A light and fluffy Swiss roll made with a soft almond flour base, encasing a sweet filling and decorated with powdered sugar.
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 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.
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 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.
A smooth and creamy Parisian flan with a crispy shortcrust pastry base, delicately brushed with butter and a touch of water.
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.
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 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.
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 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 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.
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.
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.
The soft muscatel wine cake is a sweet, fluffy delight with a captivating grape aroma and the subtle touch of panela sugar.
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.
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.
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 "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.
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 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.
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.
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.
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.
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 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.
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.
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.
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.
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.
Sponge cake, fluffy and moist, made with creamy yogurt, where whole eggs and sugar provide a subtle sweetness and a delicate texture.
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.
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.
Golden apples baked in a sweet pastry flavored with brandy, calvados, and cognac, offering a smooth texture and an intense, aromatic flavor.
A creamy semifreddo made with nougat, ideal for dessert, featuring a smooth and delicate texture that melts in the mouth.
Creamy stracciatella gelato with a hint of sweetness, where fine shavings of bitter chocolate delicately blend with every spoonful.
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 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 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.
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.
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.
This panettone is an airy and fluffy delight, made from sourdough that imparts a deep and distinguished flavor, with traditional ingredients that complete each bite.
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 Swiss brioche of medium class is fluffy and light, with a soft and buttery texture thanks to the 65 grams of butter and 120 ml of milk that give it a delicate taste, perfect for accompanying a good coffee.
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.
A soft and aromatic bread with a hint of cinnamon, filled with sweet raisins and crunchy walnuts, ideal for accompanying a slice of butter in the morning.
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.
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.
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.
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.
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.
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.
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 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.
The spectacular cod with honey features salted cod fillets coated in a crispy layer of flour and egg, renowned for their tenderness and an irresistible sweet touch.
The Catalan Table
