Pastry shop Dominique Ansel Bakery is gradually releasing new autumn and Asian sweets.
The Asian sweets available from September 15th include three original desserts based on classic treats from various countries. Among them is the four-layered "Kaya Baba" (680 yen), a Dominique take on the Singaporean breakfast "Kaya Toast." It's a luxurious treat with multiple flavors. It combines creme diplomat made with fresh cream and custard cream, brioche dough flavored with plenty of rum, and green kaya jam made with pandan leaves, topped with a generous dollop of whipped cream.
The classic Hong Kong dessert, "Mango Pudding" (850 yen), is presented in a unique, vibrant orange sea urchin-shaped container. The smooth, melt-in-your-mouth mango pudding and fresh mango are accented with a tropical aroma. Taiwan's number one souvenir, the "Pineapple Cake (1,500 yen)," is available as a perfect gift. The sliced pineapple cake is presented in a package reminiscent of a can of pineapple. The jam, carefully simmered from fresh pineapple, is rich and flavorful with plenty of pulp.

New autumn sweets currently on sale include the "Fig Tart" (700 yen), a round tart base topped with mascarpone cheese cream, fresh figs, fig jam, and dried fig red wine compote, and the "Pear Tart" (680 yen), which is layered with rosemary-flavored pear compote to resemble a pear. Popular autumn sweets such as the "Tarte Tatin" (720 yen) and "Mont Blanc" (680 yen) are also making a comeback.

In addition, Cronut, which can be said to be the "original hybrid sweet" that combines a croissant and a doughnut, is selling a new product for September: Kyoho Jam Mint White Chocolate with Lemon Sugar (550 yen).