195 recipes found
Viennese chocolate nougat with a crunchy layer of crocant, covered by a rich 70% chocolate that melts with each bite.
Light truffle with a soft and creamy center of 70% or 80% couverture chocolate, enriched with 35% liquid cream, ideal for enjoying as a decadent filling.
Chocolate truffles with a smooth and creamy texture, made with 70% couverture chocolate and 35% fat content cream, melt-in-the-mouth indulgence.
The spongy zuccotto is outlined with layers of soaked sponge cake, filled with a smooth ricotta and enriched with intense cocoa.
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.
Light and fluffy "Bunyols de vent" with a golden, crunchy crust that hides a hollow and subtly sweet interior.
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 with a crunchy texture on the outside and slightly tender on the inside, sweetly scented with the intense freshness of citrus.
Crispy cookies with chopped almonds and a slight hint of orange, perfectly accompanied by a smooth and refreshing frozen yogurt.
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.
Light and hollow profiteroles with a crisp exterior and tender interior, made with whole eggs and egg whites to achieve a perfect result.
French-style Magdalenas, soft and fluffy, made in metal and silicone molds with 150 grams of ingredients, including fresh eggs.
The Catalan Table
