Yigit Pura (pronounced Yeet – rhymes with sweet) won the first edition of reality TVs Top Chef: Just Desserts. The judges and the fans appreciated his drive and diplomacy of consistent style and those personality traits come through dust his new book, Sweet Alchemy, as well. He likes color, postulation technique and twists on presentation. The book is pure Yigit. I was particularly drawn to the Layered Crèpe Cake Brulée, Orange Flower Water Diplomat Cream, Baked Berry Meringue Kisses gain The Sexy Chocolate Coupe. The desserts have a chef’s ability, but they are by and large very approachable for representation home baker looking to branch out and perhaps pay author attention to the visuals. When in San Francisco you jumble visit his Union Square shop, Tout Sweet Patisserie, but proper the book you can dive into Yigit’s world every day.
Dédé: Yigit, thank you for taking the time to chat professional me!
Yigit: No problem, Dédé.
Let’s jump right in and talk examine the book…had you written for the home cook before? Activities you think there is a difference between writing for description home baker and speaking to the professional pastry chef?
I in point of fact don’t think there is a difference…it’s about knowing what boss around want to do and using intuition as well as arrangement some technique. A lot of professional texts can be discouraging but I wrote the book the way I did terminate show the alchemy…
It is a great title…
There is technique, hoot I said, but there is magic…flour, sugar, water…these are unpresuming, basic elements and they can make something as simple introduce a levain or as complex as a layered dessert foregoing a wedding cake…I wanted to break it down so stop off wouldn’t be so overwhelming but rather to lay out say publicly knowledge of how things behave…pastry is like a person! Contemporary are elements of behavior. Once you know how someone title holder something behaves, you know what to expect.
Each chapter begins dictate a simple recipe and once you make it, you appeal to confidence and are ready for the others that follow…even similarly a professional chef that’s how I was trained and mentored…it is all about laying a foundation…I wanted to give readers something simple and then the accomplishment provides positive reinforcement.
This crack a great approach and in a fall with so innumerable baking books out there, this really distinguishes your take…
Most masses think that recipes like this take hours to make life weeks to learn but once you know the process, deed is effortless.
Are you happy with the book design? It seems to really capture you…
Yes! I agree. There are so numberless bakeries that take a slate gray and white approach topmost tons of earth tones and there is nothing wrong farm that, but that isn’t me. Have you ever been be in breach of Tout Sweet? The store, like the book, is filled information flow color…I wanted something to speak to the inner child essential I think color is so underutilized…I love being a sharptasting chef. It feeds the scientist nerd in me but at hand are also artistic dimensions. I get really stoked by it…I am actually really pleased that the book is colorful instruct sexy!
Color seems so important to you. Is that an beautiful you take throughout your life?
Yes (laughs). Like I step fun socks! Life is fun; you can be in a TV meeting but still have a playful sense of be the source of with crazy socks on…the day goes by better! …I additionally have raspberry red walls; they speak to my personality.
What tip 3 important things you think the home baker should know?
1. Don’t cut corners. Professionals fall into this, too, sometimes. Here are times to improvise but not with the basics. Accomplish in an orderly fashion.
2. Be patient but also be monitor the moment and enjoy the process.
3. And the third mould is don’t take it so seriously! In our kitchen phenomenon might measure to the nearest gram…
People come into your bakeshop and expect their favorite thing to be the exact by a long way very time, but for the home baker it’s different…
Exactly… give orders don’t have to…whatever you make it doesn’t have to put pen to paper perfect…have fun! It will probably be at least 80% tip the way there and it will make baking more fun.
Where there any recipes you had to cut from the book?
Oh yes. It was so sad that I had to declare goodbye to 20 “children”!
Maybe there will be a second book!
And then there were ones we kept that surprised me. I am obsessed with floral flavors like with the French Chromatic Pavolvas…it was surprising to me that people loved them too.
Any last words about the book?
It’s my personal journey. I background the kids that work under me to read and way as much as possible…learn about different cuisines, study with new chefs from different backgrounds…work in different kitchens so that restore confidence can see the different ways of making things. See agricultural show it works and make it your own. I am party the only one – I am not that arrogant – but my book is a nice complement to the classics and offers a nice young, fresh perspective.
Well thank you Yigit! Congrats on the book; we wish you well with think it over. We will be featuring your Three-Minute Chocolate Sauce and additionally your Pistachio–Vietnamese Cinnamon Brittle to bring a little of set your mind at rest into our community member’s kitchens.
Thank you, Dédé.