Chef Sergi Palacín, from THE ALCHEMIXrestaurant in Barcelona, demonstrates his gastronomic background with recipes that mix the exotic and the local, with wisdom and balance.

Sergi, after his time at El Bulli and Gaggan, among other prestigious restaurants, gives free rein to his creativity with recipes like the one we offer now.


For the choux pastry :

water 250 gr.

milk 250 gr.

butter 220 gr.

salt 6 gr.

sugar 10 gr.

loose flour 280 gr.

eggs 12 pcs.


Craquelin :

loose flour 100 gr.

brown sugar 100 gr.

butter 100 gr.


For the filling :

leeks 3 und.

potatoes 4 und.

cream 500 gr.

onion 1 und.

butter 20 gr.

chicken broth 500 gr.


For the craquelin:

Mix all ingredients together.

Spread between 2 sheets of greaseproof paper, freeze and then die-cut to size.

For the choux pastry:

Place the milk, water, salt, sugar and butter in a saucepan

Bring to a boil and pour the sifted flour into the saucepan.

Stir with a wooden spoon until the dough pulls away from the sides of the pan.

Then, let it dry on induction for a couple of minutes at medium speed.

When it is dry, put the dough in the bowl of the Kitchen Aid and let the dough cool down to about 60-70 ºC.

At this temperature, add the beaten eggs one by one until the dough forms a duck bill.

Then, pour balls of the same size with a 12-14 nozzle and place the drained craquelin on top of them.

Finally, bake with an open flame at 250 ºC for 15 minutes with the oven stopped until it drops to 180 ºC, and at that temperature bake until they are no longer raw.

For the filling:

Cut the leek and onion into small pieces (the size does not matter too much because we are going to grind everything later).

Cut the potatoes into cubes.

Put the butter in a large pot and melt it over medium heat.

Then add the onion and leek and cook them in the butter, stirring from time to time until they are very soft.

Add the potatoes and cook for 2 more minutes.

Add the chicken broth.

When it starts to boil, lower the heat to the minimum and cover the pot for about 20 minutes or until the potatoes are done.

Beat everything with a hand blender and add salt to taste.

Allow to cool before filling.


Fill the false truffles with the cold leek leg cream.

To serve, heat in the oven for 5 minutes at 140 ºC.