Food: Random stalls, customers chase me all over the country

Chapter 612 - The world lacks a French chef

In a lecture hall at Kainan University, when Durand announced that the next person would be on stage and that he would be making a dessert that had never been made before, the classroom fell into complete silence.

Looking at the dumbstruck students, Professor Liu chuckled and said, "Why? Just because of his decision, you've all been reduced to frost-bitten eggplants?"

Zhang Ya closed her eyes and said weakly, "Our big data is useless, and Professor, your bullets are useless too. Durand's two decisions have directly disrupted all our plans."

Wu Feng also sighed, "According to the original plan, we had at least a 68% chance of winning. Durand's decision, and Boss Wang's agreement to his request, directly tipped the scales of victory back towards the French team."

After the two finished talking, the entire classroom was filled with sighs.

Professor Liu chuckled and said, "This incident tells you a truth: big data isn't omnipotent. There are always some people who can't be fully measured by big data, and their creativity can't be reflected by cold numbers. Apparently, this Durand is one of them."

Zhang Ya said anxiously, "But this puts Boss Wang in danger. All the information we gave him is invalid at this moment. Can he still win?"

Professor Liu pursed his lips and said, "Why are you so anxious when the real boss isn't?"

Everyone followed Professor Liu's gaze and saw Zhuo Qianqian still staring at the live broadcast as if nothing had happened, with no sign of worry on her face.

"Aren't you worried about your boss?"

Without even looking up, Zhuo Qianqian said, "Didn't the teacher just say that there are always some people who can't be predicted or represented by big data? Durand is one of them, and so is the boss. I believe the boss will definitely come up with a strategy to win the game."

After saying that, he waved his little fist and said, "I have confidence."

"I'm confident that my boy will win!"

My second uncle was also saying the same thing, and Zhuo's father, who was far away in DJI, was also muttering to himself while watching a TV series.

……

There are about 2500 Michelin restaurants in the world, most of which are one-star. The three-star stores account for less than 10% of the total, and at most only about %.

The chefs of these more than 100 Michelin three-star restaurants are not necessarily the best chefs in the world, but they definitely have a place in the first echelon.

Durand is the only three-star pastry chef in this competition and a well-known pastry chef with great creativity.

What kind of dessert will he finally create after three years of hard work?

For the first time, the cameraman's camera spent more time on the French chef than on Wang Fan.

Durand had already started to get busy, but Wang Fan still stood there motionless.

It is certainly exciting to compete with a master chef, but the feeling of losing is not so pleasant. Although he doesn't know what Durand is going to do, he knows that it must be very, very difficult to defeat Durand.

What dessert took a chef three years to perfect?

What exactly has he been researching in the past three years?
Is it the ingredients, the taste, the shape or... the texture?
It was like a shooting star flashed across Wang Fan's mind, and his eyes lit up instantly.

It would definitely take less than three years to research the proportions of ingredients, flavors, or shapes. The French only use a few kinds of dessert ingredients and won't research anything else. What would take them three years to research must be a different taste!

If you want to achieve different tastes, you have to adjust the ratio of ingredients and control the temperature and humidity, which are the most time-consuming steps in all cooking.

Crispy and tender have always been the main themes of French desserts. What kind of taste could make him spend three years researching it?
Working hours in France are not as tight as in China. He has a lot of time to do research every day, which can take him three years to complete...

Wang Fan, who was frowning in thought, glanced out of the corner of his eye and saw Allen looking at him with a confident look on his face. When he saw him looking at him, he raised his eyebrows at him with great pride.

Wang Fan smiled helplessly. After all, he was one of the nine great chefs in France, yet he acted like a child.

Wait, nine?
A light bulb went off in my head, and I still remember that it was when I was in school on Earth. A classmate in my class was particularly proud to show off a chocolate cake.

The classmate poked the cake with a spoon, and the rich chocolate aroma instantly spread. Then the silky chocolate liquid flowed out slowly from the gap like a black ribbon, and gradually formed a chocolate stream on the plate.

The rich aroma of chocolate filled the entire classroom, and all the students stared at the cake and swallowed their saliva.

