Working the fat and butter to make puff pastry is a real art; the time and dedication it takes, and doing the process slowly, step by step, is well worth it. I’ve never made a bread like that and it really does look delicious. But I have worked with puff pastry before, for example to make traditional Argentine pastries, which I think have a lot in common with French patisserie. The result has been well worth it, and not just that, but the time it takes. The aroma and flavour are delicious.

In this case, that bread caught my eye, and when I see the inside... it really makes you want to try it, just as you say, warm, fresh out of the oven. A great job, of the highest quality. The presentation is spectacular. Thank you very much and a big hug!🤗

Trabajar la grasa y la mantequilla para hacer el hojaldre es un gran arte, el tiempo y dedicación que conlleva, realizar el proceso lentamente, paso a paso vale la pena. Nunca he hecho un pan cono ese y realmente se ve delicioso. Pero si he trabajado el hojaldre, por ejemplo para realizar las típicas facturas argentinas, que creo tiene mucho de pastelería francesa. El resulado ha valido la pena y no sólo eso sino el tiempo que lleva. El aroma y el sabor son deiciosos.

En este caso ese pan llamó a mis ojos y cuando veo el interior ... si que dan ganas de probarlo, así como dices, calentito, recién sacado del horno. Un gran trabajo, de una gran calidad. La presentación es espectacular. Muchas gracias y gran abrazo!🤗

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