Waitrose TV Present New Recipes From Will Torrent

WIll Torrent recently filmed six new recipes for Waitrose TVwhich are now available to view from their website. Following on from the three recipes he provided for the launch of the channel at the end of 2012, these new segments provide a range of ideas and flavours that will enchant and impress anyone you create them for. The featured recipes are:

Some of the featured recipes can also be found in Will’s new book “Pâtisserie at Home” which is available from all good book stores and in store at Waitrose. The book was recently featured in Waitrose Weekend along with an interview with Will.

Everyone loves chocolate cookies, especially if they are dipped in chocolate or filled with chocolate buttercream. I have a soft spot for chocolate and hazelnut together, so I make these sablés with ground hazelnuts and grué de cacao (cocoa nibs), which lends a deep, bitter chocolate burst.

Ingredients (Makes 20-25)

• 75g icing sugar
• 150g butter, softened
• 1 vanilla pod
• Grated zest 1 orange
• 2 eggs, lightly beaten
• 200g plain flour
• 50g ground hazelnuts
• 2 tbsp cocoa powder
• 3 tbsp hazlenuts
• 250g chocolate, melted
• 3 tbsp cocoa nibs (available online)

Other Items

• cookie cutter, about 4cm/1 1/2in. in diameter
• non-stick baking sheet

Method

1. Put the icing sugar and butter in a bowl and beat with a wooden spoon until pale and fluffy.
2. Split the vanilla pod lengthwise using a small, sharp knife and scrape out the seeds into the bowl. Add the orange zest and beat in. Gradually beat in the eggs until well incorporated.
3. Using a large metal spoon, gently fold in the flour, ground hazelnuts and cocoa powder, but do not overwork the dough otherwise the sablés will end up tough rather than crisp and light.
4. Bring the dough together into a ball, wrap in clingfilm and refrigerate for 1 hour.
5. To bake the sablés, preheat the oven to 170C/Gas 3. Take the dough out of the fridge and place on a lightly floured surface. Roll it out until about 5mm thick. Stamp out rounds with a 4cm cookie cutter and arrange on a non-stick baking sheet that has been lightly dusted with flour. Bake for 10 minutes, remove from the oven and allow to cool completely on the baking sheet. Leave the oven on.
6. Put the hazelnuts on a baking sheet and roast in the hot oven for a few minutes, stirring halfway through, until lightly toasted. Allow the hazelnuts to cool slightly, then finely chop them.
7. Dip half of each sablé in the melted chocolate and sprinkle the chopped hazelnuts and cocoa nibs over the top. Allow to set before serving. These will keep for two weeks in an airtight container.

This recipe and many others are available in Will’s new book “Patisserie at Home” which is available from all good book stores now.

Tarte au Citron is so famous in France, but also commonly found on many restaurant dessert menus in London. This recipe was given to me by a great friend of mine, Martin Caws. He was head chef at the Michelin-starred Mirabelle in Mayfair and he has worked with chefs such as Tom Aikens and Raymond Blanc. This lemon tart was always on his menu and it sold out every night!

Ingredients

• 1 quantity pate sucree (sweet shortcrust pastry), ready made
• Icing sugar, to dust

For the filling:

• 9 eggs
• 390g sugar
• Juice and grated zest 5 lemons
• 275ml double cream

Other Items

• 20cm/8-in. tart pan
• Baking beans

Serves 6-8

Method

1. Pre heat the oven to 180C, gas mark 4. Put the pate sucree on a lightly floured surface and roll it out to a rough circle about 25cm in diameter.
2. Loosely wrap the dough around the rolling pin and transfer it to a greased 20cm tart pan which has been lightly dusted with flour. Gently coax the dough neatly into the curves and angles of the pan, press lightly into the sides and cut off any excess with a small, sharp knife.
3. Lay a sheet of greaseproof paper over the pan and fill it with baking beans. Put the pan on a baking sheet and bake in the preheated oven for 10-15 minutes.
4. Lower the temperature to 160C/Gas 3. Remove the paper and beans from the tart pan and return it to the oven for 5-10 minutes. Remove from the oven. Lower the oven temperature to 130C/Gas 1-2.
5. Put the eggs and sugar in a bowl and mix with a balloon whisk just to combine. Whisk in the lemon juice and zest. Finally, stir in the double cream.
6. Pour the mixture into a jug. Put the tart pan back into the oven, as far forward as you can without it falling off the oven shelf. Pour the filling slowly and carefully into the tart pan.
7. Push the tart further into the oven, close the door and bake for 30-40 minutes, or until it just starts to set in the centre but still wobbles like jelly. It will continue to cook when it is taken out of the oven, so don’t be tempted to keep baking until it is fully set, as it will curdle and split.
8. Allow to cool completely, then remove from the pan. To serve, dust the tart with icing sugar and serve at room temperature.

This recipe and many others are available in Will’s new book “Patisserie at Home” which is available from all good book stores now.

Will Torrent, 26, graduated from the University in 2007, with a first-class BSc (Hons) degree in Culinary Arts Management going on to win a first Medallion of Excellence for a British Pastry Chef at WorldSkills Japan 2007. Crediting much of his career success to the training he received on his course, the recent graduate has already been named, ‘Young Chef of the Year’ and has since become a patisserie consultant for Waitrose and other high profile brands.

High-profile guests including celebrity chef Brian Turner, award-winning chocolatier Paul A Young, Great British Bake Off winners Edd Kimber and John Whaite and Buckingham Palace Royal Pastry Chef Kathryn Boyden attended the launch at the University’s award winning student-run restaurant Pillars. The guests also joined representatives from Waitrose, Duval Leroy, The Pampered Chef and Will’s close family and friends.

