The xuixo de crema is one of the most iconic sweet pastries in Catalan cuisine, and particularly in the city of Girona. It is a delicate, laminated and lightly flaky cylindrical pastry, filled with pastry cream, deep-fried and generously coated in sugar.

Crisp and golden on the outside, delicate and creamy on the inside, the xuixo offers an irresistible contrast between the texture of freshly fried pastry and the smoothness of its filling.

This speciality is an important part of Girona’s gastronomic identity and has been recognised by the Generalitat de Catalunya as a Producte de la Terra. Traditionally enjoyed for breakfast or as an afternoon snack, it is also served as a dessert or enjoyed as a sweet treat at any time of day.

At Magic Dreams Barcelona, we celebrate the essence of this traditional Catalan speciality, offering a xuixo de crema that preserves the character of this iconic pastry: golden dough, a sugar-coated exterior and a generous filling of pastry cream.

The Origins of the Xuixo

A story rooted in Girona

The xuixo was created in Girona during the first decades of the 20th century. The most widely told story places its creation at the former pastry shop of Emili Puig, located on Carrer de la Cort Reial in the city’s Barri Vell.

Sources place its origins in 1918 or around 1920. In fact, in 2018, Girona City Council celebrated the centenary of the xuixo, using 1918 as the reference year.

According to the story traditionally associated with its creation, a French pastry chef arrived at Emili Puig’s bakery and introduced him to a pastry known as “chou à la crème.”

This preparation inspired the creation of a new speciality adapted to the local pastry-making tradition.

The result was a completely different pastry in both preparation and presentation: a thin, laminated dough filled with cream, rolled, left to ferment, then deep-fried and coated with sugar.

Thus was born a sweet that would eventually become one of Girona’s great gastronomic symbols.

What Exactly Is a Xuixo?

Crispy on the outside, creamy on the inside

The traditional xuixo is a pastry with an approximately cylindrical shape, made from thin dough that develops multiple layers during the preparation process.

Its exterior should have a characteristic golden colour, a lightly crisp texture and a generous coating of sugar.

Inside, we find its unmistakable star: pastry cream.

The combination of these two textures is precisely one of the secrets of its appeal:

crispy pastry + sugar + smooth, aromatic cream.

The traditional dough is made with ingredients such as flour, eggs, salt, butter, sugar, milk and yeast, while the pastry cream generally contains milk, sugar, egg yolks, starch and aromatic ingredients such as lemon and cinnamon.

Ingredients

For traditional cream-filled xuixos

For the dough

500 g strong bread flour
80 g sugar
10 g salt
2 eggs
150 ml milk
20 g fresh yeast
50 g butter
Approximately 150 g butter for laminating
Oil for deep-frying

For the pastry cream

500 ml whole milk
4 egg yolks
100 g sugar
40 g cornstarch
1 strip of lemon peel
1 cinnamon stick
1 teaspoon vanilla extract, optional

To finish

Plenty of sugar for coating

The recipe may vary from one bakery to another. Traditional xuixo recipes from Girona can differ in proportions and small details depending on the pastry chef or family recipe. What remains essential is the combination of thin laminated dough, pastry cream, deep-frying and sugar.

Preparation

01 · Prepare the Dough

The beginning of a great xuixo

Combine the flour, sugar and salt in a large bowl.

Add the eggs, milk and crumbled fresh yeast.

Knead until you obtain a smooth and elastic dough.

Gradually incorporate the butter and continue kneading until the dough becomes smooth, soft and slightly elastic.

Shape the dough into a ball, cover it and leave it to rest until it increases in volume.

This first resting period is important for developing the dough’s structure and achieving a light texture later on.

02 · Prepare the Pastry Cream

The heart of the xuixo

Heat the milk together with the lemon peel and cinnamon stick.

Meanwhile, mix the egg yolks with the sugar and cornstarch until smooth.

Gradually pour the hot milk over the mixture, stirring continuously.

Return the mixture to the heat and cook over medium heat, stirring constantly, until the cream thickens.

Remove from the heat, transfer to a clean container and cover directly with cling film to prevent a skin from forming.

Allow the pastry cream to cool completely before using it.

The cream should be smooth, firm yet creamy, so that it can be piped into the dough without becoming too runny.

03 · Laminate the Dough

The key to its texture

Once the dough has rested, roll it out into a thin, even sheet.

Place the laminating butter on the dough and make the appropriate folds.

Roll and fold the dough several times to create its characteristic layers.

This process creates the thin laminated structure that will give the xuixo its distinctive texture after frying.

The dough should be rolled thin enough to produce a light and crisp pastry once fried.

04 · Cut and Fill

Cream at the centre

Roll out the dough and cut it into portions, creating elongated or triangular pieces depending on the technique used.

Place a generous amount of pastry cream in the centre.

Carefully roll the dough over itself, making sure to seal the ends properly.

