French pastry chef takes part in Beijing 'bun fight'

French dessert chef Kevin Maillard is pouring sugar into a basin that sits on an electronic scale. It's followed by egg yolk and milk. His eyes are fixated on the figures shown on the side of the scale.

On the other side of the worktop, Chinese pastry chef Yan Xugang is rolling a pink-colored dough flat, before rolling it up and slicing it into small cubes.

Like trying to follow a tennis ball, the audience's gaze swings between the pair, as it is tough to follow both chefs performing at the same time - the duo move fast, working deftly to make different dishes with a variety of tools and quick moving hands.