Everything in life is man-made.
When it comes to cooking, each ingredient has its own temperament, even though every dish is crafted by human hands.
Take a mille-feuille, for example—each delicate layer of pastry seems to have a will of its own, and beginners often struggle to get it right from the start.
Similarly, spun sugar desserts can easily turn into failed versions of candied fruit if not handled with precision.
Thus, behind every seemingly simple dish lies a hidden challenge.
And so, the question remains—how does one keep a soufflé from collapsing within a single minute?
For many chefs, this is an exceptionally difficult feat.
But in Zane's eyes—or perhaps in the eyes of Alice Nakiri, a master of molecular gastronomy—it was merely a trivial matter.
"Just add a stabilizer like gelatin," she would say. "Problem solved!"
However, Zane had his own philosophy.
"Using something like that isn't my style," he muttered under his breath, taking a deep breath as he returned to his station.
A successful soufflé demands extreme precision, and preparation is crucial before even beginning the process.
Butter, eggs, granulated sugar, flour—these four ingredients are absolutely essential!
"Sorry, we're out of fruit and nuts at the tavern. The only thing we have left is some supermarket chocolate from a few days ago. Would chocolate soufflés be okay?"
"Of course. Do as you like," Momo replied nonchalantly.
"Alright, then let's get started!"
With that, Zane rolled up his sleeves and got to work.
First, he preheated the oven and prepared a dozen small, heat-resistant ramekins. Using a brush, he carefully coated each one with softened butter, ensuring every inch of the inner walls was covered. He then sprinkled granulated sugar inside, tapping out the excess before placing the ramekins in the refrigerator to chill.
Next, he melted the chocolate, incorporating butter and beaten egg yolks, stirring until smooth before setting the mixture aside.
In a separate bowl, he combined egg whites with a few drops of lemon juice, gradually adding granulated sugar in three stages while whipping with an electric mixer.
For the final addition of sugar, he also incorporated cornstarch, whipping the egg whites until they formed stiff peaks.
One-third of the meringue was carefully folded into the chocolate mixture, ensuring an even consistency. Finally, he gently folded in the remaining two-thirds, mixing just enough to create a mousse-like texture.
"Hmm?"
Momo narrowed her eyes slightly.
"Is it just me, or is this just… a regular soufflé recipe?"
Throughout the process, Zane hadn't done anything particularly eye-catching.
Momo couldn't help but feel a sense of disappointment creeping in.
"Momo!"
"Just wait and see."
Rindou, watching from the side, smirked.
"I have a feeling his soufflé will surprise you in the end."
Though she had her doubts, Momo decided to keep watching.
Zane carefully spooned the batter into the prepared ramekins, creating small, rounded peaks before smoothing the tops with a knife.
Then, he placed them in the oven at exactly 150°C.
For 20 long minutes, the soufflés gradually began to rise.
Waiting for a soufflé to bake was like pursuing a loved one—the process was slow and full of anticipation, but the reward was undeniably sweet.
Finally, with a sharp "ding," the soufflés were done.
"They're coming out!"
Rindou's eyes sparkled with excitement.
"I hope they don't collapse the moment they hit the air!"
Momo, though outwardly composed, found herself holding her breath.
After all, Zane's method and ingredients had been completely ordinary.
Yet, for some inexplicable reason, she found herself hoping that his soufflé would defy expectations.
As the ramekins were carefully lifted from the oven, a dozen golden, perfectly risen soufflés were unveiled.
Not a single one showed signs of collapsing.
At a glance, they were a flawless representation of classic French pastries.
Upon closer inspection, the top layer was slightly elastic, while the inside retained a gentle, moist texture.
Each soufflé resembled a delicate, fluffy cloud—so light and airy, as if it could disappear at the slightest touch.
"Wow."
"They really didn't collapse!"
"And they're so soft and bouncy!"
Momo's expression shifted. The gentle curves of each soufflé exuded an undeniable charm.
It was… adorable.
Adorability was an abstract concept, yet it held an irresistible appeal.
From the moment she was introduced, Momo had always been portrayed as someone who loved cute things.
Perhaps, through her "cute" desserts, she was able to express her inner world—her love for life—and create an emotional connection with others.
After all, her own appearance was inherently adorable.
With her big eyes, round face, petite stature, and signature cat-ear hairstyle, Momo embodied the very essence of cuteness.
Even her accessories—stuffed animals, frilly clothes—were consistent with that image.
So despite being ranked fourth in the Elite Ten, despite her limited screen time in the original story, she was a character that Zane found quite endearing.
"56… 57… 58… 59… 60!"
"A full minute, and they still haven't collapsed!"
Rindou's voice trembled with excitement.
This was nothing short of a miracle.
Zane had made a bold claim—and he had actually delivered on it.
During the Middle Ages, in the romantic kingdom of France, soufflés were considered a luxury reserved for the nobility.
Yet, they were never a symbol of extravagance. Instead, they carried a deeper metaphor—an elegance that opposed excess.
Even today, soufflés remained one of the most beloved desserts, a dark horse in the world of pastries.
However, due to their delicate nature, they were often called "no-photo cakes"—by the time one could take a picture, they had already collapsed.
That was why soufflés were rarely seen outside high-end restaurants.
Momo, now growing impatient, finally reached out and broke off a piece of soufflé.
The moment it touched her tongue, the warm, airy texture seemed to "puff" and melt away instantly.
A deep, rich milk flavor flooded her senses, sending a shiver down her spine.
The delicate soufflé melted like silk, dissolving almost too quickly, leaving only its lingering sweetness behind.
For just a moment, she felt transported into a dreamlike fairy tale world—one filled with romance, warmth, and cuteness.
With just a single bite, Momo, the formidable fourth seat of the Elite Ten, was utterly captivated.
"Mmm~"
"This flavor…"
She licked her lips, unable to resist.
She wanted to fight it, to remain composed.
But no matter how hard she tried, her mind kept returning to the sheer, delicate bliss of the soufflé.
"No… This… feeling… how is this possible…?"
Her eyes rolled back slightly, and an uncontrollable wave of pleasure washed over her.
Rindou chuckled.
"Interesting."
"To think that Momo—who specializes in desserts—would have such an expression… This soufflé must be truly extraordinary."
Unable to hold back her curiosity, Rindou reached out and took a bite.
The moment the soft, custard-like interior met her tongue, she understood.
It was unlike anything she had ever tasted.
A dessert so simple—yet so profound.
And then, realization dawned upon her.
"The secret is… cornstarch?"
Zane smiled knowingly.
"That's right."
Cornstarch stabilized the egg whites, preventing the soufflé from collapsing.
The result?
A perfect, cloud-like soufflé… that defied all expectations.