Butterfly Patisserie at Rosewood Hong Kong has introduced a range of new pastries and masterclasses by Executive Pastry Chef Jonathan Soukdeo.

New additions include strawberry baked cheesecake, which pairs cheese from Brittany with bright, zesty notes from fresh strawberry; hazelnut Paris-Brest, a reimagined classic with puff pastry enveloping a hazelnut cream filling; and a vanilla, chocolate and salted caramel cake crafted with Butterfly Patisserie’s bespoke 71.5% signature chocolate.

Other new creations include a light and fluffy strawberry roll cake, which combines notes of strawberry with vanilla in an airy cake with texture akin to the classic Japanese dessert; pineapple and coconut cake, with layers of pineapple cremeux, coconut mousse and finely crumbled coconut; and vanilla flan, with Tahitian vanilla cream filling nestled within a buttery pastry.

A range of summer masterclasses meanwhile are set to give guests the chance to immerse themselves in the art of pastry-making under Soukdeo’s guidance as they make Parisian Flan and Chiffon Cake.