Coca de Llavaneres: The Iconic Catalan Pastry

The Coca de Llavaneres is one of the most celebrated desserts in Catalan gastronomy and a true culinary treasure from Sant Andreu de Llavaneres, a coastal town in the Maresme region near Barcelona.

Its history dates back to 1955, when pastry chef Gaspar Sala Ros, founder of the historic Pastelería Sala, created a special dessert for an elegant Barcelona wedding. The recipe quickly gained popularity and became a symbol of Catalan pastry tradition.

Today, the local council protects the excellence of this dessert through quality certification and works toward achieving Protected Geographical Indication (PGI) status, ensuring that only pastries made traditionally within the municipality can carry the name Coca de Llavaneres.

A Symbol of Catalan Cuisine

Recognized by its distinctive rectangular shape, the Coca de Llavaneres perfectly represents traditional Catalan baking.

The classic version combines:

• Flaky puff pastry

• Smooth pastry cream

• Toasted pine nuts

Modern variations include angel hair squash filling, candied sweet potato, truffle cream, almond cream, fresh fruits, and chocolate interpretations.

A marzipan-topped version blends ground almonds, icing sugar, and egg, creating a delicate sweet layer over the cream.

Traditionally served at weddings, communions, and celebrations, it is equally enjoyed as an afternoon treat paired with coffee or hot chocolate. Pine nuts provide the unmistakable aroma and crunchy texture that distinguish this pastry from other European puff pastries.

Ultra-Premium Chocolate Coca de Llavaneres Recipe

Ingredients (Serves 4–6)

Homemade Puff Pastry

• 250 g bread flour

• 5 g salt

• 150 ml cold water

• 200 g cold butter block

• 25 g melted butter (for brushing)

Belgian Chocolate Pastry Cream

• 500 ml whole milk

• 4 egg yolks

• 120 g sugar

• 40 g cornstarch

• 150 g Belgian dark chocolate (80% cocoa)

• 1 tsp vanilla extract

• 10 g butter

Italian Meringue

• 3 egg whites

• 150 g sugar

• 50 ml water

Premium Decoration

• 100 g toasted pine nuts

• Sliced almonds

• Edible gold leaf (optional)

• Optional chocolate mirror glaze (50 g dark chocolate + 20 ml cream)

Preparation

1. Puff Pastry

Mix flour and salt. Add cold water and knead until smooth. Chill for 30 minutes.
Flatten butter into a rectangle and enclose it inside the dough.
Make three simple folds, chilling 20 minutes between each fold.
Roll out the dough and prick with a fork.

2. Belgian Chocolate Pastry Cream

Heat milk with vanilla without boiling.
Whisk egg yolks, sugar, and cornstarch.
Slowly add hot milk while mixing.
Cook until thickened, then add chocolate and butter until silky smooth.
Cover with plastic wrap touching the surface and cool.

3. Assembly

Place the first pastry sheet on a baking tray.
Spread cream leaving a 1 cm border.
Cover with the second sheet and seal edges. Brush with melted butter.

4. Italian Meringue

Cook sugar and water to 118°C syrup.
Whip egg whites and slowly pour syrup while whipping until glossy and cool.
Spread or pipe decorative peaks over the pastry.

5. Baking & Decoration

Sprinkle pine nuts and almonds.
Bake at 200°C (392°F) for 10–12 minutes until golden.
Finish with edible gold leaf and optional chocolate mirror glaze.

6. Presentation

Cool for 15 minutes before slicing and serving.

Gourmet Tips

• Toast pine nuts and almonds in butter for deeper flavor.

• Use 80–85% Belgian chocolate for perfect sweetness balance.

• Mirror glaze adds professional shine and luxury presentation.

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