Discover the ultimate moment in Toyosu, Tokyo. A sweet journey that begins with "Kiwami Pudding"

The patisserie "Éclat des Jours" near Toyosu Station is known for its "Kiwami Pudding," a pudding made with the utmost care by artisans. This item, which can be said to be the culmination of ingredients and techniques, is recommended for taking a break during sightseeing or as a souvenir.

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Eclat de Jours Co., Ltd.

The patisserie "Éclat des Jours" opened in Toyosu, Tokyo in June 2020. "Éclat des Jours" is a coined word meaning "glorious days" in French, and was named with the hope that our sweets will accompany our customers on their special days and everyday moments, and add color to their memorable "glorious days." The concept of Éclat des Jours' sweets is "freshness," "melting texture," and "smoothness." Based on the techniques and flavors that owner chef Yohei Nakayama acquired through his training in France, we value textures that are familiar to Japanese people and easy to eat. We aim to bring out the maximum flavor of the ingredients themselves while adding contrast to simple compositions. Our goal is to be a comprehensive patisserie. We offer a wide range of products, including entremets (whole cakes), petit gateaux (individual cakes), baked goods such as buttery madeleines and cookies, breads such as baguettes and croissants baked in-store every morning, and chocolates and jams that decorate our display cases. In the future, we also plan to expand our product lineup to include small gifts for everyday use and for relaxing at home. While cherishing French traditions, we are always challenging ourselves with new flavors, and hope to remain a patisserie that is loved by our customers for a long time.

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Table of Contents
Enjoy a melting moment during your trip
The History of Pudding: A Western Sweet that Evolved Uniquely in Japan
What is Éclat des Jours' "Kiwami Pudding"?
Why is Éclat des Jours' pudding so delicious?
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Enjoy a melting moment during your trip

When you are traveling around Toyosu, Tokyo and suddenly feel like having something sweet, you want to try

Éclat des Jours ' "Extreme Pudding" .

You can take a break in the cafe space or enjoy a luxurious sweet treat at the hotel. This item, which showcases the delicate flavors of Japan and the skill of its artisans, is sure to enrich the memories of your trip.

Kiwami Pudding: 450 yen (excluding tax)

Check it out on Instagram now

The History of Pudding: A Western Sweet that Evolved Uniquely in Japan

Pudding (custard pudding) is a type of Western confectionery that was introduced from Europe during the Meiji period. During the Showa period, when coffee shop culture flourished, "firm puddings" became popular. During the Heisei period, there was a boom in "melt-in-your-mouth puddings," and in the Reiwa period, high-quality puddings made with carefully selected ingredients and methods are gaining attention as "treat sweets."

Pudding has continued to evolve in its own way as a classic Japanese sweet loved by people of all generations.

Its roots lie in European custard pudding

The prototype of pudding is custard pudding, which was eaten in England and France. A rich dessert made by steaming eggs and milk was popular among the nobility of medieval Europe, and it is thought that this is the origin of the pudding that was introduced to Japan.

Puddings were already being introduced to Western cuisine in the late 19th century, and are said to have been served at Western restaurants and dining tables in Western-style mansions for the upper class in Japan during the Meiji period.

Meiji and Taisho periods: As a sophisticated confectionery in hotels and restaurants

During the Meiji period, pudding appeared on the menu as an after-meal dessert at Western-style restaurants that opened in Ginza, Tokyo, and Yokohama. However, pudding at this time was still a luxurious, special treat that was not yet available at home. It was a sophisticated sweet that could only be enjoyed at restaurants or places like the Imperial Hotel.

Showa Period: The era of "firm pudding" that became popular in households

As the Showa era began and the distribution of milk and eggs became more stable, pudding gradually began to spread among the common people. The mainstream at this time was "firmly set pudding." This was the so-called "old-fashioned pudding," where pudding was poured over caramel after being taken out of the mold. Recipe books for making it at home also appeared, and pudding established itself as a "standard snack" for children.

Heisei Period: The arrival of the "melt-in-your-mouth pudding" boom

In the late 1990s, a pudding revolution occurred in Japan. Puddings with a "melting texture" began to be sold at convenience stores and sweet shops, and became explosively popular.

Various brands appeared, including "Smooth Pudding," "Fresh Pudding," and "Luxurious Pudding." Pudding evolved from a casual dessert to a luxurious sweet that even adults could enjoy.

Reiwa era: "Reward Pudding" made with carefully selected ingredients and methods

Now, puddings that are "handmade," "made with carefully selected ingredients," and "combining tradition with modernity" are once again gaining attention. Along with their social media-friendly appearance and luxurious bottled packaging, they are becoming increasingly popular as "memorable sweets to enjoy while traveling." Perfect as a souvenir during travels, a break at a cafe, or even as a gift, puddings have now become a corner of Japan's representative sweet culture.

What is Éclat des Jours' "Kiwami Pudding"?

"Our goal wasn't just to make a pudding, but a one-of-a-kind pudding."

So says Chef Yohei Nakayama of Éclat des Jours. While a "melting texture" is the norm for puddings, he chose to create a new style that has a "smooth texture." It is precisely because of its simplicity that he has been particular about the selection of ingredients, the blend, and the manufacturing process.

The materials used are also of the highest quality

Nikko Golden Eggs: A brand of eggs with a rich flavor and natural sweetness.

Hokkaido milk & Konsen region fresh cream (35%): Achieves a smooth and deep flavor.

Domestic astragalus honey & granulated sugar: A mellow and gentle sweetness.

Premium Madagascar vanilla: The elegant, rich aroma and flavor enhance the overall balance.

Bitter caramel: An elegant accent that tightens the overall sweetness.

"Simple, yet inimitable" - aiming to create such a pudding, Kiwami Pudding was completed after much trial and error.

Why is Éclat des Jours' pudding so delicious?

The "golden ratio" of melt-in-your-mouth texture: not too smooth, not too firm, with an exquisite texture.

Carefully selected ingredients: eggs, dairy products, sweets - a balanced combination that brings out the best in each ingredient.

Elegant in appearance: Its simple yet beautiful appearance makes it a perfect gift.

Pursuing a "memorable taste": We aim not only to create a taste that you won't get tired of even if you eat it every day, but also to create an "unforgettable taste of Eclat des Jours."