cream puff
Enjoy these stylish shu macarons with original blends of tea to enhance the flavors even more.
Topped with langue de chat cookie dough and then baked, this cream puff has promise, but is it enough?
This combination of traditional Japanese snack and French pastry has got to be one of the oddest we have seen.
There is a limited chance to try out Kurazushi’s latest transmogrification of vinegared rice.
First came corn soup flavor in 2012. Although unusual, it did find itself a very strong fan base for its sweet yet somewhat savory taste uncharacteristic of ice candy such as Gari Gari Kun. In 2013, Gari Gari Kun’s makers rolled out potato stew flavor, upping the savoriness factor by including little rubbery bits of potato inside the ice cream. Earlier this year, Japan was surprised by the sudden release of a spaghetti flavored Gari Gari Kun that could best be described as eating an ice-cold hot dog covered in ketchup and dipped in a frosty glass of milk.
After this onslaught of increasingly odd flavors, the Japanese public wasn’t sure whether to trust the makers of Gari Gari Kun ever again with a new flavor. However, on 22 April they released a “cream puff flavor” that both looks and sounds fantastic. But can an already shell-shocked public trust that this relatively normal flavored ice pop is safe for consumption? We picked a few up to find out.
For real, the best part of a cream puff is the cream, right? I mean, that thin bread-like exterior only serves to keep us one step farther away from the delicious juicy insides. But with the invention of the drinkable cream puff, inserting a straw into the specially designed pastry gives you direct access to the slightly soupier prize inside.
Drinkable cream puffs aren’t new, but this year’s are twenty percent bigger and come in two new flavors!
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