The Catalan TableDesserts & Sweets Recipes
170 recipes found
Chocolate truffles
Christophe Michalak's recipe for making chocolate truffles coated in bitter cocoa powder.
Zuccotto
The spongy zuccotto is outlined with layers of soaked sponge cake, filled with a smooth ricotta and enriched with intense cocoa.
Rice with Orange and Saffron
A gentle rice dish with a sweet and citrus touch, infused with the aroma and vibrant color of saffron combined with fresh orange juice.
Bunyols de Lempordà from the workshop with Josep Baltà (Baltà bakery)
The Empordà bunyols from the workshop with Josep Baltà are soft and fluffy sweets made with a balanced preferment and the delicacy of fine flour.
Wind Fritters
Light and fluffy "Bunyols de vent" with a golden, crunchy crust that hides a hollow and subtly sweet interior.
Canelés of Bordeaux
Bordeaux canelés are dense pastries with a tender, creamy interior, covered with a crispy caramelized crust and scented with a subtle hint of vanilla and rum.
Citrus Cookies Recipe by Carme Ruscalleda (Sant Pol Restaurant)
Citrus cookies with a crunchy texture on the outside and slightly tender on the inside, sweetly scented with the intense freshness of citrus.
Almond and Orange Cookies with Frozen Yogurt
Crispy cookies with chopped almonds and a slight hint of orange, perfectly accompanied by a smooth and refreshing frozen yogurt.
Santa Clara Yolks (also known as Saint Teresa's)
Santa Clara gems are traditional sweets with a soft and velvety heart of egg yolks, wrapped in a thin, sugary layer that melts in the mouth.
Lioneses (Profiteroles)
Light and hollow profiteroles with a crisp exterior and tender interior, made with whole eggs and egg whites to achieve a perfect result.
Forki Magdalenas
French-style Magdalenas, soft and fluffy, made in metal and silicone molds with 150 grams of ingredients, including fresh eggs.
Pastissets of Tortosa (with Butter)
The pastissets of Tortosa, with their crispy dough filled with sweet angel hair jam, are made with soft flour and eggs, offering a delicious contrast between the smooth texture and the sweet filling.