{"id":58984,"date":"2021-05-25T10:20:49","date_gmt":"2021-05-25T08:20:49","guid":{"rendered":"http:\/\/www.shbarcelona.com\/blog\/en\/?p=58984"},"modified":"2021-05-25T12:49:19","modified_gmt":"2021-05-25T10:49:19","slug":"traditional-catalan-recipes-xuixos","status":"publish","type":"post","link":"https:\/\/www.shbarcelona.com\/blog\/en\/traditional-catalan-recipes-xuixos\/","title":{"rendered":"Traditional Catalan recipes: Xuixos"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Xuixo<\/strong>, or as it is known in Castilian \u201c<strong>Chucho<\/strong>\u201d, is typical <strong>Catalan<\/strong> <strong>dessert<\/strong> created in the city of Girona, Spain. This <em>viennoiserie<\/em> pastry is cylindrical-shaped, filled with <strong><em>crema catalana<\/em><\/strong>.<\/p>\n<div id=\"metaslider-id-104522\" style=\"max-width: 850px; margin: 0 auto;\" class=\"ml-slider-3-20-3 metaslider metaslider-responsive metaslider-104522 ml-slider\">\n    <div id=\"metaslider_container_104522\">\n        <ul id='metaslider_104522' class='rslides'>\n            <li><a href=\"https:\/\/www.shbarcelona.com\/\" target=\"_self\"><img width=\"850\" height=\"182\" src=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2020\/09\/en-1.jpg\" class=\"slider-104522 slide-104523\" alt=\"rental apartments in Barcelona\" rel=\"\" title=\"Banner medio home inquilinos\" \/><\/a><\/li>\n        <\/ul>\n        \n    <\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">The pastry is deep fried and covered in crystallized sugar. Today&#8217;s article by ShBarcelona will tell you all about what&#8217;s behind this sweet dessert, and how you can make it in the comfort of your own kitchen.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_17 counter-hierarchy ez-toc-grey\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class=\"ez-toc-list ez-toc-list-level-1\"><li class=\"ez-toc-page-1 ez-toc-heading-level-2\"><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.shbarcelona.com\/blog\/en\/traditional-catalan-recipes-xuixos\/#Xuixo_-_one_of_the_best_Catalan_desserts\" title=\"Xuixo &#8211; one of the best Catalan desserts\">Xuixo &#8211; one of the best Catalan desserts<\/a><ul class=\"ez-toc-list-level-3\"><li class=\"ez-toc-heading-level-3\"><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.shbarcelona.com\/blog\/en\/traditional-catalan-recipes-xuixos\/#The_legend\" title=\"The legend\">The legend<\/a><\/li><li class=\"ez-toc-page-1 ez-toc-heading-level-3\"><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.shbarcelona.com\/blog\/en\/traditional-catalan-recipes-xuixos\/#Ingredients_for_Xuixos\" title=\"Ingredients for Xuixos\">Ingredients for Xuixos<\/a><ul class=\"ez-toc-list-level-4\"><li class=\"ez-toc-heading-level-4\"><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.shbarcelona.com\/blog\/en\/traditional-catalan-recipes-xuixos\/#Cream_for_the_Xuixos\" title=\"Cream for the Xuixos\">Cream for the Xuixos<\/a><\/li><li class=\"ez-toc-page-1 ez-toc-heading-level-4\"><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.shbarcelona.com\/blog\/en\/traditional-catalan-recipes-xuixos\/#Dough_for_the_Xuixos\" title=\"Dough for the Xuixos\">Dough for the Xuixos<\/a><\/li><\/ul><\/li><li class=\"ez-toc-page-1 ez-toc-heading-level-3\"><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.shbarcelona.com\/blog\/en\/traditional-catalan-recipes-xuixos\/#The_recipe_step_by_step\" title=\"The recipe, step by step\">The recipe, step by step<\/a><ul class=\"ez-toc-list-level-4\"><li class=\"ez-toc-heading-level-4\"><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.shbarcelona.com\/blog\/en\/traditional-catalan-recipes-xuixos\/#Preparing_the_cream\" title=\"Preparing the cream\">Preparing the cream<\/a><\/li><li class=\"ez-toc-page-1 ez-toc-heading-level-4\"><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.shbarcelona.com\/blog\/en\/traditional-catalan-recipes-xuixos\/#Making_the_dough\" title=\"Making the dough\">Making the dough<\/a><\/li><li class=\"ez-toc-page-1 