Upstart Pastry Chef ~Territory Management of a Genius Pâtisserie~ - Chapter 35

Chapter 35: Cookies of White and Black Roses

We promptly began the cooking.

The first thing to tackle was the freshly squeezed milk, from which we removed the moisture to make cream.

“What are you making, Kurt-sama?”

Tina asked with keen interest, peering over at what I was doing.

“I’m making butter. Come to think of it, I’ve never shown you how to make butter before.”

I replied as I stirred the cream in a metal bowl with a whisk.

Tina assisted by conjuring ice with her magic, which I used to chill the cream while mixing it.

By doing so, the fat solidified into butter.

For making cookies, unsalted butter without any added salt is ideal. Salt tends to cloud the flavor.

However, because it lacks salt, unsalted butter is highly perishable and considered a luxury item that’s not typically used in everyday cooking.

Moreover, unsalted butter is known to taste better when it’s fresh.

We turned the morning’s freshly squeezed milk into butter right then and there. There was no doubt it would become the best butter.

“Wow, it’s amazing! It’s turned into fluffy, white butter, like magic.”

Tina exclaimed.

“Cooking is like magic. Try it; freshly made butter is the best.”

I said, scooping some of the freshly made butter onto a spoon and offering it to Tina.

Tina eagerly took a bite, savoring the spoonful.

“Wow, it melts in your mouth and it’s so smooth.”

She exclaimed happily.

Freshly made butter is light yet rich, making it perfect to spread on bread for a delightful breakfast.

Butter made within thirty minutes is in a league of its own when it comes to flavor.

“Now that the butter’s ready, let’s start making the cookie dough.”

I said.

“Kurt-sama, we’re making cookies this time, right? Why do we have four bowls?”

Tina inquired.

“To bloom the roses, we need four types of dough.”

I explained.

One batch consisted of almond flour provided by Count Fernande, soaked in rose-infused whiskey, eggs, butter, and brown sugar, resulting in a dark, flavorful, moist dough… with two variations in the recipe.

The other batch involved flour, honey infused with roses, and walnut oil brought in from the village, resulting in a light, crisp dough that turns white upon baking. No eggs were added to maintain its freshness… again, with two variations in the recipe.

In total, we had four types of dough.

“The contrast between the white and black dough is intriguing.”

Tina remarked.

“We’re just getting started.”

I replied.

We divided the kneaded dough into several portions and rolled each one thinly.

We ended up with numerous rectangular pieces of dough, each with a different thickness, both white and black.

“Tina, freeze all the dough. Take your time.”

I instructed.

“Yes, Kurt-sama.”

Tina responded, using her magic to freeze the dough.

Once the dough was frozen, we began cutting it.

“Now, let’s move on to the finishing touches.”

I announced.

We started layering the thin rectangular pieces of dough one by one. The white and black layers overlapped multiple times, forming a circular shape.

Finally, we wrapped the layers with a large white piece of dough to complete the assembly.

“What’s this, Kurt-sama?”

Tina asked.

“You’ll see once it’s done.”

I replied with a smile.

I sliced the layered dough, now cylindrical with multiple layers, at equal intervals with a cake knife, resulting in round cookie shapes.

“Are these roses?”

Tina exclaimed in surprise as she looked at the cookies made from the sliced cylindrical dough.

“Yes, they are roses.”

I confirmed.

“The cross-sections look like rose patterns! I didn’t know you could do something like this. But they’re a bit crushed. That’s a little disappointing.”

Tina remarked.

“Don’t worry. The roses haven’t bloomed yet. They’ll bloom once they’re baked.”

I reassured her.

We placed the sliced cookies on a baking sheet and put them in the oven. Meanwhile, we repeated the process of layering the dough multiple times and finally rolling it up with thin, black dough.

“The previous ones were like painting black roses on a white canvas, but this time it’s white roses on a black canvas! This looks beautiful too.”

Tina observed.

Indeed, the process of dividing and layering the dough wasn’t just for show.

By stacking layers of white and black dough, we were able to create the image of a rose.

It was akin to making Japanese goldfish candy, where layers of rectangular ingredients are stacked and rolled to create a single picture. This way, no matter where you cut, the same picture emerges.

“But why do we need four types of dough? Couldn’t we achieve the same result with just two?”

Tina inquired.

“That wouldn’t work. The deliciousness of these cookies lies in the harmony between the white and black dough. When you’re painting white roses versus black roses, the ratio of black to white changes. The optimal proportions of each ingredient differ. That’s why we have separate dough for the white roses and the black roses, even though they might look the same.”

I explained.

“That’s quite meticulous…”

“It’s because of this attention to detail that these cookies turn out to be the best.”

I said with a smile.

In pastry-making, both appearance and taste are crucial. As a pastry chef, compromise is not an option.

“The cookies will be ready soon. Tina, earlier you mentioned that the roses looked crushed and unattractive.”

I said.

“I-I’m sorry. They do look beautiful, but I just thought they didn’t quite resemble a picture.”

Tina apologized.

“It’s okay, your feedback is valid. But you see, my cookies are enchanted. Once they’re baked, you’ll see the magic.”

I assured her.

I removed the cookies from the oven. Smoke billowed out, filling the air with the scent of butter and roses.

“Kurt-sama, it smells like roses.”

Tina remarked.

“The smell passes the test. Now, let’s look at the appearance of these cookies. I won’t allow anyone to call them unattractive again.”

I declared.

As the smoke cleared, what emerged was…

“A beautiful picture of a rose! Against the golden-brown background, a black rose! They’re not crushed at all! It looks like a painting by a master artist!”

Tina exclaimed.

“Cookies tend to change shape when baked. I anticipated how the dough would transform during baking, both in terms of shape and color, and prepared the dough accordingly.”

I explained.

That was the magic of my rose cookies.

It’s an essential skill for decorative cookies.

“Why do you know what they’ll look like after baking?”

Tina asked.

“It’s a combination of accumulated experience and intuition. While you’ve praised the appearance, I’m also confident in the taste of these cookies.”

I replied.

Tina looked at me with sparkling eyes, expressing her eagerness to taste the cookies.

“When both batches are done, let’s have tea.”

I suggested.

“But they look so delicious, it’s hard to wait…”

Tina pouted with disappointment, her fox ears drooping.

I couldn’t help but chuckle at her genuine expression.

But these cookies were worth the wait. I was sure she’d enjoy them immensely.

◇

A few minutes later, the two types of rose cookies, the White Rose Cookies and the Black Rose Cookies, were ready.

Tina and I tasted them together.

Both my evaluation and Tina’s were a resounding success.

Now, the only thing left was to see if these sweets would please Count Fernande, the Border Count.

When I informed the servants of Count Fernande about the completion of the sweets to be gifted to the Duke’s household, they immediately requested a tasting.

Now, the real test begins.