Sweet Alchemy: Dessert Magic - download pdf or read online

By Frankie Frankeny, Yigit Pura

ISBN-10: 1452108889

ISBN-13: 9781452108889

Epub ISBN: 9781452130613

Yigit Pura is a sugar fiend . . . and a pastry dynamo! His remarkable muffins have sparked pleasure and devotion all through his profession, from the pinnacle pastry kitchens of recent York and San Francisco to the winner's podium on best Chef: simply truffles. His sugar show off is Tout candy Patisserie, his pâtisserie and dessert laboratory on San Francisco's Union Square.
Now, in candy Alchemy, Yigit stocks his method of pastry and his candy formulation for the first actual time. He demonstrates how enjoyable and, in truth, uncomplicated it may be to mix ordinary fundamentals into appealing, multilayered desserts.
Each ingredient-driven bankruptcy (sugar, flour, dairy, fruit, and chocolate) includes new twists on conventional recipes, resembling Butterscotch Sauce, candy Almond Tart Dough, and Baked Berry Meringue Kisses. those playful candies should be served all alone or mixed into impossible to resist mélanges corresponding to the Negroni Creamsicle, a composition of Citrus & Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby purple Grapefruit Supremes, or the attractive Chocolate Coupe, a chocolate extravaganza that marries darkish Chocolate Cremeux to Bittersweet Flourless Chocolate Cake.
This publication brims with leading edge recipes and vintage strategies that may raise your pastry online game and produce you into Yigit's international. you can be encouraged to create your personal candy alchemy.

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Extra info for Sweet Alchemy: Dessert Magic

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Mix in the baking soda so that it is dispersed. 4. Beat the brown sugar mixture into the creamed sugar mixture. Add the flour mixture in two or three additions mixing only until combined. Add the chocolate chips and nuts. Blondie Chocolate Chip Cookies Line an 8 1/2 x 13-inch baking pan with parchment paper or aluminum foil. If you use aluminum foil, press the foil into the pan with it extending from both ends of the pan. Grease the foil. Spread the batter in the pan. The dough is heavy and thick.

Place each on sheets of waxed paper and roll the dough in the waxed paper into 1 3/4-inch diameter logs. Refrigerate the logs for at least two hours or until firm. 5. Remove one log from the refrigerator and cut it into slices a bit thicker than 1/4 inch. Put the slices on an ungreased baking sheet with room for expansion. Bake for 9 the cookies just begin to lose their glossy appearance. Repeat with the rest of the dough. Double Chocolate Sandwich Cookies We love ganache and these chocolate cookies pair perfectly with this rich, smooth chocolate.

The result is another fudgy brownie made even more decadent with cream cheese. If you are looking for a dark, rich, fudgy brownie that is different, this is it. If you like more cream cheese, try the variation. This fancy-looking brownie is easy to make. It is a simple two-step recipe. Mix the batter for the brownies in one bowl and the cream cheese mixture in another. Pour the brownie batter and the cream cheese mixture into the pan in stages then swirl it with a spatula. Ingredients For the brownies: 5 ounces unsweetened chocolate 1 1/4 cup butter 1 1/4 cups brown sugar 1/2 teaspoon salt 3 large eggs 1/2 tablespoon vanilla extract 3/4 cup plus 2 tablespoons all-purpose or bread flour For the cream cheese filling: 1 8-ounce package of cream cheese 1/4 cup granulated sugar 1/2 teaspoon vanilla extract 2 large egg yolks Variation: Cream Cheese Brownies Make twice as much cream cheese filling by doubling that potion of the recipe.

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Sweet Alchemy: Dessert Magic by Frankie Frankeny, Yigit Pura


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