By Jim Gladstone
When Passport interviewed the pensive and pulchritudinous pastry chef Yigit Pura for our Business Profile in April, 2013 the San Francisco-based, Turkish-born entrepreneur spoke of his love for music and the arts. Pura explained that the inspiration for his most successful desserts has often come from beyond gastronomy. Well, lightning struck leavening in Pura’s mad-scientist mind on a recent trip to New York when he took on Neil Patrick Harris’ Tony-award winning performance in John Cameron Mitchell’s Hedwig and the Angry Inch. While Hedwig’s follies might leave some amongst us hungry for something juicy and spit-roasted, Pura aimed at more wholesome cravings to come up with The Hedwig Schmidt (which can be purchased here), a macaron that serves as a metaphor. Taking its cues from Hedwig, this version of the classic French sandwich cookie combines a slightly brittle surface, a splash or two of booze, and a profound inner sweetness—the filling is bourbon-orange marmalade with a Brandied cherry center. It’s finished off with an in-your-face toss of edible red glitter.
Close your eyes and that cherry almost tastes of Doogie Howser. The macarons are available in a 14-piece-box by mail order for $35, and can be purchased individually for $2 at Pura’s Tout Sweet pastry boutique in San Francisco. The treat’s debut comes just in time for NPH’s final week as Hedwig on Broadway; Andrew Rannells (Girls, Book of Mormon) steps into his platform heels on August 20. The day before, the spotlight will belong to Pura himself as his first cookbook, Sweet Alchemy from Chronicle Books hits stores nationally.