Nostalgic Delights: Classic Confections & Timeless Treats by William Curley

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    • Categories: Candy / sweets; How to...
    • Ingredients: dark chocolate
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    • Categories: Frostings & fillings
    • Ingredients: whipping cream
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  • Hazelnut Rochers
    • Categories: Candy / sweets; Italian
    • Ingredients: whipping cream; vanilla pods; invert sugar; gianduja chocolate; dark chocolate; milk chocolate; nibbed almonds; roasted hazelnuts; feuilletine; edible gold leaf
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    • Categories: Candy / sweets; French; Scottish
    • Ingredients: sucre neige; dark chocolate; crème fraîche; whipping cream; invert sugar; milk couverture chocolate; praline paste; sea salt butter; Drambuie
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    • Categories: Candy / sweets; Italian
    • Ingredients: dark chocolate; white chocolate; sesame seeds; black sesame seeds; whipping cream; invert sugar; gianduja chocolate; sesame paste; confit chestnuts
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    • Categories: Candy / sweets; Swiss
    • Ingredients: nibbed almonds; caster sugar; white chocolate; dark chocolate; egg whites; honey; liquid glucose
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    • Categories: Candy / sweets; Australian
    • Ingredients: butter; icing sugar; plain flour; ground hazelnuts; ground almonds; apricot purée; apricots; caster sugar; gelatine leaves; vanilla pods; egg whites; dark chocolate; freeze-dried apricot powder; powdered pectin
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    • Categories: Candy / sweets; British
    • Ingredients: milk chocolate; cocoa butter; feuilletine; hazelnuts; almonds; walnuts; caster sugar; hazelnut oil; dark chocolate; gelatine leaves; instant coffee granules; vanilla pods; egg whites
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    • Categories: Candy / sweets; Afternoon tea; Japanese; Scottish
    • Ingredients: plain flour; icing sugar; butter; vanilla pods; matcha; Seville oranges; jam sugar; gelatine leaves; yuzu puree; caster sugar
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    • Categories: Candy / sweets; French
    • Ingredients: cherry purée; caster sugar; liquid glucose; granulated sugar; flaked almonds; whipping cream; invert sugar; cinnamon sticks; nutmeg; ground ginger; dark chocolate; butter; freeze-dried cherry powder; edible silver paper; powdered pectin
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  • Cinder toffee
    • Categories: Candy / sweets; British
    • Ingredients: dark chocolate; milk chocolate; caster sugar; liquid glucose; honey
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    • Categories: Candy / sweets; Belgian
    • Ingredients: whipping cream; dark chocolate; oranges; caster sugar; vanilla pods; marzipan; ground cinnamon
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    • Categories: Candy / sweets; British
    • Ingredients: dark chocolate; whipping cream; vanilla pods; caster sugar; liquid glucose; butter
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    • Categories: Candy / sweets; British
    • Ingredients: dark chocolate; whipping cream; mint; white chocolate
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  • Fudge bar
    • Categories: Candy / sweets; British
    • Ingredients: dark chocolate; edible gold leaf; double cream; sea salt butter; Demerara sugar; golden syrup; vanilla pods
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    • Categories: Candy / sweets
    • Ingredients: raisins; milk chocolate; praline paste; feuilletine; roasted nuts of your choice; whipping cream; vanilla pods; caster sugar; liquid glucose; butter; Toscano Nut Brown chocolate bars
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    • Categories: Candy / sweets; British
    • Ingredients: roasted unsalted peanuts; dark chocolate shortcrust pastry; egg whites; honey; caster sugar; liquid glucose; roasted salted peanuts; whipping cream; vanilla pods; butter; peanut butter
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    • Categories: Candy / sweets; Snacks
    • Ingredients: sea salt butter; honey; nibbed almonds; hazelnuts; walnuts; raisins; dried apricots; rolled oats; desiccated coconut; pumpkin seeds; sunflower seeds; dark chocolate
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  • Curly Wurly
    • Categories: Candy / sweets; British
    • Ingredients: dark chocolate; Demerara sugar; golden syrup; sea salt butter; liquid glucose; vanilla pods
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    • Categories: Pies, tarts & pastries; French
    • Ingredients: fresh yeast; plain flour; caster sugar
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    • Categories: Pies, tarts & pastries
    • Ingredients: plain flour; strong flour; butter
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    • Categories: Pies, tarts & pastries; Dessert; British; Italian
    • Ingredients: butter; icing sugar; plain flour; caster sugar; lemons; vanilla pods; Grand Marnier; liquid glucose; milk; egg yolks; eggs; ground almonds; strawberries; raspberries; blackberries; golden raspberries; pineberries; blueberries; redcurrants; dark chocolate; edible gold leaf; powdered pectin
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    • Categories: Pies, tarts & pastries; Dessert; English
    • Ingredients: butter; icing sugar; plain flour; ground almonds; cherry purée; cherries; caster sugar; lemons; vanilla pods; kirsch; apple juice; eggs; cocoa powder; liquid glucose; dark chocolate; powdered pectin
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    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: butter; icing sugar; plain flour; apples; apricots; caster sugar; yellow-skinned apples; vanilla pods; Calvados; powdered pectin
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    • Categories: Pies, tarts & pastries; Dessert; British
    • Ingredients: redcurrant purée; redcurrants; caster sugar; lemons; vanilla pods; Grand Marnier; plain flour; icing sugar; butter; eggs; gelatin; ground hazelnuts; egg whites; powdered pectin
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Notes about this book

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Notes about Recipes in this book

  • Chocolate hobnobs

    • Foodycat on March 05, 2021

      I made my biscuits too big - I rolled balls the size of a walnut and only got 17 out of the mixture. The dough is a little tricky to work: the first tray I rolled the balls as soon as the dough was mixed and they held together pretty well. The second tray I baked about an hour later when the butter in the dough had completely cooled and they were very fragile and crumbled as I rolled them. The recipe calls for 500g of tempered chocolate - I couldn't be bothered tempering and don't have the sort of textured sheet used for the decoration, so I just melted 150g dark chocolate and spread it on the bottoms of the cooled biscuits. That was plenty - it gave a good thick layer. 500g would have left a lot of wasted chocolate. In the end they are delicious though - lovely and crisp.

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  • ISBN 10 1910254576
  • ISBN 13 9781910254578
  • Published Oct 16 2016
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Jacqui Small LLP

Publishers Text

Nostalgic Delights aims to reflect award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own creations. The focus of this book is to recreate childhood memories and nostalgia.

Creating top-quality confectionary, cakes and patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to produce a book where the reader can create at home and evoke their own nostalgic memories.

William's ethos, is very much about using the best ingredients and techniques available, while making it accessible to the home cook. Some recipes are simple to make with minimal ingredients such as the hazelnut rocher and Bakewell tarts.

During the 70s and 80s, the convenience food market boomed, and changed the image of many iconic dishes. William recreates the decadence once again in many of these recipes, such as a Black Forest Gateau or blackcurrant cheesecake.

The book also touches on the comfort food that most of us grew up with, whether it be a Jammy Dodger, an Arctic Roll or a Banana Split, William takes these to a whole other level!



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