A light and fluffy Swiss roll made with a soft almond flour base, encasing a sweet filling and decorated with powdered sugar.
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 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.
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.
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.
The traditional Swiss roll is a fluffy sponge cake made with egg yolks and whites, slightly sweetened with powdered sugar, rolled with a smooth and creamy filling.
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: crisp cookies with a tender interior, made with simple ingredients and flavored with a gentle touch of spices.
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.
The cherry clafoutis is a delicious cake with a soft and fluffy texture, combining juicy cherries with a slightly sweet batter, baked to a golden finish.
Fruit topping with a base of smooth forest berry pulp, enriched with strawberries, cherries, and apricots, presented as a delicate and refreshing jelly.
The cherry coca-brioche style is a soft and fluffy dough, sweetly scented with sugar, where fresh cherries add a juicy and vibrant touch.
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.
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.
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.
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.
The chocolate crown is a moist and fluffy dessert, with an intense cocoa flavor and a subtle almond note thanks to the almond powder that captivates the palate.
A 70% chocolate fondant with a soft and molten interior, perfect for lovers of intense sweetness.
A smooth and velvety orange cream, where whole eggs and egg yolks give it a richness and silky texture that melts in the mouth.
Chocolate crémeux with a smooth and intense texture, made with 70% couverture chocolate and 35% heavy cream, inspired by the creations of El Bulli.
A creamy dulce de leche with a smooth Greek yogurt mousse and a fresh touch of coffee granita that balances the sweetness.
This chocolate cake is moist and fluffy, with a sweet meringue topping made with egg whites and powdered sugar that delicately melts with every bite.
Delicious financiers with a slightly moist and fluffy texture, made with almond powder and sweetened with powdered sugar.
A smooth and creamy Parisian flan with a crispy shortcrust pastry base, delicately brushed with butter and a touch of water.
The apple flognarde is a soft and creamy cake with tender apples, made with flour, eggs, and white sugar, perfect for enjoying warm.
Individual apple flower tartlets with a crunchy streusel base, filled with slices of apples caramelized with butter and white sugar.
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.
A marbled glaze that combines the smoothness of white chocolate with a touch of glucose syrup, offering an irresistible shine and a silky texture.
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.
Creamy and smooth yogurt made with whole or semi-skimmed milk, where the lactobacillus bulgaricus culture imparts a velvety texture and a slightly tangy taste.
Thin sheets of chocolate with a delicate and crispy texture, made with 70% or 80% couverture chocolate for irresistibly tempting decorations.
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 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, a delicate and creamy sweet foam made with egg whites and sugar, perfect for adding volume and lightness to any dessert.
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.
The Traditional Easter MonaTRADITIONALsourdoughForki is a spongy and aromatic cake made with sourdough, where each bite conveys tradition through its soft and light texture.
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.
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.
The Viennese Sponge Cake is a fluffy and soft cake with a light structure, made with whole eggs, egg yolks, and sugar.
The Neapolitan Pastiera is a sweet cake with a smooth and creamy texture, made with shortcrust pastry, eggs, and an aromatic mixture of wheat and ricotta.
A cake with a smooth and creamy texture and a fluffy batter thanks to the soft and almond flour, filled with fresh cherries and a rich pastry cream.
A creamy cake with the intensity of Irish coffee, featuring a soft base of ladyfingers soaked in instant coffee.
A succulent cake with a base of crispy puff pastry, filled with sweet cherries and a fragrant touch of ratafia.
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.
A soft and creamy cheesecake made with a blend of Philadelphia-style cheeses, which can be enhanced with a more intense touch thanks to cheeses like Idiazabal or Gorgonzola, offering a velvety texture that melts in the mouth.
A milk and yogurt cake, soft and fluffy, with a hint of vanilla essence that subtly blends with the mild sweetness of white sugar.
A creamy and smooth cake made with toasted almonds, milk, and sugar, offering a slightly sweet and aromatic touch with each bite.
The walnut cake with streusel is a fluffy sponge cake made with whole eggs and sugar, topped with a crunchy layer of caramelized nuts.
