Recipes tagged with: baked

bread

dessert

Gioconda Sponge Sheet

A light and fluffy Swiss roll made with a soft almond flour base, encasing a sweet filling and decorated with powdered sugar.

Eggs in the Nest

Ous al Niu: delicious round bread rolls baked in the oven, with a creamy egg in the center and melted sobrassada that adds a spicy and umami touch.

Cauliflower Pizza

A crispy base made of boiled cauliflower, bound with egg and Parmesan cheese, perfect for a light and flavorful pizza.

Cheese Soufflé

The cheese soufflé is a light and fluffy delight with a creamy core of Comté and Parmesan cheeses, perfectly gratinated in the oven.

Ametllats (with egg whites)

Almendrados are sweet and light cookies with a crispy texture and a tender interior, made with raw Marcona almond flour and sugar, achieving an intense almond flavor.

Chocolate Base for Any Cake

A soft and fluffy chocolate base made with the richness of 70% couverture chocolate and the lightness of beaten egg whites until stiff, perfect for any cake.

Traditional Swiss roll

Rolled and filled sponge cake; the source suggests a light chocolate truffle, but indicates that any filling can be used.

Breton Peach and Hazelnut Cake

The Peach and Hazelnut Breton is a soft and fluffy cake with a crunchy touch of hazelnuts, enriched with the sweetness of peaches and a golden layer of butter and sugar.

Bulgars

Individual Swiss roll pastries filled with dark truffle and covered with chocolate.

Mandarin Bundt Cake

The Mandarin Bundt Cake is a fluffy and soft cake with the citrus aroma of fresh mandarins, made with whole eggs, soft flour, and sugar.

Cherry Clafoutis

Clafoutis with cherries prepared in a rigid, non-removable pan, because the batter is very liquid.

Cherry Coca - Brioche-Style Coca

The cherry coca-brioche style is a soft and fluffy dough, sweetly scented with sugar, where fresh cherries add a juicy and vibrant touch.

Cherry Coca-style Tart

The cherry tart-style coca offers a soft and fluffy texture thanks to the weak flour, enriched with a subtle touch of white wine and melted lard that provides a unique aromatic depth.

Yogurt Cake

The yogurt cake is a fluffy and soft pastry, made with fresh eggs and natural yogurt, with a moist texture that will melt in your mouth, thanks to a subtle touch of oil.

Sant Joan Forki Coca

The Coca de Sant Joan Forki is a sweet and fluffy bread made with preferment and medium-strength flour, perfect for celebrations and full of tradition and flavor.

Chocolate Crown

Chocolate crown with chocolate and butter coating.

The Best Chocolate Cake in the World

Chocolate cake made with meringue discs, filling mousse and chocolate coating. It contains no flour. Recipe attributed to Carlos Braz Lopes in a version by Las recetas de MJ.

Financiers

Delicious financiers with a slightly moist and fluffy texture, made with almond powder and sweetened with powdered sugar.

Parisian flan

Cream tart with shortcrust pastry and pastry cream, with the option of making it without a pastry base.

Apple Flognarde

A simple apple flognarde, with a soft and moist interior thanks to the eggs, and a slightly golden layer of flour that adds a delicate texture.

Apple Flowers (individual tarts)

Individual tarts with a crispy streusel base and crowns of apple, enriched with butter and a sweet touch of white sugar.

Paris-Deauville Cake

The Gâteau París-Deauville is a delicate and smooth pudding made with whole eggs and whole milk, offering a creamy texture that will melt in your mouth.

Albigese Turnip Dish

The Albigese Navete is a light and fluffy cake made with whole eggs, sugar, and flour, with a soft and sweet texture reminiscent of the region’s traditions.

Yogurt Sponge Cake

Yogurt sponge cake is a fluffy and delicate cake made with whole eggs and sugar, offering a light texture and a mild flavor, perfect for any time of the day.

Pa de Pessic from Vic

The "pa de pessic de Vic" is a sponge cake that is fluffy and soft, made with egg yolks and sugar, perfect for accompanying a good coffee.

Chocolate Sponge Cake

The chocolate sponge cake is a fluffy and soft biscuit thanks to the eight egg yolks and whites, with a sweet touch provided by the sugar and a light texture from the pastry flour.

