Dongnae, Busan dessert café for cream-filled choux: FLU:ET

Sometimes you want a dessert that is a little different from the usual bread or cake, right? The place I found in Sajik-dong this time was FLU:ET (프루엣), which specializes in choux pastries generously filled with cream. The moment I saw the display case, the round, generously sized choux caught my eye first. They are the kind with truly abundant cream inside, so cream-dessert fans may want to take note. There were also house-made fruit syrups and ades made with them, making them lovely to enjoy alongside dessert.

A choux dessert specialist in Sajik-dong

It is on the first floor at 54 Sajik-ro 70beon-gil, Dongnae-gu, Busan, and is open Monday through Saturday from 10:00 to 19:00, with Sundays off.

As you follow an alley in Sajik-dong, you can spot the large FLU:ET sign on the white exterior. It was simple and unfussy, with the first impression of a small dessert shop with a current feel.

The brown sidewalk sign in front neatly listed the hours and Sunday closure. The full glass frontage lets you see some of the display case and interior from outside, and it was fun to look at the photos of choux and house-made fruit-syrup ades on the window, too.

A neat shop in beige tones

Once you open the door, the clean atmosphere of the exterior continues inside. The walls, floor, and counter were coordinated in similar ivory and beige tones, which made the space look orderly.

Rather than flashy decorations, lighting, the display case, and a small potted plant added the accents, so the desserts drew even more attention.

By the window were a white round table and two chairs, and the sunlight coming in during my visit looked so pretty against the beige walls. Still, FLU:ET is described as a takeaway shop, so think of it as a place to choose desserts and drinks to go rather than a typical sit-down café.

Choosing choux desserts from the display case

The first place my eyes went as soon as I entered was the display case! The refrigerated case beside the counter held choux and house-made fruit syrups arranged by variety. Each choux came in a clear round container, so you could check its shape yourself before choosing.

When I visited, there were plain, Earl Grey, cream cheese apple, and tiramisu choux. Rather than being difficult to choose because there were too many, each had such distinct characteristics that it was easy to choose according to your taste. The shop introduction says French fresh cream and New Zealand butter are used for a soft, rich flavor.

What is the plain choux?

If it is your first visit, this is a good basic choice to start with. It is described as a thin choux shell filled completely with crème pâtissière, and its crisp crumble-like exterior created a clear contrast with the choux and white cream. It seemed like a safe choice if you love classic cream choux or are wondering where to begin.

Earl Grey choux

For anyone who loves fragrant tea-based desserts, there is also an Earl Grey choux. Built on soft cream with Earl Grey's distinctive aroma added, it seemed to have a different appeal from the plain one.

Cream cheese apple choux

This was an especially fun combination. It is made with house-made apple jam, cheesecake cream, and whipped cream, bringing together the sweet-tartness of apple, rich cheesecake cream, and soft whipped cream.

The actual one in the display case had enough cream for it to show above the top, and it was quite a generous size, too. If you are after more varied flavors than an ordinary cream choux, this is one to notice.

Tiramisu choux

This was the most visually distinctive item that day. It was introduced as a new menu item, and unlike the usual golden choux, it was a deep chocolate color from the top, so it stood out immediately in the display case.

The cross-section was divided into two colors of cream: a deep coffee-cream base and mascarpone cream cheese. I thought it was fun to enjoy the familiar coffee-and-mascarpone pairing of tiramisu in a choux.

Two choux varieties in individual containers

I took home two kinds of choux that day, too. Cream-filled choux can lose their shape if they are pressed or bumped in transit, but the individual containers made getting them home much easier. Each container had the logo on it, and they were finally placed in a white paper bag, so they seemed good not only as a snack at home but also as a light dessert gift.

How to store choux

Because these choux are filled with fresh cream and cream, storage matters, too. The shop recommends refrigerating them and eating them preferably on the day of purchase; if eating them the next day, it advises freezing them first and then thawing them.

House-made fruit syrups and ade menu

Below the display case, there were not only choux but several colorful house-made fruit syrups ready to choose from.

• Strawberry syrup, 500 ml: ₩13,500
• Passion fruit syrup, 500 ml: ₩13,500
• Orange grapefruit syrup, 500 ml: ₩14,500
• Tomato basil syrup, 500 ml: ₩14,900

There were familiar fruit syrups, but personally, I was especially curious about the tomato basil syrup, made by turning tomato and basil into a syrup. The notice beside the syrups said they should be refrigerated and contain no preservatives, artificial additives, or coloring, and use xylose sugar. For unopened products, it advised checking the production and use-by dates on the back, and consuming them as soon as possible after opening.

If you keep some sparkling water at home, they also seemed great for mixing into a home-café ade to suit your taste. A separate two-bottle house-made syrup gift box is available, and you can add an insulated bag and ice pack, so they looked like a nice option for a housewarming or small thank-you gift.

The ades made with the house-made syrups are tomato basil at ₩4,500, orange grapefruit at ₩4,300, and passion fruit at ₩3,900.

You could see fruit and pulp inside the drinks, which made them look refreshing just by themselves. A cool, tangy drink would likely pair nicely with a choux filled with lots of cream.

When you want an unusual dessert in Sajik-dong

Sajik-dong has a range of cafés and bakeries, but FLU:ET felt a little different from a typical bakery lined with many kinds of bread. Its identity as a takeaway specialist focused on choux desserts and house-made fruit syrups was clear. From the dependable plain and fragrant Earl Grey to cream cheese apple with apple jam and cheesecake cream, and tiramisu with coffee and mascarpone, the cream combinations themselves differ, so I liked that even choosing just one or two lets you enjoy distinctly different flavors.

From the visual of crisp choux packed full of cream to the house-made fruit syrups, FLU:ET is a place I think of when I want to take away an unusual dessert in Sajik-dong.