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.
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 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.
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 sweet and fluffy cake combined with the creamy and flavorful texture of Nutella, perfect for a cozy evening.
Hazelnut crunch with a delicately crispy texture, combining the intensity of roasted hazelnuts with the smoothness of cream and a sweet touch of sugar.
The Catalan Table
