Shiso Adds a Japanese Touch to Profiteroles at Chicago's Entente

In the hands of Mari Katsumura, the pastry chef at Entente, which opens tomorrow in Chicago, classic desserts get subtle Japanese twists that gently tweak the expected flavor profiles. Her tres leches cake, which comes with hojicha, a roasted Japanese green tea, is an earthy rendition, though it’s her profiterole, garnished with shiso leaves and finished with housemade shiso salt, that stands out.

“The...