Couture Chocolate: A Masterclass in Chocolate PDF
Preview Couture Chocolate: A Masterclass in Chocolate
II ,r Guild of Food Writers Cookery Book of the Year 2012 ILLIAM CURLEY hy byJ ose Lasher For Suzue, my inspiration, and our adorable daughter, Amy Rose. First published in 20 I I by Jacqui Small Lip an imprint of Aurum Press Ltd, 7 Greenland Street, London NW I OND Publisher Jacqui Small Editors Abi Waters & Emma Callery Managing Editor Kerenza Swift Designer Robin Rout Photography Jose Lasheras Production Peter Colley Text copyright © William Curley 20 I I Design, layout and photography copyright © Jacqui Small 20 I I The right of William Curley to be identified as the Author of this Work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior permission in writing of the Publisher. British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library. ISBN 978-1-906417-59-8 Printed and bound in China Notes on measurements: All recipes contain metric and imperial measurements followed by US/ Australian cup conversions for relevant ingredients. Use one set of measurements only and not a mixture. US/ Australian terms have also been included in brackets where relevant. Foreword 6 I An Approach to Chocolate 8 Chocolate Essentials I 0 Bouchees 108 • Ca~es & Biscuits Patisserie Ingredients & Equipment 218 220 Directory & Acknowledgements 224 FOREWORD I was very pleased that Wil~am approached me to write this foreword for his eagerly anticipated book. In my 35 years in the business very few artists have come along as good as William - he is a fantastic pastry chef and outstanding chocolatier. He was an enthusiastic young lad when he started working for me at La Tante Claire - always giving I 00%, asking questions, trying out new recipes and methods, continually striving to create innovative and exciting dishes by coristantly pushing the boundar ies and challenging his ability. The foundation in my kitchen was making everything from scratch, not very common in restaurant kitchens at that time. I believe that chefs should be able to have the freedom to make what they want, do what they want and become the chef that they aspire to be. This is a philosophy that William shares and has followed throughout his career. As a chef you are constantly learning, every minute of every day, you can never know it all, there is no finish line. William entered my kitchen at La Tante Claire as a commis chef, responsible for petit fours, and left as an extremely talented pastry chef. He continued to grow his career by building his foundations and gained ground by working at some of the world's most renowned restaurants. Later William became Chef Patissier at The Savoy,w here he met his wife Suzue. William and Suzue now have two incredible chocolate and patisserie shops in Richmond and Belgravia. In Paris there are a vast number of fine patisseries and chocolate shops, but in the UK there are very few and if you are going to visit qne, William Curley's should definitely be at the top of your list. This book is a detailed insight into William's chocolates and patisseries and the ideas and inspirations behind his innovative flavour combinations and should have pride of place in every chocolate lover's kitchen. PierreK offmann AN APPROACH TO CHOCOLA TE My aim in this book is to introducey ou to my worldo f chocolate, what inspiresa nd excites me and the influenceso n my work. Youw illl earn how to temper chocolatea nd make a ganache, and once you begin to understand the basic techniquesy ou willb e ready to try a wide range of contemporaryc hocolates, patisserie,b ouchees, cakes, biscuitsa nd ice creams. I grew up on the East coast of Scotland and although my grandmother was a wonderful cook I could never have dreamt that I would one day carve out a career as a patissier-chocolatier. I left school with no formal qualifications and enrolled at a local college and was immediately drawn to cooking - bakewell tart, chocolate eeali rs and Dundee cake ... it was hard to resist Two years later I became an eager apprentice at Gleneagles Hotel in Perthshire under the legendary Ian Ironside and my love affair with being a patissier chocolatier had begun. My career was now in full flow and the kitchen of Pierre Koffmann's three-Michelin-starred restaurant. La Tante Claire, beckoned. He really opened the door for me and sent my - career in the right direction; from there the great chefs Raymond Blanc, Marco Pierre White, Anton Edelmann and Marc Meneau have all instilled the most important aspect of my work ... never compromise. I have always believed in using the very best ingredients - the finest couverture is essential, everything should be fresh and natural, avoiding artificial preservatives, flavourings and additives. It is important for young chefs to have a strong foundation in their work. For me, as you will see in this book, taking classical dishes and recipes and modernizing is very important. You'll find classic patisserie such as Mille-feuille (see page 166) through to Japanese-inspired Apricot & Wasabi Chocolates (see page 72). I also want to make people smile with the Orange Teacakes (see page 126) and Chocolate Coconut Bar (see page 114) - our homage to famous chocolate bars. I enjoy being creative and experimenting with new dishes and combinations - looking for marriages that you wouldn't imagine is also a great challenge. Through Suzue I am very much inspired by Japan, with it's vibrant patisserie and chocolate scene, but I always cherish my trips to France - it wasn't so long ago, before Eurostar, that I would jump on the night bus to Paris and spend the weekend wandering the streets, gazing into the patisserie and chocolate shops and eating their wares, dreaming that one day I would have my own shop. I am very enthusiastic about training and developing . ,, young people. Our business is full of apprentices, ~' / many of whom are now running the various // ,., ~) / ue-,····/· ·/· / .-..- . sections within our kitchen. In our craft it is so ----~, V---- important to teach and inspire the / / .•· . I next generation. ,· (
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