To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise.
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"To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise." — Paul Hollywood
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To make a full-blooded puff pastry, you need time, you need patience, and you need precision.…
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To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise. — Paul Hollywood
About Paul Hollywood
Paul Hollywood was a Chef from United Kingdom (1966–present).
Frequently Asked Questions
Who said "To make a full-blooded puff pastry, you need time, you need patience, and you n…"?
This quote is attributed to Paul Hollywood, a Chef from United Kingdom.
When did Paul Hollywood live?
Paul Hollywood lived from 1966 – present.