Upstart Pastry Chef ~Territory Management of a Genius Pâtisserie~ - Chapter 90

Chapter 90: The Bright Papuru Bavarian Cream

It’s been a week since the shop opened.

Things have settled down quite a bit in the shop.

Reselling is still ongoing as usual, but I’ve come to accept it.

I can’t afford to disadvantage those who come all the way from distant villages to Eclava, hoping to share delicious treats with their hometown folks, by limiting the quantities of souvenir items like high-preservative foods such as berry cookies and pinaru honey cake.

Even if they end up being resold, it’s clear from the packaging that they’re Arnoldt’s sweets.

I’ve decided to keep selling as it is, believing that eventually people will come to buy sweets just for themselves.

If things get out of hand, I’ll need to consult with Count Fernande, the ruler of the commercial city of Eclava.

And then…

“Dolwart-san is amazing.”

For once, I find myself back in my village.

I’m in the kitchen, staring at ingredients with Tina.

Dolwart is so capable that she’s been entrusted with almost all of the shop’s regular operations.

With her handling most of the daily affairs, I only need to focus on making sweets, setting political policies, and managing the direction of the shop, which has made things much easier for me.

It’s a relief not to have to go to the commercial city of Eclava every day. My management of the territory was starting to suffer.

…However, there’s one troublesome condition besides wages and benefits. Once a week, after the shop closes, I have to have dinner at Dolwart’s chosen restaurant on her treat. For some reason, Dolwart absolutely refuses to let me pay the bill, and she seems to find some significance in treating me. Furthermore, during the meal, she insists on being called “big sister.”

I just don’t understand it at all.

Even with that condition, she’s more than competent enough, so I’m currently accommodating her requests.

“As you say, Kurt-sama, indeed. It’s not often you find someone as dedicated and nurturing.”

Yes, she’s not just capable; she’s also nurturing.

Dolwart is diligent in education, not only training the new recruits sent from the main village due to the shortage of manpower but also teaching the veterans more than just customer service, ensuring that the shop can operate smoothly even in her absence.

According to her, it’s about preparing a system where it wouldn’t be a problem if anyone were to fall. It’s incredibly reassuring.

“Now, I need to focus on creating a new menu as the owner-patisserie. It’s time to announce next week’s menu.”

Thanks to her, I can concentrate on developing new menus like this.

“What do you plan to make this time?”

“I’m thinking of making sweets using papuru because we have surplus of it.”

Unlike the peach-like pinaru, which is generously used in our signature pinaru honey cake, the grape-like papuru has lower consumption.

So, I want to use up this stock.

Plus, we received a large amount for free from the Spirit Village, which helps with procurement costs.

Furthermore, if possible, I want to create sweets with reduced honey usage.

“That sounds lovely. I adore papuru too. Its refined taste is irresistible.”

“Yeah, that flavor is something else. To bring it out, it’s probably best not to cook it too much. Though even when cooked, it becomes a rich flavor… Alright, let’s make the most of both.”

While grape-like papuru also exudes a sense of luxury, papuru is even more refined. I don’t want to compromise that.

In the first week, we had custard pudding. The second week, we had fruit tart.

So for the third week, something light would be preferable.

Cold desserts would be nice.

And yet, when it comes to differentiating from the custard pudding in the first week…

“All right, I’ve decided. Let’s make Bavarian cream.”

It’s one of my specialties.

Customers who find cakes too heavy for the last dessert of the course have praised it.

“Bavarian cream? I’ve never heard of it before.”

“Look forward to it. It’s a dessert made for nobility. It brings out the refined taste of papuru.”

The origin of Bavarian cream comes from the French word Bavarois.

It refers to the Kingdom of Bavaria, which is a kingdom in Germany.

It’s a dessert that a French chef created with ingenuity for the nobility of the Kingdom of Bavaria.

The method is simple. Whip cream and egg yolks, add sugar, then add gelatin to set.

Unlike jelly, it has a smooth texture due to the addition of cream, making it a pleasant dessert to eat.

