【日本探店】泡芙+法式油条+甜甜圈=？AMAM DACOTAN主厨又开新店啦！这次卖的是新式甜点！

Core Viewpoint - The article discusses the innovative dessert shop "Cream or Cruller," founded by renowned chef Ryohta Hirako, which combines elements of cream puffs and French crullers into a new dessert category called "choux Cruller" [1][5][19]. Summary by Sections Introduction to the Chef and New Store - Ryohta Hirako, a creative Italian chef, partnered with another legendary baker to establish "AMAM DACOTAN" and later opened "I'm Donut?" focusing on visually appealing and trendy desserts [1][3]. New Dessert Concept - "Cream or Cruller," opening on May 2, 2025, in Shibuya, specializes in a new dessert called "choux Cruller," which merges the soft texture of cream puffs with the spiral shape of crullers [3][5][6]. Characteristics of Choux Cruller - The choux Cruller features a soft outer shell and a caramelized bottom, with a unique dough that combines cream puff and French pastry elements, available in original and cocoa flavors [6][8][10]. Unique Selling Proposition - The dessert is designed for on-the-go consumption, being small and easy to eat, with a focus on different dipping sauces that enhance the tasting experience [10][12][30]. Minimalist Approach - The shop adopts a minimalist philosophy, stripping down desserts to their essential components, allowing for a focus on flavor and texture rather than excessive decoration [20][22][24]. Market Trends - The article notes a shift in Tokyo's dessert scene towards "lightweight" aesthetics, favoring simplicity and the natural flavors of ingredients over elaborate designs [26][29]. Consumer Preferences - The trend of "grab-and-go" desserts is highlighted, with products designed for easy consumption in various settings, appealing to younger generations who prefer low-burden eating experiences [30][31]. Social Media and Branding - The packaging and presentation of the desserts are crafted to enhance social media appeal, encouraging customers to share their experiences online [16][33][35].