Summary Voici la recette du chocolat chaud parfait, selon le meilleur chocolatier du monde Jean-Paul Hévin www.femina.fr
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Jean-Paul Hevin, a famous chocolatier, provides his recipe for delicious hot chocolate, offering variations such as hazelnut, pear vanilla, matcha, and coffee.
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Key Points
- The input text provides a recipe for the perfect hot chocolate, shared by renowned chocolatier Jean-Paul Hvin.
- The recipe includes ingredients such as whole milk and Parisian hot chocolate powder.
- Jean-Paul Hvin suggests adding finely grated lemon zest on top of the hot chocolate for a fresh and tangy flavor.
- The text also includes four variations of the hot chocolate recipe, including hazelnut, pear vanilla, matcha, and coffee flavors.
- Each variation includes specific ingredients and instructions to enhance the flavor of the hot chocolate.
Summaries
20 word summary
Renowned chocolatier Jean-Paul Hevin shares his recipe for perfect hot chocolate with variations like hazelnut, pear vanilla, matcha, and coffee.
128 word summary
Renowned chocolatier Jean-Paul Hevin shares his recipe for the perfect hot chocolate. To make his signature Parisian hot chocolate, combine fresh whole milk with Parisian hot chocolate powder in a saucepan. Stir continuously, remove from heat, and whisk for 30 seconds. For added texture, simmer until desired consistency is achieved. Hvin suggests sprinkling finely grated lemon zest on top. Serve with a soft biscuit. The hazelnut variation involves combining hazelnut paste and whipping cream, while the pear vanilla variation requires blending pears with lemon juice and vanilla bean. The matcha variation includes dissolving matcha powder in hot water, and the coffee variation involves dissolving instant coffee powder in warm water. Each variation is served with different accompaniments. Hvin's recipes offer a range of flavors to satisfy all preferences.
137 word summary
Renowned chocolatier Jean-Paul Hevin shares his recipe for the perfect hot chocolate and presents four unique variations. To make his signature Parisian hot chocolate, combine fresh whole milk with Parisian hot chocolate powder in a saucepan. Stir continuously, remove from heat, and whisk for 30 seconds. For added texture, simmer until desired consistency is achieved. Hvin suggests sprinkling finely grated lemon zest on top for a refreshing twist. Serve with a soft biscuit. The hazelnut variation involves combining hazelnut paste and whipping cream, while the pear vanilla variation requires blending pears with lemon juice and vanilla bean. The matcha variation includes dissolving matcha powder in hot water, and the coffee variation involves dissolving instant coffee powder in warm water. Each variation is served with different accompaniments. Hvin's recipes offer a range of flavors to satisfy all preferences.
414 word summary
World-renowned chocolatier Jean-Paul Hvin has revealed his recipe for the perfect hot chocolate, as well as four unique variations to elevate this beloved drink. To make his signature Parisian hot chocolate, simply combine fresh whole milk with Parisian hot chocolate powder in a saucepan. Stir continuously to prevent burning, then remove from heat and whisk for 30 seconds to lighten the chocolate. For added texture and color, continue simmering until desired consistency is achieved. Allow the hot chocolate to rest before serving.
For a twist on the classic recipe, Hvin suggests sprinkling finely grated lemon zest on top of the hot chocolate to provide a refreshing acidic note. Serve alongside a soft biscuit like pound cake or brioche for a delightful pairing.
The first variation, hazelnut hot chocolate, involves combining hazelnut paste with whipping cream and refrigerating the mixture. Whip the remaining cream separately, then combine with the hazelnut mixture. Pour the Parisian hot chocolate into cups, add two teaspoons of hazelnut cream, and garnish with dark chocolate shavings and a sprinkle of Roellinger's pepper.
The pear vanilla hot chocolate variation requires blending peeled and diced pears with lemon juice. Add the scraped vanilla bean and whipped cream, then refrigerate. Pour the Parisian hot chocolate into cups, add two teaspoons of pear vanilla cream in a circular motion, and sprinkle with Luna pepper.
For a matcha twist, dissolve matcha green tea powder in hot water using a whisk to create a frothy texture. Make the Parisian hot chocolate, froth the matcha again, and place a teaspoon of matcha foam on top of each cup of hot chocolate. Drizzle with liquid matcha for an extra touch if desired.
