The Japanese have learned how to combine the best of both worlds. Decorum is another important aspect of pastry making. The aesthetics of French pastries sometimes is more important than the actual taste. Japanese pastry chefs have come to understand this and have produced some modern marvels and master pastry chefs. Chief among them is Sadaharu Aoki who is well-known in both Japan and France. His pastries tend to be much sweeter than traditional Japanese pastries, but it is mainly his artistic flavor in creating beautiful looking pastry that has won him so much acclaim within the pastry world. The key to "fusion" pastry is that they are economical. French pastries made by famous pastry chefs are aesthetically pleasing but are not only expensive, but often glazed to provide shape and texture that makes it extremely hard to eat. Japanese pastries made with the French techniques are much more economical in that they are produced cheaply (less than a cup of coffee) and made into efficient shapes that are more conducive to eating than culinary displays. This is a reflection of the Japanese twist of efficiency upon French pastries.

In so far as the specific uses of ingredients and sauces within Japanese "fusion" pastries the difference is not so much with sauces as with the blending of the ingredients. Since Japanese pastry chefs tend to prefer lighter and crisp textures, they use sauces that bring out the natural flavor of the material rather than cloud it with sugary substances or butter. As a result, the natural flavor of fruits is very much evident within Japanese pastries because they stand out with its distinct taste...

In contrast, French pastries have significantly more additives and the ratio of natural ingredients to cream, sugar and butter are much different, the resultant mixture is more complex in taste and provides a smoother but less concentrated taste from the sauces. So the materials that are central is based on technique, the Japanese prefer to elevate natural flavors and uses the texture of the pastry to heighten the existing natural flavors. Whereas the French prefer to use added substances to intermingle the ingredients into the core texture of the ultimate product, the end result is that such products have less volume but much more substance than Japanese pastries. It is very much a contrast in style rather than substantive difference in ingredients.
In the final analysis it cannot be said whether Japanese pastries are better or worse than French ones, the only conclusion is that the blending and influence of both traditions have led to new delicacies that take advantage of each other's strengths. While Japanese pastry chefs are being influenced by French techniques, a similar trend is happening France, where talented chefs are learning from their Japanese counterparts. The blending of these two pastry heritages has produced pastries that are indescribably delicious. The above discussion has highlighted the primary differences between these two cultural techniques and the advantages that both offer. In either case however, pastries are increasing in quality and as the free exchange of innovations in technique and style increase, we will progressively see better tasting pastries along the way.