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Cinc coques de Sant Joan with guarantee

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Traditional Coca from Gil (Barcelona)

In the same way as petards, candied fruit damunt d’una coca fa festa. Start these recommendations for the traditional one that they make from Meravella to Forn de pa i pastisseria Gil in the Clot district. Gerard Gil manages the workshop that supplies the three plants and 24 employees. The one in Navas de Tolosa is the oldest month, it will be 50 years old in 2021. To celebrate, they are going to reform the store, which is modern now and also good when worn. Gil explains that the Premi Ressona makes sense every day on the phone and at the counter. If there is a week left until Sant Joan, they have already sent 2,000 coke, the materials that happen at any time, a barbaric tenint in Compte facing the ten forts of sale. And to these Alçades els encàrrecs ja s’han duplicat. Així that if voleu taster, not badeu. The secret of Seva Coca is the Massa Mare and be generous with the butter. “Això li dona més tendresa i brioix aroma,” explains Gil. In addition, all the ingredients used are of the highest quality. Among the natural flavors they possess, he lists taronja peel, lemon peel, Tahitian vanilla, and taronger flower. I also tried the rest of the traditional colas, like lardons or cream pasta, angel hair, and xocolata. Carrer Navas de Tolosa, 263 – Carrer Bofarull, 49 – Gran Via, 942, Barcelona.

Coca with Cream and Pinyons from Cal Parra (Olost)

Coca with Cream and Pinyons from Cal Parra (Olost)

Cal Parra is a form that made history in Olost, but Romà Alonso said three years ago that he had not overtaken it. Això yes, the Seva trajectory also had history, that of a geography licentiate who worked directly with Huawei and will one fine day hang up the phones to pose with the crowds. Her sons were close to retirement – I know that they will decide to radically change the rhythm of life and they will be demanding. Així will be like this, just a few months before the start of the pandemic, Gairebé will enter in parallel with the workshop at the Escola de Flequers de Sabadell – amb the teacher Yohan Ferrant – to inspire a món that he attached a mica – to the son in to help the Feina points – and all I knew was that he had changed offices. Amb menys benefici, but ensures a better quality of life, Alonso has already launched four recognitions of the sector. In addition to the best cola, Enguany also wins the competition of the best llonguet, the best salty cola in 2019 and is recognized this week as the second forner of Catalonia. little joke But next to the coca, the seva is a classic brioix that I think has won for a good cream, with the millionth natural ingredients and pinyons from Navata (Girona). Carrer Berga, 18, Olost (Osona).

Coca tatin by L’Atelier (Barcelona)

Coca Tatin by L'Atelier (Barcelona)

L’Atelier is a creative pastisseria, a lloc with tradition that does not weigh or limit, but inspires. Així that pastisseur Eric Ortuño is faithful to noves coques de la màniga every year. This time I sorted out the Coca Tatin, inspired by the French pastis. The result is a reinterpretation that won over the competition jury, both for the texture of the Brioix and for the combination of caramelized pomace and vanilla cream. If you are a fan of tatin, here you can also have menjar in the form of gelatin. When the good temperatures rise, a Racó devotes itself to the original Gelats. But according to Coques, the one with cream and pinyons is also one of the ones to have in the Compte, as it is the top rated at the edition of the Fa dos ans competition. But every month we do not lose the other varieties, like the Reus Coca, inspired by the tea paste that bears the Mateix name and is also awarded. Amb escola de pastisseria, in just over three years, has become a reference book for modern confectionery. Director Eric Ortuño was also recently recognized for his professional career at the Gala de Pastisseria Catalana organized by the Gremi de Barcelona. Carrer Viladomat, 140, Barcelona.

Coca de Lardons from Viñallonga (Montornès del Vallès)

Coca de Lardons from Viñallonga (Montornès del Vallès)

For fans of lardons, I had a mission: to go to Montornès del Vallès to taste a cola made with premium lardons, feta, a recipe from fa gairebé fifty years ago and us “spectacular lardons”, as Jaume Viñallonga, pastisser de, puts it can Vinallonga. You buy at cost from the Pocorull xarcuteria, an establishment that owns its own farm. The secret of this coca is “the philosophy of always artisanal processes and high quality raw materials,” he explains. For the Seves Mans, the full pasta is recommended as the ideal combination with the lardons. He is the second generation of a company founded in 1974 that will open a second store in Mollet del Vallès two years ago. The elaboration is centralized in Montornès. In addition to the entire repertoire of traditional colas, each fan has a coca d’autor, explains in Jaume, pointing out that this search has left inventiveness ready because the coca of the year 2021 will wreak havoc. And if it works… It’s a Cheesecake Coke I could return here to Trobar. Carrer Jacint Verdaguer, 3, Montornès del Vallès – Carrer Berenguer III, 62, Mollet del Vallès.

Chocolate coke from Brunells (Barcelona)

Chocolate coke from Brunells (Barcelona)

La Brunells is one of the latest pastry shops – bé, un classic renovat – to offer desserts and sweets made from moult bones. Pastisseur Miquel Chamorro’s xocolata proposal was the most appreciated of the competition. He explains that the main purpose was to preserve the spongy and moist structure of a cocoa brioix. The Seva Coca, well rounded with the first coques of our Avantpassats that pay homage to the solstice, carries a Brioix Enriquit with Normandy butter and, before entering the Forn, a Farcit with a chocolate cream with llet and praliné d’ Ametllen and hazelnuts. In fact, the jury will appreciate the intentional seva of the rolled format, the crunchy cocoa crumble, the hazelnut nuances and the fermentation, cooking and taste of Brioix. It is good to know that the fan is in individual format, which makes it easier for more tastaolletes to try Coques de Sant Joan fins during the festival. Brunell’s has also won various awards for which it will reopen, such as the award for Mantega’s millionth croissant in 2020. The reform has retained some old elements, as well as a modern inn with an aesthetic reminiscent of Wes Anderson’s imagination. Ideal to start a Passejada pel Born. Calle de la Princesa, 22, Barcelona.


Source elpais.com

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