ez-toc-heading-level-4\"><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.shbarcelona.com\/blog\/en\/traditional-catalan-recipes-xuixos\/#Finishing_the_Xuixos\" title=\"Finishing the Xuixos\">Finishing the Xuixos<\/a><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Xuixo_-_one_of_the_best_Catalan_desserts\"><\/span>Xuixo &#8211; one of the best Catalan desserts<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3 style=\"text-align: justify;\"><span class=\"ez-toc-section\" id=\"The_legend\"><\/span>The legend<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">There is a legend about the invention of <strong><a href=\"https:\/\/en.wikipedia.org\/wiki\/Xuixo\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">Xuixo<\/a><\/strong> that says this pastry was created by <em>el Tarl\u00e0<\/em>, a pleasant character that appears frequently in legends told in Girona.<\/p>\n<p style=\"text-align: justify;\">According to the legends, <strong>Tarl\u00e0<\/strong> was an acrobat that would put on shows for the citizens during an epidemic that put them all in quarantine. Tarl\u00e0 fell in love with a beautiful woman, the daughter of a pastry chef.<\/p>\n<div id=\"attachment_105843\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-105843\" class=\"size-full wp-image-105843\" src=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2015\/11\/esslingen-59500_640.jpg\" alt=\"acrobat\" width=\"640\" height=\"480\"><p id=\"caption-attachment-105843\" class=\"wp-caption-text\"><em>Photo via Pixabay<\/em><\/p><\/div>\n<p style=\"text-align: justify;\">The amusing tale describes how Tarl\u00e0 was discovered by the girl\u2019s father when the man entered the bakery with a bag of flower that made the acrobat sneeze, which sounded something like \u201cXui!\u201d.<\/p>\n<p style=\"text-align: justify;\">To appease the baker\u2019s nerves, Tarl\u00e0 promised to marry his daughter and to give him the recipe for a very special type of pastry, which he named after the sneeze that denounced him.<\/p>\n<p style=\"text-align: justify;\">The tale is so popular, there is even a <strong>Xuixo<\/strong> parade in Girona, a procession that takes citizens on a walk through the streets of the city. Afterwards, the participants receive <strong>Xuixos<\/strong>, prepared by some of the city\u2019s most talented chefs.<\/p>\n<p style=\"text-align: center;\"><a class=\"fasc-button fasc-size-large fasc-type-flat fasc-rounded-medium ico-fa fasc-ico-before fa-chevron-circle-right broken_link\" style=\"background-color: #850909; color: #ffffff;\" href=\"https:\/\/www.shbarcelona.com\/short-term-rentals\" rel=\"nofollow\">Spend a few days in Barcelona<\/a><\/p>\n<h3 style=\"text-align: justify;\"><span class=\"ez-toc-section\" id=\"Ingredients_for_Xuixos\"><\/span>Ingredients for Xuixos<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4><span class=\"ez-toc-section\" id=\"Cream_for_the_Xuixos\"><\/span>Cream for the Xuixos<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p style=\"text-align: justify;\">This is what you will need to prepare the <strong>cream for the<\/strong> <strong>Xuixos<\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">65g of sugar<\/li>\n<li style=\"text-align: justify;\">185g of milk<\/li>\n<li style=\"text-align: justify;\">65g liquid cream<\/li>\n<li style=\"text-align: justify;\">1 vanilla stick<\/li>\n<li style=\"text-align: justify;\">1 small slice of lemon peel (without the white part)<\/li>\n<li style=\"text-align: justify;\">small slice of orange peel (without the white part)<\/li>\n<li style=\"text-align: justify;\">20g of cornstarch<\/li>\n<li style=\"text-align: justify;\">2 egg yolks<\/li>\n<li style=\"text-align: justify;\">30g of butter<\/li>\n<\/ul>\n<div id=\"attachment_105842\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-105842\" class=\"size-full wp-image-105842\" src=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2015\/11\/flour-1824337_640.jpg\" alt=\"making dough\" width=\"640\" height=\"426\"><p id=\"caption-attachment-105842\" class=\"wp-caption-text\"><em>Photo via Pixabay<\/em><\/p><\/div>\n<p style=\"text-align: center;\"><em>Related article:&nbsp;<a