Last week, at an “exclusive Easter caramel press demonstration and tasting” at his Soho flagship shop, master chocolatier Paul A Young remarked while showing a small crew of said press how to temper chocolate that I might be just as able to explain how its done as he was – a suggestion that I’ve been watching and writing about him making chocolate for quite some time. And, from what I saw and tasted during that demo, I reckon I’ll keep on heralding the delectable work that he does, as his Easter 2015 offerings are just as amazing as anything that’s come before and promise more inventive treats to come.
I had a good laugh at Paul’s comment and supposed he was largely correct (but I seriously doubt I could handle any aspect of chocolate making nearly as well as he does).
The thing is though, despite following Paul’s career closely for several years, his food and his artisanal approach to making it have yet to bore me. He’s never let up on innovation or seeing how far he can push the boundaries of fine chocolate without losing sight of his principles. His ideas for Easter 2015 shared with us at the demo were very much a case in point.
For Easter 2015, Paul has teamed up with North London’s The Bread Factory for a range of hot cross bun creations that are big on traditional seasonal flavours and offered in a fascinating variety of combinations, including a limited run hot cross bun caramel spread, truffle and brownie (which might best be described as a hot cross bun sandwich on two pieces of ultra gooey brownie). The results are as delicious as they are unconventional. Actual bread in a ganache … inside a truffle. Have a bite and ask yourself “why not?” and “why hadn’t anyone thought of this before?”
As for the collaboration with The Bread Factory, it was a tasty choice. Lauded as the bakers of the best hot cross buns in Britain, The Bread Factory is an awarding winning wholesale artisan bakery “dedicated to creating exceptional bread, pastries and cakes” by hand “with patience, skill and the best ingredients.” I was certainly impressed with TBF’s buns … and combined with Paul’s chocolate was a wonderful way to enjoy them.
The hot cross bun products – alongside an assortment of other seasonal items –are available now until Easter at all Paul A Young shops, with plenty more treats coming soon and possibly to be raved about here at this blog. The Paul A Young flagship in Soho is located at 143 Wardour Street, W1F 8WA. Find out more at paulayoung.co.uk.
More about The Bread Factory can be found at breadltd.co.uk.
