The origin of the butterfly pastry (French: Palmier) is the subject of various theories. Many believe it originated in France in the early 20th century, but there are also legends that it first appeared in Hungary as a high-calorie military ration that was easy to store. While its true origins remain unclear, after arriving in Hong Kong, the butterfly pastry developed over decades into a distinctive Hong Kong-style version — more refined in appearance and richer in flavor. It offers a romantic crispness that goes all the way to the core, with a crunchiness that is never greasy, gradually becoming one of the must-buy local gifts for many visitors to Hong Kong.
Master pastry chef Lau Wing Koon, a two-Michelin-star baker who has worked as head chef at five-star hotels across multiple countries, has always had a special fondness for this classic pastry. From its traditional French dessert roots to its evolution into a beloved Hong Kong-style treat, the butterfly pastry's flavors and preparation methods have continuously transformed. Chef Lau, skilled in creative innovation and adept at combining Eastern and Western ingredients, has dedicated himself to research, skillfully pairing various fresh ingredients with the flaky crust to produce ever-surprising flavor variations. At the same time, he meticulously adjusted both the preparation method and size of the butterfly pastry to highlight its signature crispiness and flakiness.
To create a butterfly pastry that is crispy on the outside and flaky on the inside, there are two key elements: butter and the pastry dough. Royal’s butterfly pastries are made with carefully selected natural French butter, free from artificial margarine or shortening, offering a naturally rich buttery aroma and smooth texture, paired with top-grade wheat flour. The pastry dough is entirely handmade by veteran chefs with years of experience.
To achieve the layers of flaky pastry, chefs must wrap the butter tightly within the dough, then fold, roll out, and fold again... During this process, sugar is evenly sprinkled at each step. Every stage requires careful consideration of factors such as the ratio of dough to butter, thickness, and softness. After repeated folding, the dough is cut into butterfly shapes, with white sugar evenly sprinkled on each piece before baking.
Unlike conventional baking methods, Royal’s butterfly pastries are made using a four-stage firing technique. The first stage uses ultra-high heat to rapidly expand the pastry, shaping the butterfly form. The second stage slowly cooks the pastry over a longer period. The third stage raises the temperature to accelerate moisture and fat evaporation, making the pastry even crispier. The fourth stage is the finishing touch, adding color to the pastry and creating a caramelized outer layer. The entire process takes over 30 minutes.
The butterfly pastries baked with this four-stage firing technique turn a golden yellow, resembling butterflies mid-dance, making it hard to resist picking one up to try. With just one bite, the natural buttery flavor and sweet caramel aroma burst in your mouth. Chef Lau’s creatively developed range of flavors brings plenty of delightful surprises.
Original Flavor Butterfly Pastry: Made with natural French butter and top-grade wheat flour, the buttery aroma is fresh. After the four-stage baking process, the pastry has a crispy exterior and flaky interior, leaving a lingering fragrance on the lips and palate.
Spicy Butterfly Pastry: Specially crafted by the master chef, this version features a rim of authentic Sichuan-style chili around the edge of the pastry, while the inside is layered with stir-fried dried chili flakes. One bite releases a burst of numbing spice and crispy texture.
Earl Grey Butterfly Pastry: A creative creation by the chef, using premium Earl Grey tea leaves from England. The essence of the tea is extracted and infused into the pastry dough. One bite perfectly blends the fragrant tea aroma with the crispness of the pastry.
Coconut Flake Butterfly Pastry: Made with fresh coconut flakes, the tropical coconut aroma complements the buttery scent in a classic pairing.
Sesame Butterfly Pastry: Selected high-quality black and white sesame seeds are slow-roasted to bring out their aroma, then sprinkled on top of the pastry. The sesame fragrance is refreshing, and the taste offers rich layers of flavor.
All five flavors of these Michelin-style butterfly pastries are now available on major domestic e-commerce platforms. 100% Hong Kong-made Royal butterfly pastries are crafted with top-tier ingredients, offering a crispy exterior and flaky interior that are so irresistible you just can’t stop at one.