The Catalan TableRecipes tagged with: dessert
Traditional Easter Mona with Forki sourdough starter
Easter Mona made with sourdough starter and a lightly enriched brioche dough, with prior activation of the sourdough starter, a preferment, flavouring with spices, and double brushing before baking.
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.
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.
Rice with Milk
Rice pudding is a sweet and creamy combination of round Bomba rice and fresh whole milk, where the softness is enhanced with a bit of cream and the addition of sugar that provides a comforting touch of sweetness.
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.
Fruit Topping
Fruit topping with a base of smooth forest berry pulp, enriched with strawberries, cherries, and apricots, presented as a delicate and refreshing jelly.
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.
Dulce de leche with yogurt mousse and coffee granita
Dessert served in transparent glasses, with a dulce de leche base, yogurt mousse on top, and coffee granita over it.
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.
Thin Chocolate Sheets for Decoration - Chocolate Threads
Thin sheets of chocolate with a delicate and crispy texture, made with 70% or 80% couverture chocolate for irresistibly tempting decorations.
French Meringue
A light and airy French meringue with a crispy exterior and a silky interior, made with egg whites beaten to stiff peaks and sugar.
Italian Meringue
Italian meringue is a sweet and fluffy foam made with 120 grams of egg whites and 240 grams of sugar, ideal for adding a smooth and glossy layer to cakes or desserts.
Swiss Meringue
Swiss meringue, a delicate and creamy sweet foam made with egg whites and sugar, perfect for adding volume and lightness to any dessert.
Red Berry Mousse
A soft and airy red berry mousse with a creamy texture, thanks to the 35% fat heavy cream, perfect to melt on the palate with a sweet acidic balance.
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.
Irish coffee cake
Cold chocolate, coffee and whisky cake, with layers of ladyfingers. It is better if prepared the day before.
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.
Menjar Blanc Cake
A creamy and smooth cake made with toasted almonds, milk, and sugar, offering a slightly sweet and aromatic touch with each bite.
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.
Forki-Style Catalan Crème Brûlée Nougat
The Forki-style burnt cream nougat is a traditional sweet with a smooth and creamy texture, made with egg yolks and raw Marcona almond flour that melts on the palate and leaves a light note of caramelized cream.
Torro of Neules and Spices
This nougat with wafer and spices combines a crispy 70% chocolate coating with a spiced and aromatic interior that will melt in your mouth, offering a delight of textures and flavors.
Orange Nougat
Orange nougat with a firm 70% couverture chocolate exterior and a soft, sweet 51% chocolate interior that melts in the mouth.
Chocolate and Almond Turrón
A delicious chocolate nougat with 70% cocoa, featuring a brittle texture on the outside and raw Marcona almonds that add a crunchy and flavorful contrast.
Chocolate Guanaja Ganache Cake
A smooth and creamy nougat made with 70% couverture chocolate or Extra Bitter chocolate, harmoniously combining a rich and intensely flavored ganache.
Viennese Chocolate Nougat
Viennese chocolate nougat with a crunchy layer of crocant, covered by a rich 70% chocolate that melts with each bite.
Light Truffle - Dark Truffle for Filling
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
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.
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.
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.
King's Cake
Brioche dough prepared the day before, with a preferment and, optionally, a marzipan filling.
Orange Cream
A smooth and velvety orange cream, where whole eggs and egg yolks give it a richness and silky texture that melts in the mouth.
Brightly Colored Icing
A vivid-colored glaze that combines white sugar, water, and condensed milk to create a shiny and smooth layer, ideal for covering your cakes with a sweet and silky touch.
Marbled Chocolate
A marbled glaze that combines the smoothness of white chocolate with a touch of glucose syrup, offering an irresistible shine and a silky texture.
Whipped Cream
Soft and fluffy whipped cream, made with heavy cream containing at least 35% fat, perfect for accompanying desserts or fresh fruits.
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.
Santa Teresa Toasts (Torrijas)
Santa Teresa Toasts are slices of stale bread immersed in a luscious mixture of milk and eggs, fried until achieving a golden and tender texture.
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.