href=\"https:\/\/www.shbarcelona.com\/blog\/en\/crema-catalana-traditional-recipe\/\" target=\"_blank\" rel=\"noopener noreferrer\">Crema Catalana \u2013 Traditional Recipe<\/a><\/em><\/p>\n<h4 style=\"text-align: justify;\"><span class=\"ez-toc-section\" id=\"Dough_for_the_Xuixos\"><\/span>Dough for the Xuixos<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>And this is what you need for the lovely dough:<\/p>\n<ul>\n<li style=\"text-align: justify;\">90ml of milk<\/li>\n<li style=\"text-align: justify;\">250g of bread flour<\/li>\n<li style=\"text-align: justify;\">A dash of salt<\/li>\n<li style=\"text-align: justify;\">10g of baker\u2019s yeast<\/li>\n<li style=\"text-align: justify;\">45g of sugar<\/li>\n<li style=\"text-align: justify;\">1 egg<\/li>\n<li style=\"text-align: justify;\">1 teaspoon of vanilla essence<\/li>\n<li style=\"text-align: justify;\">15g of butter<\/li>\n<li style=\"text-align: justify;\">Frying oil<\/li>\n<li style=\"text-align: justify;\">Sugar<\/li>\n<li style=\"text-align: justify;\">Cinnamon<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span class=\"ez-toc-section\" id=\"The_recipe_step_by_step\"><\/span>The recipe, step by step<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4><span class=\"ez-toc-section\" id=\"Preparing_the_cream\"><\/span>Preparing the cream<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p style=\"text-align: justify;\">Start by preparing the cream, so that it has time to cool down until the rest is ready.&nbsp;Place milk, cream, 35g of sugar, a vanilla stick cut lengthwise, the orange skin and the lemon skin in a pan. Cook in low fire allowing it to boil. When the milk starts to boil, turn off the fire.<\/p>\n<div id=\"attachment_105844\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-105844\" class=\"size-full wp-image-105844\" src=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2015\/11\/orange-1501005_640-e1617784014321.jpg\" alt=\"orange slices\" width=\"640\" height=\"425\"><p id=\"caption-attachment-105844\" class=\"wp-caption-text\"><em>Photo via Pixabay<\/em><\/p><\/div>\n<p style=\"text-align: justify;\">Let the milk emulsify for 5 minutes, then strain it, removing the fruit peels and the vanilla.&nbsp;Mix the egg yolks with 30g of sugar, until they turn whiter and increase in volume. Add the cornstarch and mix it until it is fully dissolved.&nbsp;Place the milk on the fire again.<\/p>\n<p style=\"text-align: justify;\">When it starts to boil, add the egg yolk mix while stirring, until the mix becomes a little thicker.&nbsp;Cut the butter in small pieces and add it to the mix, stirring until it comes undone.&nbsp;Cover the mix with saran wrap and save it for when the <strong>Xuixo<\/strong> is ready to be filled.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"Making_the_dough\"><\/span>Making the dough<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p style=\"text-align: justify;\">Now let\u2019s prepare the <strong>Xuixo<\/strong>!&nbsp;Sieve the flour, salt, and sugar. Place them in a bowl. Warm a little bit of milk in the microwave, then pour the cornstarch in the milk and mix it until it comes undone. Pick up the bowl with the sieved ingredients.<\/p>\n<div id=\"attachment_105845\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-105845\" class=\"size-full wp-image-105845\" src=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2015\/11\/rolling-pin-5164240_640.jpg\" alt=\"dough\" width=\"640\" height=\"427\"><p id=\"caption-attachment-105845\" class=\"wp-caption-text\"><em>Photo via Pixabay<\/em><\/p><\/div>\n<p style=\"text-align: justify;\">Make a hole in the middle and start pouring a beaten egg.&nbsp;Mix it all very slowly using a wooden spoon and add the milk, little by little. Add the butter, which should be at room temperature, mixing it all with your hands until it becomes even.<\/p>\n<p style=\"text-align: justify;\">Cover the bowl with a piece of cloth and let it rest, until it doubles in size. This can take from 1 to 2 hours. When the dough is ready, place it on top of a surface that you have previously covered with flour. Flatten it with a rolling pin, until the dough is thin. Cut the dough into tall triangles.