The cream that conveys the egg flavor is made with organic whole eggs.
There's shortcake without fruit, fresh chocolate without fresh cream, and two types of pudding made with different eggs...
Since opening in September 2019, Uchiyama Yusuke, also known as "Ucchi," has been attracting attention for his unconventional sweets making, and of course, his cream puffs are no exception.
The cream is white, creating a striking contrast with the deep brown of the choux pastry. The eggs are free-range organic Shinkaran eggs. They also use whole eggs, not egg yolks.
"It's white and smooth, but you can really taste the egg. Eggs have more than just the yolk; the egg whites have their own unique aroma and flavor. By using whole eggs, I hope people can learn what kind of taste an egg has."
Not only does it not contain vanilla beans or cream, but it also uses low-fat milk and a minimum amount of flour. The cooking time is also amazingly short, with just one boil. "If you cook it for a long time, the cream flavor may become richer, but the aroma and flavor of the eggs will disappear."
Uchiyama, who worked as a pastry chef at a restaurant in France, returned to Japan and worked at the Japanese confectionery shop Ikkoan, wanting to learn more about Japanese sweets.
"The red bean paste at our shop is made from carefully prepared azuki beans, and has an exceptionally delicious azuki bean flavor. What's more, the ingredients are just sugar, water, and a little bit of salt. I want to make sweets that use minimal ingredients and still allow you to taste the ingredients."
The final aftertaste, in which the choux pastry and cream disappear into one, is indeed reminiscent of Japanese sweets. For Uchiyama, custard is red bean paste.
The pastry chef cooks the rice at 4am every morning and uses it all up on the same day. 
These two types of pudding are made using the exact same recipe, but with different types of eggs. The one on the left is the standard type made with Soouran eggs, costing 450 yen, while the one on the right is made with Shinka eggs, the same as the cream puffs, for 900 yen (both prices include tax).
