The choux cream éclair is the latest Japanese cake shop classic to land in Australia and cause a sugar-laden frenzy.

The new sweet treat is made from French choux pastry piped with a sweet custard filling. It’s famous for its crunchy, crackled shell and soft, oozing centre, which is pumped just seconds before serving.

In place of the usual powdered sugar, each éclair will be sprinkled with a nutty crème pâtissière topping. They are set to be priced at $3.90 each or $14.90 for four.

The first Kurimu store is expected to launch in Melbourne Central in mid July, with more to follow. The new dessert chain is owned by the ST Group, which also own Hokkaido Baked Cheese Tarts and Pafu, with the new shopfront designed by the same Melbourne architect, T-A Square.

ST Group Managing Director, Tatt Ghee Saw says: “the ST Group are excited to introduce Kurimu, a fusion of French and Japanese influence. With an eye for spotting trends, we are passionate about this treat and are keen to share it with Australia.”