THE BLUE Competition
Life is always full of surprises. For example:
Who would have thought that the first customer to visit the Tavern after its upgrade would be the current fourth seat of the Elite Ten: Momo!
And she only ordered a macaron.
Authentic macarons are never cheap, not just because of the complex process and high failure rate but also due to the use of high-quality ingredients.
Everything from the basics to the fillings involves premium ingredients, most of which are imported.
...
First, prepare the ingredients.
Egg whites, almond flour, fine sugar, powdered sugar, and food coloring.
For the filling, you'll need vanilla pods, dark chocolate, rose petals, sea salt, and mineral salt.
Heat the cream and mix it with the dark chocolate until it melts. Let the filling cool and put it into a piping bag for later use.
Quickly whip the egg whites and fine sugar, then add the sifted powdered sugar and almond flour, mixing evenly.
Next, add a bit of food coloring and mix well, then pipe the mixture onto a non-stick mat.
Let them sit flat until the macaron surfaces form a crust and dry out.
Once the surfaces have dried, bake at 160°C (320°F) for the top and 140°C (284°F) for the bottom for 15 minutes.
Take them out and let them cool. Once cooled, pipe the prepared chocolate filling onto the backside of one macaron and press another macaron onto it to form a sandwich.
Refrigerate until the filling sets.
...
Take a closer look.
The exterior is crisp while the interior is moist and soft, with a slight shine under the light and a particularly smooth texture to the touch.
"You really made them?"
Momo's green eyes sparkled with delight as she examined the colorful macarons before her.
Though small, the success rate for making top-quality macarons is usually only about 40% for top pastry chefs, earning them the nickname "LV" in the dessert world.
"Momo, you're really lucky tonight. As the first customer to visit the upgraded Tavern, I'll give you a free cup of coffee."
Zane smiled as he handed her a coffee.
"Oh! I'm really lucky."
Momo looked up at Zane, a smile forming on her lips.
Unlike the sentimental and troubled customers, Momo always seemed to be in a good mood when she visited the Tavern.
Of course, the reason she came tonight was similar to Alice and Mana's—she missed the place!
...
The macaron shells shimmered with a pearly color.
They had a faint rose scent. A bite revealed a texture as soft as a young girl's touch.
Sweet!
Incredibly sweet!
And it was the pure sweetness of white sugar.
Combined with the rose flavor, it had a subtle, perfumed quality.
First, a thin, crisp shell, followed by a chewy, slightly sticky filling.
Momo marveled at the rich layers and unique taste, feeling unprecedented joy in her taste buds.
At this moment, the word "happiness" took on a new level of meaning!
Then, paired with a cup of coffee, she gently bit into another quarter of the macaron.
Closing her eyes, she savored the layers, from crisp to soft, dry to moist, blending slowly with her saliva, merging the sweetness and bitterness into her being.
For a dessert lover like Momo, only such a coffee could enhance the delicate and elegant mouthfeel of a macaron.
...
"A perfect macaron."
"The bottom edge should have a beautiful ruffled skirt."
"Just as the French use words to describe a young girl, they describe the macaron's ruffled edge."
"Zane, I want to ask."
"How did you achieve such a perfect ruffled effect?"
Momo asked, curious and amazed, as she opened her eyes.
"The principle of macaron ruffles is that a crust forms on the surface, and as the temperature rises during baking, the batter inside expands around the crust."
"Though it sounds simple, achieving the perfect ruffle effect is not easy."
"First, you need to be very familiar with your oven. Any recipe a pastry chef provides might not have the ideal temperature."
"Commercial ovens and home ovens differ significantly, so mastering the temperature control takes practice."
"If the oven is too hot, the batter will crack, causing hollow shells or excessive ruffles."
"If it's too cool, they turn out like regular cookies."
"For ovens with both top and bottom heat, the top should be slightly hotter, and the bottom slightly cooler."
Zane explained thoughtfully.
"Is there a universal technique for this?"
Momo asked, her eyes returning to Zane.
"There is. If you're unsure about the temperature, bake at 175°C (347°F) with only the top heat for 8 minutes. Once the ruffles form, turn off the top heat and use the bottom heat at 175°C (347°F) for another 10 minutes..."
"This method isn't 100% guaranteed, but it should have a 95% success rate."
"What?"
"95% success rate?"
Momo was shocked.
She had previously struggled with cracked macarons, resembling parched earth.
She eventually realized it was an issue with beating the meringue, but now she learned that temperature control was also crucial!
...
Macarons originated in a convent.
A nun named Carmelite made these almond flour sweets as a meat substitute, thus also called "Nun's Macarons."
In the early 20th century, Parisian pastry chef Pierre Hermé developed a new way to present macarons.
He sandwiched sweet, creamy fillings between two macaron shells, creating a new type of cookie.