Genoese Sponge Cake

The Genoese Sponge Cake is a fluffy sponge crafted with whole eggs and egg yolks, which, along with the sugar, provides it with a light and airy texture, ideal for accompanying coffee or snacks.

Viennese Sponge Cake

The Viennese Sponge Cake is a fluffy and soft cake with a light structure, made with whole eggs, egg yolks, and sugar.

Neapolitan pastiera (pizza di granno)

Easter cake that must be prepared the day before consuming it. It is a little complicated to make, but it turns out quite good.

Basque cherry and pastry cream cake

Basque cake with a base and lid of almond dough, filled with pastry cream and cherry paste. It is preferable to prepare the cherry paste and the cream the day before and serve the cake well chilled, so it can be unmolded without breaking.

Cherry Pastis

A succulent cake with a base of crispy puff pastry, filled with sweet cherries and a fragrant touch of ratafia.

Thick Milk Custard Cake

A cake with a crispy streusel base, crowned with a rich thick cream that melts with the subtle sweetness of white sugar and the warmth of butter.

La Viña Cheesecake (Forki adaptation)

Creamy baked cheesecake with a flan-like texture, made in a springform pan lined with baking paper.

Milk and Yogurt Cake

A milk and yogurt cake, soft and fluffy, with a hint of vanilla essence that subtly blends with the mild sweetness of white sugar.

Walnut Cake with Streusel

The walnut cake with streusel is a fluffy sponge cake made with whole eggs and sugar, topped with a crunchy layer of caramelized nuts.

Hofmann Baked Apple Pastis Recipe by Pastry Chef Miquel Guarro (Hofmann Patisserie)

The baked apple pie combines the velvety smoothness of Gala apples with the richness of butter, creating a tender and sweet texture that melts in the mouth.

Caramelized apple cake

Easy-to-make cake with apples and brown cane sugar glaze.

Apple and pastry cream cake

Apple cake with a butter-enriched dough base, pastry cream, and a brown sugar finish. The dough and cream must be prepared the day before.

Modernized apple cake

Recipe from La Noria Bakery. It turns out quite well and ends up having a plum-cake-like texture.

Quick apple cake

Recipe by Maria Teresa Fontanills. Note: this cake turns out quite well.

Quick Apple Pastis

A fluffy and moist apple cake, quickly made with sweet apples and a light batter based on eggs and pastry flour.

Recuit and Hazelnut Pastis

The recuit and hazelnut cake has a light and creamy texture, with the crispy and toasted touch of freshly roasted hazelnuts and the smoothness of softened butter.

Orange and Saffron Cake

A soft and fluffy cake that combines the vibrant sweetness of thin-skinned oranges with the aromatic and subtle touch of saffron.

Pastis Magic 3 Textures of Chocolate

The 3-Texture Magic Chocolate Cake offers a soft and spongy base thanks to the eggs and butter, with slightly creamy intermediate layers and a delicately crunchy top with an intense chocolate flavor.

Pastis Poma by Grandma Rosa Rius Prous

A traditional apple pie with a soft and golden crust, filled with tender apples and flavored with the homemade taste of beaten egg.

Soft Muscat wine cake

Fluffy Muscat wine cake with an icing sugar and lemon topping.

Easy Chocolate Cake Recipe by Ferran Adrià from El Bulli

An intensely rich and smooth chocolate tart, made with 70% dark chocolate and egg yolks, that captivates with its velvety texture and deep flavor undertones.

Two-colour plum cake

Two-colour marbled plum cake, with the batter divided into two parts: one with chocolate and the other without. It is baked in a lined and greased tin. It is advisable to prepare it 1 or 2 days before eating it.

Honey and Ricotta Pudding

A smooth honey and mató pudding, with a creamy texture and subtle sweetness thanks to the whole eggs and mató, perfectly sweetened with sugar or cane brown sugar.

Chocolate Pudding

A silky and creamy chocolate pudding, made with eggs, a mixture of milk and dark chocolate, and intense cocoa powder, perfect for lovers of deep and sweet flavors.

Nord-Pas de Calais Pudding

The pudding from Nord - Pas de Calais is a comforting combination of stale bread or other bakery products like stale croissants, soaked in whole milk and baked until achieving a smooth and creamy texture.

