Clarified butter is a liquid and transparent butter, separated from impurities, perfect for extending preservation and enriching dishes with a smooth and silky texture.
A creamy and versatile base made from flour and butter, where the white roux provides a light smoothness, the blond releases a toasted nutty flavor, and the dark acquires a rich aroma with caramel undertones.
Ras el Hanout is an aromatic blend of cloves and whole black peppercorns, which, when ground, releases an intense and spicy fragrance, ideal for adding a warm touch to your dishes.
Mix of dried fruits with hazelnuts, almonds, and walnuts, caramelized in a crispy layer of sugar and water, ideal for a sweet and toasted bite.
The coca dacsa is a flavorful and smooth base made with a mixture of wheat flour and corn flour that provides a unique and consistent texture.
Brioche shells are slightly sweet and fluffy, made with a soft dough that melts in your mouth.
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.
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 are light and crispy sheets made with a dough enriched with special cold butter, perfect for a sweet and caramelized bite.
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.
Hazelnut crunch with a delicately crispy texture, combining the intensity of roasted hazelnuts with the smoothness of cream and a sweet touch of sugar.
A delicate fish broth, rich and aromatic, made with sautéed onions, leeks, and ripe tomatoes.
A glossy chocolate glaze that perfectly covers the cake, providing a silky and delicious layer with delicate sweet notes.
A smooth and glossy caramel glaze, made with white sugar, water, and glucose syrup, which adds a sweet and crunchy layer to any dessert.
A shiny neutral glaze with a smooth and glossy texture, made with water, sugar, and NH pectin to provide a professional finish to cakes and desserts.
Ultra-thin sheets of crunchy chocolate made with intense couverture chocolate and a smooth touch of oil, ideal for decorating desserts with elegance and refined texture.
Butter-enriched dough, soft and fluffy, made with sourdough starter and weak flour, enriched with cooking cream for a velvety and rich texture.
The sourdough is a living and fermented mixture of flour and water that creates a spongy and tangy base perfect for artisan bread.
A basic dough for handmade Italian pasta, elastic and smooth, ideal for creating any type of fresh pasta you can imagine.
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.
Shortcrust pastry, with a crispy and crumbly texture, becomes the perfect base for pies and quiches thanks to its traditional and simple ingredients.
Preferments are soft, well-worked doughs that, after slow resting, develop a light and fluffy texture, perfect for enhancing any homemade bread.
A smooth and velvety orange curd cream, made with eggs, butter, and fresh juice, offering a perfect citrus touch for fillings or as a refreshing dessert.
Streusel is a crisp and crumbly topping made with cold butter, brown sugar, and all-purpose flour, perfect for adding a sweet and crunchy touch to cakes and baked desserts.
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.
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.
Eggs cooked to perfection with a creamy yolk and firm white, ideal for adapting to your preferred type: extra large, large, or medium.
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.
A smooth and creamy mousse, made with softened butter, whole milk, and cornstarch, ideal for light and velvety desserts.
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.
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.
Brown butter is a toasted butter that adds a subtle roasted nut flavor to your pastries, with a smooth and aromatic consistency.
The Catalan Table