Guests were treated to an assortment of dessert canapés created by Will Torrent and University of West London students who worked together throughout the day to create a variety of desserts from his new book. The launch also showcased the University’s many talented students beyond hospitality with live jazz music from London College of Music student, Atis Anderson.

Commenting on his debut book launch, Will Torrent said: “Wow! What a night! This has been such a special and emotional evening and I would like to thank everyone who has helped make this book launch a great success. The time I spent at the University of West London inspired many of the recipes in Pâtisserie at Home. I am still driven by the training I received at the London School of Hospitality and Tourism. The teaching exceled far beyond the classroom, with special demonstrations and dinners from guest lecturers and top chefs such as Brian Turner and Gary Rhodes. Working with the students and lecturers was so rewarding and they too can achieve great things with hard work, determination and belief!”

Vice-Chancellor Professor Peter John, commented: “I am very pleased to welcome Will Torrent back to the University. Will is a shining example of a student who took advantage of every opportunity he was presented during his course and now he is now being rewarded for this hard work. He is one of the many talented graduates who studied at the London School of Hospitality & Tourism; a School which continues to win an array of top industry awards and acts as a passport to success for many of our students.”

Continuing the party mood of the evening, guests departed with a unique goody bag, including a bottle of Will Torrent’s chocolate beer, chocolate olive oil, a Pampered Chef gift and handmade chocolates made by Will Torrent and fellow UWL Alumnus Alistair Birt.

Will Torrent’s book, ‘Pâtisserie at Home‘ is now available to purchase in stores and online.

‘Patisserie at Home’ is out now and is available from Amazon, Waitrose, John Lewis and all good bookshops.

Will Torrent’s first book, Pâtisserie At Home, is officially released on 11 April 2013 and showcases a wide range of pastry recipes that he has developed during his career. To order your copy CLICK HERE.

“[Will’s] book, I’m sure, will become an instant classic…there are plenty of twists among these pages to keep you on your toes, fire up your culinary imagination and impress the hell out of whoever’s lucky enough to come round for dinner.” Heston Blumenthal, OBE

“A great book from an energetic, accomplished and skilled craftsman—you can’t help but enjoy it!” Brian J Turner, CBE

Pick up a copy of The Times from your local newsagent, or if you have a subscription to the paper you can read the article online HERE.

The recipes featured in the article are all taken from Will’s new book, ‘Pâtisserie at Home’, which is officially released on 11th April 2013 and showcases a wide range of pastry recipes that he has developed during his career. To order your copy CLICK HERE.

“[Will’s] book, I’m sure, will become an instant classic…there are plenty of twists among these pages to keep you on your toes, fire up your culinary imagination and impress the hell out of whoever’s lucky enough to come round for dinner.” Heston Blumenthal, OBE.

Will Torrent is launching his debut recipe book,‘Pâtisserie at Home’, at the University of West London on Thursday 18th April 2013. The launch will take place in the University’s award-winning student training restaurant: ‘Pillars’.

If you’ve ever dreamed of being able to conjure up the mouthwatering pastries you’ve enjoyed in a Parisian cake shop but thought it would be too hard, think again! In this book Will aims to take the fear factor out of French pâtisserie. With step-by-step photography, a no-nonsense approach to the key pastry techniques, and more than 60 beautifully illustrated recipes, this book will become an invaluable source of inspiration and a constant reference for all your favorite French-inspired sweet treats.

Will, 26, graduated from the University in 2007, with a first-class BSc (Hons) degree in Culinary Arts Management. Crediting much of his career success to the training he received on his course, the recent graduate has already been named, ‘Young Chef of the Year.’ In addition to working alongside celebrities such as Heston Blumenthal, Jamie Oliver and Delia Smith, Torrent has gone on to become a patisserie consultant for Waitrose, as well as an ambassador for several high profile products, companies and bodies.

Dessert canapés, created by Will Torrent and University of West London students using the recipes from ‘Patisserie at Home’, will be served through-out the evening. On the morning of the launch, Will Torrent will work closely with UWL students, teaching them to prepare several of his sweet creations. The launch will be attended by leading figures in the world of culinary arts, press and members of the local university community.

The event will also help showcase the University’s many talented students beyond hospitality, as there will be live music performances from London College of Music students throughout the evening.

Commenting on his book launch, Will Torrent said: “I am delighted to be back at my old University for the book launch of ‘Pâtisserie at Home’. Many of the recipes were inspired by the training I received during my time there. When I was training, I remember top chefs, such as Brian Turner and Gary Rhodes, coming in to do special demonstrations and dinners and I remember just how much I got out of them. Because of this, I am really excited to work with the current students, on the morning of the book launch, creating some of my recipes from the book. I hope the students will learn a lot from the day; they are lucky to be enrolled at a leading school of hospitality and I hope they will embrace the opportunities and go on to have successful careers themselves.”

Professor David Foskett, MBE, Head of the London School of Hospitality and Tourism, said: “It is a pleasure to welcome Will Torrent back to the University. Will has already achieved many great successes in the world of culinary arts and I look forward to celebrating his debut book launch with him this April. Will is one of the many talented students I see graduating from the University each year. He should be an inspiration to all students and staff at the University of West London.”

Will Torrent’s first book is officially released on 11 April 2013 and showcases a wide range of pastry recipes that he has developed during his career. To order your copy CLICK HERE.

To read the article go to www.huffingtonpost.co.uk/will-torrent/baking-uk-gone-mad_b_2764302.html?utm_hp_ref=tw.