Abstract

Nowadays, cream puffs are one of the sweets that can be bought anytime at convenience stores. Although it looks simple, it is surprisingly difficult to make well. Therefore, in this book, Mizuki Tsunoshima, the pastry chef and owner of the cream puff specialty store Capri, carefully explains the key points that even beginners can make successfully. We have over 30 delicious recipes including not only traditional cream puffs but also cookie dough cream puffs and side dish cream puffs.

Author’s Information

Mizuki Kadoshima is the owner and pastry chef of chou à la crème Capri. He opened his own business at the age of 21 right after graduating from vocational school, and it became a hot topic of conversation. Currently running two stores in Osaka. He develops new recipes every month, and has created over 80 types of cream puff recipes so far. He also participates in various events and appears in the media. He also teaches at vocational schools and online education service Coloso. She is attracting attention as an up-and-coming female pastry chef who is not bound by the traditional working style of a pastry chef.