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Jean-Paul Hévin: New French Touch Chocolate Collection 2016-2017

Thank Hévin for chocolate! Jean-Paul Hévin demonstrates stylish savoir-faire with his new French Touch chocolate collection for this holiday season 2016-2017.

New French Touch Chocolate Collection

Seven main ingredients are used by Hévin to give us that festive French Touch this year: fashion, joie de vivre, style, creativity, humour, terroir, and tradition – all illustrated in the following seven pure chocolate creations for Christmas and New Year. With FOUR new bûches in the collection, Hévin designs his chocolate yule log pastries around the quality of his chocolate first.

Bûche Fashion

new french touch chocolate collection 2016

Hévin has always had an fashionable element of la mode in his chocolate and this Bûche Fashion firmly puts it in the bag, as the saying goes (same in French: l’affaire est dans le sac). Not quite a “trunk”, this is a rather compact handbag for any chocoholic who appreciates a pure intense Venezuelan chocolate sensation. Could our hands be too hot to handle this chocolate handbag? You could also show you’re “well heeled” with his famous chocolate stiletto sculptures!

Bûche Cancan

new french touch chocolate collection 2016 Cancan Buche

A festive Bûche Cancan represents the French Joie de vivre party spirit. Like the Cancan dancers, the Tonka base has an exciting crunch, topped with frilly layers of chocolate and almond sponge, with a gutsy Peruvian Grand Cru chocolate mousse. A dark cherry jelly adds a suggestive lingering aftertaste.

Bûche Grand Style

new french touch chocolate collection 2016 Buches edible decorations

Be transported to the regal gardens of Versailles with the Bûche Grand Style, especially designed to be easily transportable abroad for any stylish party, even if it’s next day to the USA. Based around a chocolate mousse (Grand Cru from the Equator), its subtle aftertaste brings out the pistachio in the chocolate gianduja base.

Bûche Rève or Dream

new french touch chocolate collection 2016

Creativity is given to Jean-Paul Hévin’s personal favourite Bûche Rêve – with dreams of a child being able to reach for the moon at Christmas. It’s the most complex: an orange crème brûlée is subtle but just enough to distinguish some balancing acidity and I loved the texture with the crunchy almond chocolate base. Although candied ginger is in there, it’s just a suggestive hint, all billowing around a Brazilian Grand Cru chocolate mousse.

new french touch chocolate collection 2016 Buche Reve

Jean-Paul Hévin, Meilleur Ouvrier de France (MOF). Spot the orange crème brûlée?

Table Centre, Lumière

His French Touch continues with an ingredient of humour, demonstrated by a table centre-piece Lumière, as a chocolate candle – of course, not to be lit!

new french touch chocolate collection 2016 Lumiere table centre

New Bordeaux chocolates put terroir (soil, climate etc. that distinguishes chocolate like wine) in the limelight with a Grand Cru from the Equator.

Bordeaux chocolates new french touch chocolate collection 2016
The same chocolate is highlighted in a new festive macaron range, Cocorico. Hévin pays homage to the traditional French sporting cockerel mascot, Cocorico (Cock-a-doodle-do!), symbolising the French pride of their country and culture.

Hevin macarons new french touch chocolate collection 2016

This image of Jean-Paul Hévin to present the new French Touch chocolate collection sums up his quirky humour. I wonder what Renoir would have preferred for a festive dessert at this rather famous lively lunch on the Seine or Déjeuner des Canotiers in Chatou?

renoir-hevin-french-touch-painting

The French Touch festive collection is available as of 6 December.

Which one would you choose?

Jean-Paul Hévin
Avenue de la Motte Piquet
75007 Paris

Update! For more yule logs new this season in Paris, read my article at Paris Perfect!

Jour du Macaron – Macaron Day 20 March 2014

With Spring officially arriving in Paris tomorrow, it’s also a sign it’s Macaron Day!

The 20 March unveils the 9th edition of the annual Jour du Macaron in Paris, initiated by pastry chef extraordinaire, Pierre Hermé, and followed by over 80 budding pastry chefs who are members of the Relais Desserts.

macaron day paris march with free tastings for charity donations

Each macaron tasted is all in a good cause…

So what’s the drill?  Give a donation for a macaron in participating boutiques.  These include Pierre Hermé, Jean-Paul Hévin, Arnaud Larher, Christophe Roussel, Laurent Duchêne, and Sadaharu Aoki.  This year in Paris, the donations shall go towards Musoviscidosis, or Cystic Fibrosis.

