Isigny Caramel Soft Candies — Exclusive Nationwide Preorder Now Open!

Highlight 1: A Taiwanese soul with French technique — crafting an elegant milky aroma and a crumbly, flake-resistant fruit pastry

Rick, who has always kept to a purely French path in baking, is including Taiwanese-style fruit pastries in the product line for the first time this year. Rick says: "Pineapple cake is Taiwan's most iconic dessert. Made with Isigny cultured butter and transformed through French baking technique, it becomes three fruit pastries unique to the 'Minuit style' — Golden Diamond Pineapple Pastry, Purple Sweet Potato & Taro Pastry, and Crimson Note Lemon Pastry." Rick believes a good pineapple cake should release the aroma of butter the moment the bag is opened, and shouldn't shed crumbs when eaten. He extravagantly uses Isigny's AOP cultured butter — rich in milky and hazelnut aromas — to achieve an ultra-flaky crust, while also overturning the usual convention of heavy filling and thin crust, using an 8:7 crust-to-filling ratio unique to Minuit's three fruit pastries. The "Golden Diamond Pineapple Pastry" has an especially generous crust ratio; opening the bag releases a refined, elegant milky sweetness, and the crust perfectly balances the flavor of the high-purity Golden Diamond pineapple filling — tangy but not overly sweet, with a lingering milky aftertaste that leaves you wanting more.

The "Purple Sweet Potato & Taro Pastry," its crust tinted with natural purple sweet potato powder, wraps a carefully selected Taichung-grown taro filling. The crust, having absorbed moisture from the filling, becomes fine and soft, blending seamlessly with the taro filling for a texture close to a traditional Japanese-style sweet, with natural taro aroma mingling with milky notes for a deep, lingering flavor.

Extending from the concept of lemon black tea, the "Crimson Note Lemon Pastry" adds Ruby (Hong Yun) black tea powder to its crust, wrapping candied lemon and lemon zest from Pingtung. The filling — carrying citrus oils and a bold tanginess — echoes the tea notes in the crust, while the intense milkiness of Isigny's AOP cultured butter creates an elegant finish, perfectly recreating the flavor of lemon black tea while adding a touch of sophistication.

亮點1：台骨法魂  打造高雅奶香、酥鬆不掉屑水果酥

烘焙路上堅持純法路線的Rick今年首度將台式水果酥納入產品線，Rick說：「鳳梨酥是台灣最具代表性的甜點，以依思尼發酵奶油製作，再以法式烘焙技巧變化，呈現專屬於『深法流』的三款水果酥—金鑽鳳梨酥、紫薯芋頭酥和紅韻檸檬酥」。Rick認為好的鳳梨酥，一拆袋就該聞到奶油香且品嚐時不掉屑，奢侈地以帶濃郁乳香和榛果香的依思尼AOP發酵奶油打造酥皮     極致酥鬆感，同時顛覆餡料多、酥皮少的常規，以皮餡8:7的比例打造深法專屬的三款水果酥。「金鑽鳳梨酥」整體酥皮比例加重，一拆袋就飄散精緻高雅的乳香甜感，酥皮入口完美平衡了高純度金鑽鳳梨餡的風味，酸香不甜膩，奶香餘韻讓人回味無窮。

在酥皮中加入天然紫薯粉添色的「紫薯芋頭酥」則是包裹千挑萬選的台中產芋頭餡，吸收餡料所含水分的酥皮綿細柔軟，與芋頭餡融為一體，口感近似燒果子，天然芋頭香氣摻和奶香，風味悠遠迷人。

延伸自檸檬紅茶概念的「紅韻檸檬酥」，在酥皮中加入紅韻紅茶粉，包裹來自屏東的糖漬檸檬和檸檬皮，帶著柑橘精油、濃烈酸香的餡料呼應餅皮中的茶韻，而依思尼AOP發酵奶油的極致奶味打造優雅的尾韻，完美復刻檸檬紅茶風味之外，更添高級感。

Highlight 2: A century-old French caramel maker joins in — the gift box exclusively includes 2 nationwide-exclusive caramel soft candies

Also joining in is Caramels d'Isigny, a caramel maker under the Isigny dairy group renowned for its traditional copper-kettle cooking method and tightly controlled process, offering over 70 caramel flavors. The "Echoes of the Night" gift box exclusively introduces two flavors for consumers to try — "Isigny Sea Salt Caramel Soft Candy" and "Isigny Apple Caramel Soft Candy" — while also previewing Minuit's exclusive "Isigny Sea Salt Caramel Dairy-Cow Tin," now open for preorder, with delivery by Christmas — letting you enjoy a century of caramel flavor without traveling to France.

The meringue that never misses a year in the gift box returns this year as "Sea Salt Caramel Meringue," with Rick adding Isigny sea salt caramel bits, sliced almonds, and Earl Grey tea powder to the recipe. Departing from the usual piped shape, it's now formed into a rock-like shape. With one bite, the rich aroma of Earl Grey bursts forth, while the sweet crunch of caramel bits and the nutty aroma of almonds unfold in layers as you chew, adding extra texture to its light structure.

