After nougat, marzipan and shortbread, it is the turn of the Roscón de Reyes. A Christmas sweet that gains more prominence and innovation every year against a foreign intruder called Panettone. Thus, below you have the latest news offered by the sector.
El Corte Inglés links the toys to the roscón de Reyes with discounts to buy this sweet
El Corte Inglés launches a new commercial action that links toys to the quintessential Christmas sweet, the roscón de Reyes. Until next December 31, customers who purchase toys will receive a 2-euro gift to discount them, until next January 3 when buying roscones de Reyes (from 12 euros) in El Corte Inglés supermarkets , Hipercor, Supercor and through the El Corte Inglés website.
This year, in addition to the usual points where customers can buy toys, El Corte Inglés, Hipercor, the El Corte Inglés website and app, there are 177 Supercor points of sale, where they can also order and collect those toys so longed for by the little ones.
Lidl and Carlos Maldonado: the Roscón de Reyes of the first MasterChef to get a Michelin star
Lidl has presented its flagship product for this Christmas under its Deluxe brand: a limited edition Roscón de Reyes made in collaboration with the renowned chef Carlos Maldonado, winner of MasterChef 3 and owner of the Raíces restaurant (Talavera de la Reina), which has just be recognized with his first Michelin star making Maldonado the first MasterChef winner recognized by the Michelin Guide.
Lidl’s new premium roscón is made with sourdough, butter and eggs from hens raised on the ground, and is filled with 100% cream with a Livestock Guarantee based on milk Origin Spain. In addition to being made with the highest quality ingredients and sustainable production, this roscón stands out for its exclusive and innovative signature coating, made by Carlos Maldonado, with authentic Ruby cocoa, freeze-dried raspberry, freeze-dried mango, white chocolate and dark chocolate. RRP €5.99.
Dabiz Muñoz’s GoXO Roscón
The Michelin chef Dabiz Muñoz has presented his own Roscón de Reyes through GoXO, his food delivery brand. An innovation of the original recipe that includes green lemons with candied chili peppers and ginger, toasted butter cookie crumbs with a guava chantilly filling and wild raspberries.
It will have a price of 24 euros, it can be requested from this Wednesday through Glovo and it is expected to arrive at the Gourmet Club of El Corte Inglés throughout Spain from the 28th of this month.
The Gluten-Free Roscón de Reyes from Leon The Baker (Madrid)
Leon The Baker has been working for months to find the best recipe and get the perfect texture and flavor. This gluten-free delicacy is among the best traditional roscones. It is made daily in an artisanal way and with natural ingredients, without any type of preservative or additive. It is already on sale in all its stores and online. leonthebaker.com
The Roscón de Reyes from La Duquesita (Madrid) by Oriol Balaguer
Prepared by Oriol Balaguer, the traditional dessert is available in a Briox version without filling, cream, truffle or toasted cream and decorated with candied fruit-orange, melon and cherry-almond and two sugars. For Oriol Balaguer, the elaboration of a good roscón is based on “long fermentations, of approximately 48 hours, soft masses and a balancing point of orange blossom”.
The recipe for the most innovative roscón de Reyes prepared by Jordi Roca for Audi
Audi and Jordi Roca, considered one of the best pastry chefs in the world and responsible for desserts at El Celler de Can Roca restaurant, with three Michelin stars, present the recipe for e-roscón, the most innovative Roscón de Reyes of this Christmas. Under the motto ‘This year we are not for broad beans’, they encourage all families from their homes to replace the legumes that these typical Christmas sweets traditionally include with positive surprises that help them face the new year with enthusiasm.
– Ingredients: 5 g salt, 53 g sugar, 21 g fresh yeast, 220 g pasteurized egg, 440 g flour, 44 g whole milk, 220 g butter, 18 g candied whole Yuzu (Yuzu), 18 g diced orange jam, 18 g cubes of lemon jam, 7 g mandarin zest (bag), 50 g granulated almonds, 50 g pearl sugar, 100 g vanilla and orange blossom whipped cream
– Preparation:
1. Mix the milk and yeast in a bowl.
2. Put flour, salt, sucrose and the mixture of milk and yeast in the blender and mix everything.
3. Then we add the egg, the butter and finally the orange, the lemon, the candied yuzu and the mandarin zest.
4. When the dough has consistency, let it rest for 3 hours in the fridge.
5. We take the dough out of the fridge and on a smooth surface we mold it and shape the roscón and let it ferment for 3 hours.
6. We paint the raw roscones with egg yolk, grained almonds and pearl sugar.
7. We put it in the oven at 130 degrees for 40 minutes. To finish, we remove it from the oven, let it cool and fill it with cream on the bottom.
8. We decorate to our liking with fresh or candied fruit.
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