Breton Crêpes Salty and Sweet
Tender and light Breton crepes, perfect for both savory and sweet combinations, offering a smooth base that contrasts with flavorful fillings.
Apple and Black Pudding Ravioli (With Ratafia Reduction)
Ravioli filled with tangy apple and black pudding, featuring a smooth texture and a sweet hint from the ratafia reduction.
Other Cakes with Egg Whites
Fluffy chocolate cake with walnuts, delicate and flavorful, made primarily with egg whites for a light and airy texture.
Frozen Biscuit
A soft and fluffy frozen sponge cake made with meringue and egg whites, rounded off with a subtle sweetness of sugar that melts in the mouth.
Bourdaloue by Peres Forki
The Bourdaloue from Peres Forki combines the delicacy of large conference pears, submerged in a gentle syrup that highlights their firm yet juicy 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.
Charlotte of any fruit (apricots, strawberries, raspberries)
A creamy and refreshing charlotte made with a sponge cake base and filled with pieces of sweet fruit like apricots, strawberries, or raspberries, ideal for enjoying well-chilled from the freezer.
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.
Cold Chocolate and Ricotta Cake (It's a Cold Cake)
The cold chocolate and mató crown is a smooth and creamy cake, with an irresistible layer of intense chocolate that melts with the freshness of the mató.
Chocolate coulant (Forki adaptation)
Chocolate coulant for 8 aluminum molds, with resting in the freezer before baking.
Red Berry Coulis
A smooth and delicate creamy dessert made with fresh red fruits, whole egg, and egg white, which captivates with its velvety texture and slightly tangy flavor.
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.
Fabiola with Núria biscuits and chocolate
Núria biscuit cake with chocolate filling and chocolate coating. It must be left in the refrigerator for a few hours; it is best to prepare it the day before.
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.
Orange and Chocolate Bombe Gelato - Recipe 8
A refreshing orange sorbet with pieces of fresh orange, combined with a smooth chocolate bonbon that melts in the mouth.
Creamy fruit ice cream (not popsicles)
Creamy fruit ice cream made with a dairy base, aged and churned with the fruit added at the end.
Yogurt Gelato
Creamy yogurt gelato made with whole milk, characterized by its silky texture and delicate lactic flavor.
Kefir Gelato
A creamy kefir ice cream with the smooth texture of 35% liquid cream, perfect for enjoying a slightly tangy and refreshing flavor.
Mascarpone Gelato - Recipe 7
A smooth and creamy mascarpone gelato made with egg yolks and 35% cream, ideal for enjoying a decadent and rich-flavored dessert.
Mató and Honey Ice Cream
Creamy mató gelato, sweetened with hints of soft honey, offering a blend of delicate and refreshing textures.
Vanilla Gelato
Smooth and creamy vanilla ice cream made with a rich base of 500 ml of milk and 122 ml of cream, offering a sweet and aromatic flavor that melts in the mouth.
Chocolate Gelato
A creamy and rich chocolate ice cream, crafted with A. Corvitto's recipe, where silky smoothness combines with an intense flavor that melts with every bite.
Gâteau Saint Emilion
Chilled chocolate and almond biscuit cake, prepared in advance and without an oven.
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.
Blancmange
Menjar Blanc is a smooth and luminous cream, made with gelatin and 300 grams of rice flour, that melts delicately on the palate with a velvety texture.
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.
Orange Cream and Chocolate Mousse (with egg)
Orange cream and chocolate mousse made with egg yolks, orange pulp, chocolate, butter, gelatin, and whipped cream.
Yogurt Mousse
A light and creamy mousse made with Greek yogurt and 35% cream, offering a smooth and delicate texture ideal for refreshing desserts.
Chocolate Mousse (with Egg)
Chocolate mousse is a smooth and creamy delight, made with eggs to achieve a fluffy texture and rich flavor.
Chocolate Mousse (Egg-Free)
A soft and creamy chocolate mousse, with a light and delicate texture, suitable for surprising 8 people without using eggs.
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.
Magnum Chicken
A creamy textured ice cream made with milk and liquid cream, covered with a thick and crunchy layer of chocolate.