"This is the lava cake invented by the French chef Michel Bras!"

The classmate was as proud as a little phoenix, and this name was the only French chef he remembered in his previous life.

This world is a parallel world, and some places are different from those on Earth. For example, there are not ten great chefs here, but only nine. And if you think back to the nine that Zhuo Qianqian had explained to him, Michobras is not one of them!
So, could this thing that Durand spent three years to create be the masterpiece that should have been produced by Michobras - Too Soft Hearted?

Oh, too soft-hearted is just a nickname, he also has another very well-known name - Lava Cake!
hiss……

Wang Fan couldn't help but grit his teeth. If this was the case, then it would be a bit difficult to deal with.

Forget about lava cakes on Earth, are lava mooncakes popular?

This lava cake is made by borrowing the production process of lava cake.

You can imagine how big a sensation this cake caused when it came out.

Wang Fan has a clear understanding of himself. He really only practiced dessert making to please Zhuo Qianqian, and his attainments in this area are definitely not as good as Durand's.

After all, his title is only half-step master, while the level of the Michelin three-star dessert chef is definitely master level.

If you want to break the trick, you have to get out of the game.

These thoughts flashed through his mind like lightning, and only three minutes had passed in the outside world.

But his motionless appearance made the audience and organizers' throats raise with nervousness.

Abraham was meticulous enough, even using a thermometer several times while making a single dessert, but Durand was even more unpredictable, he even started using tweezers to pick up chocolates!
With such concentration and exquisite production, who would doubt that the food he makes is not delicious?

"Boss Wang, we know our opponent is very strong, but we won't scare you silly, right?"

"You were so full of fighting spirit just now. How come you suddenly became weak?"

"Fuck you, if you can do it, then go ahead and stop talking nonsense."

"Am I wrong? Losing isn't shameful, but giving up directly is not allowed to be discussed?"

"Give up, Boss Wang is just thinking about something and will start making it soon!"

"There's no chance of success even if we start making it. This dessert, which a three-star Michelin chef spent three years developing, how can Boss Wang win?"

Because Wang Fan didn't move, the anxious audience quickly started arguing with each other, and even a verbal fight broke out in the live broadcast room. Wang Fan, who had been lying there motionless, suddenly moved, but to everyone's surprise, he actually ran towards the food area again!

The rule is that you cannot take ingredients again after the competition has started. After all, some ingredients must be replenished when they are used up. But Wang Fan ran to the ingredient area before he even started making anything. This can only mean that he was either too nervous to take some ingredients, or he changed his work at the last minute.

Although the situations are different, either of these two basically indicates that Wang Fan will be in danger in this game.

"I have a bad feeling about replenishing food at this time."

"Boss Wang is still too conceited. If he doesn't agree to the judges, even if he loses, the next contestants can still defeat the French team in a round-robin match."

"Hey, he looked so confident at first, but now he's so panicked. My idol filter is about to be shattered."

"Break it! Have you forgotten that Boss Wang isn't a pastry chef, but a chef? Let this French foreigner compete with Boss Wang in cooking!"

Durand was completely immersed in his own world at this moment.

There was a small pot filled with hot water, and in a glass bowl was 160 grams of dark chocolate, which he had picked up with tweezers, with the exact weight.

Add 55 grams of unsalted butter and gently push the chocolate on the bottom layer with a chocolate mixing spoon.

With the heating of hot water, the chocolate chips on the bottom layer have gradually liquefied. As he pushed, more and more chocolate liquefied and gradually merged with the butter.

The finely chopped chocolate on the screen gradually becomes sticky, then smooth, and appears silky and oily under the push of the mixing spoon.

75 grams of granulated sugar is like fine snowflakes falling on the black soil. After stirring, the chocolate that just seemed silky smooth has an ugly grainy texture.

Before the audience had time to express regret, the addition of 50 grams of milk made the chocolate smoother and more oily again.

Putting the mixed chocolate sauce aside, Durand skillfully used eggshells to separate the egg whites and yolks of two eggs, and then unexpectedly, he beat two whole eggs into the bowl containing the egg yolks.

Then take out the hand whisk and start beating the eggs quickly.

