This Paris-Brest by Chef David Chow in #Toronto is the stuff of our dessert dreams! Two layers of choux pastry with a crunchy craquelin top are filled with Valrhona 60% hazelnut praliné crème mousseline, an oozing center of hazelnut praliné, PASSION FRUIT INSPIRATION whipped ganache, and fresh passion fruit purée.
One of our own @ecolevalrhona Pastry Chefs, @david_briand received his chef’s jacket today in celebration of his distinction as Meilleur Ouvrier de France 🇫🇷, one of the highest honors that can be awarded to pastry chefs! David has shared his expertise and love of pastry with other chefs as a corporate chef with L’École Valrhona since 2014. We could not be prouder of his achievement! #dessert #pastry #pastrychef #chocolate #valrhona
#Valrhona experts engineered #KIDAVOA 50%, the first double fermented milk #chocolate by combining fine Madagascan #cocoa with locally grown bananas for a new exclusive milk chocolate flavor profile that blends the power of banana with cocoa flavors! Discover “KIDAVOA OBLON” an original #recipe by L’Ecole Valrhona featuring KIDAVOA 50%