Jordi Roca’s Roscón de Reyes recipe
Last Updated on
Total: 6 h 40 min Diners: 10
Jordi Roca, considered one of the best pastry chefs in the world and responsible for the dessert department at the restaurant El Celler de Can Roca, with three Michelin stars, and Audi have presented the recipe for the e-roscón, the most innovative Roscón de Reyes this Christmas.
Under the slogan “This year we are not for beans”, encourage all families from home to replace the legume that traditionally include these typical Christmas sweets for positive surprises that help to face the new year with enthusiasm.
The tradition of the Three Kings cake comes from Roman times, and continued in France with the “festival of the Bean” which was celebrated every January 6, elaborating a round bun with a legume inside. Curiously, in France the roscón is not typical of the current celebrations of Three Kings Day, but it is much more popular what is known as galette de Rois.
In the s. XVIII was also added a gold coin in the sweet, so the legume came to have a negative meaning, forcing the one who found it to pay the roscón.
How to make Jordi Roca’s roscón
Ingredients
Ingredients
Plain flour, 440 g Pasteurized egg, 220 g Butter, 220 g Sugar, 53 g Whole milk, 44 g Fresh yeast, 21 g Salt, 5 g Egg yolk, 1 (to paint the roscón)
For decorating and filling
Whole candied yuzu, 18 g Orange marmalade cubes, 18 g Lemon marmalade cubes, 18 g Mandarin zest, 7 g Almond granules, 50 g Pearled sugar, 50 g Vanilla and orange blossom whipped cream, 100 g
Step 1
Mix the milk and yeast in a bowl.
Step 2
Put the flour, salt, sugar and the milk and yeast mixture in the mixer or dough mixer and mix everything well.
Step 3
Then add the egg and butter. Mix everything so that they are well incorporated.
Step 4
Finally, add the orange, lemon, candied yuzu and tangerine zest. We continue to knead lightly and when the dough has consistency, we transfer it to a bowl, cover it with film and let it rest for 3 hours in the refrigerator.
Step 5
Remove the dough from the refrigerator, turn it out onto a lightly floured surface, mold it and shape it into the roscones. (With this amount of dough you can make a huge roscón or you can make two roscones of a more manageable size). We place the roscón or roscones already formed on trays lined with baking paper. Cover with clean cotton cloths and leave to rest for another 3 hours.
Step 6
Paint the uncooked roscones with egg yolk, almond granules and pearl sugar.
Step 7
Bake at 130°C for 40 minutes. To finish, remove from the oven, let cool on a rack, introduce the cream from the bottom with the help of a nozzle to fill.
Step 8
You can add extra decoration to taste with more fresh or candied fruit.
Other recipes for roscones in Cocinillas
. Roscón de Reyes, recipe and tricks to make it at home Easiest Roscón de Reyes in the world, recipe without resting or kneading The easiest Roscón de Reyes recipe that exists This is the recipe for the best roscón de Reyes in Madrid 2021 The best roscones in Madrid 2021 How to buy the roscón de Reyes from Dabiz Muñoz’s GoXo
