Download E-books Sweet Alchemy: Dessert Magic PDF

By Yigit Pura

Yigit Pura is a sugar fiend . . . and a pastry dynamo! His remarkable muffins have sparked pleasure and devotion all through his occupation, from the pinnacle pastry kitchens of latest York and San Francisco to the winner's podium on Top Chef: simply Desserts. His sugar exhibit 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 effortless fundamentals into attractive, multilayered desserts.

Each ingredient-driven bankruptcy (sugar, flour, dairy, fruit, and chocolate) comprises 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 equivalent 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 publication brims with cutting edge recipes and vintage innovations that might raise your pastry video game and produce you into Yigit's global. you'll be encouraged to create your individual candy alchemy.

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Extra resources for Sweet Alchemy: Dessert Magic

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YIELD: four CUPS (2 KG) 910 g/2 lb clean rhubarb, ideally skinny stalks 2 clean lemongrass stalks 15 g/about a 2-in (5-cm) piece clean ginger 2 kg/81/2 cups water 650 g/31/4 cups granulated sugar 3 2-in (5-cm) strips orange zest (see web page one hundred ten) seventy five g/1/4 cup grenadine syrup Tahitian Vanilla Bean Ice Cream (page ninety two) or Strawberry-Lime Sorbet (page 126) for serving Rinse the rhubarb less than cool water and lower it into 1/4-in (6-mm) slices. If very thick, use a paring knife to chop the stalks in part lengthwise to approximately half in (1 cm) thick. position the rhubarb items right into a medium bowl and put aside. minimize the lemongrass into 1-in (2. 5-cm) slices. Lay the flat facet of a knife at the slices and push right down to wreck and flatten them. put aside. Peel the ginger and minimize it into 1-in (2. 5-cm) items. put aside. In a straight-sided, chrome steel or enamel-coated saucepan, 10 in (25 cm) in diameter, mix the water and sugar. convey to a boil and simmer for three to five mins to lessen right into a mild syrup. upload the lemongrass, orange zest strips, and ginger to the saucepan with the syrup, get rid of from the warmth, conceal, and infuse for 1 hour. upload the grenadine syrup and convey the components to a rolling boil. get rid of the saucepan from the warmth, upload the rhubarb, and use a rubber spatula to toss the rhubarb in order that it's covered within the syrup. hide and enable sit down to permit the recent liquid to poach the rhubarb. After 1 hour, get rid of the lid and money for doneness by means of poking the rhubarb with a paring knife or fork. The rhubarb may be simply al dente and may face up to the poke a bit of. If extra cooking time is required, go back the saucepan to the range and warmth for two mins, or till the liquid is simmering. back eliminate the saucepan from the warmth, hide, and permit sit down for 10 to twenty mins, or till cooked via. disguise the saucepan and enable cool to room temperature. position the entire constituents into an hermetic box and placed it into the fridge to cool thoroughly. Serve chilly over ice cream. port & peppercorn glazed undertaking figs there has been an immense Turkish fig tree in my grandmother’s yard in Istanbul; it gave the impression of whatever out of The Lord of the jewelry or a children’s fable novel. i've got very fond stories of being 5 years previous and fooling around that tree; i discovered copious quantities of candy figs at the flooring and on low-hanging branches and gorged myself on as many as may possibly healthy into my little abdominal. by the point my mom known as me in for dinner, i'd don't have any urge for food for the meal and used to be punished for now not consuming. This recipe is a vintage French coaching of figs, however the fruit consistently jogs my memory of my formative years. I demand Black challenge figs the following. Their red-purple colour and wealthy normal taste pairs super good with the deep, around, fruity aromas and flavors of the port wine. And the peppercorn provides your palate a kick at simply the appropriate second. YIELD: 20 FIG HALVES 10 huge, ripe Black venture figs seventy five g/1/4 cup plus 2 tbsp granulated sugar one hundred fifty g/2/3 cup tawny port three g/11/2 tsp entire black peppercorns eliminate the stems and lower the figs in part lengthwise with a paring knife.

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