{"id":9931,"date":"2026-10-20T11:27:17","date_gmt":"2026-10-20T11:27:17","guid":{"rendered":"https:\/\/baixas.es\/?p=9931"},"modified":"2026-10-20T11:47:39","modified_gmt":"2026-10-20T11:47:39","slug":"coca-de-crema-recipe","status":"publish","type":"post","link":"https:\/\/baixas.es\/en\/coca-de-crema-recipe\/","title":{"rendered":"Coca de crema: Baixas&#8217; recipe with inverted puff pastry and homemade custard"},"content":{"rendered":"<p>The <strong>coca de crema<\/strong> is one of those pastries you recognise at a glance: a golden puff pastry<br \/>\nlid, almonds and pine nuts on top and, inside, a soft custard with a hint of lemon and<br \/>\ncinnamon. At Baixas we make it our own way, with <strong>inverted puff pastry<\/strong> and our own<br \/>\n<strong>pastry cream<\/strong>. Here we explain how we prepare it, and you can also watch it on video.<\/p>\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\">\n<div class=\"wp-block-embed__wrapper\"><iframe loading=\"lazy\" title=\"Com fem la coca de crema a Baixas\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/3EgS5UXHqQg\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<\/figure>\n<p>&nbsp;<\/p>\n<h3><b>A coca de crema made of two preparations<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">The coca is a recipe with a long tradition across the Catalan-speaking lands, as <\/span><a href=\"https:\/\/en.wikipedia.org\/wiki\/Coca_(pastry)\"><span style=\"font-weight: 400;\">this article on the coca<\/span><\/a><span style=\"font-weight: 400;\"> explains, and the coca de crema is one of its best-loved sweet versions. What looks like a simple pastry is really two preparations that must both be done right: the dough and the cream.<\/span><\/p>\n<h3><\/h3>\n<h3><b>Inverted puff pastry: butter on the outside, crisp on the inside<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">In <\/span><b>inverted puff pastry<\/b><span style=\"font-weight: 400;\"> the butter dough wraps the flour dough, the opposite of classic puff pastry. The result is a sheet that is more <\/span><b>crisp<\/b><span style=\"font-weight: 400;\">, lighter and more buttery, and that holds the filling better.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The ingredients are few, but good ones:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Butter<\/b><span style=\"font-weight: 400;\"> with 82% fat<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Soft (low-protein) flour<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Flaky sea salt<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Water<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A few drops of <\/span><b>white wine vinegar<\/b><span style=\"font-weight: 400;\">, which makes the dough easier to work<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">The secret is in the <\/span><b>folds<\/b><span style=\"font-weight: 400;\">: two double folds and one single fold, resting at least 30 minutes between each. No rushing: the butter stays cold and the layers stay well defined.<\/span><\/p>\n<h3><\/h3>\n<h3><b>Baixas pastry cream<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Our <\/span><b>pastry cream<\/b><span style=\"font-weight: 400;\"> is flavoured the old-fashioned way: the milk is infused for about 30 minutes with <\/span><b>lemon peel<\/b><span style=\"font-weight: 400;\"> and a <\/span><b>cinnamon stick<\/b><span style=\"font-weight: 400;\"> before we begin. It is then made with:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Whole milk<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Caster sugar<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Egg yolks<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cornstarch<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Butter<\/b><span style=\"font-weight: 400;\">, added at the end<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">It is brought to the boil, cooked for one minute until it thickens, blended with the butter and cooled. The result is a <\/span><b>smooth, full-bodied cream<\/b><span style=\"font-weight: 400;\"> with that citrusy, spiced background that sets it apart.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">As you&#8217;ll notice, we don&#8217;t share the exact quantities: every workshop has its own balance, and ours is what makes the coca unmistakable.<\/span><\/p>\n<h2><\/h2>\n<h3><b>How we assemble the coca de crema<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Assembly is where the two preparations come together:<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The <\/span><b>puff pastry is rolled out<\/b><span style=\"font-weight: 400;\"> and cut into two strips.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A little <\/span><b>cream<\/b><span style=\"font-weight: 400;\"> is placed in the centre of one strip, and it is closed with the other.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The edge is <\/span><b>notched<\/b><span style=\"font-weight: 400;\"> to seal it and give it its classic coca look.