Coca de Llavanera

A crispy puff pastry filled with a smooth custard infused with cinnamon and lemon. Topped with golden pine nuts and crunchy sugar.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 648
• Protein: 14 g
• Carbs: 71 g
• Fat: 33 g

Ingredients

• 1.3 piece Puff pastry ( rolled out )
• 333.3 ml Whole milk ( fresh )
• 2.7 piece Egg ( yolks for cream, whites for brushing )
• 100 g White sugar ( divided )
• 26.7 g Corn starch ( sifted )
• 0.7 piece Citrus limon (L.) Burm. f. ( zest only )
• 0.7 tsp Cinnamon powder ( powdered )
• 53.3 g Pine nut ( whole )

Instructions

1. Milk infusion

   In a saucepan, heat the milk with the lemon zest and cinnamon. Stop at the first simmer and let infuse for 10 minutes.

2. Custard base

   Whisk the egg yolks with 100g of white sugar until pale. Add the cornstarch and whisk until smooth and lump-free.

3. Thickening

   Pour the strained milk over the eggs, return to heat and stir constantly. The cream is ready when it coats the spoon and becomes thick.

4. Assembly

   Roll out the first puff pastry sheet. Spread the cooled cream, leaving 2cm at the edges. Cover with the second sheet and seal the edges firmly.

5. Finishing and baking

   Brush with egg white, sprinkle with pine nuts and the remaining sugar. Bake at 200°C for 20 minutes until the crust is golden brown.

Chef's tips

• The cream must be completely cold before assembly to prevent the pastry from getting soggy.
• Lightly prick the bottom pastry with a fork to prevent it from rising unevenly.

Storage

Keep for 24 hours in the fridge. Do not freeze as the pastry will lose its crispness.