novelsmap Chapter 476 - 388: Dessert Debut, Improved Portuguese Egg Tart
Chapter 476 - 388: Dessert Debut, Improved Portuguese Egg Tart
"Uncle, how’s the taste, okay?"
Wang Ziqin and Wang Aiguo were sitting at the table next to them; Chu Yueyue initially intended to act as a server for a while.
But after Wang Aiguo found out she was already pregnant, he slapped Daniel on the forehead to make him more observant.
"It’s good, quite excellent, tastes just like back home. Finding a chef with this skill here isn’t easy."
Wang Aiguo nodded with satisfaction, reaching out to take the bowl Daniel handed over, then picking up a chopstickful of cold noodles before pushing the bowl to Chu Yueyue.
"Niece-in-law, have some more; now’s the time you need nutrition."
"That’s why I say I’m lucky!"
As soon as Wang Ziqin started mentioning this, he got enthusiastic, beaming with pride as he said, "Originally, I wanted to make it a Western-style restaurant with some of our domestic garden restaurant vibes, that’s why I cooperated with Chef Marchello."
"Who’d have thought the chef they sent from his branch would be one of our own, and even started dabbling in Chinese cuisine here. The most crucial thing is, he’s quite skilled!"
"I went along with it and let him do his thing, unexpectedly, business started booming, and the dishes he’s begun serving are increasingly loved by the guests."
"I had a simple chat with him; he’s consciously selecting dishes suited to Western tastes, starting with some simple, mild dishes to establish basic understanding, then gradually increasing complexity."
"These days, I’m also planning to set up an outdoor dining area at the restaurant’s entrance, with a few stoves to do that rural big pot style, allowing foreigners to experience an authentic Chinese feast."
"Are you serious about the rural feast?"
Wang Aiguo raised his eyebrows in surprise, turning to look toward the parking lot outside the window.
He didn’t know much about this kid’s affairs; it seemed he only started developing here in Romantic Country in the last two years, unlike him, who’s been out for over a decade, having nearly become a local himself.
The only thing he knew was that this kid doesn’t play by the rules, likes to mess around with things, yet luck is on his side, always managing to succeed.
But no matter how it was said, setting up a rural big iron pot at the entrance of a high-end hotel restaurant full of foreigners, wouldn’t that be a bit too exaggerated?
These two styles don’t match!
"Yeah! It’s exactly that kind of contrast that intrigues foreigners, otherwise what’s interesting if everything is familiar to them?"
"Anyway, Old Lin has already gained a group of regulars and loyal fans, even celebrities and models occasionally come over, no need to worry there’ll be no diners willing to try."
"I have a hunch that this model might be a big hit then!"
"Might even replace Western weddings, becoming a new wedding banquet dining ceremony."
"...Are you serious?"
Wang Aiguo rubbed his temples in frustration, finding it hard to understand what this kid was thinking.
A rural feast after a Western wedding?
This idea is really utterly absurd!
"Fine, anyway it’s your hotel; I can’t control business affairs. Moreover, it’s just about the restaurant, even if it doesn’t work, it won’t affect the hotel business."
From this perspective, he felt reassured; at least this kid wasn’t reckless, he still left a backup plan when doing things.
"Relax, Uncle, I’ll be keeping an eye on him."
Chu Yueyue softly sucked on the sticky cold noodles, elegantly pulling a napkin to wipe her mouth.
"Well, only because you’re around, his father feels at ease letting him mess around."
He’s heard about this niece-in-law’s achievements before, anyway, she’s certainly stronger than this kid Wang Ziqin.
"Alright then, if there’s nothing else, I’ll take my leave, been here for two hours and ate almost enough?"
Wang Aiguo wiped his mouth too, supporting himself on the table, intending to stand up.
"Don’t rush, Uncle, there’s more dishes coming, and the dessert hasn’t been served yet."
"I won’t be having dessert; been here for years, the one thing I can’t handle is foreigners’ desserts; feels like one bite will give you diabetes."
"It’s Chinese dessert, of course!"
Wang Ziqin wasn’t trying to stop him, casually said in a light manner, "But it’s alright, it should be things you’ve tasted, don’t need to eat if you don’t want."
"Sure." Wang Aiguo nodded, just about to raise his hand to call Daniel to head out.
"Heard the new guy hired is from Suzhou-style pastry background? Wonder how skilled he is, Suzhou-style pastries are of similar caliber to Cantonese dim sum, right?"
Just as he finished speaking, Daniel came running over, puzzledly looking at Wang Aiguo: "Boss, what’s up?"
"Hmm, go get me a cup of hot water."
"Hot water? Okay!"
After speaking, Wang Aiguo silently sat back down.
Having been abroad so many years, he had plenty of Cantonese dishes, dim sum was more of a daily routine, quite a suitable choice for entertaining guests, many foreign patrons liked it.
But Suzhou-style pastries...
Even abroad, they’re not commonly seen back home.
