Jordi Roca is one of the most renowned pastry chefs in the world, known for his innovative pastries at the restaurant El Celler de Can Roca, which he runs together with his siblings Joan and Josep. Born in Girona, Spain, he joined the family restaurant after training at the Girona Hospitality School and in various prestigious kitchens. His style stands out for its overflowing creativity, experimenting with avant-garde techniques and a playful vision of gastronomy. He has been awarded multiple times, including the title of World’s Best Pastry Chef by The World’s 50 Best Restaurants in 2014.
Jordi Roca’s pastries go beyond the conventional dessert, as he transforms each dish into a sensory experience. Among its most emblematic creations are the “lactic dessert” and its “sourdough ice cream.” In addition, he has launched projects such as Rocambolesc, an ice cream parlor that reflects his passion for the play of flavors and shapes.
The acclaimed pastry chef has reinterpreted torrijas with stale bread, a traditional Spanish dessert. This dessert has taken it to another level with its creative and avant-garde approach. Innovative techniques in their version, such as the use of more sophisticated ingredients or new textures, while maintaining the comforting essence of torrijas.
Torrijas ingredients
- 250 ml of milk.
- 250 ml of cream.
- 50 gr of sugar.
- 100 g of yolks (approximately 3 yolks).
- Cinnamon stick.
- Lemon peel.
- Hard bread.
- Sugar and cinnamon powder to sprinkle.
- Butter.
Preparation of the torrijas
- We prepare the infusion of milk and cream.
- In a saucepan, put the milk, cream, lemon peel and cinnamon stick. We take to boil over low heat.
- When it starts to boil, remove it from the heat and let it rest for 10-15 minutes so that the milk absorbs the flavors.
- We mix the yolks and sugar.
- In a bowl, beat the yolks together with the 50 g of sugar until well combined.
- We add the mixture of milk and cream.
- We strain the milk infusion and cream to remove the lemon peel and cinnamon.
- Slowly, we pour the mixture Heat milk and cream over the beaten yolks, stirring constantly to prevent them from curdling.
- We soak the stale bread.
- We cut the bread into thick slices (about 2-3 cm).
- We place the slices in a large bowl and pour the milk, cream and yolk mixture over the bread, letting them soak well, about 10 minutes per side.
- We fry the torrijas.
- We heat the butter in a pan.
- Carefully, we fry the torrijas over medium heat until golden brown on both sides.
- We take out and let it drain in absorbent paper.
- We sprinkle and serve.
- Once they are fried, sprinkle the torrijas with sugar and cinnamon powder to taste.
- We can serve them cold or warm.
- And that’s it! We have some delicious torrijas ready to enjoy, the chef served with ice cream chocolate.
Properties of bread
Bread is one of the most basic foods in the diet and one of the oldest preparations that has traditionally been prepared by mixing flour, water and salt.
Bread is a source of carbohydrates so it gives us energy, in addition to being rich in fiber, which helps intestinal transit. It is a food with high vegetable content, iron, magnesium, potassium, vitamins B6 and B13.
For every 100 grams the bread contains:
- Calories: 210 kcal.
- Carbohydrates: 52 gr.
- Proteins: 7.5 gr.
- Fats: 1.3 gr.
Milk properties
According to the Spanish Food Code (CAE), natural milk is understood to be the entire product, not altered or adulterated and without colostrum, from hygienic, regular and complete and uninterrupted milking of healthy and well-fed domestic females. The main milk for human consumption in Spain It is cow’s milk, followed by sheep’s and goat’s milk. When its composition is modified, subtracting its fat fraction, it is called skimmed milk.
The milk constitutese the best contribution of calcium, proteins and other nutrients necessary for the formation of bones and teeth. During childhood and adolescence, it is advisable to drink whole milk, since it preserves the energy and vitamin A linked to fat. In adulthood, it is also important to maintain adequate consumption, in order to promote the conservation of bone mass, thus helping to prevent bone demineralization, a frequent cause of osteoporosis and fractures. This effect becomes even more important in women during the stages of adolescence, pregnancy, breastfeeding and menopause.
For every 100 grams of milk, it contains:
- Energy (kcal): 66
- Proteins: 3.3 gr
- Total lipids: 3.6 gr
- Carbohydrates: 5 gr
- Calcium: 121 mg
- Magnesium: 150 gr
- Sodium: 50 mg
- Potassium: 150 mg
- Phosphorus: 2 mg
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