Which of the following is a classic technique used in pastry making?

Puff pastry lamination is recognized as a classic technique in pastry making because it involves the precise process of folding and rolling layers of dough and butter to create a light, flaky texture. This technique is foundational in the preparation of puff pastry, where the layering produces steam during baking, which causes the layers to rise and create a delicate structure. Mastery of lamination is essential for achieving the desired quality in various pastries, making it a core skill for pastry chefs.

In contrast, while baking bread dough is important in baking, it is not specific to pastry making. Frying pastries can also be part of pastry techniques, but it does not involve the intricate methods typically associated with pastry creation itself. Chilling dough is a necessary step in many pastry recipes to improve texture and ease of handling, but it is not a distinct technique like lamination. Thus, puff pastry lamination stands out as a quintessential technique integral to the field of pastry-making.