Breton Shortbread

The sablé breton is a biscuit with a crisp and buttery texture made with weak flour, egg yolk, and sugar, perfect for accompanying a good tea.

Nous Forki Tart

Walnut Forki tart with grated walnuts, where the fluffiness of the batter contrasts with the crunch of the nuts and the caramelised flavour of muscovado cane sugar.

Classic Tarta de Santiago

The classic Tarta de Santiago is a fluffy almond cake with a moist and aromatic texture, made with whole eggs and raw Marcona almond flour, perfect for accompanying a good coffee.

Aïna’s Magic Cake

Surprise cake with a caramel base, chocolate sponge cake and flan, cooked in a bain-marie. During baking, the layers become inverted.

Forki-adapted Sacher Cake

A 24 cm diameter Sacher cake, with a chocolate base, syrup and apricot jam filling, chocolate coating, and a final shiny glaze. It is best to make the cake the day before and add the coating the following day.

Tatin Tart from La Durée (La Durée Pastry Shop in Paris)

The Tatin tart from La Durée, with Golden apples caramelized to perfection and wrapped in a crisp puff pastry, offers a sweet and flavorful experience that captivates with its smooth and honeyed texture.

Viennese Chocolate Nougat

Viennese chocolate nougat with a crunchy layer of crocant, covered by a rich 70% chocolate that melts with each bite.

Zuccotto

The spongy zuccotto is outlined with layers of soaked sponge cake, filled with a smooth ricotta and enriched with intense cocoa.

Chocolate Babka Recipe by Baker Daniel Jordà

Daniel Jordà's chocolate babka is a sweet and fluffy bread with a decadent chocolate swirl, made with the perfect combination of all-purpose flour and high-strength flour to achieve a smooth and airy texture.

Milk Brioche Recipe by Richard Bertinet

A soft and fluffy brioche, made with egg and strong flour, perfect for smooth and glossy breakfasts with its texture, according to the classic recipe by Richard Bertinet.

Forner Bakery Coca Turris Oven

The "coca de forner" is a tender and fluffy dough made with bread flour, perfectly hydrated to achieve a soft texture and slightly crispy on top.

Fornert-Style Coca Teresa March

The coca from Forner Teresa March is a light and fluffy dough made with bread flour or strong flour, infused with the aroma and smoothness of olive oil.

Alsatian Kugelhopf

The Alsatian kugelhopf is a generously light brioche, with a golden and crispy crust and a rich, fluffy interior, made with strong flour and a preferment.

Traditional Easter Mona with Fresh Yeast

The traditional Mona de Pasqua is a fluffy and aromatic cake, made with strong flour, mild milk, and the distinctive fresh Parisian yeast, which gives it a light texture and a unique flavor.

Burnt Bread

Sweet bread made with a preferment, a long rest, and a topping of moistened sugar. The recipe yields 6 individual breads.

King's Cake

Brioche dough prepared the day before, with a preferment and, optionally, a marzipan filling.

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.

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.

Croissants

Golden and crispy pastry croissants, with a tender interior, perfect for elegant breakfasts or cozy afternoon snacks.

Ensaïmadas

Ensaimadas are traditional Balearic pastries, with a fluffy and light texture, made from a dough that requires time and patience to achieve its characteristic spiral shape and a delicately sweet taste.

Cinnamon and raisin spirals

Cinnamon and raisin pastries with an enriched dough, butter and cinnamon filling, and a final white icing.

Potato and Comté Pancake

Crispy potato slices filled with melted Comte cheese and accompanied by thin slices of bacon or Iberian ham, ideal for a perfect combination of textures and flavors.

Stuffed Artichokes with Ground Meat

Stuffed artichokes with a tender and succulent heart of minced meat, perfectly seasoned and baked until achieving a slightly golden outer layer.

Stuffed Artichokes with Shrimp

Tender artichokes stuffed with fresh shrimp, combining a smooth texture and a delicate taste of the sea, ideal to savor hot.

Stuffed Cabbage with Bacon and Eggs

Tender cabbage leaves stuffed with creamy whole eggs and crispy bacon, creating a combination of slightly smoky and delicious textures.