Finally, the coffee hot chocolate variation involves dissolving instant coffee powder in warm water. Whip cream and powdered sugar together until fluffy, then pour the coffee over the cream and mix. Pour the Parisian hot chocolate into cups, add a dollop of coffee cream, and sprinkle with cinnamon powder and chocolate shavings.
Hvin recommends serving the hazelnut hot chocolate with Kougloff, the pear vanilla hot chocolate with lemon cake, the matcha hot chocolate as is, and the coffee hot chocolate with lemon cake. These variations offer unique flavors to satisfy all taste preferences.
In conclusion, Jean-Paul Hvin shares his recipe for the perfect hot chocolate and provides four variations to enhance it. Whether you prefer hazelnut, pear vanilla, matcha, or coffee flavors, these recipes are sure to satisfy your cravings for a warm and indulgent treat. Enjoy!
577 word summary
Here is the recipe for the perfect hot chocolate, according to the world's best chocolatier Jean-Paul Hvin. He shares his signature recipe for a perfect drink, as well as four original ideas to enhance it.
To make Jean-Paul Hvin's Parisian hot chocolate, you will need whole fresh milk and Parisian hot chocolate powder. Pour the milk into a saucepan and dissolve the hot chocolate powder in it. Bring it to a simmer over high heat, constantly stirring with a whisk to prevent the chocolate from burning at the bottom of the pan. Once it reaches a simmer, remove the saucepan from the heat and continue whisking for 30 seconds to oxygenate and lighten the chocolate. If necessary, bring it back to a simmer until you achieve the desired texture and color. Let the hot chocolate rest for 5 minutes before pouring it into cups.
Jean-Paul Hvin suggests sprinkling finely grated lemon zest on top of the hot chocolate for a different acidic note and fresh aroma. Serve the hot chocolate with a soft biscuit like a pound cake or a brioche.
Variation 1: Jean-Paul Hvin's hazelnut hot chocolate. To make this variation, you will need hazelnut paste, whipping cream, dark chocolate shavings, and Roellinger's Mondes pepper. Crush the hazelnut paste with a spoon and gradually add the whipping cream. Refrigerate this mixture at 4°C. In a separate bowl, whip the remaining whipping cream until soft, then add the hazelnut mixture and stir. Make the Parisian hot chocolate and pour it into cups. Add two teaspoons of hazelnut cream and garnish with dark chocolate shavings and a sprinkle of Roellinger's pepper.
Variation 2: Jean-Paul Hvin's pear vanilla hot chocolate. For this variation, you will need pear puree, whipped cream, bourbon vanilla bean, lemon juice, ginger juice, and Luna pepper from Roellinger. Mix the peeled and diced pears with lemon juice in a blender. Add the scraped vanilla bean and reserve the pod for the hot chocolate milk. Incorporate the whipped cream and refrigerate. Make the Parisian hot chocolate, pour it into cups, and add two teaspoons of pear vanilla cream in a circular motion. Sprinkle with Luna pepper and serve.
Variation 3: Jean-Paul Hvin's matcha hot chocolate. This variation requires matcha green tea powder and hot water. Dissolve the matcha powder in hot water using a whisk to create a frothy texture. Make the Parisian hot chocolate, then froth the matcha again and place a teaspoon of matcha foam on top of each cup of hot chocolate. Finish with a drizzle of liquid matcha if desired.
Variation 4: Jean-Paul Hvin's coffee hot chocolate. You will need instant coffee powder, water, whipping cream, powdered sugar, cinnamon powder, and chocolate shavings. Dissolve the coffee powder in warm water. Whip the cream and powdered sugar together until fluffy. Pour the coffee over the cream and mix. Make the Parisian hot chocolate, pour it into cups, and add a dollop of coffee cream on top. Sprinkle with cinnamon powder and chocolate shavings.
Jean-Paul Hvin recommends serving the hazelnut hot chocolate with Kougloff, the pear vanilla hot chocolate with lemon cake, the matcha hot chocolate as is, and the coffee hot chocolate with lemon cake for a refreshing touch.
In conclusion, Jean-Paul Hvin shares his recipe for the perfect hot chocolate and provides four variations to enhance it. Whether you prefer hazelnut, pear vanilla, matcha, or coffee flavors, these recipes are sure to satisfy your cravings for a warm and indulgent treat. Enjoy!