A Quick Catch Up With Britain's Best Loved Artisan Baker, Paul Hollywood

See Paul at Cake International - The Sugarcraft, Cake Decorating & Baking Show
ExCeL, London - 12-14 April

Paul Hollywood is one of the best loved artisan bakers and TV presenters in the UK, having worked as Head Baker in some of the most exclusive hotels in the world.  The son of a baker, Paul originally trained as a sculptor until his father persuaded him to change career. By combining his love of sculpting and baking, Paul established himself as an innovator in the baking world.   Paul's book,  'How to Bake' by Bloomsbury, is a must-have for any aspiring bread and pastry chef that will teach you how to master even the trickiest recipes including the eight-strand plaited loaf!

Paul will be appearing at Cake International - The Sugarcraft, Cake Decorating & Baking Show at the ExCeL, London from 12-14 April alongside the Queen of Puddings, Mary Berry and the 2012 Great British Bake Off winner John Whaite.

We caught up with Paul to find out a bit more about his rise to baking greatness.
What or who got you interested in baking?

My mother introduced me to pastry and my father introduced me to bread. I was probably around 8 or 9 when I first became really interested.

What is your favourite food?

This changes all the time! I do love the food that we eat when we go to Cyprus, souvlaki, which is grilled and barbecued meat.

Do you have a favourite recipe?

One of my favourites is my recipe for passion fruit soufflé

What has been your career highlight to date?

When I baked for royal family at the various hotels that I worked in. I created kitchen art and I loved it. It was exciting and rewarding - a definite high.

Sweet tooth or savoury?


What do you most enjoy about baking?

The freedom to play around with the flavours and recipes to achieve whatever you want.  The other huge plus is that people love to eat what you've made and it's so rewarding seeing the smile on someone's face when you see them enjoying something that you have created.

Do you have a favourite baking gadget?

My Scotch scraper.  It's so useful - we use it in the bakery to divide dough and pastry, to score, to clean down. It's just a brilliant tool. I've had mine for about 30 years.

Away from work, what do you do to relax?

I've just started cycling and bought myself a road bike for Christmas. I also love my cars!


Melted unsalted butter for greasing
140g (5oz) caster sugar, plus extra for dusting
2 egg yolks and 6 medium egg whites
300ml (½pt) passion fruit juice sieved from 20-25 fruits, or good-quality passion fruit juice/smoothie
Icing sugar for dusting
Heat your oven to 220°C/fan

1.       Heat your oven to 220°C/fan 200°C/gas 7.
2.       Brush 6 deep ramekins with the melted butter and dust with caster sugar.
3.       In a large bowl, using an electric hand-held whisk, beat the 2 egg yolks with 70g (2½oz) of the sugar for at least 5 minutes or until the mixture is pale and thick and holds a trail when the beaters are lifted.
4.       In another clean, dry bowl, whisk the egg whites until they hold soft peaks, then beat in the remaining sugar.
5.       Add 60ml (2fl oz) of the passion fruit juice to the egg-yolk mixture and mix well.
6.       Stir one-third of the whisked whites into the yolk mixture, then carefully fold in the remaining whites.
7.       Fill the ramekins almost to the top with the soufflé mixture then run your finger around the edge to lift the mixture away from the side slightly (this will help it rise evenly).
8.       Bake for 10-12 minutes or until they are well risen and golden on top.
9.       Dust the soufflés with icing sugar and serve immediately.
10.   Use the remaining passion fruit juice as a sauce - I like to break into a soufflé with a spoon and pour passion fruit juice inside.

Don't miss Cake International - The Sugarcraft, Cake Decorating & Baking Show at ExCeL, London from 12-14 April where you can see Paul Hollywood, Mary Berry and John Whaite and pick up top tips and recipes straight from the experts! 

Please visit www.cakeinternational.co.uk  for more information.

Over 80 exhibitors offering all the latest sugarcraft, cake decorating and baking supplies.
Cookie Girl, Xanthe Milton will be hosting a programme of Live Competitions where visitors can come and have a go at cupcake decorating, with the best winning a special prize!
Fancy yourself as a budding chocolatier? Don't miss the fabulous workshops in the Chocolate Experience by renowned Chocolatier David Leslie where you can learn to make Handmade Heart Shaped Truffles, Praline Truffles or Chocolate Roses.
The Baker's Dozen Theatre will have 12 cooking stations, each with their own oven, equipment and ingredients for you to bake your own delectable treats to take home and enjoy!
Paul Da Costa Greaves will be whipping up some of his favourite recipes in The Bakery Theatre.
Fantastic Competition Class entries from cake decorators across the globe will be on display.
Two Demonstration Theatres hosting some of the greatest sugarcrafters, bakers and cake decorators from both home and abroad.
A Taste of Sugar Mini-Workshops, designed specifically for sugarcrafting newcomers, the younger generation and those seeking expert advice.


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