亮點2：法國百年焦糖廠助陣  禮盒納入全台獨家2款焦糖軟糖

依思尼乳品廠旗下，以銅鍋熬煮傳統技術、嚴格控制製程聞名的焦糖廠Caramels d'Isigny也來助陣。Caramels d'Isigny的焦糖口味多達70種以上，《夜色迴響》禮盒獨家引進「依思尼海鹽焦糖軟糖」和「依思尼蘋果焦糖軟糖」2種口味讓消費者嚐鮮，同時預告深法獨賣的「ISIGNY產區海鹽焦糖乳牛罐」即日起同步開放訂購、聖誕節到貨，享受百年焦糖風味，不用遠赴法國就吃得到。

每年禮盒不缺席的蛋白餅，Rick在今年的「海鹽焦糖蛋白餅」配方中加入依思尼海鹽焦糖丁、杏仁片和伯爵茶粉，並一改擠花造型，塑形成岩石狀，一口咬下，伯爵茶的濃厚香氣四溢，焦糖丁的甜脆和杏仁的堅果香在咀嚼時不斷迸發的層次，輕盈質地外更添口感。

Highlight 3: Dubai chocolate elements reinterpreted as a French ambient-temperature dessert

To enrich the textural variety of the gift box's desserts, including a shelf-stable cake has long been part of Rick's design philosophy. This year, Rick deconstructs the still-trending Dubai chocolate concept, reinterpreting it through purely French baking technique in a brand-new item, "Mini Chocolate Kouglof," and a new flavor, "Pistachio Madeleine."

Originating from Alsace, France, kouglof is a traditional fermented pastry with a texture between pound cake and brioche. To make it better suited for room-temperature storage, Rick adjusted the recipe to be closer to a pound cake, adding a touch of almond flour to the batter for aroma and moisture, while blending 70% chocolate with cocoa powder — deepening the chocolate flavor while the cocoa butter adds softness to the kouglof. The result is moist, tender in texture, with the chocolate flavor continuously unfolding.

The classic madeleine returns this time in a pistachio flavor. To preserve the traditional character of a madeleine — fluffy and moist without being greasy — Rick strictly follows classic French technique, adding the finest Sicilian pistachio paste to create the richest nutty flavor: fragrant but not cloying, soft and fine in texture, perfectly capturing the luxurious aroma nurtured under the warm Mediterranean sun in this classic pastry that resembles a green gem.

The previously well-received filled cake returns this time in a brand-new "Earl Grey Lemon" flavor — a fluffy small round cake based on the bourse (bouchée) cake, filled with a lemon filling made from white chocolate. The alluring tanginess intertwines perfectly with the rich tea aroma, delivering the refined layers of an English afternoon tea — no wonder it never fails to delight fans.

亮點3：杜拜巧克力元素  轉譯為法式常溫甜點

為了豐富禮盒甜點的口感變化，納入常溫蛋糕是Rick長久以來的設計堅持。今年，Rick拆解熱潮持續不退的杜拜巧克力元素，以全然法式烘焙技法融入全新品項「迷你巧克力咕咕霍夫」和新口味「開心果瑪德蓮」中。

源自於法國阿爾薩斯的咕咕霍夫，是質地介於磅蛋糕與布里歐麵包之間的傳統發酵糕點，但為了利於常溫保存，Rick將咕咕霍夫配方調整成更接近磅蛋糕，並且在麵粉中加入些許杏仁粉增添香氣與濕潤度，同時以70%巧克力混搭可可粉，除讓巧克力風味更加濃郁，也讓可可脂增添咕咕霍夫的柔軟度，入口質地濕潤綿軟，巧克力風味持續綻放。

經典的瑪德蓮，此次推出開心果口味。為維持瑪德蓮質地必須蓬鬆、濕潤卻不出油的傳統特色，Rick嚴守法式古典技法製作，並添加最頂級的西西里產開心果醬創作出最濃郁的堅果風味，清香不膩口、綿軟細緻，將地中海暖陽所孕育的奢華香氣，完美封存在這款宛如綠寶石的經典糕點之中。

以往備受好評的夾心蛋糕，此次推出全新「伯爵香檸夾心」口味，以布雪蛋糕為原型的蓬鬆小圓餅，包夾以白巧克力調成的檸檬餡，酸香迷人風味與醇厚的茶香完美交織，完美呈現宛如英式下午茶的細緻層次，難怪總讓粉絲們驚艷不已。

Highlight 4: Taiwanese high-mountain Oolong — a heavier portion, drip-bag design for easy re-steeping

For the gift box's beverage this year, Rick has chosen "Shanlinxi High-Mountain Oolong Tea," known for its bright floral aroma and smooth finish. Rich in pectin, the tea liquor is full-bodied and round, pairing beautifully with all kinds of pastries — retaining the tea's own character while perfectly complementing the various desserts. The tea bag uses an ear-hanging drip design, with the whole tea leaves lightly chopped to allow faster, fuller flavor extraction, so the tea remains fragrant even after re-steeping.

Beyond the new items above, the "Echoes of the Night" co-branded gift box also includes classic pastries such as financiers, butter mille-feuille, Isigny caramel sablés, and Isigny Mimolette cheese pepper crackers, offered in three options: a premium double-layer set, a classic single-layer set, and a curated fruit-pastry gift box. Starting now, a limited run of 100 bulk-order tasting sets is available for NT$200, along with corporate branding services. This year's carefully crafted, heartfelt creation is well worth having.

亮點4：台灣高山烏龍  份量加重、濾掛設計方便回沖

禮盒飲品，Rick今年精選帶有清揚花香與滑順喉韻的「杉林溪高山烏龍茶」，茶湯果膠質豐富、口感飽滿圓潤，用以搭配各式糕點，既能保有茶質個性，又能完美烘托各色甜點。茶包採     掛耳式設計     ，將原片茶葉稍微切碎，讓茶香萃取更快速、風味更充足，回泡後依然香韻十足。

除上述全新品項，《夜色迴響》聯名禮盒內還包含經典糕點「費南雪」、「奶油千層酥」、「依思尼焦糖沙布列」、「依思尼Mimolette起司胡椒餅乾等，共有雙層頂級款、單層經典款和精選果酥禮盒等3種選擇，即日起，大宗訂購推出限量100組的200元試吃組合，並提供企業識別等服務，一年一度精心打造的傾心之作，值得擁有。