The panellets are an emblematic sweet of the Catalan tradition, particularly popular during the Castanyada festival. Generally made with a marzipan base, these small sweet morsels are characterized by their soft and slightly crunchy texture on the outside.

They are a delight that combines the traditional with the possibility of adapting to new influences and flavors.

In this modern version: coconut, yuzu and sesame panellest, we have decided to fuse classic flavors with innovative ingredients that add a touch of distinction and sophistication. The softness of the marcona almond flour and the natural sweetness of the coconut are perfectly balanced with the fresh acidity of the concentrated yuzu paste concentrated yuzu paste and the slightly toasted umami of the black sesame. The candied lemon adds a citrusy, caramelized touch that completes the flavor profile, elevating this recipe to a premium level.

Mouthfeel

When you bite into these panellets, the first thing you will feel is the softness of the dough, a silky texture that melts between your teeth. The coconut and almond generate a sensation of lightness, while the yuzu introduces a citrus sparkle that cuts through the sweetness with freshness; while the black sesame coating adds a crunchy and slightly bitter layer that lingers in the mouth, leaving a long and satisfying aftertaste.

A final touch is provided by the candied lemon that offers small citrus sparkles that integrate harmoniously with the whole.