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William’s Diary – Spring 2018

William’s Diary – Spring 2018

Every Spring, Relais Desserts host a seminar in a different country. It is an occasion many of the chefs look forward to - A chance to experience a cultural interpretation of fine chocolate & patisserie produced in the hosting country. This year, we all went to...

Fruit Pastilles

Fruit Pastilles

This month’s recipe is featured in ‘Nostalgic Delights’. I have used a classic pate de fruits recipe to recreate Rowntree iconic confection which was launched in 1881. The different colours and the sugar coating used to fascinate me as a young laddie. The region...

William’s Diary – Back to Gleneagles Hotel – Part 2

William’s Diary – Back to Gleneagles Hotel – Part 2

William has spent the past week back at Glenegles hotel, where his career began. A signature William Curley Chocolate afternoon was available throughout the week as well as a tasting menu for one night only. The event was a great success and opportunity for William to...

William’s Diary – Back to Gleneagles Hotel

William’s Diary – Back to Gleneagles Hotel

William is excited to be returning to the iconic Scottish hotel that helped shape his career. William trained as an apprentice for three year under the guidance of Ian Ironside, who at the time was considered one of the finest patissiers in Britain. The skills taught...

Seasonal Recipe – Raspberry & Pistachio Macaron Hearts

Seasonal Recipe – Raspberry & Pistachio Macaron Hearts

Makes 12   Raspberry Macaron Heart Shells Pistachio Crème Mousselline Raspberry Cremeux Raspberry Compote Fresh raspberries to decorate   For the raspberry macaron heart shells: 240g egg whites (about 8 eggs) 250g ground almonds, sifted 250g icing...

New from the Curley Kitchen – Burns Night

New from the Curley Kitchen – Burns Night

New from the Curley Kitchen   Spending time in Scotland is always an inspiration for me to develop new recipes so it suited me fine to return to my chocolate kitchen with Burns night just around the corner! After an evening of haggis, whisky and cranachan I of...

Seasonal Recipe – Fudge Doughnuts

Seasonal Recipe – Fudge Doughnuts

Like me, if deep fried Pizza isn’t to your taste perhaps another Fife speciality is more appealing! Here is one of my favourites, as featured in Nostalgic Delights.   Fudge Doughnuts Recipes:     Beignet Dough, Crème Patissier, Sea Salt Caramel, Caramel Fondant...

William’s Diary – Burns Night 2018

William’s Diary – Burns Night 2018

Burns Night is nearly upon us, and a great time to celebrate all things Scottish. Fair fa' your honest, sonsie face, Great chieftain o the puddin'-race! As a young chef at Gleneagles Hotel, I remember being called upon to assist with the cutting of the Haggis at the...

Seasonal Recipe – Black Bun

Seasonal Recipe – Black Bun

From my book Nostalgic Delights which can be purchased here. Originally Black Bun was eaten on the Twelfth Night of Christmas, which is also known as the Day of Epiphany. The eating of a festive cake on Twelfth Night was an ancient European custom. In France, still to...

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