How to throw a dessert party

Skip dinner and go straight to dessert with a menu inspired by pastry master (and Top Chef Just Desserts winner) Yigit Pura

Sweet thinking
Photo by Alex Farnum

Sweet thinking

Sure, he may be professionally biased, but pastry chef Yigit Pura has a point when he says: " There are very, very, very few people in the world who don't like dessert." For that reason, the Top Chef Just Desserts winner suggests forgoing the typical candelit dinner for Valentine's Day and inviting friends over for an all-dessert party instead.

His recipes, made for an after-hours gathering at his San Francisco patisserie, Tout Sweet, also break with the holiday's staple flavor--chocolate--for the bright tastes of winter citrus paired with comforting creamy textures. The desserts are layered with sophisticated flavors, but require no pastry chef-level skills. And many of the elements can be prepared ahead of time, making the party even easier to pull off than a dinner, "when so much cooking happens right at the end," says Pura.

When planning, Pura's rule of thumb is three desserts per person--"at an absolute minimum," he says. "For this kind of party, you want to caution on the side of abundance."

Info: Tout Sweet Pâtisserie, third floor of Macy's, Union Square, 170 O'Farrell St., San Francisco; toutsweetsf.com

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