Free Web NovelChapter 683: Chapter 609: This World Lacks a French Chef God
This molten cake’s technique is actually borrowed from others’ lava cake.
One can imagine how sensational this cake was when it first debuted.
Wang Fan is clear about himself; he only started practicing desserts to please Zhuo Qianqian and is certainly not at Durand’s level in this field.
After all, his title is only Half-Step Master, while the other is a Michelin three-star pastry chef, undoubtedly Master Level.
To break through the problem, one must step outside the situation.
These thoughts flashed through his mind like lightning, and only three minutes had passed outside.
However, his unmoving appearance made the audience and organizers so nervous that they choked up.
Abraham is meticulous enough; he used several thermometers just for a dessert, but Durand is even more precise, using tweezers to hold the chocolate!
With such a focused and meticulous creation, who would doubt its taste?
"Boss Wang, we know the opponent is strong, but you’re not completely dazed, are you?"
"Weren’t you just full of fighting spirit? Why are you suddenly wilting?"
"Wilt your sister’s wilt, if you can do it better, then go ahead, stop nagging."
"Am I wrong? Losing is not disgraceful, but giving up outright, can’t people talk about it?"
"Give up what give up, Boss Wang is just thinking, he’ll start creating soon!"
"Even if he starts, there’s no hope; the dessert the Michelin three-star chef studied for 3 years, what does Boss Wang have to win?"
Because Wang Fan wasn’t moving, eager audience quickly started bickering, and the live broadcast even began turning into a war of words.
Suddenly, Wang Fan, who had been standing still, moved, but to everyone’s surprise, he ran back to the ingredients area again!
Since the rule allows for getting ingredients after the match has started but not before, Wang Fan returning to the ingredients area could only mean he either forgot a certain ingredient due to nerves or changed his project at the last minute.
Though the situations differ, either of these generally indicates bad prospects for Wang Fan in the match.
"Supplying ingredients at this time, I have a bad premonition."
"Boss Wang is still too arrogant. If he didn’t agree with the judges, even if he lost, later participants could have used a wheel battle to defeat the France Team."
"Sigh, he seemed so confident at first, but now so flustered; my idol filter is about to shatter."
"Shatter what shatter, did you forget Boss Wang isn’t a pastry chef but a chef? Let this French foreigner compete with Boss Wang in cooking!"
Durand at this moment was fully immersed in his world.
In a small pot was hot water, and in a glass bowl, he had precisely 160 grams of dark chocolate held with tweezers.
He added 55 grams of unsalted butter, gently stirring the bottom chocolate with a chocolate stirring spoon.
With the hot water, the bottom chocolate pieces were gradually liquefying, and as he stirred, more chocolate liquefied and merged with the butter.
The fragmented chocolate on the screen slowly thicken, then gradually became smooth, appearing silky and rich under the stirring spoon.
grams of fine sugar fell like tiny snowflakes onto black soil, creating unsightly granules in the previously silky chocolate after mixing.
As the audience barely had time to lament, the addition of 50 grams of milk made the chocolate smooth and richer again.
Setting the mixed chocolate sauce aside, Durand adeptly separated the whites and yolks of two eggs with the shells, then unexpectedly cracked two whole eggs into the yolk bowl.
Then he grabbed a manual whisk and swiftly beat the eggs.
Both the Huaxia Team and the France Team were stunned by this step.
What’s he planning?
Although both egg whites and yolks can be whipped into cream, how will you whip without adding sugar or syrup?
Even if your talent allows you to whip, the whipped state would be very unstable, right?
Unexpectedly, Durand did not whip the eggs into cream but poured them directly into the chocolate sauce after beating them to a golden yellow!
"My God, what is he making?"
"My teacher never taught me this move, whose subordinate is this, so fierce?"
"Who knows, never seen this move before."
"Let’s watch and maybe learn a move, this is a Michelin three-star chef creating live!"
"Ah yes yes yes!"
The audience didn’t know what Durand was doing, and neither did Allen nor Felix on the judging panel know what dessert Durand was making.
Chocolate and egg liquid, what a strange combination?
After mixing the egg liquid and chocolate sauce evenly, Durand added 625 milligrams of salt, 30 grams of all-purpose flour, and 25 grams of cocoa powder and stirred again.
His meticulous attitude and precise weight requirements are unbelievably nerve-wracking.
Then he added 2.5 grams of baking powder and 5 grams of vanilla essence, stirring again.
Though it sounds fast, Durand’s speed was not fast, even slow, as he wasted a lot of time on weight accuracy.
However, such meticulous operation kept everyone glued to the scene, unaware of the time passing.
Durand preheated the oven and then poured the final product into a small mold.
A typical round or square mold could be used directly, but for special shapes, one must make it themselves; Durand chose a round mold.
The chocolate liquid flowed smoothly from the kettle into the mold, stopping when seven-tenths full, gently shaking the tray on the table before placing it in the preheated oven.
degrees Celsius for 9 minutes, after setting, Durand collapsed into a chair like a deflated balloon.
Normally he wouldn’t be this tired, but this was a competition, and he wouldn’t allow himself to lose, so he summoned 120% of his concentration.
Durand didn’t look at Wang Fan, wanting to maintain his mindset and focus, uninterfered by external factors.
Luckily he didn’t look, or else he would surely exclaim "Anbuli Micro-insurance" while holding his head!
For rather than making a dessert, Wang Fan seemed to be cooking!
Broadly, desserts are foods characterized by sweetness, playing an essential role in afternoon tea culture.
Wang Fan felt some of his dishes in Chinese cuisine could also be understood as desserts.
For example, the snowy red sand, which is the Northeast’s snowy bean paste from his hometown.
With a sweet taste and typically consumed in the afternoon, it fits the dessert definition quite well!
Or try ordering two plates of snowy bean paste at a Northeast restaurant at noon?
Except for the Southern princess, others are unlikely to enjoy this dessert.
Nevertheless, Wang Fan’s current approach is somewhat incompatible with Durand’s methods.
Durand’s process was exquisite and quiet, while Wang Fan’s was wild and frantic.
Holding two bamboo chopsticks, he stirred vigorously in a bowl, the rapid speed forming a circular afterimage in his hand motions.
Who knows how long that lasted until the cream in the bowl didn’t topple a stick and wouldn’t fall when overturned, marking the end of Wang Fan’s whipping.
The camera just focused on him, and when the audience saw his subsequent action, their eyes nearly popped out.
"No way, if I’m not mistaken, isn’t what’s in the pot cracklings?"
"What’s this? While watching the French chef, what on earth happened over there with Boss Wang?"
"Using lard to make pastry is known, but it’s solidified lard used, not rendered on-site?"
"Damn, what exactly happened, what’s Boss Wang making, anyone have answers?"
No answer was forthcoming, leaving everyone only with a head full of questions, quietly awaiting Wang Fan’s next step.