Cauliflower and Broccoli au Gratin

Tender cauliflower and broccoli covered with a smooth and creamy layer of natural yogurt, baked in the oven until a golden and crispy surface is achieved.

Oven Roasted Lamb Shoulder Cooked at Low Temperature

Slow-cooked lamb shoulder in the oven, where the meat melts with exceptional tenderness, combined with sweet onions for a succulent and aromatic dish.

Oven-Baked Lamb Shoulder

Oven-roasted lamb shoulder is a succulent and tender dish, where the meat falls apart after a long, slow cooking, infused with the aromas of roasted onions and garlic.

Veal Fillet in Cocoa Crust

Tender veal fillet enveloped in a crispy cocoa crust, delicately fermented with fresh Parisian yeast and a touch of mineral water to achieve a unique texture.

Veal Fillet in a Salt and Herb Crust

A juicy beef tenderloin wrapped in a crispy crust of coarse salt and infused with herbs, retaining all its tenderness inside.

Potato Flowers Stuffed with Mushrooms

Potato flowers made with Monna Lissa potatoes, delicately soft and crispy, stuffed with a flavorful mixture of mushrooms that exudes an earthy and captivating aroma.

Pork Tenderloin with Old-Fashioned Mustard and Honey Forki Style

Succulent pork tenderloin, marinated with whole grain mustard and honey, offering a perfect balance between sweetness and acidity.

Oven-roasted beef shoulder with pommes rissolées

Beef shoulder slowly roasted in the oven and served with pommes rissolées and cooking juices thickened with vegetables, rancio wine and, optionally, porcini mushrooms.

Potato, Apple, and Soft Cheese Mille-Feuille

A delicate and creamy mille-feuille, with alternating layers of tender buffet potatoes, sweet Golden apples, and soft cheese, rounded off with a gentle touch of crème fraîche.

Italian Baked Pasta

Italian pasta au gratin with a crispy layer of golden cheese, hiding a smooth interior of al dente pasta for 2 people.

Potato, Cabbage, and Black Sausage Cake

Potato tart with a creamy base topped with tender cabbage and blood sausage, seasoned with the gentle aroma of Figueres onions.

Maxim Potatoes

Maxims potatoes are thin, crispy slices of Kennebec or Monalisa potatoes, golden-browned with clarified butter and baked, offering a crispy exterior and a creamy interior.

Stuffed Apples apples stuffed by Tere Fontanills

Juicy medium-sized apples stuffed with a combination of ground beef and pork, complemented by the fluffy texture of ladyfingers from the bakery.

Tartiflette

Tartiflette is a comforting dish of tender potatoes covered with melted Reblochon cheese, combined with crispy bacon bits that add an irresistible salty touch.

Tian d'escalivada (Provençal-style escalivada)

The tian of escalivada combines the succulent red pepper, tender eggplant, and fresh zucchini in a symphony of roasted flavors and Provençal aromas.

Brioche Braid with Salad

A braid of soft, golden brioche on the outside, filled with a fresh filling, ideal to accompany a light salad.

French onion soup

Gratinated onion soup with toasted bread and cheese, with optional raw egg in each bowl.

Parmesan Soufflé

A light and fluffy soufflé made with whole milk, weak flour, and an intense touch of Parmesan or Gruyère cheese, perfect to enjoy hot.

Potato Soufflé

Light and fluffy potato soufflé, with a smooth texture and a golden touch on the outside, ideal for surprising guests with its delicacy.

Other Cakes with Egg Whites

Fluffy chocolate cake with walnuts, delicate and flavorful, made primarily with egg whites for a light and airy texture.

Braç de Gitano - Sponge Cake Sheet

The "braç de gitano" is a soft and fluffy sponge cake sheet, made with whole eggs and egg yolks, which is ideal for filling and rolling into a delicious dessert.

Chocolate and Walnut Brownie

Chocolate and walnut brownie decorated with icing sugar and walnut halves on top.

Cake Financier by Christophe Michalak (World Pastry Champion 2005)

A Financier cake by Christophe Michalak, with a light and delicate texture, made with almonds, powdered sugar, and a sweet touch of honey.

Cerdans

Cerdans are crunchy cookies made with whole raw hazelnuts from the D.O. Reus, combined with sugar and flour to create a rich and sweet texture.

