THE BEST OF MARRON CHESTNUT RECIPES:

Transcription

Agriland news: recipes, demonstrations, travels, discover a wealth of services associated
with your Agrimontana and Domori products for pastry chefs, chocolatiers and ice-cream artisans.
#18
Contents:
ANNIVERSARY
The Best Of Marron booklet
with its chestnut-based recipes
APPLICATIONS
The Whole Book from DOMORI,
version 3
PROFILE
Newsletter - October 2012
THE BEST OF MARRON
CHESTNUT RECIPES:
To celebrate Agrimontana’s 40 years in business,
11 top chefs have created 17 exclusive and innovative
recipes
Sayuri and Benoît Louvigny
This booklet is especially designed to help you prepare
for the Christmas festivities:
Desserts, Christmas logs, Seasonal biscuits, Macaroons, Ice creams,
Chocolates, etc.
Our local agent will be delighted to present you with your own copy
of the booklet. For the contact details:
• Telephone: +377 93306173
• Email: [email protected]
The Amoroso dessert
(version 2012), a recipe created
by M.O.F. (best pastry chef of France)
Lionel LALLEMENT,
revisited by his assistant
Arnaud MACÉ
Agriland, exclusive distributor for
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Newsletter - Issue N°18 - October 2012
APPLICATIONS
THE WHOLE BOOK
FROM
DOMORI,
LES GANACHES
version N°3
GANACHES
LES GANACHES À CADRER GANACHES TO FRAME
Recette calculée pour un cadre de 1400 g de
A recipe booklet designed as a user
guide
for artisan
pastry chefs and
la crème
et les sucres,
verser progressivement
sur le chocolat haché (partiellement fondu pour
chocolatiers.
les chocolats au lait, fondu pour le chocolat blanc),

It contains all the basic recipes forbeurre,
creating
cakes and chocolates - Pastries,
puis mixer et cadrer rapidement.
Cristalliser
48
heures
uneof
pièce
avoisinant
Biscuits, Creams, Ganaches - to help you get the mostdans
out
the
AGRIMONTANA
16 °C à l’abris de l’humidité. Chablonner, détailler et
enrober.
and DOMORI professional range.

cream and the sugars, gradually pour over the
minced chocolate (partially melted in case of milk
chocolate, melted in case of white chocolate), mix

and frame quickly.
Crystallize for 48 hours in a container at 16 °C free
from humidity.

CHOCOLAT UTILISÉ
CRÈME LIQUIDE

SUCRE
INVERTI
SORBITOL
POIDS DE
CHOCOLAT

BEURRE

DOMORI NOIR 100 %
00 %
480 g + 195 g sucre
480 g + 195 g sugar
120 g
45 g
500 g
60 gr
DOMORI NOIR 75 %
75 %
480 g
150 g
45 g
645 g
80 g
DOMORI NOIR 72 %
72 %
480 g
120 g
40 g
700 g
60 g
DOMORI NOIR 68 %
68 %
490 g
90 g
30 g
730 g
60 g
DOMORI NOIR 62 %
62 %
490 g
90 g
30 g
730 g
60 g
DOMORI NOIR 56 %
56 %
470 g
80 g
20 g
780 g
50 g
DOMORI LAIT 50 %
50 %
420 g
80 g
20 g
830 g
50 g
DOMORI LAIT 38 %
38 %
320 g
70 g
30 g
960 g
20 g
DOMORI LAIT 36 %
36 %
320 g
70 g
30 g
960 g
20 g
DOMORI LAIT 51 %
%
430 g
80 g
20 g
820 g
50 g
CHOCOLAT BLANC