In his impression, Suzhou-style pastries are renowned for their delicate appearance and complex craftsmanship; the high difficulty leads to extreme difficulty in passing down, few willing to learn, thus gradually fading from public view.
Unlike Cantonese dim sum, which has relatively simple craftsmanship, a wide variety, catering to all tastes, making it highly commercializable.
"Eh? Weren’t you going to leave, uncle?"
Wang Ziqin looked up in surprise, just about to say something more when sharp pains suddenly shot through his ear.
"Ah... Ow! Stop, let go, darling!"
Chu Yueyue glared at him and smiled apologetically at Wang Aiguo, "Don’t mind him, uncle. This guy is like a child every day, always messing around."
"Haha, that’s only because he dares to act this way with you around. Outside, he’s surely a mature man."
"Exactly! Uncle understands me!"
Wang Ziqin, showing no awareness of his recent sarcasm, shamelessly began to feel pleased with himself.
They continued waiting for another ten minutes, with several more dishes served in the meantime.
Wang Aiguo wasn’t actually full since he only ate a bite or two of each dish, no matter how many there were. He mainly worried that staying too long would make others uneasy, as he was an elder after all.
As he kept glancing toward the kitchen, suddenly, a rich sweet aroma filled the air, carrying a distinctly strong scent of eggs and milk.
Freshly baked?!
Anyone who’s been to a bakery knows what such a scent in the air signifies.
Everyone’s spirits lifted, eyes filled with anticipation as they looked toward the kitchen.
A moment later.
Zhao Shun emerged holding a tray of golden, fragrant pastries.
As they got closer, everyone realized they were egg tarts.
"Egg, egg tarts?"
"Does Great Xia also make egg tarts?"
"The shape looks a bit different from the ones here, and the color is noticeably distinct."
"It doesn’t smell like there’s any cinnamon; is it plain?"
Everyone was familiar with egg tarts, one might even say they were a common dessert eaten from childhood.
As neighbors of the country renowned for egg tarts and also being a nation famous for desserts, they had unparalleled confidence in this domain.
It’s known that in Paris there are several world-famous bakeries, with some egg tart recipes having been passed down for over two hundred years, a testament to their excellence.
Of course, each bakery’s egg tarts have slight differences in taste and appearance.
Some places make the outer crust into many-pointed star patterns, with six or seven flaky layers, and the color is baked darker, almost like caramel; they can cost over ten euros each.
Some bakeries prefer making large egg tarts, each about the size of a palm.
Others make them similar in shape and color to this one here, but with slightly lighter coloring, and cinnamon is a popular flavor.
Everyone wore expressions of surprise and expectation as they orderly stepped forward to take two egg tarts each, placing them on plates since they were too hot to hold.
Freshly baked egg tarts have a center temperature that can exceed a hundred degrees, approaching two hundred. Even after cooling rapidly below a hundred, the high temperature is unbearable for normal people to handle barehanded.
Only Chef Marchello, Raphael, and Nagishiro Sho, faced no change as they picked up egg tarts and examined them closely.
Sakura Country may be famous for seafood sushi and ramen, but its dessert industry is also very advanced, excelling in making high-end, exquisite petite desserts.
Raphael and Marchello need no introduction; as top chefs from Romantic Country, they may be weaker in other areas, but they must excel in baking.
"This color and aroma... somewhat familiar, yet clearly the recipe has been specially improved."
Marchello merely glanced at the egg tart’s appearance, coupled with the pervasive scent of egg and milk, he quickly drew a conclusion.
"Indeed, our egg tarts don’t have such a strong milky fragrance. Could they be using whole milk?"
Raphael, puzzled, held the hot egg tart, examined it from all angles for a long while, but still didn’t figure it out.
Egg tarts can only reveal the layering degree of the crust and the coloration and firmness of the filling upon appearance; the most crucial part can only be known through tasting.
They didn’t hesitate anymore; they opened their mouths and bit into the edge of the crust.
"Crunch"
The freshly baked crust crackled and crumbled, a supreme delight for both ears and mouth.
The butter aroma released from the broken crust lingered in the mouth, instantly stimulating their appetite.
Especially near the filling area, the taste is uniquely half-crisp and half-moist, soaked with a hint of sweet egg filling, elevating the overall crust texture at that moment dramatically.
All three nodded in satisfaction simultaneously; evidently pleased with the state of the crust.
After blowing on the bitten edge to let the tart’s center cool down a bit, they dared to continue biting.
The sweet and smooth egg filling was cooked to perfection, the proportion controlled flawlessly, like excellent pudding that melts immediately upon a gentle press with the tongue.
The searing heat, carrying egg and milk aromas, slowly dispersed across the palate. The sweetness was just right, not at all overwhelming, and for them, might even feel subtle.
Yet the fragrance of egg and milk was exceptionally strong, so intense it was as if drinking hot cream. The creamy richness slid down the throat, reaching deep within the soul.
They felt warm all over, involuntarily breaking into a smile of bliss.