“For that, we’re a bit short on kudzu starch. Tina, sorry to ask, but could you fetch Chloe? There should be some kudzu roots brought from the Spirit Village in the warehouse. It’s just right, and I want to make plenty of kudzu starch. I want to borrow the power of the elf Chloe for that.”

“Yes, Kurt-sama. I’ll call Chloe right away!”

With her fluffy tail swaying, Tina leaves.

Normally, gelatin would be used instead of kudzu.

But considering the flavor of papuru, kudzu would be more suitable than gelatin. Gelatin, being of animal origin, has a slight gaminess.

Although we have plenty of kudzu roots brought from the Spirit Village in the warehouse, it would usually take a week to make kudzu starch from them. But with Chloe’s water magic, it can be done in half a day.

◇

Chloe came over, and we managed to finish making the kudzu starch.

I’m making as much as possible, considering the future.

Kudzu is versatile and easy to use.

Although it’s traditionally used in Japanese sweets, its excellence has been recognized by Western pastry chefs, and it’s actively being incorporated into their recipes.

“So, Chloe. Why are you still here even though we’re done making kudzu?”

“That’s obvious. I want to sneak a taste of your sweets!”

Chloe says with a smile, completely unapologetic.

“Well, okay then. I do appreciate your help, Chloe.”

“My water magic is amazing, you know. Go ahead, you can praise me.”

I smile wryly at her tone.

There are no convenient waterways in my village.

And there are only two wells in the village, away from the fields.

Since it was inconvenient when doing farm work, I recently created a reservoir with my earth magic.

It would be great if it rained regularly, but that’s not always the case.

So sometimes Chloe fills the reservoir with water using her water magic.

Not only does it make farm work easier, but crops grown with that water are less prone to disease and have better growth. Now, regardless of whether it rains or not, I have her make water in her spare time.

“All right, all right, you’re amazing.”

“Yeah, that was pretty casual praise. I think this hard worker deserves a reward.”

“Well, that’s true. Anyway, we need someone to taste-test, so let’s ask you both, Tina and Chloe.”

As I say that, Tina and Chloe’s eyes light up.

These two always look forward to new sweets.

As a pastry chef, that’s all I could ask for.

Let’s start cooking right away.

First, line up the ingredients.

Milk and heavy cream, homemade yogurt, and kudzu starch.

Plus, fresh papuru and papuru compote.

It’s very simple, but it’s enough on its own.

With some extra money, I’ve been able to afford more goats, which provide milk and material for clothes. They require minimal feed and are resistant to diseases, so I’ve been stocking up on them. As a result, I’ve had quite a surplus of milk. To prevent it from spoiling, I’ve been turning the excess into yogurt.

In a bowl over ice water, whisk the heavy cream until it forms soft peaks.

Then, add the homemade yogurt.

The smoothness and acidity of the yogurt complement the papuru well and soften the texture. The combination of heavy cream and papuru alone lacks unity, but the yogurt acts as a bridge.

Normally, sugar would be added here, but instead, I’m adding syrup made from reducing the compote marinade.

Compote is a cooking technique where fruits are simmered in alcohol to enhance their flavor and extend their shelf life.

papuru itself is wonderful, but the liquor-infused with papuru contains a large amount of its flavor and sweetness, which can be turned into the best syrup by reducing it.

Then, mix in the dissolved kudzu starch.

The smoothness of the Bavarian cream is determined by the concentration of kudzu starch. This is where the skill of a pastry chef shines.

Bavarian cream often includes egg yolks, but they would interfere with bringing out the greatness of the papuru fruit, so I’m not adding them this time.

Pour the finished mixture into molds prepared for custard pudding.

“After letting it cool and chill to set, the Bavarian cream part will be done.”

“Hmm, that’s a rather simple recipe for you, Kurt.”

“While I do make adjustments, tinkering isn’t the only part of pastry-making.”

With the best pinaru and homemade kudzu, I want them to enjoy the taste without any fuss.

“However, let’s put in a little more effort this time.”

