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Catalan tradition, crisp puff pastry and chocolate in an Ultra-Premium creation The Coca de Llavaneres is one of the great icons of Catalan pastry and a true gastronomic symbol of Sant Andreu de Llavaneres, in the Maresme region, on the Catalan coast. Its modern history …
A sweet taste of Costa Brava heritage In the picturesque coastal town of Cadaqués, on the Costa Brava, a unique Catalan pastry has been preserved through generations: the famous Taps de Cadaqués. These delicate sponge cakes, traditionally made with eggs, flour and sugar and finished …
Coca de Vidre, sometimes referred to as Catalan glass coca, is one of the most delicate pastries in traditional Catalan baking.
Its name comes from the Catalan word “vidre”, meaning glass, referring to the thin layer of sugar that melts and crystallises during baking, creating a glossy, fragile surface that breaks with a delicate crunch.
Unlike a heavy cake or soft sponge, Coca de Vidre is extremely thin, light and crisp, demonstrating how a handful of simple ingredients — flour, olive oil, sugar, pine nuts and anise — can become an extraordinary culinary experience.
Coca itself has ancient roots throughout the Mediterranean. Over the centuries, simple bread dough was often stretched thin and topped with whatever ingredients were available, whether sweet or savoury.
Coca de Vidre became particularly popular in Catalan bakeries because of its distinctive appearance and delicate texture.
In some areas it is also associated with coca d’anís, thanks to the aromatic anise added while the pastry is still warm.
While it may be less famous internationally than festive cocas such as Coca de Sant Joan, it remains a much-loved traditional pastry, commonly enjoyed with coffee, tea or hot chocolate.
Today, chefs and artisan bakers continue to rediscover this understated classic, respecting its traditional character while occasionally introducing contemporary combinations.
Dissolve the fresh yeast in the warm water.
Add a small amount of the sugar.
Leave to rest for several minutes until a light foam appears on the surface.
This indicates that the yeast is active.
Place the flour, salt and remaining sugar in a large mixing bowl.
Add the dissolved yeast, warm milk and tablespoon of extra virgin olive oil.
Mix until the ingredients are well combined.
Transfer the dough to a lightly floured work surface.
Knead for approximately 5–7 minutes, until smooth, uniform and slightly elastic.
Place the dough in a lightly oiled bowl.
Cover with a clean kitchen towel.
Allow it to rise in a warm place for approximately 1 hour, or until it has clearly increased in volume.
Divide the dough into 4 equal portions.
Shape each portion into a small ball.
Allow the pieces to rest for a few minutes before rolling them out.
This makes the dough easier to stretch.
Using a rolling pin, stretch each piece of dough until very thin, almost translucent.
The thinner the dough, the more delicate and crisp the final coca will be.
Shape each piece into an elongated or oval form while maintaining its handmade appearance.
Place the dough pieces on a baking tray lined with baking paper.
Brush generously with extra virgin olive oil.
The olive oil helps create the characteristic golden and crisp finish.
Sprinkle the granulated sugar evenly over the surface.
Add the pine nuts.
For additional aroma, finely grate a little orange or lemon zest over the coca.
Do not overload the surface.
The dough should remain the star.
Preheat the oven to 220°C / 428°F, using top and bottom heat.
Bake the cocas for approximately 12–15 minutes.
The exact time will depend on the thickness of the dough and your oven.
Remove them when:
the edges are lightly golden + the sugar has caramelised + the surface is glossy and crisp.
Watch carefully during the final minutes so the sugar and pine nuts do not burn.
Remove the cocas from the oven.
While they are still hot, lightly drizzle them with the anise liqueur.
Use it sparingly.
The heat intensifies the aroma and gives the pastry its characteristic anis fragrance.
Melt the chocolate gently using a bain-marie or short intervals in the microwave.
Stir until completely smooth and glossy.
Dip or brush approximately half of each coca with the melted chocolate.
Place on baking paper.
Allow the chocolate to cool and set slightly.
The result combines:
crispness + caramelised sugar + anise + silky chocolate.
Allow the cocas to rest for a few minutes before serving.
They are particularly enjoyable slightly warm, when the sugar remains fragrant and the texture is at its most delicate.
Serve whole or break into smaller pieces for sharing.
The secret is achieving an extremely thin dough.
If it is too thick, the signature glass-like crunch will be lost.
The sugar must caramelise without burning.
The pine nuts should become lightly toasted.
And the anise should provide aroma without overwhelming the pastry.
The perfect result should be:
thin + crisp + glossy + aromatic.
To elevate this traditional Catalan pastry:
For a Premium Magic Dreams Barcelona presentation, each coca can become a small piece of Mediterranean pastry.
Serve on an elegant tray or handcrafted ceramic plate.
Keep some cocas traditional with sugar and pine nuts, while finishing others with chocolate.
For a more contemporary presentation, add:
The key is not to lose the identity of the coca.
Tradition remains at the centre; we simply elevate the experience.
The different textures allow for an elegant presentation.
Place the coca diagonally across the plate.
Add a few dots of artisan jam.
Arrange small pieces of fresh fruit around it.
For the chocolate version, keep the contrast between the chocolate-coated section and the caramelised sugar and pine nuts clearly visible.
The final result should be light, elegant and unmistakably Mediterranean.
