Free Web NovelChapter 677: Chapter 606: Centennial Law Point—Opera Cake
"Clap, clap, clap..."
Just as Durand finished speaking, applause erupted at the door. Allen walked in with a beaming smile and said, "Durand is right. Don’t focus on winning or losing the competition; enjoy every process of making desserts. Remember, first and foremost, you are a pastry chef who brings sweetness to guests, and only secondly a competitor."
Allen knew that tonight would be tough for these pastry chefs. Consecutive defeats, especially against stronger opponents, would inevitably stir some fear in their hearts.
"It’s true that the opponent is strong, but haven’t you noticed? During the competition, he never paid attention to you; he was completely immersed in enjoying each step of the process, savoring the transformation of the sweet dessert in his hands. I hope you can all adjust your mindsets and enjoy making desserts tomorrow."
...
Wang Fan was once again awakened by the powerful biological clock. Listening to the even breathing over the phone that had been on all night, Wang Fan gently pressed the end call button.
After getting up, freshening up, and finishing his morning exercise, he was re-energized and confident to battle the French pastry chefs for another 300 rounds.
The scene of today’s competition could only be described as a sea of people, with supporters of Wang Fan everywhere.
"I want to take on ten at once!"
"Boss Wang is the top dog in the dessert world."
"Give those foreigners a bit of Chinese shock."
Wang Fan keenly sensed that there was something different about the France Team today.
Yesterday, they were arrogant and frivolous, but today they were obviously much steadier, having likely spent all night adjusting themselves.
Wang Fan was not surprised; this situation had been precisely predicted by the advisory board at Kainan University.
Though the remaining five included only one Three-star, with the other four being One-star, underestimating them today would lead him to a defeat as severe as his opponent’s yesterday.
Allen was also focused on watching Wang Fan at that moment.
He hoped to see pride and complacency on Wang Fan’s face, but to his disappointment, Wang Fan’s face showed only seriousness.
"How can this young brat be so composed? He won against five Michelin pastry chefs yesterday, yet that isn’t reason enough for him to be prideful and complacent?"
Allen naturally hoped Wang Fan would become prideful and complacent, as complacency is close to arrogance, and arrogance is not far from failure. Yet Wang Fan’s steadiness left him at a loss.
Chen Guomin was very satisfied with Wang Fan’s current state. Last night, he had wanted to contact Wang Fan to remind him to remain humble and cautious, but since they weren’t familiar, he refrained from doing so.
"There are still five matches to go. I hope you can withstand the pressure and continue to excel. Ideally, you’d also defeat that Durand."
Today, Chen Guomin was particularly excited. If Wang Fan performed as heroically as he did yesterday, he could at least challenge Durand directly. Even if defeated by Durand, they still had nine people on their side.
By then, these nine could take turns to defeat Durand. He couldn’t possibly perform another miraculous 1v10 comeback, could he?
Zhang Tao made a brief introduction, and the competition began directly. This fast-paced mode naturally delighted the audience.
Abraham came from a One-star Michelin Restaurant called Anger Violin, and his specialty dessert was the Opera Cake.
The Opera Cake has a history of over 80 years, a dessert primarily made with egg whites and almond flour, renowned for its rich layers and unique taste.
Abraham looked somewhat serious, and his movements were precise and quick.
At that moment, he was making the Gioconda Cake Base, which is Almond Sponge.
Eggs, almond flour, and white sugar were poured into a glass bowl. He then placed the bowl in a dish of warm water, taking out a whisk to start beating the mixture.
After whipping, he beat egg whites with sugar to make cream, gradually folding the cream into the freshly beaten almond sponge.
This step is the most basic, yet Abraham did it meticulously. Perhaps due to his single-mindedness, after listening to Allen and Durand, he really treated this as his own kitchen, with the desserts to be tasted by his boss soon.
The cake batter in the bowl had become incredibly smooth. While preheating the oven, he poured the batter into a baking tray, meticulously evening out the surface.
After placing the tray in the oven, he took out a thermometer and heated the cream to 70 degrees before pouring it into dark chocolate, stirring gently to quickly create a silky chocolate sauce.
Such a meticulous and rigorous attitude immediately gave the audience a sense of encountering a formidable opponent.
"Ding..."
The oven emitted a clear sound. He put on gloves to remove the tray, waiting for the Almond Sponge Cake to cool. He then carefully trimmed the edges with a chef’s knife and divided it into three parts, perfectly identical, before nodding in satisfaction.
Seeing Abraham’s serious demeanor on the screen, and the cake base in his hands a perfectionist’s dream, reminded the audience that these people came from the world’s top dessert establishments.
"Uh... today’s contestant seems totally different from yesterday’s, even using a thermometer."
"He’s so meticulous, more so than yesterday’s five."
"Hiss, isn’t this the real strength of a Michelin Pastry Chef? Could it be that yesterday’s contestants underestimated their opponent?"
"Possibly. Look at his earnest effort; it’s no less intense than Boss Wang’s. It seems like Boss Wang is in danger today."
Abraham neatly laid out the almond cake, bringing out a small brush to dip in the previously prepared coffee syrup, gently and evenly brushing it over the almond cake.
Next, he used a piping bag to evenly spread a layer of ganache over it, smoothing it with a spatula.
He then spread a layer of coffee buttercream, ensuring there were no air bubbles left.
Taking a deep breath and holding it in, he gently placed the second layer of almond sponge cake on the buttercream, aligning it perfectly before softly exhaling.
He repeated these steps for the second layer, placing the third almond sponge cake on top.
After completing these steps, Abraham lifted the cake and placed it into the fridge to chill and set, using the time to prepare the top glaze.
Cocoa powder, fine sugar, milk, and gelatin—common ingredients in Western desserts, yet Abraham’s diligent work attitude suggested his creation would taste even better.
The milk dissolved the sugar and cocoa powder. Abraham continued stirring while adding the soaked gelatin sheets, and once completely dissolved, he strained the mixture through a sieve three times, placing the cleaned thermometer back into the cup.
The temperature on the thermometer slowly decreased, and at 32 degrees, Abraham opened the refrigerator, taking out the completed cake base at a perfect 30 degrees.
Picking up the kettle containing the glaze, he poured it over the cake base, letting the milk chocolate sauce cascade over it like silk, evenly covering the top.
Abraham’s meticulously crafted milk chocolate glaze was ebony black, flawless after three siftings, spread over the cake base’s top layer like the most finely crafted piano lacquer, showing no imperfections.
After completing this step, Abraham gently lifted the cake and returned it to the fridge to set again. As he closed the fridge door, he finally exhaled a deep breath of relief.
Lightly patting the fridge door, a smile spread across his face. He was very satisfied with this creation. If he were to lose after making such a dessert, there would be no complaints.
Turning his head to look at Wang Fan, he wondered what kind of magical Eastern dessert his formidable opponent would create this time?
