Cover The selection of viennoiseries made during the pastry masterclass (Photo: Fady Younis)
The selection of viennoiseries made during the pastry masterclass (Photo: Fady Younis)
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Take a look inside the pastry masterclass led by the 2019 World Pastry Cup winners, where we learnt to make croissants, pain au chocolat, and more
In 2019, Loi Ming Ai and Otto Tay made a name for themselves in pastry scene after winning the Coupe Du Monde De La Pâtisserie, an international pastry competition more commonly known as the World Pastry Cup.
Following their victory, they established Voila Patisserie, a space to showcase their award-winning pastries and entremets, and, more recently, Voila Studio. The latter, launched in July 2022, provides pastry masterclasses to both home bakers and professionals, hoping to spread the two talented pastry chefs’ passion for the craft.
“While there are many pastry academies, what makes our programme special is that we share our signature creations not found elsewhere,” says Loi Ming Ai, who began his career baking in a local pastry shop in Sarawak at the age of 20.
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Above Loi Ming Ai leads the masterclass I attend
Loi Ming Ai leads the masterclass I attend
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He leads the pastry masterclass I attended, where we learnt to make 10 different kinds of pastries, including his signature Fleur de Orange and Framboise creations. From laminating dough to proofing, filling, and shaping assorted viennoiseries (French breakfast pastries), the two-day masterclass is an intense course that allows for hands-on experience and leaves one with the expertise to recreate each pastry.
Above Fleur de Orange
Above Piping char siu pastry
Fleur de Orange
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On the first day of the pastry masterclass session, he walked us through the different pastries and their components before we make all the filling and dough for each pastry. I was put in charge of the 100 per cent chocolate and the cinnamon roll, for which I made the chocolate ganache, pecan nut, and gula Melaka praline, respectively. After Loi demonstrated how to laminate croissant dough, it was our turn to form the dough of our pastries. These are left in the fridge overnight.
On day two of the workshop, we laminated the dough with sheets of butter and shaped the pastries before leaving them to proof in the commercial kitchen. Once ready, the pastries are baked and puffed up before our eyes in the oven.
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Above Loi leading the masterclass
Loi leading the masterclass
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“There are many recipes taught during one pastry masterclass, but they are not difficult to learn as class sizes are small, allowing instructors to focus on each student,” Otto Tay shares. During my masterclass, there were only two other participants, allowing Loi to guide each of us with his full attention.
Above Loi brushing the 100 per cent Chocolate pastry
Above Cinnamon rolls made with gula Melaka and pecan praline
Loi brushing the 100 per cent Chocolate pastry
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The majority of the classes are designed personally by Loi and Tay, with select sessions hosted by renowned pastry chefs from around the globe. In May 2024, the Tokyo-based Valrhona Chocolate Chef Competition champion Yusuke Aoki will be coming to host a three-day masterclass.
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Above Pastries ready to go in the oven
Pastries ready to go in the oven
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“After returning from international competitions, we want to share everything we learnt from our time abroad,” adds Loi. One of the pastry masterclass courses offered even focuses on award-winning pastries created to represent different countries during world competitions.
Above Voila Patisserie
Voila Patisserie
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“We hope to share our knowledge with the next generation of pastry chefs, elevating Malaysia’s pastry scene,” Tay ends.
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Credits
Photography: Fady Younis
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
