On the other side of the field, Yusaku Oda's work is also nearing completion, although the sugar art is gorgeous and beautiful, but it only plays a decorative role in the whole work, and does not have too high edible value. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

The visual responsibility in this work is undoubtedly the gorgeous and dazzling phoenix of sugar art.

But it is the other species of birds that are placed in the golden nest that give an extraordinary taste experience.

At the bottom of the nest are six oval chocolate eggs, which follow a simulated route, and the eggshells shaped from white chocolate are dotted with coffee-colored spots, almost exactly like real quail eggs.

Above the chocolate quail eggs are a pair of beautiful swans, with beautiful feathers stacked from curved maroon noodles and perfectly curved swan necks.

"Great, are the swan feathers made of chestnut puree?" Zhang Guodong left the judges' seat and walked to Oda Yusaku's side, and took a closer look. Although he is one of the most famous gourmets in China, it is rare to get such a close chance to see a world-class master like Yusaku Oda make it live.

"Yes, the swans are an evolution of the Mont Blanc cake. Yusaku Oda nodded, confirming his speculation.

Mont Blanc cake is a cake that is popular all over the world, especially in European cafes, and is the standard dessert in almost all cafes, the original Mont Blanc cake is a chestnut cake made in the shape of a snow-covered mountain peak.

Located on the border between Italy and France, Mont Blanc is an Alpine-like mountain.

The shape of the Mont Blanc cake was inspired by Mont Blanc. But in two different versions, Italian and French, the Italian version of Mont Blanc strictly adheres to the shape of the mountain that gives it its name, with layers of delicate chestnut cream wrapped on the base of a sponge cake or meringue tart, stacked in the shape of a mountain, and sprinkled with powdered white sugar, which symbolizes snow.

The style of the French version is much more casual, giving full play to the informal and whimsical style of the French. The bottom bracket and the overall shape are informal, as long as chestnut cream is used. Many of the so-called Mont Blanc cakes have long been 108,000 miles away from Mont Blanc.

But rather than the traditional Italian version, the French version of Mont Braun cake is more popular, and since 1907, when it was used as a staple in a famous coffee shop in Paris, Mont Braun cake has become a must-have dessert in many coffee shops.

In addition to drastically adjusting the shape of the Mont Blanc cake, the pair of swans by Yusaku Oda have also been improved and innovated in other aspects. The cake in the bottom tray is baked with Mandheling coffee, which has a slight bitterness and a rich aroma characteristic of Mandheling. It also adds a South Asian twist to this European classic.

The reason why Mont Blanc cake is popular in cafes is that it is very sweet - the sponge cake is sweet, the chestnut puree inside is sweet, the middle layer is still sweet, and the outer layer of chestnut cream in the shape of fine noodles is even sweeter. For Europeans who are accustomed to tasting this dessert with a cup of black coffee, this sweetness is not too much, but if the Chinese taste it empty, it will be too sweet.

"Perfect, so perfect!" Zhang Guodong was full of praise for this Mont Blanc cake improved into a swan shape, "It can not only inherit the classics, but also have its own unique innovation and improvement, and can also fully consider the actual situation of the taster!

He seemed to have forgotten what he had just said about the non-standard Black Forest cake Chang Zhaowen had just made - messy, fake recipes, no soul.

It is impossible to have a hundred birds in a hundred nests, but two swans are not enough.

Oda also made a pair of kingfishers, using his best Wagashi method, the plump and fresh green color is taken from matcha powder, and Oda's powerful shaping skills are undoubtedly displayed in this pair of kingfishers. A kingfisher stands by the nest, spreading its wings slightly, as if preparing to spread its wings and fly high. Another kingfisher sits on a chocolate egg and feels like it is hatching.

"It feels like this pair of kingfishers is alive," Liu Nana looked at the pair of kingfishers intently, "Is this really edible? ”

"Yes, this is obviously a work of art! ingenious workmanship, this is ingenious work!" Zhang Guodong felt that he was starting to run out of words, and he couldn't think of a better word to describe this work for a while.

"My work is done. Yusaku Oda led his four disciples to stand in a neat row and bowed deeply.

The applause at the scene was thunderous, and a spotlight directly hit the "Hundred Birds Return to the Nest" on the display shelf.

Photographers from all walks of life also swarmed up tacitly, and different styles of long guns and short guns were aimed at this work.

The scene was full of admiration.

"It's beautiful, it's beautiful!"

"In addition to the fusion of such a profound sugar art in a dessert, there are three different styles and flavors of desserts, which can make this level of work in 1 hour, if you don't see it with your own eyes, you really can't think of it, today is really an eye-opener!"

"It's so beautiful, I can't bear to taste it!"

"Hey, wake up, tasting is the judges' business, and we can't take our turn, right?"

Chang Zhaowen took his plate of Black Forest cakes, walked to the display shelf, and placed his work next to the bird's nest: "My work is also finished." ”

The scene almost spiraled out of control.

Looking at Chang Zhaowen's Black Forest cake alone, the shape is decent, but it is also exquisite, and it is definitely not cold when placed in the cake shop, but it is placed on the side of the gorgeous and exaggerated bird's nest, and the two are compared, and they are immediately superior.

"Hahaha! Is this kid here to be funny?"

"Ah, hey, I really dare to put the work over, my face is really big!"

Everyone didn't take Chang Zhaowen seriously, everyone thought from the beginning that he would definitely make a fool of himself, but they didn't expect him to be ashamed in front of the master's masterpiece, and he dared to show his work that was not on the stage.

In the midst of the ridicule and ridicule around him, Chang Zhaowen stood straight, and there was not even a trace of uneasiness and worry on his face, although his work was unpretentious in appearance, it was by no means without highlights.

He also hid a big move that didn't come out!

Chang Zhaowen raised his hand to signal everyone at the scene to be quiet, and touched the mini microphone pinned to his chest: "My work needs a special tasting environment, can I turn off the lights first?"