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Award-winning chocolatier, William Curley is passionate about taking classic recipes and modernising them through his own creations and you can see them all in his new book Nostalgic Delights.

Creating top-quality confectionary, cakes and patisserie are often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, you can join William in creating traditional favourites and childhood treats in your own kitchen.

William’s ethos is very much about using the best ingredients and techniques available, while making delicious creations accessible to the home cook and in this his third book, Nostalgic Delights, he guides us through making simple Hazelnut Rocher and Bakewell Tart, to comforting Arctic Roll, decadent Black Forest Gateau, French classics such as Charlotte Royal and truly nostalgic twists on chocolate bars of our childhood, such as Toblerone and Walnut Whips.

The stunning photography by Kevin Summers illustrates each recipe and technique and the straightforward, well-set out, step-by-step instructions will guide you through each recipe with ease.

Whether it be a Jammy Dodger, a Blackcurrant Cheesecake or a Banana Split, in Nostalgic Delights William shows you how to take these childhood favourites to a whole new level.

William spent many years at numerous Michelin-starred establishments, working with respected chefs including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat’ Saisons, and Marco Pierre White at The Oak Room. He then became Chef Pâtissier at The Savoy Hotel under Anton Edelman. In 2004, William opened his first boutique in Richmond, later followed by the opening of London’s first dessert bar.

After an increasing demand for his chocolate and pâtisserie creations, William Curley concessions were opened in world-renowned department store Harrods in 2011. William has been awarded Britain’s Best Chocolatier by the Academy of Chocolate four times and has won numerous other awards. In 2012, William became a member of the prestigious Relais Desserts, an association of the top pastry chefs across the world who come together to promote haute pâtisserie.

During 2013, William was awarded the ‘Master of Culinary Arts’ by The Royal Academy of Culinary Arts. Couture Chocolate, William’s first book, won the Guild of Food Writers Cookery Book of the Year award in 2012 and his second book Pâtisserie was published in 2014.

Recipe and images extracted from Nostalgic Delights by William Curley, photography by Kevin Summers, published by Jacqui Small (£25). Buy your copy here!