It is important that the cream remains completely enclosed inside the pastry during shaping.

The xuixo should be compact without compressing the dough excessively.

05 · Allow to Proof

A light and airy pastry

Place the shaped xuixos on a tray and leave them to rest until they increase in volume.

This second resting period allows the dough to develop a lighter and airier texture.

The exact time will depend on the room temperature and the amount of yeast used.

This process should not be rushed: proper fermentation is essential for achieving a light interior and even frying.

06 · Fry the Xuixos

The decisive moment

Heat plenty of oil and carefully control the temperature.

Gently place the xuixos into the hot oil and fry until they achieve an even golden colour.

The frying process should be carefully controlled so that the pastry cooks properly inside without becoming too dark on the outside.

Excessively high temperatures can brown the exterior too quickly while leaving the interior insufficiently cooked.

A well-controlled frying process produces an exterior that is crisp, golden and light.

07 · Coat with Sugar

The finishing touch

Once fried, remove the xuixos and allow them to drain briefly.

While they are still slightly warm, roll them in sugar, coating the entire surface.

The sugar adheres to the exterior, creating the characteristic sweet finish associated with the traditional xuixo.

The result should be a golden, slightly crisp pastry covered in sugar.

Gourmet Presentation

Magic Dreams Barcelona

For an elegant presentation, place the cream-filled xuixos on a white porcelain tray or a simple pastry plate.

Arrange them slightly apart or in a staggered composition that highlights their volume and characteristic golden finish.

The cream can be left slightly visible at the ends, creating a visual contrast between the golden pastry and the soft colour of the pastry cream.

Finish with a light dusting of sugar and, for a more contemporary presentation, accompany the xuixos with a few small green leaves or natural elements for contrast.

The importance of every layer

A great xuixo depends on more than just its filling.

The final result is the combination of several elements:

Thin, well-laminated dough.

It should have delicate layers and a light structure after frying.

Proper fermentation.

This is essential for achieving a less dense interior and a pleasant texture.

Balanced pastry cream.

It should be creamy and aromatic, yet firm enough to remain inside the pastry.

Controlled frying.

The exterior should be golden and crisp without becoming excessively greasy.

Sugar.

It is an essential part of the traditional finish and provides the sweet contrast that defines the xuixo.

Pastry Cream

The Soul of the Xuixo

The cream is arguably the element that most defines the experience of eating a xuixo.

Traditionally made with milk, egg yolks, sugar and starch, it is flavoured with ingredients such as lemon peel and cinnamon.

It should have a smooth, velvety and sufficiently thick texture, allowing it to remain inside the pastry while melting delicately in the mouth.

The contrast between the warm or slightly warm pastry, the sugar and the smooth cream is one of the great pleasures of this traditional sweet.

When Is a Xuixo Enjoyed?

The xuixo is especially associated with breakfast and afternoon snacks, although its versatility also makes it perfect as a dessert or accompaniment to coffee.

It pairs beautifully with:

Café con leche / latte
Espresso
Cortado
Hot chocolate
Black tea or chai
Mild herbal teas

It can also be enjoyed as a small dessert after a meal, particularly when served slightly warm.

Storage and Enjoyment

A pastry best enjoyed fresh

The xuixo is at its best when freshly made.

Its exterior gradually loses some of its characteristic crispness over time, which is why it is traditionally recommended to enjoy it as soon as possible.

Information about Girona’s traditional product also highlights its short shelf life once purchased, which is why traditional bakeries generally prepare it daily.

To fully appreciate its qualities, it is best enjoyed fresh rather than stored for extended periods.

Gourmet Suggestions

Ideas for enjoying an exceptional Xuixo

Serve the xuixo slightly warm to enhance the aroma of the pastry and the creaminess of the filling.
Pair it with an intense espresso to create a contrast between the coffee’s bitterness and the sweetness of the sugar.
For a more sophisticated presentation, add a small amount of crème anglaise or vanilla ice cream.
Thinly sliced strawberries or berries can add acidity and freshness.
For a more aromatic version, accompany it with cinnamon or a small amount of lemon zest.
Avoid overcrowding the plate: the traditional xuixo already has enough visual and gastronomic presence on its own.

The Secret of the Xuixo de Crema

The true magic of the xuixo lies in its contrast.

On the outside, there is thin, golden and crisp pastry.

Inside, there is smooth, delicate and aromatic pastry cream.

Finally, the sugar provides the sweet, traditional finish that makes every bite a unique experience.

It is precisely this combination of texture, temperature, aroma and sweetness that has allowed the xuixo to remain, for more than a century, one of the great references of Girona’s pastry tradition.

Xuixos de Crema

A classic of Catalan gastronomy, born in Girona and transformed into a symbol of a pastry tradition that continues to delight generations. At Magic Dreams Barcelona, we celebrate this heritage with a crisp, creamy and deeply Catalan sweet.