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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 began in 1955, when pastry chef Gaspar Sala Ros received a special commission to prepare desserts for the wedding of a wealthy Barcelona family. The pastry quickly became popular and eventually turned into one of the most recognisable specialities of Llavaneres.
The Sala family’s pastry-making tradition goes back generations, and the Coca de Llavaneres became closely associated with local celebrations, particularly weddings, communions and family gatherings.
Its characteristic rectangular shape, light puff pastry, creamy filling and pine nuts distinguish it from other European puff pastry desserts.
The traditional recipe allows for different interpretations, including angel hair, candied sweet potato, truffle, almond cream or fresh fruit. One particularly elegant version uses almond paste, sugar and egg as a topping over the cream, creating a delicate and lightly crisp finish.
In this Magic Dreams Barcelona interpretation, we take the tradition one step further with an Ultra-Premium chocolate version, combining homemade puff pastry, Belgian dark chocolate pastry cream, Italian meringue, toasted pine nuts, almonds and an optional touch of edible gold.
The result preserves the soul of the original Coca de Llavaneres while transforming it into an elegant fine-pastry creation.
Mix the flour and salt.
Add the cold water and knead until a smooth and elastic dough forms.
Do not overwork it.
Shape into a ball, cover and refrigerate for 30 minutes.
Meanwhile, place the cold butter between two sheets of baking paper.
Using a rolling pin, flatten it into an even rectangular block.
Remove the dough from the refrigerator and roll it into a larger rectangle.
Place the butter in the centre and fold the dough over it like an envelope.
Roll the dough out gently and make the first single fold.
Fold it into thirds and refrigerate for approximately 20 minutes.
Repeat until you have completed three single folds, respecting the chilling time between each fold.
Once the lamination is complete, roll the dough into the two sheets required for the coca.
Lightly prick the pastry with a fork.
Set aside.
Heat the milk with the vanilla until hot.
Do not allow it to boil.
In a separate bowl, whisk the egg yolks with the sugar and cornstarch until smooth.
Gradually pour in the hot milk while whisking continuously.
Return the mixture to the saucepan.
Cook over medium heat, stirring constantly, until it thickens.
Remove from the heat.
Immediately add the Belgian dark chocolate and butter.
Mix until completely smooth, glossy and silky.
Cover directly with cling film touching the surface.
Allow to cool completely.
Place the first sheet of puff pastry on a baking tray lined with baking paper.
Spread a generous layer of chocolate pastry cream over the pastry.
Leave approximately 1 cm around the entire edge.
Place the second pastry sheet on top.
Press and seal the edges carefully.
Create a subtle wavy or decorative edge around the coca.
Brush the surface lightly with melted butter.
Place the water and sugar in a saucepan.
Heat until the syrup reaches approximately 118°C.
Meanwhile, begin whipping the egg whites.
Once they become foamy and start forming soft peaks, slowly pour in the hot syrup in a thin, steady stream while continuing to whisk.
Continue beating until the meringue is glossy, firm and stable.
Allow it to cool while continuing to whip.
Spread the Italian meringue generously over the top of the coca.
Use a spatula or piping bag.
For a more sophisticated finish, create small peaks and decorative ridges.
The irregular surface will develop attractive golden tones during baking.
Scatter the toasted pine nuts generously over the meringue.
Add the sliced and lightly chopped almonds.
The combination of pine nuts and almonds provides aroma, texture and the characteristic identity of the Coca de Llavaneres.
Preheat the oven to 200°C / 392°F.
Bake the coca for approximately 10–12 minutes.
Watch the final minutes carefully.
The goal is:
golden puff pastry + lightly toasted meringue + crisp toasted nuts.
Remove from the oven once the surface has developed a beautiful golden colour.
For an Ultra-Premium presentation, prepare a simple chocolate glaze.
Melt the dark chocolate with the cream until smooth and glossy.
Allow it to cool slightly.
Drizzle it delicately over selected areas of the finished coca, creating fine chocolate lines or small glossy accents.
Do not cover the entire surface.
The aim is to create contrast and depth without hiding the meringue or pine nuts.
Once the coca has cooled slightly, add a few small pieces of edible gold leaf.
Use it very sparingly.
A few carefully positioned pieces are enough to create an unmistakably luxurious presentation.
The contrast between:
dark chocolate + golden meringue + pine nuts + almonds + touches of gold
creates a striking fine-pastry finish.
Allow the coca to cool for approximately 15 minutes.
Use a sharp serrated knife to cut it carefully without crushing the layers.
Each portion should reveal:
crisp puff pastry + silky chocolate cream + Italian meringue + toasted nuts.
Success begins with the puff pastry.
It should be light, crisp and beautifully laminated, with clearly defined layers.
The chocolate pastry cream should be rich and smooth while remaining firm enough to stay inside the pastry.
The meringue should be stable and airy.
The pine nuts and almonds should provide the final contrast in texture.
Balance is essential.
The dessert should not become overwhelmingly sweet.
Using 80–85% dark chocolate helps counterbalance the sweetness of the cream and meringue while adding greater depth.
To elevate the recipe even further:
For a traditional presentation, serve the coca on a rectangular pastry tray and cut it into generous portions.
For a Premium Magic Dreams Barcelona presentation, place an individual portion on a white ceramic plate.
Add a few delicate chocolate glaze accents around it.
Finish with toasted pine nuts, almonds and a subtle touch of edible gold leaf.
The presentation should be elegant, refined and clean.
Nothing should compete with the coca itself.
For the table, we recommend a chilled 0.0% alcohol-free sparkling white wine, providing freshness and contrast to the richness of the chocolate and meringue.
A 0.0% alcohol-free dessert-style wine alternative with vanilla or nut notes can also work beautifully.
For a classic pairing, serve with espresso, cappuccino or hot chocolate.
The Coca de Llavaneres demonstrates how a local pastry can become part of the cultural identity of an entire community.
Born from a specific moment in the culinary history of the Maresme, it grew through the region’s pastry-making tradition and became one of its most recognisable sweet specialities.
This chocolate version is not intended to replace the traditional recipe.
Instead, it takes a different approach:
respect the original spirit while elevating it into a contemporary gastronomic experience.
At Magic Dreams Barcelona, we see pastry as an experience in which tradition, ingredients, technique and presentation must work together.
This Coca de Llavaneres combines:
Catalan heritage + premium chocolate + refined pastry technique + elegant presentation.
A dessert born in the Maresme and reimagined through a contemporary gastronomic lens.
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