The machine was finnicky and ultimately doubled my charges: the flat rate of $13 during business hours became $26 instead. I took these concerns to their customer service department, eventually reached them the following day, and received promise of a refund - after their $1 administration fee, that is.
"Is that enough?" I warily asked.
"Do you have anything for a dollar?"
"Hmmmm." We both looked around. Thankfully, there were no other patrons during this time, and I had the leisure of contemplating various options without hindering others in the queue. "How about a water?"
I shook my head lightly, then turned to face a shelve of cookies.
"They're vegan!" excitedly exclaimed the lady.
While I wasn't exactly keen on cookies made without butter and eggs, a single cookie seemed more reasonable than another pack of Nocciolcono cialde per gelato cookies. The scrunchie-looking creation set me back $2.75.
The Cappuccino gelato was creamy and delicious, just as the Pistachio had been. In spite of its compact size, the portion was nonetheless filling. My cookies were taken to go for munching later on in the day.
I had clearly been too enthusiastic about the move, and failed to confirm the details through their website and social media.
Steering clear of their refrigerated display cake, I took to two pastries beyond my skill level: a Roasted Coffee Bun à la Pappa Roti and a Vietnamese Coffee Croissant, complete with mini syringe of condensed milk.
But even after these had made their way back to the car, my Café Landwer order remained outstanding. Another five minutes ensued, then another ten. The brunch crowd was bustling. My single order would be delayed until 1:12 PM, roughly twenty-five minutes after placement.
The $18.95 sandwich was an absolute monstrosity to consume! Varied in profile it was not, though the multigrain bread offered a toothsome cragginess and resisted mushiness despite its spilling juices. Its accompanying salad was teensy, though tomatoes and baby spinach impressively fresh.
I was meticulous in adhering to the process by which ingredients were incorporated, given it being my first attempt at the recipe. As per the recipe directions, circular motions transitioned into the side-to-side zig-zag once egg yolks and vanilla were added.
For about 75 minutes, the cake would cool upside down, its handles supported by two wire racks. Extra care was used to ensure that the cake parts were not sandwiched in between. Gently separating from the inside of the pan using a plastic knife, I removed the cake and was shocked to find a sunken bottom.
"I failed." was the immediate internal response. There was undeniable dampness at its centre. I allowed the cake to continue to cool, and later trimmed underside to match the slightly darker (moister) inner diameter.
For the filling, I had paired my remaining 66g of heavy cream with 23g of Piccoli White couverture. The plan had been to employ a white chocolate whipped ganache, but I was not too fond of the 12-hour chill time. Instead, I opted to place bowl into the freezer for about 2 hours, then loosen the formula by whipping.
Its consistency was akin to ice cream at first, but quickly transitioned to a loose (yet stabilized) whipped cream after the incorporation of air. It did not hold the stiff peaks depicted in the tutorial, but served to contribute an adequately sweet creaminess. Future attempts shall be undertaken using the proper format (refrigerated rest time between 12-24h) though.
The moistened chiffon layers and loose whipped white ganache were allowed to rest in the refrigerator for about 2 hours. Cocoa powder was dusted on its surface in an attempt to camouflage the uneven surface.
Similar commentary were received from samplers in the proximity. And, as a result of its airy properties and compact size, the cake nearly failed to last beyond 12 hours.