There are very few days left for Sant Joan and Hofmann has already presented his catalog of "coques" to spend an unforgettable festival. This year, the team of the emblematic pastry shop is committed to both tradition and innovation with a new production of crunchy puff pastry.
Within its interesting repertoire, we find artisan “coques” filled with creams and candied orange, with red fruits and vanilla, with mascarpone or the traditional ones with fruit and greaves. Of all these proposals, the head of the pastry department Jesús Fuentes acknowledges that the traditional fruit is still the most requested by customers. “It is a “coca” that is deeply rooted in our customs, which we have always shared with our loved ones and that has created a very special bond. However, every year there is more public that wants to live a new experience and is launched in search of the most creative proposals, with new textures and flavors”.
"Every year there is more public that wants to live a new experience and is launched for the most creative proposals, with new textures and flavors"
In 2020 the pistachio and citrus “coca” was a great success, so much so that it has become one of the most demanded by customers. For this reason, Hofmann recovers it and improves his sourdough brioche. Specifically, it presents a crunchy puff pastry made by hand in its workshop that it uses not only in this “coca”, but also in that of mascarpone.
Here the preparation of the “coques” begins a maximum of three days before San Juan so that they are as fresh as possible, since "as they are 100% natural and do not contain any additives, they must be produced at the moment," he explains. And as star ingredients, highlights "butter, flour without additives, organic eggs, fresh milk, good candied fruit and quality pine nuts."
"As they are 100% natural “coques” and do not contain any additives, they must be produced at the moment"
Fuentes also clarifies that the recipe for a good “San Juan coca” begins with the search for the best raw materials. In addition, he adds, that “we must put aside haste and respect the kneading and fermentation times. If we do not respect the step-by-step process, the end result will be penalized both in terms of flavor and preservation of the product”.
In Hofmann's case, the recipe begins with researching the best ingredients and making the dough: strength flour, salt, eggs, sugar, butter, yeast, fresh milk, orange blossom water, and citrus mix. But what makes it unique? “We are very methodical throughout the production process and we pamper our sourdough every day. We carry out long fermentations of more than 24 hours, so that they provide all the benefits to our digestive system. In addition, our team bets year after year to offer innovative products and new flavors for the most daring”, he assures.
"We are very methodical, we pamper our sourdough daily and carry out long fermentations of more than 24 hours"
Article provided by Dulcypass magazine*