By Yigit Pura
Yigit Pura is a sugar fiend . . . and a pastry dynamo! His outstanding cakes have sparked pleasure and devotion all through his profession, from the head pastry kitchens of latest York and San Francisco to the winner's podium on Top Chef: simply Desserts. His sugar show off is Tout candy Patisserie, his pâtisserie and dessert laboratory on San Francisco's Union Square.
Now, in Sweet Alchemy, Yigit stocks his method of pastry and his candy formulation for the first actual time. He demonstrates how enjoyable and, in truth, easy it may be to mix common fundamentals into attractive, multilayered desserts.
Each ingredient-driven bankruptcy (sugar, flour, dairy, fruit, and chocolate) includes new twists on conventional recipes, reminiscent of Butterscotch Sauce, candy Almond Tart Dough, and Baked Berry Meringue Kisses. those playful goodies will be served on their lonesome or mixed into impossible to resist mélanges akin to the Negroni Creamsicle, a composition of Citrus & Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby crimson Grapefruit Supremes, or the horny Chocolate Coupe, a chocolate extravaganza that marries darkish Chocolate Cremeux to Bittersweet Flourless Chocolate Cake.
This e-book brims with leading edge recipes and vintage thoughts that would bring up your pastry online game and convey you into Yigit's global. you'll be encouraged to create your individual candy alchemy.
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Extra info for Sweet Alchemy: Dessert Magic
A few dry flour and butter will line the surface of the bowl. calmly flour a flat, fresh workspace and pour the contents of the bowl onto the floured workspace. Knead lightly with the heel of your hand to mix the constituents. whilst the dough starts off to shape, turns into extra silky, and holds itself jointly, reduce the dough ball in part with a bench scraper or huge knife, after which lightly sprinkle any stray dry elements on most sensible of 1 1/2 the dough. position the second one 1/2 the dough on best of the 1st part to include the dry parts, and push down. Layering the dough ball during this method retains the layers flaky; do that to 3 occasions. Shortcakes are most sensible while they’re flaky and buttery. the bottom line is not to overwork the dough—be prepared to stroll away. while all of the dry constituents are included, cease layering. Press the dough right into a 2-in- (5-cm-) thick block, wrap it with plastic wrap, and kick back it within the fridge for no less than 2 hours. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper. Pull the dough from the fridge and unwrap it onto a evenly floured paintings floor; flippantly flour the pinnacle of the dough. form the dough right into a rectangle and use a rolling pin to overcome the dough numerous instances, making indents alongside the head. it will start to melt the dough with out overworking it. Sandwich the rectangle of dough among items of parchment paper to make the method of rolling out more straightforward. Roll the dough from the heart out right into a 1/2-in- (12-mm-) thick rectangle. up to attainable, paintings from the heart out in a single path together with your rolling pin; shortcakes remain flakier the fewer you're employed the dough. to ensure that the dough is rolled out frivolously, run fresh arms below the dough and think for thick spots. it really is most likely that the guts stands out as the thickest; if that is so, take one swipe of the rolling pin around the middle. Use a bench scraper or cookie cutter to chop the dough into equilateral triangles or shapes of your selection. when they are lower, the shortcakes are able to be baked. (They is usually positioned into an hermetic box or wrapped tightly in plastic wrap and saved within the freezer for as much as 2 weeks—it is usually great to have anything on your freezer to bake whilst a spontaneous amassing occurs or you’re invited to dinner at a friend’s condominium. ) Lay the shortcake triangles onto the ready baking sheet, frivolously brush the tops with heavy cream, then generously sprinkle the remainder 50 g/1/4 cup granulated sugar onto the head in a mound so they can have an excellent candy and crunchy crust. Bake within the preheated oven for 10 mins, flip the baking sheet a hundred and eighty levels, and bake for one more eight to ten mins, till golden brown on either most sensible and backside. they need to carry simply off the parchment paper. If the oven you're operating with is competitive, position the baking sheet onto a moment baking sheet to avoid the bottoms from burning. The shortcakes are able to be served instantly. then again, you could shop them in an hermetic box in a funky, dry position for as much as three days.