A sweet white chocolate ... creamy” in Japanese (though it was invented at L’École Valrhona in Paris). With its light, mousse-like texture, the filling glides over slices of milk bread ...

It goes by several other names, such as hot water bread (or water roux bread), Hokkaido or Japanese milk bread and 65 degree bread (because you cook the roux to 65 degrees Celsius). The technique ...