Pies + Tarts
When they created the INSPIRATION line of fruit and nut couvertures, our Valrhona experts opened up new possibilities for artisans who want to unleash their creativity. Passion Fruit Meringue Tarts feature an Almond Shortbread, PASSION FRUIT INSPIRATION Crémeux, JIVARA 40% Mousse and an Italian Meringue.
Layers of vanilla sponge, crème brûlée pudding, OPALYS 33% ganache, and ARAGUANI 72% chocolate décor are perfectly complemented by @norohyvanille organic Madagascan vanilla chantilly in these indulgent chocolate tarts by L'@ecolevalrhona chef and MOF, @david_briand. Click the #linkinbio to start baking with Norohy vanilla at home!
We can't stop staring at the perfect swoops of JIVARA 40% whipped #ganache on these framboise financier tarts by #ValrhonaCercleV Pâtisserie Rhubarbe. If you're in the #Montreal area, visit their Instagram to find out how you can pick up one of their fabulous desserts for your #holiday table!
Layers of vanilla sponge, crème brûlée pudding, OPALYS 33% ganache, and ARAGUANI 72% chocolate décor are perfectly complemented by Norohy organic Madagascan vanilla chantilly in these indulgent chocolate tarts by L'École Valrhona chef and MOF, David Briand. Click here to get the #recipe.
Our free Simple & Versatile recipe books are designed to help you embrace easy desserts that can be customized with different chocolates, flavors and creative touches for a successful takeout or delivery menu or for baking at home! Plus, we've included tips from our L'@ecolevalrhona chefs to help you minimize costs and get the most out of each recipe. This week, we're celebrating our love for #piesandtarts. And this versatile dessert is made even more adaptable in volume 2 of our Simple & Versa
Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood
Some things in life must be experienced . Make your own "ORELYS 35% Malinao Tartlets" (original recipe by L'École Valrhona Executive Pastry Chef @nicolas_riveau ) by following the link in our profile! (ORELYS is our latest blond chocolate, made with a special ingredient: muscovado sugar that gives its unique natural color with glimmers of golden brown ) #ThisIsOrelys #ValrhonaBlondMoment