For the table, we recommend a chilled 0.0% alcohol-free sparkling drink, which provides freshness and balances the caramelised sweetness.
Coca de Vidre also pairs beautifully with espresso, coffee with milk, aromatic tea or hot chocolate.
For a completely refreshing option, serve with sparkling water, lemon and fresh mint.
Coca de Vidre represents a particular way of understanding Catalan baking.
It does not need complicated fillings.
It does not need elaborate decoration.
It simply needs good dough, olive oil, sugar, pine nuts and patience.
The oven does the rest.
And when you break the pastry and hear that delicate crystal-like crack, you immediately understand where its name comes from.
While modern pastry trends constantly change, Coca de Vidre continues to hold a special place in Catalan bakeries and homes.
Its strength lies precisely in its simplicity.
It is proof that traditional food does not need to be complicated to be exceptional.
Flour, olive oil, sugar, pine nuts and anise transformed into a delicate Mediterranean sheet of crispness.
At Magic Dreams Barcelona, we respect the roots of this traditional pastry while elevating it through premium ingredients, careful technique and refined presentation.
Catalan heritage remains at the heart of the recipe; the experience becomes truly Premium.
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Caramelised almonds, silky praline and cocoa: a little Catalan luxury Catànies are one of the most recognisable confectionery specialities of the Penedès, particularly associated with Vilafranca del Penedès, and are especially popular during Christmas and festive celebrations. Although small in size, they are remarkably complex. …
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Catalan Cream, known in Catalan as Crema Catalana, is one of the most representative desserts of Catalan cuisine. It is made with a smooth custard of milk, egg yolks, sugar, cinnamon and lemon zest, finished with a thin layer of caramelized sugar.
The result is a delicate and creamy dessert with a contrasting crisp caramelized surface. Although the recipe is relatively simple, careful temperature control and constant stirring are essential to achieve a smooth, perfectly set cream.
Catalan Cream has been part of Catalonia’s culinary tradition for centuries. Its ingredients are simple and typical of traditional home cooking: milk, eggs, sugar and aromatic ingredients such as cinnamon and lemon.
The recipe has been passed down through generations and is traditionally served in small earthenware dishes. One of its most distinctive characteristics is the caramelized sugar topping, which is traditionally brûléed just before serving to create a thin, crisp crust.
Although Catalan Cream is often compared with French crème brûlée, it has its own identity within Catalan pastry-making, particularly because of the traditional use of cinnamon and lemon zest.
Today, it remains one of Catalonia’s best-known desserts and an essential recipe for anyone wishing to discover traditional Catalan cuisine.
Pour the milk into a saucepan and add the cinnamon stick and lemon zest.
Heat over medium heat until the milk is hot, but do not allow it to boil.
Remove the saucepan from the heat, cover it and leave the milk to infuse for 10-15 minutes. This allows the cinnamon and lemon to release their aromas into the milk.
Place the egg yolks in a large bowl and add the sugar.
Whisk until the mixture becomes smooth and slightly lighter in colour.
Add the cornstarch and whisk thoroughly until there are no lumps.
Remove the cinnamon stick and lemon zest from the infused milk.
Gradually pour the warm milk into the egg mixture while whisking continuously.
Adding the milk slowly is important to prevent the heat from cooking the egg yolks.
Return the mixture to the saucepan.
Cook over medium-low heat, stirring continuously with a whisk or spatula.
The mixture will gradually thicken. Once it reaches a smooth, creamy and consistent texture, remove it from the heat.
Do not allow the cream to boil, as excessive heat can affect its texture and cause the mixture to become lumpy.
Pour the cream into individual serving dishes, preferably traditional earthenware dishes.
Allow it to cool slightly at room temperature before placing it in the refrigerator.
Chill for at least 2-3 hours, or until the cream is completely cold and properly set.
Immediately before serving, sprinkle a thin, even layer of sugar over each portion.
Caramelize the sugar using a kitchen blowtorch or a traditional caramelizing iron.
Move the flame gently over the surface until the sugar becomes evenly golden, glossy and crisp.
Allow the caramel to harden for a few seconds before serving.
The final texture depends largely on controlled cooking. Keep the heat at medium-low and stir continuously throughout the cooking process.
Allow sufficient time for the milk to infuse so that the characteristic combination of cinnamon and lemon develops properly.
Avoid using an excessively thick layer of sugar on top. A thin layer produces a more delicate caramel crust and makes it easier to crack with a spoon.
If the cream is prepared in advance, keep it refrigerated and caramelize the sugar only immediately before serving. This preserves the contrast between the cool, creamy custard and the crisp caramel topping.
The traditional presentation is to serve the cream directly in small earthenware dishes.
The surface should be golden and glossy, while the interior should have a smooth, creamy and even consistency.
For the best texture, serve the dessert immediately after caramelizing the sugar.
Catalan Cream is an excellent example of how traditional cuisine can transform simple ingredients into an elegant and distinctive dessert.
The combination of milk, egg yolks, cinnamon and lemon, finished with caramelized sugar, has made this dessert one of the great classics of Catalan pastry-making.
Neules are a traditional Catalan sweet and an essential part of Christmas pastry in Catalonia. They are especially appreciated for their fine, crisp and delicate texture, which distinguishes them from denser and harder types of wafers. Their origins date back to the Middle Ages, when …