Viennoisery | Valrhona Chocolate

Elevate your creations with exceptional flavors

Valrhona's latest Viennoisery range is here to turn your pastries into unforgettable sensory delights. Craft exquisite pastries with Valrhona's two new sticks, Raspberry Inspiration and Gianduja-Style, effortlessly showcasing your unique skills. These top-notch ingredients are designed to highlight what makes your artisanal expertise truly stand out.

Valrhona Viennese pastry gianduja breadstick

Explore the range

Viennoisery

This new range offers two unique flavors: Gianduja-Style and Raspberry Inspiration. The new sticks beautifully illustrate Valrhona’s creativity.

GIANDUJA-STYLE STICKS
RASPBERRY INSPIRATION STICKS

This stick’s intense notes of roasted hazelnuts, followed by a hint of cocoa and milk, are redolent of all Gianduja’s indulgent qualities. Its creamy texture is specially designed to withstand baking, for creative fine viennoiseries.

CODE

SIZE

PACKAGING

STORING

55023

Stick approx. 7g
8cm

1.6kg box
Approx. 220 pieces

USE WITHIN : 10 months
Recommended storage in a cool place, preferably between 2°C and 6°C, to preserve the appearance of the product.

This Raspberry Inspiration Stick has candied, tangy and slightly sweet notes. Its texture is specially designed to withstand baking, for creative fine viennoiseries.

CODE

SIZE

PACKAGING

STORING

52387

Stick approx. 7g
7cm

1.6kg box
Approx. 220 pieces

USE WITHIN : 12 months
Store in a cool, dry place at 60/65°F (16/18°C), away from light and moisture.

bâton pain au chocolat framboise Valrhona

École Valrhona's chefs share their experience

The chefs at the École Valrhona had the opportunity to preview our mini baguette sticks. These internationally renowned experts, recognized for their know-how, share their impressions and tips to help you elevate your creations.

David Briand, CHEF PÂTISSIER EXÉCUTIF, MOF 2019 RESPONSABLE ÉCOLE VALRHONA DE TAIN-L’HERMITAGE

INTENSE, ORIGINAL FLAVORS

This new range is the product of several years’ work and reflection. I find it enormously inspiring, because it opens up new potential in terms of making viennoiseries, and makes it possible to offer highly unique and creative products that you don’t see on the market

David Briand, Executive Pastry Chef, Mof 2019, Head of l'École Valrhona in Tain-l'hermitage

Dayoon Park, Cheffe Pâtissière École Valrhona Corée

OPTIMAL BAKEABILITY

The new sticks beautifully illustrate Valrhona’s creativity. This new range offers two unique flavors: Gianduja-Style and Raspberry Inspiration. The texture is perfectly balanced thanks to a carefully controlled melting point. The sticks melt gently and keep their shape during baking.

Dayoon Park, Pastry Chef at L'École Valrhona Korea

Virgilia Lebigre, Cheffe Pâtissière École Valrhona de Tain-l'hermitage

OPENING UP NEW POSSIBILITIES

These new sticks allow you to vary your productsto suit the season and recipe. With the Raspberry Inspiration stick, you will rediscover this fruit in all its freshness and generosity. The Gianduja Style stick provides highly indulgent notes of hazelnut and a melting texture that brings back childhood memories. The sticks can be used with puff pastry or brioche dough to revisit classic creations

Virgilia Lebigre, Pastry Chef Instructor at L'École Valrhona Tain-l'hermitage

Let yourself be inspired

We are exclusively revealing the recipes imagined by the chefs at École Valrhona. Discover bold flavor combinations and innovative techniques to create refined and creative viennoiseries.