'A profoundly pleasurable book which offers that rare combination of daring, accomplished technique illuminated with extraordinary simplicity and clarity. His latest must-have book will inspire and delight.' Michel and Alain Roux
Patisserie reflects award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations.
Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to unscramble the mystique of his exquisite creations and get everyone making perfect patisserie in the home kitchen.
Patisserie processes are broken down into a step-by-step guide complete with expert knowledge to produce flawless creations every time.
A series of basic recipes – covering sponges, creams and custards, pastry and syrups – will provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. At the same time, some classic recipes, from Rhum Baba to Tarte Alsacienne, are given a modern adaptation using William's unique blend of flavours.
William has always had a long-term ambition to bring patisserie to this country as an accessible, affordable yet uncompromising luxury. His main focus is to arouse and surprise the taste buds. A pleasure that he hopes he can bring to everyone, through the recipes in this gorgeous book.
Growing up in a small town in Fife, Scotland, William Curley discovered a passion for gastronomy and began his career with an apprenticeship at Gleneagles Hotel. William then went on to spend many years at numerous Michelin-starred establishments with the most respected chefs and pâtissiers in the business including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Oak Room and Marc Meneau at L'Esperance in France. William subsequently became the youngest ever Chef Pâtissier at The Savoy working under Anton Edelman and leading a team of 21 pastry chefs. William’s success led to the opening of the first ‘William Curley’ shop in Richmond in 2004. This led to the launch of the UK’s first dessert bar in central London in 2009. His chocolates and patisserie can now be found in the food hall of London’s most prestigious department store, Harrods. During 2013, William achieved the MCA (Master of Culinary Arts). It is the highest accolade awarded to chefs in the UK. Making him one of only seven masters in patisserie in Britain. In 2012, William Curley become a member of Relais Desserts International, the most prestigious association for patissiers. He was also invited to become a ‘Disciple Of Escoffier’, which recognises his achievements. William Curley is four times winner of ‘Best British Chocolatier’ by the Academy of Chocolate. He is renowned for producing the most delicious and inspiring range of handmade chocolates, patisserie and desserts.
‘ the duo have succeeded in delivering an accessible yet uncompromising luxury for the everyday kitchen’
'If you’re looking to really wow guests with dessert, this is the book for you’
' a gorgeous coffee table book for any budding cake baker or aspiring pastry chef who wants to up their game'
‘these desserts are exquisite, complex and delicious. But having been to a class with them I can vouch that the patisserie is perfectly do-able; it just needs time and patience’
'a book where the word comprehensive doesn’t even begin to adequately describe it…it is truly a thing of beauty from both a coffee table tome and usability perspective’