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Curley, William, Curley, Suzue

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ISBN 10: 1909342211 / ISBN 13: 9781909342217
Published by Jacqui Small LLP
New Condition: New Hardcover
From Kennys Bookstore (Olney, MD, U.S.A.)

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About this Item

Patisserie aims to reflect award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Num Pages: 344 pages, 500 colour photographs. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 221 x 273 x 32. Weight in Grams: 1662. . 2014. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781909342217

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Bibliographic Details

Title: Patisserie

Publisher: Jacqui Small LLP

Binding: Hardcover

Book Condition:New

About this title


'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.



Savarin au Peche

The night before, make the peaches and syrup. Prepare the Light Syrup, bring to the boil and add the lemon thyme and peaches. Place a cartouche on top and cook for 8 -10 minutes over a gentle heat until soft. Remove from the heat and leave to cool a little. Once cooled slightly, add the Sauternes, leave to cool completely, then store in an airtight container in the fridge overnight.

The next day - Prepare the Pate a Savarin and rest as instructed. Put the proved and knocked back savarin dough into a piping (pastry) bag fitted with a 10mm (1/2 inch) plain nozzle (tip) and pipe about 40g (1 ½ oz) into each savarin mould. (1) Leave to prove for about 30 minutes, until doubled in size. (2) Preheat the oven to 200c (400F/Gas6). Bake for 20-25 minutes until golden in colour, remove from the tin and leave to cool on a wire rack. (3) Drain the peaches, reserving the syrup in a saucepan. Bring the syrup to the boil, then cool slightly to 90C (194F). Immerse the savarins in the syrup for 2 -3 minutes, then flip them over so that both sides have been soaked. (4) Use a slotted spoon to remove the savarins from the syrup and place on a tray. (5) Use a spoon to pour some more syrup over the savarins so that they are completely soaked. Leave to cool. Once cooled, drizzle the savarins with the Sauternes. (6)

Put the savarins onto a serving dish, warm the nappage and brush all over the savarins. Prepare the Crème Chantilly and spoon into a piping (pastry) bag fitted with a star nozzle (tip). Pipe a bulb into the centre of each savarin. Cut the poached peaches into slices, glaze with some Apricot Nappage and place them next to the bulb of Chantilly on the savarin. Sprinkle with a few lemon thyme leaves to finish. Serve immediately.

Makes 12

  • 1 quantity of Pate a Savarin (see pages 62-63)
  • 200ml (7 fl oz/ scant 1 cup) Sauternes
  • 1 quantity Apricot Nappage (see page 104)
  • ½ quantity of Crème Chantilly (see pages 84-85)
  • For the poached peaches & lemon thyme syrup:
  • 1 quantity Light Syrup (see page 103)
  • 8 lemon thyme sprigs, leaves removed, plus extra to decorate
  • 4 peaches, washed, stoned and quartered
  • 150ml (1/4 pint/generous ½ cup) Sauternes
  • You will also need
  • A 10mm (1/2 inch) plain and a D6 star piping nozzle (tip)
  • Twelve 8cm (3 ¼ inch ) diameter non-stick savarin moulds

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