Patisserie Valerie collaborates with Bake Off: The Professionals star

Patisserie Valerie has been working with Bake Off: The Professionals star, Reshmi Bennett, for its winter patisserie range, which will launch nationwide on Wednesday 30 October.

There are six new amazing patisserie: Salted Caramel & Chocolate Bombe an all butter chocolate pastry case, filled with luxury salted caramel and a rich dark chocolate ganache, topped with a chocolate cremeux dome coated in rich dark chocolate ganache, all finished with indulgent salted caramel Swiss meringue buttercream.

Four new eclairs in chocolate, raspberry, pistachio and coffee and a Winter Spiced Cheesecake, a wintery twist on the Patisserie Valerie classic with a biscuit crumb base using the restaurant’s secret spices and brown sugar topped with an orange and secret spice cream cheese, finished with a white chocolate cream cheese ganache, golden candied pecans, pecan nibs and dark and white chocolate curls.

Bennett, who founded award-winning artisan patisserie shop, Anges De Sucre, said, “I’m so excited to collaborate with Patisserie Valerie, a heritage brand that is evolving, and pushing the boat way out in terms of their patisserie offering. The responses we have had from the visuals and taste testing has been phenomenal and overwhelmingly positive.

'Working with new techniques and tweaking traditional recipes to be more accessible for all (eg: making vegetarian mousses) has been challenging and also gratifying. I cannot wait to see these amazing new products in stores across the country. It’s a complete honour and I am so excited to be on this journey with Patisserie Valerie.”

Also, for the first time, Patisserie Valerie has teamed up with Neal’s Yard Dairy, using its Ogleshield Cheese to create the ultimate Croque Monsieur, paired with Wiltshire cured ham and freshly grated nutmeg. There is also a new vegetarian Croque Monsieur made with the finest mushrooms.

The new winter menu includes Smoky Vegetarian Chilli seasoned with cumin, chipotle and cinnamon, and Venison Stew, slowly braised venison with leek and celeriac, seasoned with cinnamon, allspice and cloves. There is a new and improved Pumpkin Soup, served with bloomer bread.

Fries are back on the menu after a notable absence and are now air fried so they contain 30% less fat and 30% less carbohydrates.

This is the second stage in the rebranding of Patisserie Valerie following their purchase by Causeway Capital and it will also see new look branding and packaging launching in 12 of their flagship central London stores with a planned roll out across the rest of the company in 2020.