The word patisserie refers to a bakery specializing in pastries and sweets, as well as the pastries produced by a patissier. Once considered strictly the domain of highly trained pastry chefs with complicated and expensive equipment, it is becoming more and more possible for the home chef to create beautiful sweets and treats using ingredients and tools that can now be found in specialty shops.

The new book, PÂTISSERIE [Jacqui Small LLP, February 2014, $60.00 US / $65.00 CAN], aims to reflect award-winning chocolatier William Curley's passion for taking classic recipes and modernizing them with his own innovations. Curley’s goal is to unscramble the mystique of haute patisserie creation making it accessible to everybody. Inside readers will find basic and advanced recipes, including:

  • Cremeux, a light ganache for infusing flavors
  • Dark Chocolate Mousse, with a sabayon base
  • Fruit Curd, made with apricots
  • Raspberry Casket, Savarin aux Fruits, Apricot & Wasabi Entremet, Breton Strawberry Tart

The process of patisserie is broken down into a step-by-step guide complete with expert knowledge from a master pâtissier to produce flawless creations every time. A series of basic recipes - covering sponges, creams and custards, doughs, pastry and syrups to name a few - will provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. Classic recipes from Rhum Baba to Tarte Alsacienne are given a modern adaptation with William's unique blend of flavors.

PÂTISSERIE will arouse and surprise the taste buds – a pleasure that can be brought to everyone through the recipes in this book.

William Curley's career began with an apprenticeship at Gleneagles Hotel, followed by several years at numerous Michelin-starred establishments, working with respected chefs including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Restaurant and Marc Meneau at L'Esperance in France. William then became Chef Patissier at The Savoy Hotel, where he met fellow patissiere and future wife Suzue, whose Japanese heritage influences many of the flavors found in their recipes. In 2004, they opened their first chocolate shop in Richmond, followed by the opening of their equally successful Belgravia store. Increasing demand for their chocolate and patisserie creations led to a William Curley concession opening in Harrods. William Curley has been awarded Britain's Best Chocolatier by the Academy of Chocolate four times and has won numerous other awards.