Claudia&Julia's Blog

Few things are better than having a freshly baked croissant with a coffee for breakfast. Whoever says breakfast, says lunch or dinner, because for me it's one of those preparations that work well at any time of day. I would never say no to a croissant. Only if it's badly made... So if you're like me, you can't miss how to make croissants traditional at home.

We bring you a fluffy sponge cake made with only three ingredients. Yes, what you read—only three ingredients and air, lots of air! This is how you'll get the lightness you're after to make an amazing cake you'll love to eat as is, with a bit of chocolate, filled with whipped cream or custard, covered in chocolate and decorated with fruit... It's a perfect cake for a thousand and one combinations!

A clafoutis is a typical French tart made with a liquid batter of eggs, flour, milk, butter, and sugar. The most traditional clafoutis is the cherry one, which was baked with whole cherries and their pits. But you can make a clafoutis with any fruit! I personally love strawberry clafoutis (we have it on the blog, here), and today we put a twist on the recipe by making a cocoa clafoutis base — the chocolate flavor pairs perfectly with pear, which is what we'll top today's clafoutis with.

If there’s any dessert that’s incredibly fluffy and soft, it’s this lemon pudding cake we bring you today. We present it in individual portions, served in the Le Creuset mini cocottes we love so much, both for serving at the table and for baking — because honestly, they make truly luxurious little cakes!

¡This recipe we bring you today is very special! It is a Christmas Panettone prepared in a Cocotte.

The Panettone is a sweet bread filled with dried fruits traditionally from Italy. It is a sweet bread with a spongy texture that is usually eaten as a dessert during the Christmas season, but I also really enjoy having it with coffee or tea, early for breakfast or in the mid-afternoon as a snack

Today's recipe comes from Martín Berasategui, and it's a real ace up your sleeve when you want a low-effort dish to bring to the table for any occasion or to sort out a dinner. It's a puff pastry tart with mushrooms and ham, and it's really tasty!

Today we land in Mallorca to enjoy one of its traditional dishes, the well-known Coca de Trempó, a simple recipe that's always a hit. Perfect for informal dinners as well as those not so informal, serving it individually and with an extra ingredient I'll tell you about at the end of the recipe. It consists of a bread dough base topped with trempó, which is a salad of peppers, onion, and tomato.

One of the juiciest and most delicious cakes I've made lately is this almond, apple, rye and honey cake. It's inspired by a recipe by Dan Lepard, but I've adjusted the quantities and added a couple of ingredients I wanted to try, and honestly it turned out delicious.

This pumpkin, mushroom and hazelnut pie works just as well for a dinner or as a starter in any meal. It’s a savory tart whose filling you can prepare very quickly, and the result is spectacular. A wonderful combination of autumn flavors in a tart that surprises.

I'm not bringing you just one bundt cake recipe but three: first, a basic, must-have recipe for every home—the recipe to make an easy, delicious vanilla bundt cake. That same recipe can be turned, in a very simple way, into a lemon bundt or an almond bundt cake. At the end of the post I'll tell you how.

There are many traditional autumn products, but I love pumpkins. I'm fascinated by them. That's why this year I had to start the season with one of my favorite pies. Pumpkin pie, better known as "Pumpkin Pie".

This recipe is one of the most traditional at this time of year. It is a pastry of Catalan, Balearic and Valencian origin and was made to celebrate All Saints' Day on November 1st. You're going to make homemade panellets because with this easy recipe they'll turn out delicious!