The team behind the CNY petit gateau creations. From left: Loi, Xiao-Ly and Tay
Xiao-Ly and her team created delightful CNY mini cakes with designs featuring the Ox, Koi fish, tea pot and others. These desserts come in different sizes with various flavours, textures and vibrant colours.
She initially started crafting pastries in her kitchen, before acquiring a degree in pastry arts. Inspired by traditional food and snacks, she decided to create these unique CNY creations at her patisserie, Xiao by Crustz, in Petaling Jaya.
The flavours of the mousse-based mini cakes includes Pandan Cream, Coconut Cream and Cooked Pulut Hitam, along with almond dacquoise, almond croustillant, Bergamot chantily, Bergamut Citrus Confit, Chocolate cremeux, walnut praline, almond streusel base, exotic caramel, lime and yuzu curd and raspberry jaconde.