Clafoutis with Apricots (or Peaches)

The apricot or peach clafoutis combines the comforting sweetness of fruit in syrup with the creamy smoothness of condensed milk, creating a tender cake with a slightly fluffy texture.

Covered prune and apple coca

Covered coca made with puff pastry, prunes and apples, scented with cognac or brandy and cloves.

Chocolate coulant (Forki adaptation)

Chocolate coulant for 8 aluminum molds, with resting in the freezer before baking.

Apple Douillon Forki (Norman Bourdelot)

The Douillon de Poma is a sweet and crispy parcel that conceals a tender and succulent baked apple inside, infused with water and sugar.

Chocolate Shavings

Chocolate shavings are delicate crispy sheets made with flour and powdered sugar, ideal for decorating cakes with a sweet and elegant touch.

Flaons de Morella (Without Butter)

The butterless flaons of Morella are sweet and light pastries with a soft and semi-crispy dough, where soft flour and sugar combine to offer a delicate and aromatic bite.

Macarons

Macaron recipe with five ingredient groups: the meringue and macaron batter base, and four possible fillings: chocolate ganache, almond filling, vanilla or another extract buttercream, and lavender or violet jelly buttercream. They must be left to rest for a minimum of 12 hours in the refrigerator before serving.

Ladyfingers

Ladyfingers are soft and spongy sticks with a sweet touch, perfect for accompanying a cup of hot chocolate or coffee.

Millefeuilles of Raspberries or Strawberries (caramelized puff pastry)

Crisp layers of caramelized puff pastry with a fresh raspberry or strawberry filling, offering a sweet and light contrast with a delicate and succulent texture.

Panellets

Panellets are traditional sweets with a smooth and moist texture, made with grated Marcona almonds and mineral water, perfect for celebrating the "castanyada."

Blackcurrant Cake

You must have a butter-enriched dough base prepared the day before.

Chocolate Cake with Walnuts

A chocolate cake with walnuts, featuring a delicate and fluffy texture, made with egg whites, 70% chocolate, and sifted flour, embodying the sweet tradition of French pastry-making.

Baked Apple

Stuffed and baked apples with honey, butter, liqueur and citrus aromas, with the tops and part of the cores reserved to cover them before baking.

Strudel

A golden and crispy strudel on the outside with a smooth filling thanks to the egg and medium-strength flour that give it a spongy and satisfying texture.

Chocolate Soufflé

A chocolate soufflé with 70% dark chocolate, smooth and fluffy, that melts with every spoonful, thanks to its 6 egg yolks.

Chocolate Caprese Cake

Chocolate and almond cake without wheat flour, made with softened butter, eggs, cocoa, meringue, and finished with icing sugar and flaked almonds.

Lemon and Meringue Tart

A lemon tart with a crispy pastry flour base, topped with a light and fluffy meringue, perfect for those who love both tangy and mild flavors.

Truffle cake covered with chocolate shavings

Truffle cake that must be prepared the day before, with layers of chocolate sponge cake, coating truffle and chocolate shavings for decoration.

Frozen Strawberry Sacher Cake and Mousse

Frozen cake with a chocolate sponge base, strawberry jam, chocolate mousse and a final shiny glaze.

Apple Tarte Tatin with puff pastry - Forki

The Apple Tarte Tatin combines the succulent sweetness of caramelized apples with the crisp lightness of puff pastry, offering an irresistible taste experience.

Easy Apple Tarte Tatin

A surprisingly simple apple Tatin tart, where the crisp puff pastry embraces sweet caramelized Golden apples, offering an irresistible combination of textures and flavors.

Apple Tarte Tatin without pastry dough (restaurant Roig Rubí)

The Ruby Red Tarte Tatin is an upside-down pastry with a caramelized base of Granny Smith apples, featuring a crispy, butter-glazed crust.

Tarte Tatin Forki

A delicately caramelized Tatin tart with a light and crispy shortcrust pastry, accompanied by a soft layer of egg and soft flour that melts in the mouth.

Tarte Tatin Mille Feuille of Apple Without Crust

A thousand-layer apple tart where warm apples melt between crispy sheets of pastry and golden butter.

