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✨ Precision in Butter Selection

Chef Xu selects the most suitable butter for each item:

• For baked goods, he favors Hokkaido butter for its pure, natural aroma.

• For pound cakes, he chooses AOP butter to deliver a rich, fermented dairy finish.

• For cream fillings, he opts for Italian Brazzale butter for its clean, refreshing flavor.

✨ Innovative Tart Shell Fillings

Departing from standard almond paste, the chef incorporates financier into the tart shell, imparting a handcrafted texture and layered mouthfeel—a fusion of innovation and refinement.

Each workshop session consistently delivers fresh inspiration and valuable insights!

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🔎 Featured ingredient: “ADEKA Cream Mix”

Versatile application—perfect for mousses, decorative creams, fresh milk rolls, Japanese puddings, and more. Adjust ratios to achieve diverse variations.

Pairing isn't limited to Meiji 35% Gold Label Fresh Cream or French whipping cream. In mousses, it's often combined with 40% fresh milk to reduce richness and enhance lightness.

ADEKA Cream Mix offers exceptional stability and spreadability, empowering chefs to craft signature dessert styles.

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💡 Maintain flavor distinctiveness and outstanding taste

even with limited staff

🐨 For details, contact ChioShin Taipei/Taichung sales or call (02) 2270-5588