<\/p>\n<p style=\"text-align: center;\"><a class=\"fasc-button fasc-size-large fasc-type-flat fasc-rounded-medium ico-fa fasc-ico-before fa-chevron-circle-right broken_link\" style=\"background-color: #850909; color: #ffffff;\" href=\"https:\/\/www.shbarcelona.com\/barcelona-rent\" rel=\"nofollow\">Check out ShBarcelona&#8217;s rentals<\/a><\/p>\n<h4><span class=\"ez-toc-section\" id=\"Finishing_the_Xuixos\"><\/span>Finishing the Xuixos<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p style=\"text-align: justify;\">Now you are ready to use the cream&#8230;&nbsp;Place some cream in each triangle and then roll the dough like you would in a croissant.&nbsp;Cover an oven tray with oven paper.<\/p>\n<p style=\"text-align: justify;\">Place the <strong>Xuixos<\/strong> on the tray and cover them with cloth, letting them rest from 30 minutes to an hour.&nbsp;When enough time has gone by, fry the <strong>Xuixos<\/strong>.<\/p>\n<div id=\"attachment_105846\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-105846\" class=\"wp-image-105846\" src=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2015\/11\/4262778452_cfdfaceb28_b.jpg\" alt=\"xuixos\" width=\"640\" height=\"427\"><p id=\"caption-attachment-105846\" class=\"wp-caption-text\"><em>Photo via Visualhunt<\/em><\/p><\/div>\n<p style=\"text-align: justify;\">Turn them frequently to avoid them being burned. The fire can\u2019t be too high, because the <strong>Xuixos<\/strong> need to cook a little bit on the inside. The <strong>Xuixos<\/strong> should look golden, not burnt on the outside.<\/p>\n<p style=\"text-align: justify;\">Place them on kitchen paper and let it absorb the extra oil.&nbsp;Next, roll the <strong>Xuixos<\/strong> in sugar and cinnamon, and they are ready to be eaten!<\/p>\n<p style=\"text-align: center;\"><strong>Is Xuixo one of your favourite Catalan dessert recipes?<\/strong><br \/>\n<strong>Share your experience with cooking this dish!<\/strong><\/p>\n<div style=\"display: none;\"\n    class=\"kk-star-ratings kksr-valign-bottom kksr-align-left \"\n    data-id=\"58984\"\n    data-slug=\"\">\n    <div class=\"kksr-stars\">\n    <div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n    <\/div>\n    <div class=\"kksr-stars-active\" style=\"width: 132.5px;\">\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n    <div class=\"kksr-legend\">\n            <strong class=\"kksr-score\">4.5<\/strong>\n        <span class=\"kksr-muted\">\/<\/span>\n        <strong>5<\/strong>\n        <span class=\"kksr-muted\">(<\/span>\n        <strong class=\"kksr-count\">108<\/strong>\n        <span class=\"kksr-muted\">\n            votes        <\/span>\n        <span class=\"kksr-muted\">)<\/span>\n    <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Xuixo, or as it is known in Castilian \u201cChucho\u201d, is typical Catalan dessert created in the city of Girona, Spain. This viennoiserie pastry is cylindrical-shaped, filled with crema catalana. &nbsp; The pastry is deep fried and covered in crystallized sugar. Today&#8217;s article by ShBarcelona will tell you all about what&#8217;s behind this sweet dessert, and [&hellip;]<\/p>\n","protected":false},"author":41,"featured_media":60222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4421],"tags":[1838,3175],"_links":{"self":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/58984"}],"collection":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/users\/41"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=58984"}],"version-history":[{"count":16,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/58984\/revisions"}],"predecessor-version":[{"id":105848,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/58984\/revisions\/105848"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/media\/60222"}],"wp:attachment":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=58984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=58984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=58984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}