Dec 21, 2024
We are celebrating 20 years of the William Curley brand! It started in 2004 with a small shop in Richmond. It didn’t take long to realise the British passion for chocolate and begin to evolve our offering to specialise in producing the finest chocolates...
Oct 27, 2021
MAKES: Approximately 12-15 cakes Equipment: Silicone oval savarin mould Financier Mixture 120g Ground almonds 85g Icing sugar 20g Cocoa powder 85g Plain flour 240g Egg white 20g Dark chocolate 220g ...
Sep 3, 2021
We have been making these for the business for many years and they are still a firm favourite with our customers. They are simple to make and very moreish! Makes: Approximately 60 biscuits Ingredients 370g Unsalted butter 200g Icing sugar 30g Egg yolks...
Aug 17, 2021
You will need: Puff Pastry, Fresh Pineapple and Ice-cream Equipment : Tart moulds approximately 9cm diameter Tatin Caramel 200g Sugar 40g Water 80g Salted Butter (cubed and at room temperature) Pinch Black Pepper ½...
Jul 28, 2021
For the lemon & basil posset: 300ml double cream 10 fresh basil leaves 75g caster sugar finely grated zest and juice of 1 lemon ½ vanilla pod split lengthways For the citrus jelly: 3g leaf gelatine 65g water 35g sugar 50ml grapefruit juice 50ml orange juice 2...
May 14, 2021
An extra indulgent snack with the addition of dark chocolate ganache and salted caramel but perfect with a hot drink. For those who like a challenge, the recipe is great fun to make. Ingredients: Chocolate Ganache: 300ml whipping cream 250g dark...
