The fragrance that wafted from the custard puff stand eventually proved irresistible.

So the milk used to make the cream puff came from goats in Okayama.

Not too sweet, which worked.

Made at Châteraisé’s factory in Vietnam and with just the right cream : puff ratio.

There were a variety of flavors but I opted for the original, which Google-translates roughly to “purple cream puff.” The custard was vanilla-flavored and encased in a crispy and puffy shell. It was good but I don’t understand why they’re purple cream puffs. They’re not purple, nor do they taste purple. 😳