Each year, more and more cities and pastry boutiques take part in the event.  There’s now a Macaron Day in New York and in Toronto, for example. In London, I’m sure it’s not just Pierre Hermé’s London store taking part.

Last time I walked around the boutiques in Paris on Macaron Day,  I started at the Opéra and walked around les grands magasins, Galéries Lafayette and Printemps.  If there are too many crowds this year, I suggest you go towards the Eiffel Tower and check out Jean-Paul Hévin (23 bis, avenue de la Motte Picquet) and Christophe Roussel (10 rue du Champs de Mars) in the 7th arrondissement for a more leisurely macaron walk.

What kind of flavours are you likely to choose? Classic or adventurous?  Savoury or sweet?  Plain chocolate? Chocolate ginger? Chocolate pistachio?  Or are you more of a fruity tutti?

chocolate pistachio Parisian macaron stack

And if you’re not around any macaron boutiques that are taking part in Macaron Day, then why not make your own this weekend and sell them for your chosen charity?  Apart from Mad About Macarons recipes, here are more macaron ideas.  Go on, enjoy yourself!

Update:

Grandin Pâtisserie in St Germain-en-Laye (west of Paris) is also participating and, like many other boutiques, are continuing ‘Macaron Day’ until Saturday 22 March!

A Mad Macaron Weekend in Paris

 

mad about macarons poster booksigning

What a weekend. Still recovering, I’m now bunged up with a horrible cold to welcome Spring 🙁  I’m sure some of you heard that it was the Fête du Macaron in Paris.  Did YOU get your dose of macarons?  To honour the fête, Brentano’s American Bookstore in Paris kindly invited me for a book event.  Thank you, Catherine! It was a total honour to be there.

It was great fun meeting new curious macaronivores-to-be. I do hope they will stay in touch via the website to say hello and even share their macarons with us!  There were readers from Japan, America, Sweden, Slovenia and even France! I was assured the French liked it in English since it’s good for their English practise and what better way to learn through making macarons?  Then the riot police turned up on the Avenue de l’Opéra

riot police paris book event mad about macarons

Riot police and Mad About Macarons!

Had they perhaps heard about the macaronivores in town? 😉
One fascinating lady who was in town over the weekend and who is definitely no stranger to the macaron is Carol Gillott, an artist who paints Paris dreams.  If you don’t know her already you soon will via her website, ParisBreakfasts.  Check out her amazing macaron T-shirt for a start.

Paris breakfasts artist Carol Gillott

 

Hm.  It was tough choosing from the pastry menu plus the best hot chocolate in the city chez Jean-Paul Hevin. His pastries are show-cased like in a Swatch store.

Hevin macaron display

Following my pâtisserie tasting with Carol, I couldn’t resist the temptation to make my own version of Jean-Paul Hevin’s chocolate-raspberry macarons back home.

Chocolate-raspberry macarons: I added plenty of pink food colouring into the shells as well as a few drops of natural raspberry essence (I got that at Mora).  For the chocolate ganache, I followed the recipe in the book on page 47 but replaced the teaspoon of coffee with a teaspoon of raspberry essence and added 100g of crushed raspberries into the melting chocolate (even better, Picard in France do bags of frozen crushed raspberries when it’s not in season.)

To add even more raspberry flavour, I’ve discovered a brand new line of natural mini square fruit pastels that are to die for called “N.A. (Nature Addicts)“.  They’re everywhere in Paris just now at the check-outs and the kids are crazy about them. Just slip one on top of the ganache and add a bit more ganache on top of the square before putting on the top macaron shell.  Wait for 36 hours and you’ll see why you need to wait before eating them.

chocolate raspberry mad about macarons

Chocolate-raspberry macarons

For those of you who missed the Fête du Macaron, it’s not too late! There’s still time before Sunday 27th March to enter our Giveaway.  To celebrate Waverley Books are giving a copy to FIVE lucky winners, so don’t just sit there: pass on the macaron word…

Now it’s time to nurse that cold. They say that when you have a cold you need to feed it, right?  So I’m doing just that and with plenty of garlic.  Last night I started with an extra-garlic-infused recipe for sweet potato gnocchi.  I’m feeling a bit better already.  Just as well there are no booksignings this weekend and you’re all far away! 😉

In the window at Brentano's bookstore

In the window at Brentano’s bookstore