FEW culinary creations evoke the same sense of indulgence and artistry as pastries. Pastries have long been a universal treat, whether flaky, buttery or decadently rich. What sets pastries apart from other baked goods is their reliance on techniques such as lamination, proofing and precise temperature control – all contributing to the balance of flavour and texture.
In Malaysia, the pastry scene is a melting pot of influences, merging European techniques with local ingredients. The famed Portuguese egg tart, a staple in Malacca, has a caramelised top and silky custard filling encased in a crispy shell. Meanwhile, pandan-flavoured pastries, such as pandan choux puffs and pandan-infused croissants, have grown in popularity, highlighting Malaysia’s love for incorporating indigenous flavours into classic desserts. Even traditional kuih, such as kuih lapis and kuih talam, while not strictly classified as pastries, share a similar dedication to layering, precision
and aesthetics.
Pastries are an expression of art. This is evident in modern patisseries that take inspiration from haute couture, turning simple desserts into visually stunning centrepieces. The evolution of pastry-making continues to push creative boundaries. With the growing interest in artisanal baking, Malaysia has seen a rise in homegrown pastry chefs who blend French techniques with tropical elements such as gula melaka, coconut and durian.