370 g
50 g
-
950 g
30 g
Un livret à la disposition des artisans : Mode d’emploi.
“The Whole Book” has been updated to include the new Tanzania Origin,
MOROGORO:
• 100%, 68% and 56% with woody and Chestnut notes,
• 38% chocolate with a primary note of cacao.
Thanks to its intense personality the Morogoro coating is ideal
for all applications.
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Enhancing the excellence
OF CHOCOLATE
PROFILE
Benoît Louvigny and his wife, Sayuri, describe
themselves as chocolate makers in search
of authenticity, purity and precision which are
the core values of their chocolaterie.
This shared passion for chocolate and quest for the perfect patisserie are what
drive these chocolate makers as they constantly endeavour to attain the ideal
proportions, discover new gastronomic gems and showcase chocolate at its very
best. It is therefore only natural that they turned to DOMORI in their desire to
cultivate the philosophy of the purest and most authentic product.
←W
ork created by Jean-Michel Letellier
for Louvigny using Kozo fibre (paper mulberry)
and ropes.
The GEN collection
(from the Japanese
word for source,
origin)
↙
Her
Peru ganache
Madagascar ganache
Sayuri Louvigny
Born in Japan, Sayuri Kondo LOUVIGNY, the wife of Benoît LOUVIGNY, started
in the profession with an intensive training course at the Tsuji French Patisserie
Institute in Osaka (Japan), learning from Jean-Luc Moulin. She obtained the
Japanese State Diploma in Food Safety in Pastry and Chocolate Making in 2000.
Sayuri Kondo LOUVIGNY continued her training in France at the Château de l’Eclair,
in Liergues near Lyon with Nasserdine Mendi, winner of the prestigious Best Pastry
Chef of France award.
She then perfected her skills with André Rosset, Best Chocolatier of France in
Personality traits
Meticulous, Reflective,
Visionary, Perfectionist,
Assiduous and Exacting.
Grenoble which is where she first met Benoît LOUVIGNY.
After returning to Japan, Sayuri Kondo Louvigny created chocolates and pastries for
the French store Angelina, in Tokyo. She was later appointed Chocolate Decoration
Manager in Brussels working for Pierre Marcolini, a former World Pastry Champion,
before returning to Japan to work for the patisserie Cozy Corner in Atsugi.
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PROFILE
(cont’d)
Him
Lemon-hazelnut ganache
Arriba and Sambirano
milk chocolate mousse ganache
Benoît Louvigny
After initially training as a chef at the Saumur Hotel and Catering School, Benoît
LOUVIGNY, passionate about culinary arts, began to focus on pastry making at
the end of the 1990s. He firstly obtained a vocational training certificate in the
Personality traits
Creative, Conceptual,
Instinctive, Perfectionist,
Impulsive, Rational,
Perceptive and Exacting.
art of pastry making, learning from an award-winning pastry chef and then honed
his skills in prestigious Parisian establishments such as Le Meurice and Le Bristol.
In the early 2000s, Benoît LOUVIGNY completed his training in Le Mans and
Saumur earning an advanced diploma.
He then decided to refine his expertise working for the best in the profession:
André Rosset (Best Chocolate Maker in France, in Grenoble), Patrick Chevallot
(Best Pastry Maker in France, in Val d’Isère). He continued his career as pastry
chef at the gastronomic Le Jacques-Cœur restaurant in Bourges. His career took
on an international dimension when he was given a Research and Development
role with Pierre Marcolini, former World Pastry Champion, in Brussels. His
meeting with Sayuri resulted in the sharing of a common passion for the world of
chocolate and pastries.
Benoît LOUVIGNY became a trainer-demonstrator at the acclaimed Higher
National Patisserie School in Yssingeaux where he was responsible for passing on
his expertise in France and abroad (Tokyo, Osaka, Seoul, Moscow) and collaborated
with the French Patisserie Innovation Hub, perfecting techniques and products.
He then went on to develop and produce the dessert menu and sweet services for
the Château Colbert in Maulévrier until 2008 before he and Sayuri created their
Coffee ganache
chocolate boutique right at the heart of Angers.
CONTACT & INFOS
Website: www.louvigny-chocolatier.fr LOUVIGNY Chocolatier [& Biscuits] 184, rue de la Madeleine
49 000 ANGERS - France Tel.: 0033 (0)2 41 45 09 10 Email: [email protected]
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