Easy Fruit Popsicles
Refreshing ice pops with a sweet and balanced flavor, made with forest fruits and strawberries, perfectly softened with a touch of sugar.
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.
Nougat Semifreddo Recipe by Thierry Marx
A creamy semifreddo made with nougat, ideal for dessert, featuring a smooth and delicate texture that melts in the mouth.
Citrus Sorbet
Citrus sorbet formulated by Angelo Corvitto, with one version to serve from a display case at -11 °C and another to serve from a domestic freezer at -18 °C. The process includes pasteurization, cooling, maturation, churning, and an alternative without an ice cream maker.
Vanilla and Cocoa Sorbet
A smooth and refreshing vanilla sorbet accented with hints of cocoa, made with water and 35% fat liquid cream for a creamy yet light texture.
Fruit sorbets made from a base syrup
Recipe for sorbets made from a previously matured base syrup, with instructions for preparing them using an ice cream maker or in the freezer, and with the base syrup formulation.
Stragiatela
Creamy stracciatella gelato with a hint of sweetness, where fine shavings of bitter chocolate delicately blend with every spoonful.
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.
Chocolate and Orange Cold Tart
A fresh tart with a smooth and creamy texture, combining the intense flavor of chocolate with a delicate orange cream and the balance of egg yolks.
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.
Truffle (Gelato)
The Tartufo is a creamy ice cream made with egg yolks, covered with an intense layer of 70% chocolate, offering an irresistible combination of smoothness and crunchy texture.
Apple Tatin, Calvados, whipped cream and cocoa crumble
16 cm diameter cake with apple Tatin, whipped cream and a cocoa crumble base.
Forki-style burnt cream nougat
Egg yolk nougat that must be prepared about 3 days before eating because it contains egg and is not cooked.
Nougat Cake
The nougat cake is a smooth and melting blend of 70% and 50% chocolate that melts with every bite, offering a richness of flavors and delicate textures.
Guanaja Ganache Cake
El Torro Ganachë de Guanaja is a refined dessert with a creamy and luxurious texture, noted for its intense 46% dark chocolate flavor that melts delicately on the palate.
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.
White Truffle for Stuffing
Light and smooth truffle for filling, made with fine chocolate of 70% or 80% and creamy liquid cream of 35%.
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.
Donuts (Berliners)
Tender and fluffy Berliners with a golden crust, made with eggs and medium-strength flour, perfect for accompanying a hot coffee.
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.
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.
Brossat (Recuit de Drap)
The brossat (recuit de drap) is presented with a smooth and delicate texture, made with the typical whey from Cerdanya, providing a fresh and slightly acidic taste perfect for accompanying sweets or as a light dessert.
Fruit Coatings
Fruit couvertures with a smooth base of red fruit pulp passed through a blender, delicately sweetened with powdered sugar and a creamy yet vibrant texture thanks to the mix of wild red berries.
Raspberry Preserve Recipe from Borda Raubert Restaurant (La Massana - Andorra)
A sweet and intense raspberry jam, with a smooth and slightly thick texture thanks to the perfect combination of fresh raspberries and sugar.
Wild Strawberry Confiture
A smooth preserve with a slightly thick texture and subtle sweetness, made with fresh wild strawberries, sugar, and a touch of water.
Cherry Jam - Forki
Cherry jam with a smooth texture and a balanced tart touch thanks to citric acid, ideal for spreading on toast or accompanying cheeses.
Strawberry Jam - Forki
Smooth and glossy strawberry jam, with a hint of citric acid to balance its natural sweetness, ideal for spreading on toasted bread.
Tangerine Marmalade - Forki
Delicious mandarin marmalade with a perfectly balanced sweet and tart profile, achieved through the precise addition of citric acid to enhance the fresh and fruity flavor of the fruit.
Vineyard Peach Jam - Forki
Vineyard peach jam with a smooth texture and intense flavor, balanced with just the right acidity by adding citric acid or a touch of lemon juice.
Bitter Orange Marmalade
Jam with a subtle balance between the vibrant bitterness of oranges and gentle sweetness, ideal for spreading with a thick and aromatic texture.
