Melting texture! "Custard cream puff of freshly squeezed eggs", for chateraise--using special "original eggs" [entabe.com]

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Melting texture! "Custard cream puff of freshly squeezed eggs", for chateraise--using special "original eggs"

"Fresh egg custard cream puff" will be on sale at each Chateraise store. Cream puff using "original egg" developed with particular attention to chicken food.

Entabe editor

May 9, 2021 08:20 AM

Chateraise "Custard cream puffs with freshly squeezed eggs"

Cream puff using eggs with strong richness and umami

"Fresh egg custard cream puff" will be released on November 16th at each Chateraise store. The price is 100 yen (tax included).

This is a cream puff using "original eggs" jointly developed by Chateraise and contract farmers. It was developed by sticking to chicken food so that the eggs would be suitable for making sweets. By adding natural ingredients such as seaweed and mugwort to the feed, the egg yolk will have more richness and umami, and the dullness will be reduced.

Chateraise "Custard cream puffs with freshly squeezed eggs" Original eggs

Discerning original egg

Combine Hokkaido pure fresh cream with custard cream using highly viscous egg yolk to make custard cream with a rich melting texture. This is finished by stuffing it in a special choux pastry that is savoryly baked with cookie dough.