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In 2023, Valrhona is taking a fresh look at the Essentials.
Valrhona’s expertise has been passed down from kitchen to kitchen for 100 years. From Tain l’Hermitage to Tokyo and Brooklyn to the heart of Paris, professionals from all over the world are pushing back their creative boundaries thanks to L’École Valrhona. They have been able to count on Valrhona Essentials to guide them every day since 1995.
Created by L’École Valrhona with leadership from Frédéric Bau, the Essentials are a collection of basic recipes which has become a pastry-making benchmark.
This indispensable tool, last updated in 2018, returns in 2023 with more than 20 recipes reworked with a sense of Reasonable Indulgence.
The Essentials: more than just a tool
As a kitchen laboratory companion and a genuine reference work for thousands of makers and restaurateurs around the world, the Essentials is a collection of basic recipes. From cookies to doughs, mousses, creams and even finishes, the Essentials offer more than 120 recipes perfectly balanced with all Valrhona’s products.
A new version of the Essentials in step with the times
Today, gastronomy has many challenges to face and must reinvent itself.
Whether it comes to seasonal products, short supply chains, ingredients, health or nutrition, Valrhona puts looking after the planet and taking care of its resources at the heart of Valrhona’s thinking and DNA. Faithful to its mission that can be summed up with “together, good becomes better”, Valrhona is supporting makers and pastry chefs all over the world by providing them with a tool that allows them to work with sometimes centuries-old recipes, in a way that brings them up to date.
But what does contemporary gastronomy taste like? Contemporary gastronomy wants to be more in tune with its time, always indulgent but more ethical in the way it uses its ingredients; it means doing things better without losing any of the quality, with less fat and less sugar, but always just as delicious.