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12. Brioches and pastries
MANJARI 64% GUANAJA 70% EXTRA BITTER 61% EXTRA AMER 67% EQUATORIALE NOIRE 55% P125 COEUR DE GUANAJA 80% OABIKA
BAHIBE 46% AZELIA 35% HUKAMBI 53% GIANDUJA NOISETTE LAIT 36%
OPALYS 33%
ALMOND INSPIRATION RASPBERRY INSPIRATION
BLOND DULCEY 35%
DARK HAZELNUT GIANDUJA 34%
Viennoiseries
Valrhona School Chef
Brioches and pastries

Raspberry Bread

3 steps
Viennoiseries
Valrhona School Chef
Brioches and pastries

Gianduja-Style Bread

3 steps
Viennoiseries
Valrhona School Chef
Brioches and pastries

Raspberry Fruit Twist

4 steps
Viennoiseries
Valrhona School Chef
Brioches and pastries

Hazelnut Fruit Twist

4 steps
Viennoiseries
Valrhona School Chef
Brioches and pastries

Castella Crumb Cream Bun

with OPALYS 33%

4 steps
Viennoiseries
Valrhona School Chef
Brioches and pastries

Raspberry or Chocolate and Hazelnut Bun Cake

with AZELIA 35% | RASPBERRY INSPIRATION

6 steps
Viennoiseries
Valrhona School Chef
Brioches and pastries

Calamansi & Raspberry Striped Roll

4 steps
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Tropéclair

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Dulcey and Apricot tartlets

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
Brioches and pastries

Recipe for Valrhona customers only
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