Our kitchen
Trébol’s churros are made every morning in the shop’s own kitchen, by hand, with the family recipe.
01
The dough
Work in the kitchen starts at seven in the morning, an hour before opening. The xuixos come first, because their dough needs to rest. Then the water boils for the churro dough, which takes only flour and just the right measure of salt.
The dough is made every morning and kneaded by hand, with the family’s lifelong recipe.
02
The xuixos
The cream-filled xuixo is fried the way it always has been, generation after generation. In the shop’s own words:
- Fresh oil
- Natural ingredients
- Always golden perfection
03
The filled churros
A canya is the thick churro. It’s filled to order with the shop’s injectors, and you choose the filling:
- Kinder Bueno
- Hazelnut chocolate
- Dulce de leche
- Pistachio
- Lotus Biscoff
- Lemon Pie
- Pastry cream
04
The hot chocolate
For the thick hot chocolate, the milk boils for sixty-five minutes and takes three cocoas from different makers: Brescó, Torras and Plata.
05
The salt cod fritters
The salt cod fritters follow the family’s lifelong recipe: top-quality cod, crispy on the outside and fluffy on the inside.
The shop’s owner set the Guinness record for making salt cod fritters, at the Iceland Cod Fair in the Jardinets de Gràcia.
What happens in the kitchen is told by Trébol on its Instagram and by VilaWeb, which visited it. Instagram · The VilaWeb article (in Catalan)