The Catalan TableBasics & Components Recipes
36 recipes found
Meringue
Sweet and light meringue, with a crispy texture on the outside and tender on the inside, made with whipped egg whites and a bit of sugar.
Brisée Pastry (pâté brisée - shortcrust pastry) - Basic Dough
Shortcrust pastry, with a crispy and crumbly texture, becomes the perfect base for pies and quiches thanks to its traditional and simple ingredients.
Streusel-crumble (crunchy)
Biscuit base for cakes, intended to be placed on top of an already prepared cake, such as a mousse or a crémeux.
Inverted Sugar
A transparent and viscous syrup made with sugar and mineral water, with a touch of tartaric acid that makes it the perfect ingredient to enhance the sweetness of desserts.
Tempura
A light and crispy tempura made with cold water and sifted flour, perfect for wrapping vegetables or seafood.
Syrups - Almívar - Caramel
Sweet and translucent syrup made from a simple yet balanced mixture of sugar and water in equal parts, at room temperature, ideal for desserts and drinks.
Crème Anglaise
A smooth and rich cream made with egg yolks, whole milk, and sugar, ideal for adding sweetness to desserts or for accompanying a fruit cocktail.
Mousse Cream
A smooth and creamy mousse, made with softened butter, whole milk, and cornstarch, ideal for light and velvety desserts.
Chocolate Pastry Cream for Filling
A smooth and rich chocolate pastry cream, perfect for filling desserts, with the creaminess of egg yolks and just the right thickness provided by corn starch.
Pastry Cream for Filling
The pastry cream for filling is velvety and rich, made with egg yolks, whole milk, and sugar to achieve a smooth texture and sweet flavor.
Browned Butter (Beurre Noisette)
Brown butter is a toasted butter that adds a subtle roasted nut flavor to your pastries, with a smooth and aromatic consistency.