Apple Tatin, Calvados, whipped cream and cocoa crumble

16 cm diameter cake with apple Tatin, whipped cream and a cocoa crumble base.

Yule Log (Bûche de Noël) - Recipe by Thierry Marx

The traditional Yule Log, with a spongy base of rolled sponge cake filled with cream, is delicately covered with a sweet layer of powdered sugar.

Cognac Sweet Brioche

A sweet and fluffy brioche made with cognac and strong flour, with a subtle aroma and a gentle hint of liquor thanks to the preferment.

Swiss brioche

Swiss-style brioches with a pre-ferment, cold resting, and two piece formats: muffin size or large pieces.

Traditional Easter Mona

Traditional Easter mona prepared the day before and baked the following day. It is a lightly enriched brioche dough that must ferment three times.

Barceloneta Bread recipe from Forn Baluart

Crispy bread with a golden crust, made with bread flour and water, offering a light and fluffy crumb characteristic of Forn Baluart.

Barm Bread

Bread made with barm prepared the day before and baked in a hot oven with a spray of water.

Daily Bread Forki

A soft and aromatic bread with a crunchy crust, made with well-activated sourdough starter and bread flour to offer you an authentic and consistent flavor.

Country Bread

A rustic bread with a crunchy crust and a dense, moist interior, made with unbleached wheat flour and a touch of rye or whole wheat flour.

Cinnamon, Raisin, and Walnut Bread

A soft and aromatic bread with a hint of cinnamon, filled with sweet raisins and crunchy walnuts, ideal for accompanying a slice of butter in the morning.

Greek Festival Bread

The Greek Celebration Bread is an artisanal bread with a crunchy crust and a soft, flavorful interior, made with sourdough and strong flour.

Mató Bread

Soft and fluffy Pa de Mató, made with a base of fresh mató and flour, ideal for enjoying in the morning or as an accompaniment to an afternoon snack.

Country Bread recipe from Forn Baluart

The farmhouse bread from Forn Baluart has a crunchy and golden crust that envelops a tender and flavorful crumb, resulting from the perfect combination of bread flour, strong flour, and water.

Pita Bread

Soft and fluffy pita breads created with Xavier Barriga's recipe, ideal for filling with your favorite ingredients.

Panettone with fresh yeast

Panettone made over three days, with a sourdough or poolish option, filled with candied fruit and raisins, and finished with egg white, sugar and sliced almonds.

Panettone with Forki Sourdough Starter

Panettone with textured and fluffy sourdough, made with seven eggs and baked in a round mold for a soft and airy result.

Stollen

Rich cake that requires three days to make. The dough contains lots of butter and little sugar; the final sugar comes mainly from the decoration. The recipe makes two stollen of about 650 g; one can be frozen once shaped to complete the third proof later.

Nutella Forki Nutaina

A sweet and fluffy cake combined with the creamy and flavorful texture of Nutella, perfect for a cozy evening.

Joconde base

It is a sheet of a kind of almond-flour sponge cake that will serve as the base for many filled cakes. Cut to the inside dimensions of the mould we will use, it allows us to make a layered cake.

Brioche Rolls (Basic Dough)

Brioche shells are slightly sweet and fluffy, made with a soft dough that melts in your mouth.

dessert

Bread Loaves (Basic Dough)

The bread rolls have a crispy crust and a tender interior, made with flour and water and enriched with sourdough or fresh Parisian yeast for an authentic flavor.

Coques de Panada - Empanadillas (Basic Dough)

The "coques de panada" are empanadas with a basic dough that is soft and slightly elastic, made with medium-strength flour, warm water, and a touch of white wine.

Puff Pastry Shells (Basic Dough) - and Caramelized Puff Pastry

Puff pastry shells are light and crispy sheets made with a dough enriched with special cold butter, perfect for a sweet and caramelized bite.

Fine Pastry Shells (Basic Dough)

The thin pasta shells are light and crispy, with a dough made from soft flour and siphon that provides a smooth texture thanks to the touch of white wine.

Crunchy Hazelnuts

Hazelnut crunch with a delicately crispy texture, combining the intensity of roasted hazelnuts with the smoothness of cream and a sweet touch of sugar.

Enriched Dough with Butter (Basic Dough)

Butter-enriched dough, soft and fluffy, made with sourdough starter and weak flour, enriched with cooking cream for a velvety and rich texture.

