Krispy Kreme Doughnuts Japan Launches Barbapapa Doughnuts
The beloved French blob shapeshifts into our favorite treat.
Krispy Kreme Doughnuts Japan is selling doughnuts in collaboration with popular picture book and animated character Barbapapa from March 1 to April 17. Born in France in 1970, Barbapapa can easily change his appearance. In this collaboration, he and the rest of his family, Barbamama, Barbazoo, and Barbalala, get turned into doughnuts.
Barbapapa showed up at the sample tasting event.
Barbapapa Strawberry and Barbamama Custard
The Barbapapa Strawberry (¥250) is made of strawberry chocolate with strawberry cream filling. The white chocolate eyes are delicious as well. The nose and the mouth are drawn with bitter chocolate.
The Barbamama Custard (¥270) reflects Barbamama’s signature bun hairstyle; colorful sprinkles are used for her hair accessories. This doughnut is covered with melt-in-your-mouth chocolate that tastes rich and is filled with custard cream with vanilla beans. The chocolate and the custard match each other perfectly.
Barbalala Melon and Barbazoo Caramel
The Barbalala Melon (¥270) is coated with green-colored vanilla chocolate, and is filled with melon cream. The eye makeup is drawn with white chocolate and the nose and mouth are created with bitter chocolate. The hair accessory is made with pearly sprinkles, so you can enjoy a bit of a crunch as well.
The Barbazoo Caramel (¥250) is coated with yellow-colored sweet chocolate and caramel cream with a bit of a bitter taste is inside.
These four pastel-colored doughnuts give off the feeling of spring. They’re recommended as presents for White Day. From March 15 to April 17, Easter versions of the doughnuts are on sale as well. Barbapapa Strawberry and Barbazoo Caramel are turned into Easter bunnies with bunny ear picks added on to them.
They turned into Easter bunnies starting March 15.
A set of dozen doughnuts with Easter egg and spring flower doughnuts (¥2,000) will be sold as well.
Provided by Japan Walker™, Tokyo Walker™, and Walkerplus™ (21 February 2018)