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 pie with a soft and tender crust, enriched with eggs and cane brown sugar that provide a balanced sweetness and a crunchy touch to the topping.
An apple and custard pie with a soft and light enriched dough that melts in the mouth, with the sweetness of the custard combined with the freshness of the apples.
A modern apple cake with a soft and fluffy texture, marked by the subtle sweetness of brown sugar and softened butter, with a fresh touch of strawberry jam.
A quick apple cake with a light and fluffy texture, made with the natural sweetness of apples and the softness of all-purpose flour.
A fluffy and moist apple cake, quickly made with sweet apples and a light batter based on eggs and pastry flour.
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.
A soft and fluffy cake that combines the vibrant sweetness of thin-skinned oranges with the aromatic and subtle touch of saffron.
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.
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.
A traditional apple pie with a soft and golden crust, filled with tender apples and flavored with the homemade taste of beaten egg.
The soft muscatel wine cake is a sweet, fluffy delight with a captivating grape aroma and the subtle touch of panela sugar.
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.
Plum Cake Dos COLORSForki, a soft and sweet sponge made with whole eggs, room-temperature butter, and powdered sugar, ideal to enjoy with a cup of tea.
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.
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.
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.
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.
Ettore Cioccia's Chocolate Caprese Cake is a densely chocolatey delight with a moist and smooth texture thanks to almond flour and pure cocoa, perfect for lovers of intense flavors.
NOUSForki Tart with Grated Eggs, where the fluffiness of the dough contrasts with the crunchy texture of the walnuts and the caramelized flavor of muscovado cane sugar.
A soft and creamy tart, where caramelized apples melt with Camembert cheese on a crispy buckwheat flour base.
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.
The Aïna Magic Cake offers a surprising combination of fine and silky layers that meld together with a glazed caramel, made with white sugar and mineral water to achieve an irresistible sweetness.
The Sacher Cake Forki adaptation is a fluffy and smooth cake with a powdered sugar coating that melts with the delicate sweetness of the butter.
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.
The Ruby Red Tarte Tatin is an upside-down pastry with a caramelized base of Granny Smith apples, featuring a crispy, butter-glazed crust.
A simple Tatin tart with a crispy puff pastry base on which caramelized Golden apples rest, sinking into a sweet symphony of textures.
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.
A delicious Tarte Tatin with apples caramelized to perfection, featuring a custard base that adds smoothness to the bite.
A thousand-layer apple tart where warm apples melt between crispy sheets of pastry and golden butter.
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.
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 with a firm 70% couverture chocolate exterior and a soft, sweet 51% chocolate interior that melts in the mouth.
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.
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 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 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.
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.
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.
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.
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.
The Forki Epiphany Cake, with a soft and slightly sweet dough thanks to its pre-ferment of strong flour and whole milk, is perfectly fluffy and aromatic to celebrate Epiphany Day.
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.
Soft and fluffy whipped cream, made with heavy cream containing at least 35% fat, perfect for accompanying desserts or fresh fruits.
Cuarada is a smooth and creamy dairy dessert, rich in calcium, that melts delicately on the palate with its silky texture and slightly tangy taste.
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 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 are slices of stale bread immersed in a luscious mixture of milk and eggs, fried until achieving a golden and tender texture.
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.
Soft spirals with a fluffy interior, scented with aromatic cinnamon and filled with sweet raisins, ideal for a comforting breakfast.
Tender and light Breton crepes, perfect for both savory and sweet combinations, offering a smooth base that contrasts with flavorful fillings.
Ravioli filled with tangy apple and black pudding, featuring a smooth texture and a sweet hint from the ratafia reduction.
Smooth and creamy Reblochon cheese mousse, delicately combined with cream and eggs, with a subtle touch of red pepper to add a contrast of flavor and color.
Fluffy chocolate cake with walnuts, delicate and flavorful, made primarily with egg whites for a light and airy texture.
The Gioconda base is a light and fluffy batter prepared with whole eggs at room temperature and powdered sugar, ideal for creating solid cake bases with a smooth texture.
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.
The Bourdaloue from Peres Forki combines the delicacy of large conference pears, submerged in a gentle syrup that highlights their firm yet juicy texture.
