GOLDEN VALLEY, Minn.-- Yigit Pura, winner of BRAVO's "Top Chef: Just Desserts" is in town today for the Minneapolis Home and Garden Show. Yigit will be giving demonstrations today at 1 and 5 p.m. at the Minneapolis Convention Center.
Pura began his culinary training in the pastry arts at the age of four in Ankara, Turkey. One of his fondest memories is of his mother making him a big spoon-full of dark caramel. After numerous positions working with renowned pastry chefs in San Francisco, New York and Las Vegas, Yigit's journey came full-circle as he returned to San Francisco and joined Taste Catering & Event Planning as Executive Pastry Chef in the Spring of 2007.
On each episode of Top Chef, the chef-testants were faced with a "Quick Fire Challenge." And this morning, Yigit put Pat and Di to the test with his own dessert challenge.
For more information about the Minneapolis Home and Garden show, running today through Sunday, March 4 at the Minneapolis Convention Center, visit homeandgardenshow.com.
Yigit Pura's Chocolate Souffle
7 ounces 70% Valrhona Chocolate
3/4 ounce Unsalted butter
1 egg yolk
6 egg whites
6 tablespoons sugar
Few drops of lemon juice
Additional butter and salt for ramekins
Powder sugar for garnish
Pre-heat your oven to 390 degrees.
Brush the sides of the ramekins with butter, all he way up to the top, and dust the inside completely with sugar, and tap the excess out, leaving a thin layer of sugar sticking to the ramekin. Refrigerate until needed. This step can be done the night before.
Over a double boiler, melt the chocolate and butter together, stirring occasionally with a spatula.
On Medium speed, start whisking the egg whites at room temperature with the lemon juice. When it has reached double volume gradually add half the sugar, and keep mixing. When your whites have reached a soft peak, gradually add the remaining sugar. Bring up to a hight speed for a bout 10 seconds to bring it to medium peaks. Your meringue shouldn't be stiff.
Once your meringue is ready, stir in the egg yolks into the warm chocolate mixture until blended. Take 1/3 of your meringue and fold it in evenly to the chocolate mixture to lighten it. Finally add the remainder of your meringue and mix in gently until just blended.
Gently spoon into the ramekins until it's just to the top and refrigerate. The souffle can be made and refrigerated up to 5 hours in advance.
Bake at a 390 degree oven for 12-15 minutes, or about 10 minutes if you have a convection oven, until it has risen about 2 inches off the top. Serve table side with powder sugar on top.
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