Sweet Orange Marmalade - Forki
Sweet orange marmalade with a smooth and silky texture, balanced by the subtle acidity of lemon juice and a citrus touch that envelops your senses.
Nutella Forki Nutaina
A sweet and fluffy cake combined with the creamy and flavorful texture of Nutella, perfect for a cozy evening.
Candied Orange or Lemon
Candied oranges or lemons are tender and sweet pieces, infused with a citrus aroma and coated with a smooth layer of shimmering sugar.
Coffee Granita
An intense coffee granita with a subtle touch of rum and vodka, with a curly and fresh texture that gradually melts on the palate.
Granitas of Raspberries (or any other fruit)
A refreshing and light raspberry granita, made with mineral water and sweet touches of sugar, that melts gently on the palate.
Tiger Nut Horchata
Tiger nut horchata, a traditional refreshing drink with a creamy texture and a subtle citrus touch thanks to the lemon peel.
Brioche Rolls (Basic Dough)
Brioche shells are slightly sweet and fluffy, made with a soft dough that melts in your mouth.
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.
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.
Glossy Chocolate Glaze
A glossy chocolate glaze that perfectly covers the cake, providing a silky and delicious layer with delicate sweet notes.
Caramel Glacé
A smooth and glossy caramel glaze, made with white sugar, water, and glucose syrup, which adds a sweet and crunchy layer to any dessert.
Neutral Shiny Glaze
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.
Thin Chocolate Sheets for decorating
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.
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.
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.
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.
Ice Creams
Ice cream is a liquid mix that becomes a paste through simultaneous agitation and cooling. This document covers the balances of solids, sugars and serving temperature, and the methods for creams and sorbets.
Medicinal Herbs and For Ratafia
Catalogue of medicinal herbs and herbs for ratafia: name, scientific name, properties and usable part. Before using any of them, see how they are prepared in the phytotherapy document.
Jams in general: production theory
A jam sets well at 65–68 °Brix (measured at 20 °C), pH 3.0–3.5, and enough pectin. Theory of making: jars, fruit, water, sugar, acid and pectin.
Working Temperatures for Tempering Chocolate
Tempering curve for dark, milk and white chocolate, plus the shiny chocolate glaze with cream, sugar, water, cocoa and gelatine.
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.
Crema Catalana
Crema catalana is characterized by its smooth and creamy texture, made with egg yolks, whole milk, and covered with a crispy layer of caramelized sugar.
Flam Caramel Molds
A smooth almond flan with a creamy texture, covered by a rich golden caramel made with white sugar and bottled water.
Mató Flan (with eggs)
A smooth and creamy flan with a touch of mató, topped with a golden caramel made with white sugar and water, perfect for melting in the mouth.
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.
Traditional Pannacotta with Eggs
Traditional egg pannacotta is a smooth and creamy dessert, made with whole eggs and egg whites, that melts in the mouth with its velvety 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.
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.
Traditional Tiramisú
The traditional tiramisu is a creamy dessert with layers of espresso-soaked ladyfingers and a rich mascarpone cream, garnished with a touch of bitter cocoa.
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.
Homemade Coca
The homemade coca is a delicious, fluffy-textured cake made with whole eggs, sugar, and flour, making it ideal for enjoying at breakfast or snack time.
Coca Davellanes from La Fatarella
The coca davellanes of La Fatarella is a sweet delight that combines the softness of milk with the aniseed flavor of anise or sweet fennel, resulting in a moist and slightly fluffy texture, perfect to accompany with a good white wine from Terra Alta.
Pork Crackling Flatbread
The coca de llardons is a delicious flaky pastry filled with golden cracklings and pine nuts, combining light textures and intense flavor in every bite.
Llavaneres Coca
Puff pastry coca with pastry cream, light marzipan and pine nuts.
Glass Coca
The coca de vidre is a traditional sweet with a fine and crunchy texture, made with glass flour, whole milk, and butter, that melts in your mouth with each bite.
Apple and Camembert Cheese Tart
An apple and Camembert cheese tart that combines a crunchy buckwheat flour base with the natural sweetness of the apples, creating a gooey and rich texture enveloped in a creamy layer of cheese.