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.
The chocolate and walnut brownie is a moist and intensely chocolaty cake, with a slightly crispy crust and the pleasant crunchy contrast of the walnuts.
A Financier cake by Christophe Michalak, with a light and delicate texture, made with almonds, powdered sugar, and a sweet touch of honey.
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.
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.
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.
Cherry clafoutis, a smooth pudding made with a fluffy batter that envelops sweet fresh cherries and a light pastry flour.
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.
An irresistible dessert with a slightly crunchy exterior that conceals a dark, liquid core of 70% chocolate, perfect for melting at the first bite.
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.
A velvety and rich chocolate cream, crafted with ingredients from the masters of El Bulli, that melts gently on the palate with a silky texture.
The Douillon de Poma is a sweet and crispy parcel that conceals a tender and succulent baked apple inside, infused with water and sugar.
The flourless chocolate cake is a delicate meringue dream with a soft and fluffy texture, made with egg whites and powdered sugar that melts in the mouth.
Chocolate shavings are delicate crispy sheets made with flour and powdered sugar, ideal for decorating cakes with a sweet and elegant touch.
The fabulous Núria cookie cake combines the crunchy texture of the cookies with a 70% chocolate coating that melts perfectly, balanced with the smoothness of cream and 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.
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.
A refreshing orange sorbet with pieces of fresh orange, combined with a smooth chocolate bonbon that melts in the mouth.
Creamy ice cream made with whole milk and liquid cream with 35% fat, enriched with skimmed milk powder, which provides a smooth and velvety texture without losing the freshness of the fruits.
Creamy yogurt gelato made with whole milk, characterized by its silky texture and delicate lactic flavor.
A creamy kefir ice cream with the smooth texture of 35% liquid cream, perfect for enjoying a slightly tangy and refreshing flavor.
A smooth and creamy mascarpone gelato made with egg yolks and 35% cream, ideal for enjoying a decadent and rich-flavored dessert.
Creamy mató gelato, sweetened with hints of soft honey, offering a blend of delicate and refreshing textures.
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.
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.
The Gâteau Saint Emilion consists of three soft layers of dry ladyfingers, soaked in sugar and caramelized with a sweet touch that melts in the mouth.
Delicate macarons with a crispy exterior and a soft interior, made with egg whites and almond flour.
Ladyfingers are soft and spongy sticks with a sweet touch, perfect for accompanying a cup of hot chocolate or coffee.
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.
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.
A soft and silky mousse of orange cream and chocolate, where the intense chocolate and egg yolks meld into a rich and creamy texture that delicately melts on the palate.
A light and creamy mousse made with Greek yogurt and 35% cream, offering a smooth and delicate texture ideal for refreshing desserts.
Chocolate mousse is a smooth and creamy delight, made with eggs to achieve a fluffy texture and rich flavor.
A soft and creamy chocolate mousse, with a light and delicate texture, suitable for surprising 8 people without using eggs.
Sponge cake, fluffy and moist, made with creamy yogurt, where whole eggs and sugar provide a subtle sweetness and a delicate texture.
The Gioconda Sponge Cake is a soft and fluffy sponge with a subtle almond flavor, thanks to the use of powdered sugar and almond flour mixed with whole eggs.
Panellets are traditional sweets with a smooth and moist texture, made with grated Marcona almonds and mineral water, perfect for celebrating the "castanyada."
A soft and balanced cake with butter-enriched dough, filled with blackcurrant jam, and topped with a shiny layer of fresh, juicy currants.
Apple cake with a touch of caramel, made in a 15 cm mold, where the softness of the apple blends with the crisp sweetness of caramel.
An intense and moist chocolate cake with a subtle hint of walnuts, made without egg yolks for each bite to be light yet full of flavor.
Sweet and succulent oven-roasted pineapple with a light touch of sugar, accompanied by ripe banana that melts into a creamy texture.
A creamy textured ice cream made with milk and liquid cream, covered with a thick and crunchy layer of chocolate.
Refreshing ice pops with a sweet and balanced flavor, made with forest fruits and strawberries, perfectly softened with a touch of sugar.
