Upstart Pastry Chef ~Territory Management of a Genius Pâtisserie~ - Chapter 51

Chapter 51: Silk Crepe of Light Snow

With the ingredients at hand – strong sake made from rice, peach-like Pinaru fruit, grape-like Papuru, and kudzu powder – it’s more than enough to create an exceptional dessert.

“Now that we have all the ingredients, let’s start cooking. You two can head back and rest since I can handle this alone. Tomorrow’s going to be a tough day.”

I said.

Silver-haired fox-eared beauty Tina and golden-haired elf Chloe shook their heads.

“Kurt-sama, I’m your partner. Let me help!”

Tina insisted.

“I’m curious to watch. Plus, I might be able to assist with water magic.”

Chloe added.

I chuckled. Well, if they’re eager to help, there’s no reason to stop them.

“Alright, then. I’ll appreciate your help.”

I replied.

“Got it, Kurt-sama.”

“Yeah, leave it to us.”

They responded, showing their enthusiasm.

I lit the stove and Chloe began reducing the sake made from rice she brought. What remained was a sweet broth infused with the flavor of the sake. It was a trick made possible by the sugar content in the sake.

We added water to the sweet broth and tossed in peeled and diced Pinaru fruit, along with the squeezed juice of grape-like Papuru.

Chloe had deliberately chosen sour Papuru to add acidity to the mixture.

The scent of sake, peaches, and grapes filled the air as we added the pink skins of the Pinaru fruit, giving the mixture a vibrant peach color.

What we were making was a compote of Pinaru fruit.

A compote is a traditional European method of cooking fruit in water, light syrup, or liquor. Unlike jams, compotes retain the texture and flavor of the fruit itself and have a lower sugar content, making them suitable for direct consumption.

Absorbing the complex richness of the sake, elegant sweetness, and the acidity of the Papuru, the Pinaru fruit became even more delightful. While compotes are traditionally made with liquor and lemon, Papuru pairs better with Pinaru fruit. Produce from the same region tends to complement each other well.

“Wow, Kurt-sama. It smells amazing.”

Tina exclaimed.

“I could just eat it like this.”

Chloe added, completely captivated by the aroma.

Understandably so. My mouth was watering too.

“We’re not done yet. The dessert-making process is just beginning.”

I reminded them.

After about ten minutes, I turned off the heat. The mixture had acquired a lovely peach color.

“That’s it for now. We’ll let it cool down and then bottle it. It needs to rest overnight for the flavors to meld. Tina, could you make some ice?”

I requested.

“Of course, Kurt-sama!”

Tina replied, using her fire attribute magic to create ice.

Manipulating heat is the essence of fire attribute magic, so making ice is easy for her.

“Unfortunately, we’re done for today. We’ll finish up tomorrow.”

I announced, seeing the disappointment on their faces.

“Is that so? We can’t eat it today?”

Tina asked with a hint of disappointment.

“Yeah… but how about a little treat?”

I said, taking out the slightly warm Pinaru compote and cutting it into small pieces before handing them to the two.

Their eyes widened in surprise before they started chewing eagerly.

“This is incredible. It has such a sophisticated flavor. The fresh Pinaru fruit was delicious, but this is on a whole other level.”

Tina exclaimed.

I smiled. Tina had shown quite a bit of excitement when she tried the fresh fruit, and I had promised myself to impress her even more with this dish.

“I was surprised too. I always thought Pinaru was best eaten fresh, but I had no idea it could be prepared like this.”

Chloe added, her eyes fixed on the pot of Pinaru compote that remained.

“I’m glad you both enjoyed it. But if you’re impressed now, just wait until tomorrow. Letting it sit overnight will enhance the flavor even more, and the desserts made with it will be even better. This is just the beginning.”

I explained, seeing their eyes light up with anticipation.

“Yeah, I can’t wait to taste it tomorrow!”

“Me neither, I’m so excited for tomorrow!”

They exclaimed eagerly.

Their excitement made all the effort worthwhile.

With the residual heat dissipating nicely, I began bottling the Pinaru compote. Placing ice in the water bottle and wrapping the jar in cloth, I sealed it tightly. This would keep it cold until around noon the next day.

“Shall we head back to the room? The best dessert is ready. Now, let’s strategize on how to get everyone to try it.”

I suggested.

“Yes!”

“We need to help everyone!”

◇

With hope in our hearts, we returned to the room.

The next morning, I found myself back in the kitchen, ready to finish the dessert. Of course, Chloe and Tina were busy preparing breakfast at Colt’s mansion.

I carefully retrieved the bottle containing the well-chilled Pinaru compote from the water bottle.

Taking a small taste, I nodded in satisfaction.

“Mmm, delicious. The flavor is perfect, just as it should be.”

I remarked.

The overnight rest had mellowed the flavor beautifully.

Balancing the acidity with the Papuru fruit could easily make or break the compote. But this time, it came out perfectly.

Now, it was time to use this as the base for making the desserts.

First, I boiled some water and added the kudzu starch. As the mixture thickened and turned transparent, I continued to stir.

“Next, I’ll add the reserved juice from making the compote.”

I said, adding sweetness and fragrance. Kudzu itself had a gentle sweetness, so it was important not to overdo it.

Once the mixture turned a faint peachy hue and became translucent, I turned off the heat.

“Indeed, there’s a noticeable difference in smoothness with 100% kudzu.”

I remarked.

Kudzu was a luxury item. Commercially available kudzu starch often contained additives like potato starch.

But this was 100% pure kudzu starch, a luxury rarely found even on Earth.

