat the cream and milk, gradually pour over the egg yolk mix then add the rehydrated gelatin. Frdric Bau - Pastry Explorer Valrhona. Use a chinois to strain before using the mixture. 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. Store in the refrigerator.Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 2171) MORE. 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. This luxurious berry is the queen of berries and stands out for its delicate balance of sweet and tangy flavors. Quickview . In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture. Gradually pour the hot mixture over the melted. Mix in the electric mixer again. Discover all of Valrhona's iconic chocolate recipes for pastry professionals and home bakers alike. 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. 15 minutes.Leave to cool, then use a piping bag with a 6mm-diameter nozzle to make a strip of approx. all recipes. Immediately place 80g of soft almond biscuit on top. Recipe from Christophe RENOU, Chef Ptissier at the'Ecole Valrhona, for 5 "Grand U" bche molds (ref. Browse to find inspiration and new gourmet ideas. Recipe Step by Step. Beat the cream until it has a frothy, light . For the best experience on our site, be sure to turn on Javascript 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. 01 INSPIRATION CREAM MIX *Fruit pulp 10g Glucose DE 38 5g Gelatin powder 220 bloom . Slowly pour this mixture over the melted STRAWBERRY INSPIRATION. USE: Heat the glaze to 89-93F(32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. 12 minutes. LIGHT HUKAMBI 53% MOUSSE Already a Valrhona Client? Best recipes Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. Made with BLOND DULCEY 35%. * 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. Melt both the ALMOND INSPIRATION and COCOA BUTTER and then gradually pour the condensed milk on top. 90g Egg whites. Set aside. To give your spray mix a velvety finish, heat the mixture to 105-115F (40-45C) and spray it onto your frozen product. Sign up for newsletter today. Store in the freezer. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. . Ice Cream and Sorbet Marbled Tropical Dulcey Ice Cream Bars. As a result, even the most discerning chocolate lovers can appreciate the expert care that goes into making every piece of Valrhona chocolate. The store will not work correctly in the case when cookies are disabled. Download this recipe . Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Please complete your information below to login. 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. . Drme Provenale Almond water; Crunchy almond and cocoa dough . Bring the milk, water, butter, sugar, and salt to a boil. Slowly pour this mixture over the melted couverture. 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. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. Make rounds of pressed shortcrust (approx. Store in the refrigerator. 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 120g Caster sugar. And this is how Raspberry Inspiration fruit couverture came to be. In 2023, Valrhona is taking a fresh look at the Essentials. Get all the latest information on Events, Sales and Offers. This rich filling is then wrapped around French Prigord truffles, and finally, everything is rolled in cocoa. 5 steps . Professional Abyss. The store will not work correctly in the case when cookies are disabled. beef pork lamb chicken duck cod tuna salmon prawns scallop vegan. Off the heat, add the flour. Ask us via comment! 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 100 years of commitment . 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. Paola uses chocolate fves for the mendiants, but you can also use disks or bars. Discover home baking recipes dedicated to all chocolate aficionados. Bring the milk to a boil with the scored vanilla pod. Turn out the little pool of mousse, then use a spray gun to apply a velvety layer of spray mix. //