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.
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.
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.
The "pa cremat" is a succulent and fluffy bread with a golden, crispy crust, made with strong flour and whole milk to give it a rich and flavorful 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.
Ladyfingers are soft and spongy sticks with a sweet touch, perfect for accompanying a cup of hot chocolate or coffee.
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.
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.
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.
A practical guide on flours, from the weakest (100W or less) to medium strength (140 <W <200), perfect for adapting to any type of dough and consistency.
The Catalan Table