Both the Chinese team and the French team were stunned by this move.

What is he going to do?
Although egg whites and egg yolks can be beaten into cream, how do you beat them without adding sugar, fructose, etc.?

Even if you are gifted and can get rid of it, the state after getting rid of it will be very unstable, right?
However, what they didn't expect was that not only did Durand not beat the egg liquid into cream, but after beating the egg liquid thoroughly into a golden color, he poured it directly into the chocolate sauce!
"Oh my god, what is he making?"

"Teacher, you've never taught me this move before? Whose general is this? How can he be so brave?"

"Who knows? I've never seen this trick before."

"Look at this! Maybe I can learn a trick! This is made right here by a Michelin three-star chef!"

"Ah, yes, yes!"

Not only did the audience not know what Durand was doing, even Alan and Felix sitting on the judges' panel had no idea what dessert Durand was going to make.

Chocolate plus egg liquid, what a strange combination!

After mixing the egg liquid and chocolate sauce evenly, Durand poured in 625 mg of salt, 30 grams of all-purpose flour, and 25 grams of cocoa powder and mixed them again.

Their serious attitude and meticulous requirements on weight are so abnormal that it makes people's scalp tingle.

Then add 2.5 grams of baking powder and 5 grams of vanilla extract and stir again.

Although it is said to be fast, in fact Durand's speed is not fast, and is even a little slow. Because of his extreme requirements for gram weight, he wasted a lot of time in the weighing process.

However, such meticulous operation made everyone watch intently and not notice the passage of time at all.

Durand preheated the oven and then poured the final product into a small mold.

Regular molds such as round and square ones can be used directly, but special shapes need to be made by yourself. Durand chose a round mold.

The chocolate liquid flowed smoothly from the spout into the mold. When it was 70% full, Durand stopped, held the plate, shook it lightly on the table, and then put the plate into the preheated oven.

200 minutes at 9 degrees Celsius. After the setting was completed, Durand slumped in the chair like a deflated ball.

If he had done it normally, he wouldn't be so tired, but this was a competition and he wouldn't allow himself to lose, so he had mobilized 120% of his concentration for this.

Durand didn't look at Wang Fan. He had to maintain his mentality and concentration. He couldn't let external forces affect him.

It’s a good thing he didn’t see it. If he had seen it, he would have held his head and shouted “Anbuliweibao”!
Because rather than saying that Wang Fan is making desserts, it would be more like he is cooking!
Dessert, in a broad sense, is a kind of food characterized by sweetness, and plays an important role in afternoon tea culture.

Wang Fan felt that it was completely fine to understand some of his Chinese dishes as desserts.

For example, Xueyihongsha, which is the snow-covered red bean paste from his hometown in Northeast China.

It tastes sweet and is usually eaten in the afternoon, which fits the definition of a dessert!
Or why don't you go to the Northeast Restaurant at noon and ask the boss for two plates of snow-white bean paste to try?

Except for the little princess from the South, it is probably impossible for anyone else to enjoy this dessert.

It’s just that Wang Fan’s painting style at this time seems somewhat out of tune with Durand’s.

Durand's entire production process was delicate and tranquil, while Wang Fan's was just the opposite, wild and violent.

Holding two bamboo chopsticks, he stirred the basin frantically, the speed of the stir being so fast that his hands left a circular afterimage.

It was not known how long it took, but Wang Fan stopped whipping the cream until the chopsticks in the bowl could stand up and could not be turned over.

At this time, the camera was just aimed at him, and when the audience saw his next move, their eyes almost popped out.

"Damn it, Lei Lou, if I'm not mistaken, those things in the pot are fucking oil residue, right?"

"What the hell is this? What on earth happened here, Boss Wang, when we were looking at the French chef just now?"

"I know lard might be used to make pastries, but the lard you can use is already solidified. So you don't have to boil it on the spot, right?"

"Excuse me, what exactly happened just now? What exactly is Boss Wang going to do? Is there anyone who can explain this to me?"

This question was destined to remain unanswered, and everyone could only wait quietly for Wang Fan's next move with a head full of question marks.

(End of this chapter)