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It is brushed and topped with <\/span><b>pine nuts<\/b><span style=\"font-weight: 400;\">, <\/span><b>flaked almonds<\/b><span style=\"font-weight: 400;\"> and <\/span><b>caster sugar<\/b><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It is baked at <\/span><b>170 \u00b0C<\/b><span style=\"font-weight: 400;\"> for about 50 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Once cool, it is <\/span><b>cut in half<\/b><span style=\"font-weight: 400;\"> with a serrated knife and filled with the rest of the pastry cream.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">To finish, it is dusted with <\/span><b>icing sugar<\/b><span style=\"font-weight: 400;\">.<\/span><\/li>\n<\/ol>\n<h3><\/h3>\n<h3><b>Watch how the coca de crema is made<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">If you&#8217;d rather watch than read, here is the step by step in our workshop: from folding the puff pastry to the last dusting of icing sugar.<\/span><\/p>\n<h3><\/h3>\n<h3><b>Tips for enjoying coca de crema at its best<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Serve it cold or at room temperature<\/b><span style=\"font-weight: 400;\">, never fresh from the oven: the cream needs to rest for a clean cut.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cut it with a serrated knife<\/b><span style=\"font-weight: 400;\">, using gentle movements so the pastry layers aren&#8217;t crushed.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Pair it<\/b><span style=\"font-weight: 400;\"> with a coffee, a glass of cava or a moscatel.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Keep it refrigerated and <\/span><b>eat it the same day or the next<\/b><span style=\"font-weight: 400;\"> so the pastry stays crisp.<\/span><\/li>\n<\/ul>\n<h2><\/h2>\n<h3><b>Frequently asked questions about coca de crema<\/b><\/h3>\n<h4><\/h4>\n<h4><b>What is inverted puff pastry?<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">It is a puff pastry in which the butter is on the outside and the flour dough on the inside. It gives a crisper texture and a more buttery flavour than classic puff pastry.<\/span><\/p>\n<h4><\/h4>\n<h4><b>How long does a coca de crema keep?<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Because it contains pastry cream, it should be kept refrigerated and eaten within one or two days. To keep the pastry from losing its texture, it is best eaten the same day.<\/span><\/p>\n<h4><\/h4>\n<h4><b>Why is the cream added both before and after baking?<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">A thin layer of cream in the centre helps seal the two strips of pastry. Most of it is added once the coca is baked and cool, so it stays fresh and keeps its texture.<\/span><\/p>\n<h4><\/h4>\n<h4><b>What gives the pastry cream its aroma?<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Infusing the milk with lemon peel and a cinnamon stick before making the cream. It is a simple step, but it is what gives the cream its signature flavour.<\/span><\/p>\n<h4><\/h4>\n<h4><b>Can I buy Baixas&#8217; coca de crema?<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Yes. You&#8217;ll find it at our bakery at Muntaner 331, Barcelona, and through our website.<\/span><\/p>\n<h2><\/h2>\n<h3><b>Try Baixas&#8217; coca de crema<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">If you&#8217;d rather leave the work to our workshop, drop by the bakery at Muntaner 331 or order from the website. And if you&#8217;re planning a celebration, the coca de crema is also part of our <\/span><a href=\"https:\/\/baixas.es\/en\/catering-baixas-3\/\"><span style=\"font-weight: 400;\">event catering service<\/span><\/a><span style=\"font-weight: 400;\">. For more ideas, visit our <\/span><a href=\"https:\/\/baixas.es\/en\/blog\/\"><span style=\"font-weight: 400;\">blog of recipes and traditions<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The coca de crema is one of those pastries you recognise at a glance: a golden puff pastry lid, almonds and pine nuts on top and, inside, a soft custard with a hint of lemon and cinnamon. At Baixas we make it our own way, with inverted puff pastry and our own pastry cream. Here [&hellip;]<\/p>\n","protected":false},"author":40,"featured_media":9915,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[376],"tags":[],"class_list":["post-9931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Coca de crema: Baixas&#039; recipe with inverted puff pastry and homemade custard &#8211; Pastisseria Baixas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/baixas.es\/en\/coca-de-crema-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coca de crema: Baixas&#039; recipe with inverted puff pastry and homemade custard &#8211; Pastisseria Baixas\" \/>\n<meta property=\"og:description\" content=\"The coca de crema is one of those pastries you recognise at a glance: a golden puff pastry lid, almonds and pine nuts on top and, inside, a soft custard with a hint of lemon and cinnamon. 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