ROSCÓN WITH CHESTNUT CREAM

Roscón de Reyes' or 'Kings Cake' is a traditional brioche-style cake enjoyed on Epiphany, 6th January. Roscón is usually served alongside a cup of hot chocolate for breakfast or after a family lunch as dessert. It’s typically decorated with candied fruits, pearl sugar, flaked almonds and then filled with whipped cream. Try our twist on the roscón, filled with chestnut cream using La Posado Chestnut Paste.

READY IN

5h (+ proofing)

COOKING TIME

20 mins

PREP TIME

SERVES

Serves 10-12

ingredients

PRE-FERMENT (sourdough, pre-dough, sponge):

90 g flour, 50 g milk and 1 g dried yeast

MILK INFUSION: orange and lemon peel, 2 sticks of cinnamon, 3 tsp rum, and 1 tsp orange blossom water

ROSCON:

340 g strong flour

70 g sugar

4g dried yeast

2 eggs

60g pommade butter (room temperature butter)

Lemon zest

Pinch of salt

DECORATION:

1 egg, candied orange, pearl sugar and flaked almonds

FILLING:

600 ml Whipping cream

2 tins of Chestnut paste

OUT OF STOCK

METHOD:

PRE-FERMENT:

Mix the ingredients and let it sit at room temperature for about 3 hours or do it the night before and leave it in the fridge for a minimum of 8 hours.

ROSCÓN:

Make an infusion with milk, orange and lemon peel and cinnamon, bring it to a boil, and let it rest for a few minutes.
Add the rum and orange blossom water. Once lukewarm, take 120 ml of the infusion and mix it with the rest of the ingredients.
Incorporate the pre-ferment, flour, dried yeast, salt, zest, eggs, and the milk infusion. Mix the dough. Knead well.
After kneading for at least 1 minute, add the butter in two batches. Do not worry if, at the beginning, it is a bit messy; it takes a bit of time to combine. Knead for another 10 minutes until the dough is light and sticky; knead carefully until it is smooth, very soft, and shiny.
Let it proof for 1 1/2 hours until it doubles in volume.
Before shaping the Roscón, give it a little massage to deflate it and remove the big bubbles of air. Wait for about 10-15 minutes.
Time to shape your Roscón! Make a hole in the middle with your fingers and stretch it to make a wreath.
Once stretched, brush it with egg and make sure the edges are well coated. Let it rest on the tray covered until it has doubled in volume again (45-60 minutes).
Preheat the oven to 200ºC.
Brush it with egg one last time and now decorate it; add the candied orange, pearl sugar, and flake almonds.
Bake for about 20 minutes until golden brown.

FILLING:

Let it cool down while you prepare the chestnut cream.
Begin whipping the cream with an electric mixer on medium speed. As the cream starts to thicken, increase the speed to high.
Using a spatula, gently fold the chestnut puree into the whipped cream
Slice it in half horizontally and pipe the cream inside.

Watch the video!