International Chefs Day at PortAventura Park

Chef Jaume Solé teaches us how to make the recipe “Sweet Coffins”

On Chefs Day, cuisine takes on a fundamental role on a global scale. On 20 October, this profession, also considered an art, is celebrated all over the world. A tribute to the people in charge of creating all those dishes that make us so happy. That is why today we introduce you to chef Jaume Solé, an indisputable figure in the kitchen of PortAventura Park and in the worlds of Mediterrània, Polynesia, China, México, Far West and SésamoAventura.

Biography of Jaume Solé

The cook and chef Jaume Solé was born in Riudoms (Tarragona), into a farming family. He trained at the Cambrils School of Hospitality and Tourism, and during his career has specialised in both national and international cuisines.

Since 2006, he has been PortAventura World’s executive chef and has been part of the PortAventura restaurant department since the initial opening of the park.

Chef’s favourite dishes

What are your favourite dishes and why?

If you had to tell us a secret, what would it be?

Be passionate about everything that you do. In our profession, you won’t get anywhere if you don’t have passion and enthusiasm for what you do. You have to think about and empathise with your customers to know what they would like to find in your restaurant or what they would like you to surprise them with.

Can you give us one of your incredible recipes?

I have selected a dish that is very successful, our brownie, but the version we make for Halloween. Brownie is one of the special recipes that we prepare at PortAventura World for Halloween and it has been very popular with our customers for many years. It’s called “Sweet Coffins”.

Ingredients:

• 80 g cocoa powder
• 300 g butter
• 300 g icing sugar
• 5 eggs
• 120 g flour
• 80 g of shelled and chopped walnuts
• Pinch of salt
• Your favourite ice cream (we recommend vanilla or strawberry)
• White chocolate for decorating

Method:

1. Preheat the oven to 160°.
2. Line the mould with baking paper or brush it with melted butter and lightly sprinkle with flour.
3. Melt the butter in the microwave.
4. In a bowl, beat the eggs with the icing sugar until you get a pale batter.
5. Add the butter to the beaten eggs while stirring.
6. To this mixture, add the sifted dry ingredients (flour, cocoa powder and a pinch of salt).
7. Mix very well to avoid lumps. Stir in the walnuts.
8. Pour the batter into the mould and bake for approximately 40 minutes.
9. The brownie should be crisp on top and gooey in the middle. Take out of the oven and leave to cool.
10. When it has completely cooled, cut the brownie in the shape of a coffin. I recommend that you make a template, so they all turn out the same.
11. Melt a small amount of white chocolate and put it in a pastry or icing bag to add the crosses or inscriptions when plating.
12. To serve, warm up the brownie portions in the microwave, decorate them with the white chocolate and, finally, add a scoop of your favourite ice cream. Since it’s Halloween, strawberry, red fruit or vanilla ice cream always goes well.

We are waiting for you to taste this and many other dishes this Halloween 2021 at The Iron Horse restaurant!