Golden apples baked in a sweet pastry flavored with brandy, calvados, and cognac, offering a smooth texture and an intense, aromatic flavor.
Juicy medium-sized apples stuffed with a combination of ground beef and pork, complemented by the fluffy texture of ladyfingers from the bakery.
A creamy semifreddo made with nougat, ideal for dessert, featuring a smooth and delicate texture that melts in the mouth.
Refreshing citrus sorbet with a smooth and creamy texture, ideal to enjoy well-chilled at any time of the day.
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.
A refreshing and light sorbet made from a base syrup, with a velvety texture that enhances the natural flavor of seasonal fruits.
Creamy stracciatella gelato with a hint of sweetness, where fine shavings of bitter chocolate delicately blend with every spoonful.
Crispy strudel with thin dough filled with sweetness and brushed with egg to achieve a golden and shiny finish.
A refreshing and balanced drink, composed of a short coffee that mixes with the effervescent smoothness of soda water and is served ice-cold with an ice cube.
A chocolate soufflé with 70% dark chocolate, smooth and fluffy, that melts with every spoonful, thanks to its 6 egg yolks.
The Chocolate Caprese Cake is a dense and moist cake made with almond flour and 100% cocoa powder, offering a rich and intense experience for chocolate lovers.
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.
The truffle tart combines the smoothness of an intense chocolate mousse with the crunchy touch of the shavings that cover it, offering a sweet experience full of contrasts.
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.
A delicious frozen Sacher cake, with a smooth base of dough and butter, filled with strawberry mousse and finished with a touch of powdered sugar.
Modern Sacher cake with a contemporary touch, characterized by a delicate and fluffy sponge, enriched with butter that provides a smooth and balanced flavor, and topped with a layer of powdered sugar that gives it a refined finish.
The Apple Tarte Tatin combines the succulent sweetness of caramelized apples with the crisp lightness of puff pastry, offering an irresistible taste experience.
A surprisingly simple apple Tatin tart, where the crisp puff pastry embraces sweet caramelized Golden apples, offering an irresistible combination of textures and flavors.
The apple Tatin tart from Roig Rubí restaurant features Granny Smith apples caramelized in butter and white sugar, offering a contrast between the sweetness of the tender apples and the crispy touch of caramelization.
The Tarta Tatin offers a crispy base of shortcrust or puff pastry, topped with a caramelized layer of sweet fruit that melts delicately with each bite.
A sweet and delicate Tarte Tatin where the thin slices of apple caramelized with butter and sugar melt in every bite.
Individual tarts with a crispy streusel base and crowns of apple, enriched with butter and a sweet touch of white sugar.
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.
A tart tatin with a crispy pastry base, topped with succulent Granny Smith apples caramelized with sugar, accompanied by whipped cream and a delicious cocoa crumble that adds a crunchy texture.
The Forki Burnt Cream Nougat is a sweet delight with a smooth and creamy texture from the egg yolks, combined with the intense flavor of grated raw almond (marcona), which can be easily found at Can Gispert, near Santa Maria del Mar.
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.
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.
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.
Light and smooth truffle for filling, made with fine chocolate of 70% or 80% and creamy liquid cream of 35%.
Silky and intense chocolate truffles, combining 170 grams of chocolate with 150 ml of cream, inspired by the exquisite style of the 2005 World Pastry Champion, Christophe Michalak.
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.
The covered cake of dried plums and apples combines a crispy layer of puff pastry with a juicy filling of succulent apples and pitted dried plums, creating a perfect contrast between sweetness and texture.
Tender and fluffy Berliners with a golden crust, made with eggs and medium-strength flour, perfect for accompanying a hot coffee.
The Traditional Forki Easter Mona is a soft and fluffy pastry, made with strong flour and water, thanks to an active sourdough starter refreshed the day before.
Spongy and aromatic panettone with a gentle touch of egg yolks, made with fresh yeast to achieve a light and airy texture.
Panettone with textured and fluffy sourdough, made with seven eggs and baked in a round mold for a soft and airy result.
