L'Ecole Valrhona Brooklyn

Discover this month’s Cercle V Calendar winners! 👇 Which creation speaks to you most — #1 or #2? Tell us in the comments.⁠
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🤎 Creation by U.S. Chef, Charlotte Brecher (), Inspired by Andes and Junior Mints, this dessert adds a fresh twist with green shiso. Mint caramel, chocolate crumble, milk chocolate crémeux, whipped cream, shiso ice cream, and crisp tuiles come together for a balanced, refined finish.⁠
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🤎 Creation by UK Chef, Rémy Pugeot (.pugeot), .theowo. Inspired by Westminster Abbey’s rose window, this creation blends pastry and art with bold structure and color. MANJARI crémeux, flourless biscuit, cocoa nib nougatine, raspberry gel, JIVARA Namelaka, and vanilla ice cream create a balance of rich chocolate and bright fruit.⁠
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Tune in each month to meet this year’s Cercle V Calendar winners. You can also explore all the 2026 winners via the link in our bio! ✨

Stop the scroll—would your menu pass the “one more bite” test? 👀

Level up your offerings with fresh, on-trend creations like our Raspberry Inspiration Batons
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Chef Rafael De Jesus Rufino () of showcases precision and creativity with perfectly laminated layers, vibrant color, and intense fruit flavor.

A true example of how technique and innovation turn a simple pastry into a standout experience your guests won’t forget.

👉 Ready to refresh your menu? Tap follow for more chef-driven ideas from + and start creating something unforgettable.

It's time to reveal⁠ the recipe from one of our latest classes at L'École Valrhona Brooklyn with L'École Valrhona Pastry Chef of the West Coast, Mario Bacherini's (). Wild Flora was Inspired by recurring class themes, it highlights his favorite pairing—pistachio and raspberry—crafted as a hybrid tart-entremet for rich texture and clean flavors, relfected by the wildflowers seen during the chef's spring mountain hikes.⁠
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🤎Recipe:⁠
1.Pistachio Streusel⁠
2.Reconstructed Pistachio Streusel⁠ with OPALYS 33%⁠
3.Pistachio Sponge⁠
4.Pistachio Crémeux⁠ with 42% Pistachio Praline⁠
5.Raspberry Confit⁠ with Meeker raspberry puree⁠
6.Raspberry Whipped Ganache⁠ with RASPBERRY INSPIRATION & 100% Raspberry Purée⁠
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🤎Assembly:⁠
Add pistachio streusel to the ring base. Pipe pistachio crémeux in spirals for even layers, insert the sponge, then line the ring with reconstructed streusel. Pipe raspberry confit in the center, spreading evenly. Top with whipped Raspberry Inspiration crémeux. Finish with Absolut Crystal glaze, raspberry coulis, chocolate decorations, and pistachio halves.⁠
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Discover the full recipe and other creations from our Ecole Valrhona chefs:

https://www.valrhona.us/our-recipes/recipes/all-our-recipes/wild-flora

It’s ranking season and this time after The World's 50 Best is… The 100 Best Restaurants in New York City for 2026, according to The New York Times ( ) ✨🍽️⁠
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A huge congratulations to all the incredible restaurants that earned a spot on this prestigious list—what an achievement! 👏⁠
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We’re especially proud to celebrate the members of our Cercle V community who made the cut:⁠
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⭐ #56 Daniel ( )
⭐ #32 The Bar Room at The Modern ( )
⭐ #21 Le Bernardin ( )
⭐ #5 Jean-Georges ( )
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Bravo to these outstanding teams for their continued excellence, creativity, and dedication to the art of dining. Cheers to many more well-deserved recognitions ahead!⁠
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Discover The New York Times’ list of the 100 Best Restaurants in New York City for 2026

https://www.nytimes.com/interactive/2026/dining/best-nyc-restaurants.html

🎉 Congratulations to Eunji Lee (.leeee) of Lysee (.nyc) in New York City, named the 2026 North America’s Best Pastry Chef, proudly sponsored by Valrhona!⁠
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The award was announced yesterday in New Orleans during the North America’s 50 Best Restaurants ceremony, celebrating chefs who push the boundaries of pastry through creativity, technique, and vision. ✨⁠
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Blending Korean heritage with French technique, Chef Lee’s work at Lysée redefines pastry as edible art—precise, expressive, and deeply rooted in culture and storytelling.⁠
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She succeeds Susan Bae from Moon Rabbit in Washington, DC ( ), last year’s inaugural winner, continuing a remarkable line of women whose pastry reflects both technical mastery and a deeply personal point of view.⁠
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At Valrhona, supporting pastry excellence is at the core of who we are. As a long‑time partner to chefs, we’re proud to celebrate those who move the craft forward through creativity, technique, and a strong point of view.⁠
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Through this partnership, we honor not only individual achievements, but the diversity and innovation shaping the future of pastry—starting with Chef Eunji Lee and this year’s inspiring finalists.⁠
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✨ Discover more of her story via the link in bio and stay tuned for more inspiring moments.

Looking for ice cream inspiration or ways to elevate your gelato creations? 🍦⁠
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At Valrhona, we know ice cream is both an art and a science. That’s why we offer tailored support, expert tools, and premium chocolate solutions to help you perfect flavor, texture, and balance in every creation. ⁠
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👉 Explore recipes, techniques, and ice cream inspiration at valrhona.us—and take your creations to the next level.⁠

https://www.valrhona.us/our-recipes/recipes/all-our-recipes?category=1224&color_or_type_of_fruit=&seasonality=

The countdown is on!

With two months to go, the excitement is building as Club Coupe du Monde de la Pâtisserie Team USA prepares for the Americas Selection in New Orleans this July and the next step on the Road to Lyon.

We are incredibly excited to represent the United States alongside the talented pastry chefs of the Americas and honored to welcome our fellow competitors from Argentina, Brazil, Ecuador, Mexico, Paraguay and Peru to New Orleans for an unforgettable celebration of pastry, artistry and international camaraderie.

We look forward to seeing everyone in New Orleans.



Coupe du Monde de la Pâtisserie L'Ecole Valrhona Brooklyn Les vergers Boiron Gourmet Foods International AUI Midwest Global Imports Dobla Chef Rubber Nielsen-Massey Vanillas The Pastry Depot Paris Gourmet King Arthur Baking Company John E. Koerner Company St Michel Bravo S.p.A. Bragard Irinox Professional North America

Congratulations to all “14 Best French Bakeries in the U.S.” named by 🏆🎉 Have you visited any of these bakeries? Tell us your favorites 👇

From delicate, buttery croissants to intricately crafted pastries, these destinations embody the very essence of French patisserie, where technique, tradition, and creativity come together to turn baking into an art form. 🙌🏻

A special congratulations to our Cercle V members and customers:


Your craftsmanship, innovation, and dedication to the art of pastry do not go unnoticed. ✨

Full article here: https://www.tastingtable.com/2160281/best-french-patisserie-us/