I smile as I peel the skin off the fresh pinaru.

Then, I cut the pinaru and put it into a separate bowl.

I squeeze the pinaru I didn’t cut, adding its juice to the bowl.

Next, I add the homemade kudzu. I adjust it to a fairly firm consistency.

Using only the juice and fruit to set makes it a jelly made from papuru.

I pour the jelly into the mold where I poured the Bavarian cream earlier.

“Now, it’s finally done. My papuru Bavarian cream should be ready to eat in two hours.”

“Kurt, making us wait for two hours is cruel.”

“But it’ll be worth the wait. Let’s have it as dessert after dinner.”

Now, it would be a waste to spend the waiting time idly.

Perhaps I should attend to some other tasks.

◇

And finally, after dinner, the time for dessert arrives.

I carefully invert the chilled Bavarian cream mold in front of Tina and Chloe.

The Bavarian cream is transferred onto plates.

Using the custard pudding mold, naturally, the shape is the same.

However, the bottom layer is a vivid emerald green, adorned with scattered pieces of cut papuru, forming a jelly layer. If you don’t remove the pigment from the skin, it turns this color.

On top of that is the Bavarian cream layer. In addition to the heavy cream and yogurt, since the compote also simmers the papuru skin to bring out its astringency, it has a gentle, pale papuru color.

The contrast between these two layers is beautiful.

“Hey, Kurt, can we eat this?”

“It’s exciting with its smooth and silky texture, and the clear, transparent layer. It’s a very beautiful dessert.”

Both of them are captivated by this new dessert.

“Of course, please, I’d love to hear your thoughts.”

As I say this, they scoop up some Bavarian cream with their spoons.

First, the spoon sinks smoothly into the upper layer of Bavarian cream.

Then, it encounters the firmness of the jelly layer below.

As they taste it…

Tina covers her cheeks.

“Wow, the upper part is as smooth as pudding, with a gentle sweetness.”

“This is great. The upper part is delicious, but the jelly part really brings out the freshness of the papuru.”

“That’s why I made it a two-layer structure. The upper layer has the gentle but robust flavor of the cream and yogurt, and the lower layer preserves the acidity and nobility of the pinaru in the jelly. Different flavors and textures keep it interesting.”

Both layers showcase the allure of the papuru fruit.

It’s a dessert where you can savor both on one plate.

You can eat them separately or together, discovering new charms with each bite.

It’s a string of good news, making it visually stunning as well.

“Kurt-sama, I’m sure this dessert will sell a lot!”

“Yeah, when we made the custard pudding, I thought there couldn’t be anything better, but this is just as delicious.”

I’m glad they’re pleased.

If these two give their stamp of approval, it should be fine.

Now, shall I have a taste myself?

As I’m thinking this, the door is roughly knocked.

“Visitors at this hour?”

Unusual. Wonder who it could be.

Thinking that, I open the door.

There stands Farne.

“Farne, what’s the rush?”

“Well, it’s decided!”

“Please calm down, Farne. I don’t understand what you’re saying.”

“The day to grant Kurt-sama a title has been decided! It will be held in the capital in two weeks. There’s no time. Please come to Eclava immediately! …And, um, please don’t be surprised when you hear this. Members of the royal family want to try your pastries. Because they’ve been highly praised by the Four Dukes, it’s become a topic of conversation.”

“…Again?”

“And, um, there’s one of those kinds of people from the royal family here. They can’t stand the thought of the royal family eating something more delicious than what they’ve had. They demand something even better, or else it’s considered an insult to the royal family, and they find that quite amusing.”

“Quite casual about it… I’ll go all out. It has to surpass the Imperial Torte.”

I’m momentarily taken aback.

The schedule is incredibly sudden.

It’s doubtful whether we’ll be able to prepare in time.

No, there’s no time to even panic.

“Understood. Let’s prepare immediately.”

I said this briefly and began to move hastily.

Offering pastries to the royal family.

For a pastry chef, it’s the greatest honor.

At the same time, it’s a dangerously risky endeavor, bordering on ruin.