The most original Roscones de Reyes

They say Roscón de Reyes It owes its origin to the festivals that were celebrated in Roman times in honor of Saturn, god of agriculture. The festivities coincided with the winter solstice, the end of work in the fields and the darkest days of the year. According to other sources, this sweet I would have been born in France of King Henry III in the XNUMXth century.

In both versions, the dough contains a dried bean, capable of making whoever finds it king for a day. Be that as it may, this bun that smells of butter and illusions cannot be missing in the days that accompany the arrival of the Magi. As a good classic that it is, there can be as many versions of Roscón as there are cooks.

En Summum, we take a tour of the most peculiar, successful and exclusive of this year.

The Moulin Chocolat, pure excellence

Fresh butter, lemon and orange zest, orange blossom water Luca de Tena and one of the best Spanish pastry chefs at the forefront of a unique recipe. The Roscón de Chocolate Mill it has established itself in recent years as one of the most sought after. It is demonstrated by the queues that are created outside their doors these days. What’s more: this year, since December 30, the workshop did not accept any more orders. We can, yes, try to get one of the Roscones that are sold without reservation.

Prices range between 10 and 30 euros. The options? Classic, with cream, with truffle and with toasted cream. All excellent. As always, in this bakery overlooking the Parque del Retiro It is also possible to buy a glass bottle with the right amount of cocoa for a perfect hot chocolate. You just need to add milk and that’s it.

A touch of cinnamon and cardamom: the Roscón de Obrador San Francisco

It is an example that the recipe for Roscón de Reyes definitive does not exist. The version produced by the Obrador San Francisco, a bakery in the Madrid neighborhood of La Latina with only a few months of existence, includes ingredients such as orange, vanilla, cinnamon and cardamom infused in milk, oranges candied by themselves and walnuts.

Although the secret ingredient, the most valuable to achieve a Ideal roscón, it is a long fermentation. The rush is bandit. Sold for 19 euros. The cream and truffle, assembled in the workshop, are sold separately for 8 euros more.

Mama Framboise, the kingdom of the stuffed Roscón

It’s been a few years since sweet tooth enthusiasts raved about a new patisserie on Madrid’s Calle Fernando VI. Mama Framboise, an establishment with a French name and heart, now has seven more spaces in Madrid and its surroundings.

His collection of Roscones this year includes such suggestive alternatives as the filling of Whipped Cream, raspberries, chocolate and, a novelty for 2017, Alicante nougat, with creamy Alicante nougat, lemon Chantilly, sugar and cinnamon crumble, caramelised almonds and pieces of nougat. In addition to the classic Roscón de Reyes, of course.

Prices range from 30 to 35 euros. Of the stuffed Roscones, there are also “mini” versions. A few luxurious bites for the undecided.

Babette’s Roscón, the dough is the protagonist

Some gourmet experts claim that if a Roscón it’s good, no filler is needed. On Babette’s Furnace They have decided to give all the prominence to the mass. Their Roscón has olive oil, as well as butter, organic orange peel and lemon zest, Luca de Tena orange blossom water, organic flour and sourdough.

El fermentation process It is slow, with a minimum of 18 hours, and is decorated with pieces of candied orange in the workshop itself. It costs 19 euros and there is also a version with chocolate chips, a little more expensive. It can be ordered through its website and collected on January 5 and 6 at its four points of sale.

Pomme Sucre, sugar sprinkles

En Apple Sugar, a “bombón” pastry shop with Asturian roots on Calle Barquillo, filled with cream or cream, they have had to give up despite themselves.

Explain Pilar Vidal Laso that in their pastry shop the customer’s tastes are the ones that rule, but they advise taking the cream apart so as not to moisten the Roscón dough too much.

The characteristic of Roscón de Pomme Sucre is that it has sugars in the brioche dough that, once cooked, give the bun some sweet sparkles. On the outside it has candied orange and green pumpkin, sliced ​​almonds and pearl sugar. The prices vary from 14 to 36 euros, depending on the size.

La Duquesita, honey and time

Oriol Balaguer He is one of the best Spanish pastry chefs. Its award-winning croissants have the unconditional support of many fans of this sweet.

In its delicious Madrid embassy of The Little Duke, these days it is possible to purchase a Roscón de Reyes made with flour, sugar, honey, butter, orange blossom water and, of course, a lot of patience (18 hours of fermentation).

It is sold without filling or with cream, truffle and burnt cream filling. The price varies of the 14 euros for the little one without filler at 36 of the big one with stuffing.

Paco Torreblanca, baking for the Kings

Paco Torreblanca It is another great of Spanish sweet cuisine. He was in charge of designing and making the wedding cake of the then Princes of Asturias Felipe and Letizia. And there is no more to say. The Roscón de Reyes that is sold in the pastry shops of Alicante, Valencia and Petrer is the traditional one, although, yes, with top quality raw materials.

The filling? Cream, cream, truffle and only in the Angel Hair store in Valencia. The prices vary of the 19,50 euros for the little one without filling at 37,50 euros for the big one with stuffing.

The Isabel Maestre, limited edition and with a luxury gift

Isabel Maestre He has been the National Gastronomy Award for the Best Chef and has led the catering sector for more than 30 years. It also boasts its own signature of gourmet products and since last September it has had an El Corte Inglés lounge on Calle Serrano 47.

Both here and in the workshop on Calle Muguruza you can buy the 500 Roscones de Reyes that are made this year with high strength flour, sweet sourdough and orange blossom water. Among them, there is one that hides in its mass a 500 euro voucher redeemable for signature jewelry pieces Saint Edward.

The “eco” option, at Planet Organic

Cafe, market and restaurant. Located on Calle Castelló, in the heart of Madrid’s Salamanca district, Planet Organic is a fusion-style gastronomic multispace focused on organic products. Their Roscón de Reyes is made with first-ground organic spelled flour (a very rare choice), cane sugar, organic orange blossom water and candied orange.

The plain Roscón is worth 16 euros, the one with cream 21,50. Yes, the cream is also organic and comes from a dairy in Castilla y León. You can have it in the cafeteria with a cup of hot chocolate or order it and take it home.

Escribà: the marzipan roscón that has been made since 1906

Christian Escribà He is one of those kitchen professionals for whom the adjective “creative” falls short. From his hands and from those of his wife Patricia Schmidt came the spectacular cake in the shape of a French bulldog in charge of giving the sweet touch to the last dinner of the mythical restaurant the Bulli. And all the rest seems to be done so as not to leave anyone indifferent.

El Roscón de Reyes that this pastry shop has been making from 1906 Add marzipan to the sourdough and garnish with sugar pearls and cherry, melon and candied orange. There is also the version with cream and burnt cream. By the way, according to Escribà himself, it was his father in 1957 who introduced in Spain the cardboard crowns, after having seen them in France on one of his trips. On Twelfth Night, the Gran Vía de les Corts Catalanes store will be open until 4 in the morning. Nobody is left without their Roscón.