And for the desserts I was making, only 100% kudzu would bring out the full flavor.

Carefully, I poured the melted kudzu into a stone slab I had prepared using earth magic the previous day, which Tina had kept chilled with her ice magic until now.

The stone slab was pierced with numerous holes resembling half-cut ping pong balls.

Each of these half-sphere holes was now filled halfway with the kudzu mixture.

Once I filled all the holes, I covered the stone slab with a cloth.

“Now, everything’s in place.”

While waiting for the kudzu to set, I peeled and cut the fresh Pinaru fruit.

The compoted Pinaru fruit was undoubtedly tastier than eating it fresh.

But there was a unique charm to eating it fresh.

My desserts aimed to capture both experiences.

Once I finished cutting the necessary amount of Pinaru fruit, I removed the cloth covering the stone slab to check. The kudzu had set nicely, translucent from the added water, with the color of the stone showing through.

I placed the compoted Pinaru fruit on the slab first, then layered with fresh Pinaru fruit. Finally, I poured the melted kudzu mixture until the half-sphere molds were filled.

Covering it again with the cloth, all that was left was to wait for the desserts to set.

What I had created was a special dessert that maximized the flavor of the ingredients.

With fruit-based desserts, it’s best not to overdo it with the manipulation.

Taking a seat, I patiently awaited the completion of the desserts.

“Kurt-sama, the meal is ready.”

“Everyone’s already waiting.”

As Tina and Chloe approached me, I decided to check on the desserts before leaving.

The kudzu had completely set.

“Ah, I’m coming now. The desserts are just done too.”

Let’s head back.

Just as I thought that, the two of them rushed over with incredible speed.

“Kurt-sama, the desserts are ready!”

“Show us, Kurt. I’ve been curious since yesterday!”

Their excitement was palpable.

I hadn’t planned to show them just yet, but there was no helping it.

“Well, can’t be helped. Here’s my dessert.”

I took out a plate and carefully removed two of the desserts from the molds onto it.

As the hemispherical desserts settled on the plate, they quivered delicately.

“Wow, it’s beautiful.”

“I’ve never seen anything like this. It’s amazing, so translucent and trembling.”

As they remarked, the desserts I made were indeed stunning.

The translucent peach-colored kudzu skin enveloped the vibrant peach-colored Pinaru fruit compote, resembling jewels encased in crystal.

And like crystal, it quivered with the slightest vibration.

Inspired by the Japanese traditional sweet, Kudzusakura, where sweet red bean paste is wrapped in kudzu skin, I created this Western confection.

The outer skin was softened with just enough moisture to make it translucent, while the inside was filled with compoted fruit. To enhance the harmony, I added the sweet syrup from making the compote to the kudzu skin.

Though simple in concept, achieving the right balance of ingredients was incredibly challenging.

Too little water and it would turn rigid. Too much, and it would collapse. It required precision.

“Here, you two can have a taste.”

Since they were still admiring it instead of eating, I couldn’t help but offer.

“It’s almost too beautiful to eat.”

“Yeah, it looks like jewels.”

Despite their earlier remarks, as I approached the desserts with the wooden spoon I handed them, Tina’s spoon caused ripples as it touched the dessert. With a bit more force, the spoon easily pierced through. The compoted peach crumbled crisply. Tina carried the dessert to her mouth and took a bite.

“Mmm, mmm, mmm♪”

Tina’s fox ears perked up, and her tail wagged vigorously.

Alright, it was a resounding success. Tina’s genuine enjoyment was evident in her reaction.

Next to her, Chloe was equally absorbed in savoring the dessert.

“This is amazing! It’s so bouncy and chewy, yet it melts away like snow.”

“That’s because of the kudzu.”

Kudzu particles are extremely fine, which gives it that smooth and sensuous texture impossible to achieve with other ingredients. The coexistence of chewiness and freshness is something only kudzu can provide.

“This is incredible! I’m lost in the texture, and the skin has a subtle sweetness to it. When I bite into the Pinaru inside, the juice bursts out, merging into one. How is it possible for it to have such a wonderful aroma even though it’s been cooked?”

“It’s enhanced with compoted Pinaru that’s more delicious than raw. I also added finely chopped raw Pinaru for that reason.”

That’s why I included raw Pinaru.

The aroma and overflowing juice are privileges of fresh fruit. This dessert capitalizes on both the characteristics of compote and raw fruit.

“This is amazing. Humans can create such wonderful desserts.”

Chloe looked at me with admiration, her face flushed.

“It’s not just because he’s human. It’s because it’s you, Kurt.”

Tina said, oddly proud and puffing out her chest.

“It looks like the dessert was a great success. Let’s head back to the mansion. Everyone must be getting tired of waiting.”

I suggested.

“Oh, right. I came to fetch you, Kurt.”

Chloe said, rising hastily.

Tina wiped her mouth and stood up as well.

Then, as if remembering something, she turned to me with a question.

“Oh, Kurt, have you decided on a name for this dessert?”

“Yeah, I have. It’s called ‘Silk Crepe of Light Snow’.”

“Pale Snow… It’s perfect for this dessert that melts delicately in your mouth.”

Tina remarked, accurately grasping my intention. The fleeting nature and refreshing sensation of pale snow perfectly encapsulated the essence of this dessert.

“And the ‘Silk’ part refers to the smooth texture of the crepe.”

Chloe added, understanding the latter part of the name.

Since crepes imply wrapping, broadly speaking, this dessert falls under the category of crepes.

After calming Chloe down, we returned to the mansion and enjoyed our breakfast.