to lick your fingers
MADRID
1. NUNOS: CAKES TURNED INTO ROSCONES
Nunos is the most awarded pastry shop in Madrid for its delicious roscones. And his pastry chef José Fernández has a lot to do with it. With a creativity that is out of the ordinary, Nunos reinvents this traditional sweet every year, turning it into a true work of art of confectionery . This year it surprises us with a collection where the most traditional cakes are mixed with the roscón de Reyes. The result? Incredibly delicious. The apple roscón tatin stands out , the Soufflé (filled with toasted lemon cream), the Streusel (with biscuits and caramelized white chocolate), the Babás (drunk in chocolate and tangerine sauce with Grand Marnier) or the fried doughnut-type roscón, whose dough does not go through the oven, but rather fried and glazed.
The Roscón bonbon of Nunos
two. VAIT: ROSCÓN BITES
They look like profiteroles, but no, they are Roscones de Reyes in its most mini version . Without modifying its recipe with more than 25 years of tradition, the VAIT pastry shop offers small cupcakes with the same texture and flavor of the roscón . Of course, here there is no room for the hole or for the surprise. We can choose from an assortment of nine classes, with classic creams (cream, truffle and cream), and others not so much: manjari chocolate with lemon, white chocolate with coffee, guanaja dark chocolate with orange, yogurt cream, strawberry and jivara chocolate with cinnamon. Each bite costs 1.70 euros.
Roscones de Reyes in its most mini version.
3. MAMA FRAMBOISE: THE MOST ORGANIZED ROSCONES
Mama Framboise is the cozy French pâtisserie of young chef Alejandro Montes. In their windows, they exhibit everything from the most classic roscones to the most innovative. Its apricot roscón, stuffed with cane sugar chantilly, almond crumble and apricot fruit paste, is a hit; the chocolate with candied orange cubes; and the raspberry one, stuffed with whipped cream and raspberry pâte de Fruit. We love your flavored brioche doughs and its ornate aesthetic so characteristic . To avoid waiting in line, it is best to order them online. They cost 33 euros.
Mama Framboise's Apricot Roscon
Four. LE PAIN QUOTIDIÉN: THE ROSCÓN WITHOUT ADDITIVES
Le Pain Quotidién premieres this year's roscón de reyes. And it does so by making a difference. This mythical and elegant bakery, with several points of sale in the capital, prepares a 100% natural thread, without artificial yeasts or dyes and made entirely by hand with sourdough . A little sugar and almonds decorate this simple roscón that can be filled with chocolate, almonds, pastry cream or white chocolate. The fillings are prepared to go. Its price starts at 28 euros and, for three more euros, it can be accompanied by a liter bottle full of hot chocolate. Perfect for dipping the roscón.
5. MOULIN CHOCOLAT: THE CENTENARY TOUCH OF THE ORANGE BLOSSOM
In the heart of the Salamanca district, we find Moulin Chocolat, the French delicatessen of the young Ricardo Martínez, which offers simple and exquisite roscones de reyes. His recipe does not include candied fruit as a decoration (something that is missed), but it does a spectacularly soft brioche dough, with hints of butter and citrus . Its aroma has a history: it comes from a centuries-old natural orange blossom water, that of the Sevillian factory Luca de Tena. The aged rum adds another liquor point to the dough. They can be ordered in their two versions: truffle and cream.
Smooth and with a touch of rum
BARCELONA
6. HOFFMAN: THE KEY IS IN THE FERMENTATION
Near Santa María del Mar, in the Born neighborhood, the elegant Hofmann pastry shop makes a roscón whose aroma draws us in from the street. His cook, May Hofmann, is the architect of a bun with a long fermentation dough -key to its success- presented in three versions: chocolate, fruit or Galette des Rois. Its fillings include cream, whipped cream or the classic marzipan. This temple of sweets also offers an inexhaustible repertoire of cakes and small buns . We cannot leave without trying their butter croissant, considered one of the best in all of Spain.
Hoffman's delicate donuts
7. EWRITE: A ROSCÓN WITH SIGNATURE
Christian Escribà , known in Europe as the 'Mozart of chocolate', signs one of the best roscones in Barcelona. His fantastic patisserie delights us with traditional candied fruit roscones filled with burnt cream, marzipan or cream. A guarantee of success backed by a family business of more than three generations of pastry chefs. Christian Escribà has always been a defender of playful pastry and his pastry shop has the motto 'Here we don't just make cakes'. The surprise -and we are not referring to the roscón figurines- is more than guaranteed.
8.**TURRIS: A FAMILY (AND SECRET) RECIPE**
Fluffy, soft and with a juicy texture. This is the fabulous roscón de reyes from the Turris Bakery. The key is in the dough and, above all, in the secret recipe that Xavier Barriga inherited from his father . The ingredients: high strength flour, butter, eggs, sugar, sweet sourdough, lemon, cinnamon, vanilla and baker's yeast. For the filling, this master baker uses traditionally made marzipan , with marcona almond flour, sugar and egg whites. Candied fruit is essential to garnish. And as tradition dictates, pay attention to the two surprises: the dehydrated broad bean and the figurine of a king. Whoever finds the bean, pays.
Roscón de Bubó violets
9. BUBÓ: VIOLETS ROSCONES
Carles Mampel, one of the most renowned Catalan pastry chefs in our country, puts a creative touch on the roscones de reyes from the Bubó pastry shop. In addition to the traditional Christmas scones with cream and truffles, in his menu we find other less popular versions such as the striking roscón de violets , the chocolate with orange and the marzipan filling with almond coating . Its brioche cake stands out for a soft (and addictive) butter flavor.
10. TRADIZIONALIA: THE ECOLOGICAL VERSION
Another traditional Catalan patisserie that makes a noteworthy roscón is Tradizionalia. Their Christmas buns are long-fermented and, as a difference, They use organic flour from Roca Fainers enriched with natural sourdough. Anise, eggs, butter, lemon and orange blossom water are other top quality natural ingredients that cannot be missing in the preparation of a well-done roscón. There are up to six different types and the fillings are to suit the consumer. The final result: an intense bite that leaves us with the best taste in our mouths to say goodbye to these parties.
The best flavor to say goodbye to Christmas