In this article, I present 10 Catalan cakes to know and taste when you visit Barcelona!
Here you'll find
- A presentation of 10 Catalan pastries
- The origins and customs of these Catalan cakes
- The foods they contain
- And much more!
If you're looking for information on Catalan cakes, you'll love this article.
Follow the guide!
Gateaux Catalans: article summary
Les Rousquilles
This traditional Catalan speciality takes the form of a small crownhence its name, which derives from the term Roscaor crown in Catalan. A doughnut or cake baked in the oven and coated with a glaze, it comes in different varieties, including the Catalan rousquille.
Created in 1810 by Robert Seguela, a pastry chef from the village of Amélie-les-bains in the Pyrénées-Orientales region, this delicacy is made with a glaze of with aniseed or lemon. It's easy to recognize, with its ring shape and distinctive white coating.
During your stay in Barcelona, let yourself be tempted: it can easily be found in the best pastries of the city!
Panellets
Panellets - or Bread rolls in Catalan - are among the most famous Catalan cakes. They are generally eaten All Saints' Daywith a sweet Moscatel-type wine. While the best-known (and most appreciated by gourmets) are coated with pine nuts, they come in all shapes and sizes.
They usually feature a round shapeand consist of a mixture of sugar, egg whites and almond paste. Massapà. In addition to pine nuts, there are also variations with peanuts, hazelnuts or chocolate!
If you are at Barcelona in Novembertaste them!
Bunyols
Bunyols (or "bougnettes" in French) are doughnuts also known as Pet de Nonne (or Monja's farts) or Beignet de vent (Wind bunyols). This is a deep-fried, puffed choux pastry covered in sugar and/or cinnamon, eaten at Easter or Carnival time.
They go hand in hand with the tradition of Monas de Pascua and are identical in shape and flavour to the sonhos Portuguese!
The turrón
Turrón is a kind of nougat which can be found all over Spain, in a wide range of flavors: from the classic honey and almond to chocolate turrón, pistachio and coffee versions. There's something for everyone!
This type of Catalan cake is available in the entire Iberian PeninsulaBut the Catalans are among Europe's biggest consumers of this delicacy. But Catalans are among Europe's biggest consumers of this delicacy, with more than half a kilo per person every year, especially during the holiday season.
For a tasty snack, don't hesitate to visit one of the following grocery stores Torrons Vicenswho are true specialists in the genre!
The xuixos
Other specialty to get to know, among Catalan cakes, the xuixos are similar to fried croissants with cream fillingcovered in sugars. A real calorie bomb, but a real pleasure for sweet tooths.
The inspiration for the pastry chef who invented them in Girona in the 20th century was the French cream puff. All he had to do was adapt the recipe to the specific tastes of Catalans - who like things fried - to give birth to xuixos.
The neules
Neules are typical Catalan cakes, usually eaten with a glass of wine. at Christmas. They are served with a piece of turrón and a glass of cava during celebrations, since they can be soaked in alcohol!
These neules take the form of a tube and, in terms of crispiness and lightness, are similar to certain wafers.
In keeping with Christmas traditions, I invite you to discover the one of Caga Tio !
La tortell de Reis
This is the equivalent of our galette des rois for tradition, but it takes the form of a brioche where the frangipane has been replaced by candied fruit and/or cream. For those who don't like candied fruit, there are also variations with chocolate or other gourmet ingredients.
This tarte des rois is generally eaten the day of epiphany (January 6) and contains two elements: a santon representing the king, who will be able to wear the crown; a bean that designates... who will have to buy the next tortell de Reis!
The catànies
More than just Catalan cakes, cataniès are real chocolate bonbons, sure to seduce lovers of cocoa and almonds. These are roasted, caramelized almonds covered with a paste made from almonds, milk and hazelnuts. Cocoa is sprinkled on top to complete the creation.
These little delicacies can be eaten without hunger, and are often found at parties and celebrations. In thecafés and the restaurantscataniès are sometimes served with coffee!
The Catalan gypsy arm
The gypsy arm is a Catalan cake quite similar to the buche. It's made with sponge cake, crème pâtissière or crème catalane, covered with powdered sugar and served chilled. There are all kinds of variations, in which the cream is replaced by jam or chocolate. The filling can also vary, depending on the creations of those who prepare it!
In Catalan country, we tend to serve this dessert during the summerfor its refreshing qualities. If it's too heavy for you, you can switch to a good ice cream !
The carquinyolis
These Catalan cakes are called Croquants in France, or Cantucci in Italy. But they are the same type of cookie. They are dry, hard and tastywith walnuts, hazelnuts and pistachios.
In Catalonia, the most famous are to be found in the villages of Cardedeu, Caldes de Montbui and Vic. But you'll find them just about everywhere in Spain, and Barcelona is no exception. With a cup of coffee or a cup of hot chocolateit's a treat!
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