Baker-Pastry chef

Coca de Sant Joan

Coca de Sant Joan

Coca de Sant Joan

150 g strong flour (T55)
40 g fresh yeast
85 g water
150 g Dairy Butter 82 % fat - Block
150 g sugar
150 g eggs
1 g cinnamon powder
1.5  lime zests
1 g vanilla pods
41 g Sweet Anis del Mono 45º (aniseed liquor)
41 g Orange blossom water
10 g salt
850 g strong flour (T55)
165 g water
1 g Candied cedar cubes
1 g Candied orange cubes
1 g Pine nuts
1 g Split Marcona almonds
1 g Balled sugar
  • Prepare a poolish with the first part of flour, the yeast and the water that is heated to 30 ºC. Final temperature of 24 ºC. Leave to rise for 30 - 45 min. 
  • Knead the sugar, eggs, the aniseed liquor, orange blossom water, cinnamon, lemon peel, vanilla pods, salt and cold water into the dough until well mixed. When the dough reaches 28 ºC, add the cold butter cut into cubes until you get a consistent dough. Roll out in portions of 200 g, 400 g or 600 g. 
  • Leave in the fridge, covered with cling film. Store in the fridge for a few hours
  • Keep in the fridge for the next day or in the freezer to prepare the finish. Rise at 28 ºC, for 2 to 2.5 hours.
  • Before baking, brush the outside of the coca with egg yolk and milk.
  • Pour cream in the centre, scatter with balled sugar, pine nuts, candied orange and cedar (clean them with lukewarm water first, to remove excess sugar), and spray with the aniseed liquor before and after cooking.
  • Once it’s cold, cut in two and pour the whipped cream with 10% icing sugar on one part, and cover the other with extra bitter dark chocolate 61% ganache. Sprinkle with icing sugar and garnish with dried apricot pieces.

Dolç pastry cream

600 g milk
50 g egg yolks
150 g sugar
70 g Sélection cream 35 % fat
50 g cornstarch
  • Put the egg yolk, half the sugar, corn starch and a little of the milk in a bowl.
  • Put the cream, the rest of the milk and the rest of the sugar in a saucepan. When boiling, blanch the first mixture and return to the stove for about two minutes, stirring constantly.
  • Take it of the stove, cover it with film and let it cool.

Ganache with dark chocolate 61%

450 g Sélection cream 35 % fat
55 g invert sugar
55 g Liquid glucose
380 g Extra bitter black 61%
940 g Sélection cream 35 % fat
  • Boil the cream with the trimoline and the glucose, emulsify with the chocolate in the blender.
  • Add the rest of the cold liquid cream.
  • Leave in the fridge for 4 hours before lightly whipping and pouring.

Corman's products of the recipe

Dairy Butter 82 % fat - Block

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

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Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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