The Stollen Forki is a dense and aromatic German sweet bread, filled with fruits and spices, that can be made with fresh or dry yeast, or even with sourdough, achieving a smooth and rich texture with a buttery touch.
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.
Mató, a lacteous delight made with pasteurized milk and coagulated with lemon and calcium chloride, offers a smooth and creamy texture that melts deliciously on the palate.
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.
Forki quince paste is a sweet quince preserve with a firm yet juicy texture, requiring a touch of acidity, achieved through the addition of lemon juice or citric acid, to balance its flavor.
A sweet and intense raspberry jam, with a smooth and slightly thick texture thanks to the perfect combination of fresh raspberries and sugar.
A smooth preserve with a slightly thick texture and subtle sweetness, made with fresh wild strawberries, sugar, and a touch of water.
A smooth coulis of red fruits, with the right touch of sweetness from brown sugar and a refreshing hint of acidity from mineral water or lemon juice.
Cherry jam with a smooth texture and a balanced tart touch thanks to citric acid, ideal for spreading on toast or accompanying cheeses.
Smooth and glossy strawberry jam, with a hint of citric acid to balance its natural sweetness, ideal for spreading on toasted bread.
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.
Blackberry jam is a thick and sweet preserve, with a vibrant touch due to the pH adjusted with citric acid, which enhances the fresh flavor of the forest fruits.
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.
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 with a smooth and silky texture, balanced by the subtle acidity of lemon juice and a citrus touch that envelops your senses.
A sweet and fluffy cake combined with the creamy and flavorful texture of Nutella, perfect for a cozy evening.
Candied oranges or lemons are tender and sweet pieces, infused with a citrus aroma and coated with a smooth layer of shimmering sugar.
An intense coffee granita with a subtle touch of rum and vodka, with a curly and fresh texture that gradually melts on the palate.
A refreshing and light raspberry granita, made with mineral water and sweet touches of sugar, that melts gently on the palate.
Tiger nut horchata, a traditional refreshing drink with a creamy texture and a subtle citrus touch thanks to the lemon peel.
Brioche shells are slightly sweet and fluffy, made with a soft dough that melts in your mouth.
Puff pastry shells are light and crispy sheets made with a dough enriched with special cold butter, perfect for a sweet and caramelized bite.
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 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.
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.
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.
Smooth and creamy ice creams made with a neutral base, providing a silky texture and a balanced flavor, perfect for a refreshing delight.
A fragrant and balsamic blend of medicinal herbs with aniseed notes from Illicium verum, ideal for infusing and preparing an aromatic ratafia.
Jams with a thick and indulgent texture, balanced with just the right amount of citric acid to intensify the fruit's flavor without overpowering its natural sweetness.
A guide to tempering chocolate, achieving perfect gloss and silky texture by precisely working with 120 grams of chocolate, 180 grams of cocoa butter, and 145 ml of cream.
Crispy sweet shortcrust pastry tartlets with a smooth and creamy filling of cow's fresh cheese and egg.
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 is characterized by its smooth and creamy texture, made with egg yolks, whole milk, and covered with a crispy layer of caramelized sugar.
A smooth almond flan with a creamy texture, covered by a rich golden caramel made with white sugar and bottled water.
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.
A smooth and velvety flan with a shiny layer of golden caramel, made with white sugar and bottled water to achieve a perfect texture.
A creamy cheese spread made from kefir, perfect for spreading, with a smooth and rich texture that delights with every bite.
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.
The cheesecake is creamy and smooth with a slightly intense touch if a strong cheese is added, combining the velvety texture of Philadelphia or Mascarpone with the delicateness of Camembert.
A Forki Plum Cake with a soft and fluffy texture, made by balancing the weight of the eggs without shells with the forki, for a sweet and balanced result.
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.
A smooth and velvety pudding with a caramel made from white sugar and bottled water, which gently melts over the palate.
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.
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.
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.
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.
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.
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.
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.
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.
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.
The coca de Llavaneres is a delicious puff pastry that combines the lightness of marzipan and ground almonds, offering a crunchy texture on the outside and a soft interior, perfect for enjoying at any time.
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.
The Catalan Table
