- LORLUT CARAMELS
Updated on 07/20/2020
Present on exhibition Gourmet 2020
From 13 to September 14, 2020
63270 VIC-LE-COMTE - FRANCE
Professional cook and Pastry chef, Benoît LORLUT has created the "LORLUT Caramels" range by offering a new generation of caramels with an ultra-melting texture and unexpected flavors. The will is to innovate to be among the leaders in confectionery and to upset the codes of indulgence by offering a new experience to "Adventurers of taste" in search of amazing taste sensations.
Values: Pleasure, Revolution and Technicality to forget everything you knew about caramel. For more than 2 years, Benoît LORLUT has developed a unique technique of a skilful mixture of different types of sugar cooking, added with cream, butters and chocolate at precise times to create this new generation of caramels with a melting texture and daring flavors. . The flavors are worked by infusion or fruit zests. We offer 6 permanent flavors with Original, Verbena, Cassis, Expresso, Yuzu and Earl Gray as well as seasonal editions with Rose Litchi, Mint and Pepper or Gingerbread for this purpose. year. We have carefully selected our local producers with a choice of raw materials that meet very precise specifications. We are located in Auvergne in the Puys de Dôme and distribute the brand throughout France to delicatessens, chocolate makers, pastries, bakeries, works councils and CHRs.
Fondant Caramels Blackcurrant LeafLORLUT Caramels
Blackcurrant Leaf Caramels with an ultra melting texture, a daring flavor to delight your taste buds! Blackcurrant Leaf caramel is made with carefully selected fresh leaves. A natural fragrance with notes of blackcurrant develops upon tasting. Its composition: sugar and glucose syrup until desired, added to the cream of a local dairy (infused with fresh blackcurrant leaves, supplemented with high quality chocolate, fresh butter and cocoa butter, Production is The temperatures are controlled until the semi-automated operation of forming, cutting and wrapping for the development of a caramel with ultra-melting texture. 5.7 gram bites in cylindrical format have been developed specifically for the project They are sold in a 75g case. The expiration date is 1 year. Tasting temperatures are ideal between 18 and 23 ° C.
Tahitian Vanilla Caramel SpreadLORLUT Caramels
To taste on waffles, pancakes or to accompany a pan of apple or flavor a milk ... Let yourself be transported by this ultra-melting texture and this harmonious mixture combining the authenticity of caramel with the fondant of a ganache. Its composition: sugar and glucose syrup until desired, added to the cream of a local dairy, supplemented with high-quality chocolate, fresh butter, cocoa butter, Guérande salt and Tahitian Vanilla. The production is artisanal. The temperatures are controlled until a smooth texture. They are sold in a 220 gr glass jar. The expiration date is 1 year. The tasting temperatures are ideal between 18 and 24 ° C.
Fondant caramelsLORLUT Caramels
Caramels with an ultra-tender, tasty and delicious texture, available in 6 original flavors: Original, Expresso, Blackcurrant leaf, Earl Gray, Yuzu, Verbena and 3 seasonal flavors: Rose and Litchi, Gingerbread and Mint and Pepper. They are available in the form of 5.7 g wrappers and packaged in 75 g cases or in bulk in 1.5 kg packages. The date of minimum durability is 1 year and the recommended tasting temperatures are between 18 and 23 ° C.
Since 1945 Maffren Confiseur has been making its signature calissons, nougats, marzipans, caramels and confectionery with its tireless passion for showcasing the quality of mountain and Provençal produces on the border between the Hautes Alpes and Alpes Haute Provence. Discover Maffren Confiseur : https://youtu.be/OBAOtYDec10
La Maison d'Armorine
La Maison d'Armorine specializes in the production of delicious sweets and more particularly salted butter caramel specialties with fleur de sel. With more than 70 years of history and know-how, a company registered in the French culinary heritage register, Maison d'Armorine offers a wide range of tender, crisp caramel candies, caramel lollipops, cookies and filled chocolates with caramel cream with salted butter. Each year, new specialties are enriched, such as our new range of organic confectionery or our Christmas confectionery specialties
Moi c’est Julie, je suis la fondatrice de LAFRENCHI.
Épicurienne et amoureuse de gastronomie, je me suis lancée dans l’aventure de l’entreprenariat afin de rendre les caramels et pâtes à tartiner plus sains et respectueux de notre environnement.
Je me présente comme un petit bout de femme avec un parcours hors du commun. Après avoir fait des études de graphisme, qui m’ont permis de développer une aisance créative certaine, j’ai travaillé pendant plusieurs années pour la marque à la pomme, Apple.
En 2016, j’effectue ma reconversion professionnelle en pâtisserie à l’école FERRANDI PARIS afin de faire de ma passion mon métier.
J’ai eu l’opportunité de développer mes connaissances auprès de belles maisons, notamment aux cotés de Nicolas Paciello, anciennement chef pâtissier de l’hôtel Prince de Galles.
En 2018, je décide de quitter mon travail en hôtellerie afin de me lancer à 200% dans cette aventure entrepreunariale qui me passionne chaque jour.