2021-14 Sweet and Savory Pastries of Malaysia

  • 03/26/2021
  • 2:00 PM - 4:00 PM (EDT)
  • Virtual Zoom Class
  • 28


  • Available for registrations March 4, 2021.

Registration is closed

Interactive Demo

Sweet and Savory Pastries of Malaysia

Instructor: En-Ming Hsu of Pastry Resource


Sharing my family’s heritage recipes for some of Malaysia’s favorite specialties. I’ll show the unique techniques used to create beautiful flaky pastry doughs and flatbreads along with traditional and non-traditional fillings. Recipes include Chicken Curry Puffs, Roti Canai with and without filling, Flaky Custard and Coconut Tarts, and Pineapple New Year Cookies.

All registrations include a live zoom link to participate and interact in real time as well as formulas and process notes emailed ahead of the class.

March 26, 2021
Friday, 2:00 PM - 4:00 PM (EST)

    Registration Deadline:   March 25, 2021

Skill Level: Beginning to Professional

Pastry Chef En-Ming Hsu resides in the Las Vegas, Nevada area. A native of Richmond, Virginia, it was her work experience at a Connecticut catering company that led her to pursue a career as a pastry chef. En-Ming studied at the Culinary Institute of America in Hyde Park, New York, and then began her journey through some of America’s best hotels and restaurants.

In 1994, En-Ming joined The Ritz-Carlton Chicago Hotel and served as Executive Pastry Chef from 1997 to 2004. Prior to that, En-Ming worked in the kitchens of the renowned Lespinasse restaurant in New York’s exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. Currently, as an independent pastry chef, En-Ming shares her knowledge worldwide by creating and presenting recipes for pastry product manufacturers and distributors. She also teaches as a guest chef at leading culinary institutions, including The French Pastry School in Chicago where she is a faculty member. As Pastry World Champion, En-Ming is often invited to serve as a jury member of competitions including U.S. Pastry Competition’s Pastry Chef of the Year, National Pastry Team Championship, and World Pastry Team Championship. In 2009, she was Special Advisor for the inaugural International Patisserie Grand Prix held in Tokyo.

Hsu credits her study of studio arts at Skidmore College in Saratoga Springs, New York, as influential in her design and presentation of the many desserts she creates. Drawing on her artistic education, En-Ming mastered chocolate and sugar showpiece work. Additional creations by Hsu include a wide variety of classic European and American pastries, frozen desserts and specialty candies. En-Ming also enjoys exploring the local farmers’ markets to find inspirations for her desserts. The results of her efforts are award winning. 


Suggested Member Price - $ 125

The Pay-What-You-Can System

  • Pay the Suggested Price - Register and proceed through online payment process.
  • Pay what you can - Register, use the 'Invoice Me' option and email Rebecca to modify your invoice. 
  • Pay it Forward - make a donation to the Neale Creamer Scholarship Fund

How to Pay

  • You may pay online with the registration button
  • Call the Guild office at 707-935-1468 to pay over the phone


In the event that your class is cancelled due to low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund. 


If you cancel your reservation with more than a 15 day notice:

  • Refund (less a $50 cancellation fee) if the class has a waiting list and we are able to fill your spot.
  • Account credit (less a $50 cancellation fee) for a future class if the class is not full.

If you cancel your reservation with less than a 15 day notice:

  • Account credit (less a $50 cancellation fee) for a future class if the class has a waiting list and we are able to fill your spot.
  • No refund and no credit if the class is not full.