With new techniques for using spices and colorings, and controlling humidity, the nature of macarons gradually improved.
Unlike the outgoing Rindo, Momo was usually quiet and introverted, making her accustomed to solitude.
Among the Elite Ten, her presence was always the most subtle.
Being used to solitude didn't mean she didn't fear or dislike it.
After all, besides being an Elite Ten member, she was a girl who loved "cute" things, never thinking she'd become a lonely, unnoticed person.
At Totsuki, Momo always longed for friends to share her feelings.
But her shy personality and Elite Ten status made her relationships even more distant.
...
Rather than being accustomed to solitude.
It's more of a helpless part of life.
Recently, Rindo brought her to the Tavern, melting her cold heart and letting her feel warmth.
Especially Zane, whom she had only met a few times.
Yet, he always recognized her quickly and called her by name.
This awareness of her presence deeply moved her.
...
Momo understood desserts better than most.
But whether it was a soufflé that wouldn't collapse, a zabaglione dessert, or these macarons, she truly appreciated the "cute" side of desserts.
Now, subconsciously, she even thought of Zane as a "cute" person!
"Zane, are we friends?"
Blushing slightly, Momo stammered and finally mustered the courage to look Zane in the eye and ask seriously.
"Of course!"
"Why wouldn't we be?"
"I remember when you first came to the Tavern, you saw my hand was burned and gave me heat-resistant gloves from your doll."
"At that moment, I knew a friend like you was worth having!"
Recalling the scene, Zane couldn't help but smile.
"Close friends?"
Momo blinked, murmuring to herself.
...
Soon, more customers arrived.
After chatting with Momo for a bit, Zane got busy with other tasks.
Momo sat alone, enjoying her macarons and coffee, feeling truly content.
"Huh? This door... has an automatic sensor now?"
"Looks like the dining environment inside has changed a lot. Has the Tavern been renovated?"
Just entering, Anne was surprised by the new look.
But being a seasoned WGO officer, she quickly calmed down, found a seat, and took out her thick "THE BOOK" to start reading.
"Didn't Mana come with you?"
Seeing Anne, Zane greeted her.
"No, Mana is busy with work and couldn't come."
Anne answered while flipping through her book.
"Oh!"
"What would you like to eat?"
Zane asked with a smile.
"Coffee." Anne replied without thinking, engrossed in her book.
Then she realized there shouldn't be coffee at the Tavern.
She was about to change her order to sake but was surprised to see Zane brew a cup of coffee in the new coffee lounge!
"Interesting, the Tavern even has coffee now?"
Anne murmured.
...
Bitterness.
It's a straightforward taste.
Sourness too, but coffee beans' acidity varies!
Though the coffee was brewed automatically, not manually, it was still good enough to satisfy Anne's picky taste.
Placing the cup on the table, Anne looked at Zane deeply as he meticulously polished his chef's knife.
After a moment, she asked, "Zane, I remember you declined Mana's invitation, right?"
"What invitation?"
Zane paused, puzzled.
"Oh, the invitation to join WGO as an officer or judge for THE BLUE competition!"
Anne replied anxiously.
"Yes, I declined."
Zane nodded.
...
THE BLUE Competition, or The World Young Chef Championship!
According to WGO rules, chefs under 35 are eligible.
Initially, this competition invited only the best young chefs from worldwide contests.
But with the evolving culinary world, WGO realized:
True cuisine.
Should be enjoyed and celebrated by all chefs!
So, they gradually relaxed the entry requirements and increased the slots.
Even with relaxed conditions, participants in each THE BLUE competition were still rare.
Ironically, in the original story, due to the rise of underground chefs, this year's THE BLUE became a battle between official and underground chefs!
Zane didn't want to get involved in this mess.
Just as he never
wanted to join WGO or Totsuki, he had no interest in this competition either.
"Why?"
"Is THE BLUE starting early?"
Zane asked, curious.
"Not yet, but it's in WGO's plans for next year."
Anne said calmly.
...
Gurgle!
Anne's stomach suddenly growled.
Touching her empty stomach, she realized she was hungry and asked, "Zane, can you make me something to eat?"
"Sure, I love customers who leave the choice to me."
Zane got busy again.
The simpler the dish, the more it shows the chef's skill.
Like the martial arts principle of "great skill appears clumsy," simple dishes reveal true talent.
Using "Twenty-Four Bridge Moonlit Night" as an example might seem contradictory, as it's about simplifying complexity.
He shaped tofu into uniform cylinders and hollowed out the centers to insert quail eggs.
Instead of ham, which is high in salt, he modified it for those with dietary restrictions.
After preparing the ham, he drilled 24 holes, placed the tofu balls inside, tied the ham, and steamed it.
"What dish is this?"
"I've traveled the world and never seen this."
Anne was astonished!
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