Sourdough starter

The sourdough is a living and fermented mixture of flour and water that creates a spongy and tangy base perfect for artisan bread.

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.

vegetarian

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.

The phases of bread making

Traditional bread is only flour, water, yeast and salt. Percentages are always given relative to flour weight (100%). The document walks through the thirteen phases, from mixing to baking and cooling.

Varieties of Potatoes and Their Uses

The yellower the potato, the better it fries; paler potatoes are for boiling. Varieties and uses.

Fish Cannelloni

Cannelloni filled with a smooth and creamy mixture of monkfish and shrimp, wrapped in perfectly cooked cannelloni pasta and baked in the oven to achieve a golden and crispy topping.

“Panades de la Conca”

Traditional Conca pastries with a crispy crust made of strong flour and lard, filled with a succulent and flavorful filling inside.

Rap in Allagostat Style Monkfish Presented as if It Were Lobster

Monkfish 'alla lobster' combines the smooth texture of cooked monkfish tail with a generous layer of butter and a smoky touch of paprika, evoking the sophisticated taste of lobster.

Rap White Pony

Delicate monkfish medallion floured and sautéed with butter, offering a succulent texture and a smooth, buttery taste.

Super-Bikini: ham and cheese pie

Savoury cooked ham and cheese pie with sandwich bread, prepared in a loaf tin.

Christmas Pudding

A rich and sweet Christmas pudding, with a moist texture thanks to macerated dried plums and dried apricots that provide a rich and aromatic flavor.

1/18/2026

dessert

Flam Caramel Molds

A smooth almond flan with a creamy texture, covered by a rich golden caramel made with white sugar and bottled water.

Flam Dou

A smooth and velvety flan with a shiny layer of golden caramel, made with white sugar and bottled water to achieve a perfect texture.

Forki Plum Cake

Plum cake flavoured with raisins and candied fruit. It is recommended to prepare it 1 or 2 days before consuming it. All ingredients must be at room temperature.

Figgi Pudding

A rich and sweet pudding with the mellowness of dried figs, prunes, and dates, offering a smooth and enticing texture that combines the intense flavor of dried fruits.

Forky Pudding

A smooth and velvety pudding with a caramel made from white sugar and bottled water, which gently melts over the palate.

Sericaia

Sericaia is a delicious custard with a spongy texture and a slightly crispy surface, made with whole milk, eggs, and sugar until achieving a smoothness that melts in the mouth.

Siricaia

The Siricaia is a delicious Portuguese cake with a creamy and light texture, made with egg yolks, butter, and sugar that melts in your mouth with each sweet bite.

Chestnut Cream Tart

The chestnut cream tart is a soft and velvety delight, with a fluffy base thanks to the whole eggs and softened butter that provide a perfect balance of sweetness and creamy texture.

Fresh Cheese Tartlets

Crispy sweet shortcrust pastry tartlets with a smooth and creamy filling of cow's fresh cheese and egg.

Baked Cod in a Tin

Canned cod is a simple dish that combines loins of desalted cod coated in a light batter of flour, fried until achieving a crispy texture on the outside and tender on the inside, flavored with garlic that adds an extra touch of flavor.

Gratinated Cod with Aioli

The gratinated cod with alioli features a tender and succulent fillet, covered with a golden and crispy layer, along with fresh spinach that adds a touch of freshness to the dish.

Lacquered Cod with Maxims Potatoes

The emblematic glazed cod, with its smooth texture and intense flavor, is combined with tender and sweet Kennebeck potatoes and caramelized onion to create a comforting dish full of flavors.

Corn Cake with Smoked Ingredients

The coca dacsa with smoked ingredients is a thin and crispy dough made with wheat flour and corn flour, which provides a smooth texture and an authentic flavor to the dishes, perfect for sharing at any meal.

Pound Cake Cakes with Pesto Vegetables

Light and fluffy cupcake-like bites, made with a base of wheat flour and corn flour, feature a delicate flavor of vegetables with pesto that makes them irresistible.

Calzone Pizza

The calzone is a folded pizza, with a crispy crust on the outside and a soft, flavorful filling inside, made with poolish, flour, and warm water.

7/14/2025