Log in o Sign up and enjoy ThermoRecetas

Roscón de reyes with pastry cream

Dessert490 minutes15 people301 calories
1/52/53/54/55/5 (38 votes)
Loading ...

By Jorge Mendez

Roscón de reyes with pastry cream

One of the most anticipated days of the year is approaching: Kings Day. A day longed for by both children and not so children and typical of this day is to accompany coffee or chocolate for breakfast with this delicacy of kings, never better said. Here you have a roscón de reyes with pastry cream that will leave you speechless.

It is increasingly common to order the roscón in confectioneries and patisseries to save us having to do it at home. However, the taste and texture are far from a homemade roscón. With our Thermomix it will cost us nothing to do so. Of course, it takes time. Not at work, but on hold. For the result to be sublime, we must wait for the dough to rise for the indicated time.

As it is delicious but I suggest you give it a touch of grace by filling it with custard cream. A cream that we will have ready in 7 minutes and that will give the roscón a unbeatable flavor.

A lot of people usually do it the day before. Let it rest overnight and the next morning you just have to preheat the oven and let it bake a few 20 minutes. So we will have freshly made roscón for breakfast.

Do not forget to include those two objects that should not be missing any self-respecting roscón! A gift or with a haba. Make sure that both objects can withstand high temperatures so that they do not undergo any transformation inside the oven. I used a very nice ceramic button that one of my best friends in Poland bought and a pebble from a beach in Rota.

I hope you have behaved well this year because otherwise you will not have gifts and worst of all ... there will be no roscón either!

Video of the recipe `` Roscón de reyes '' stuffed with pastry cream with vanilla aroma

In order not to change habits, here you have the video tutorial of the roscón de reyes with pastry cream so that you do not get lost in the steps. You will see that with Thermomix we have it very easy. We just have to prepare the ingredients and wait.

If you like it, do not hesitate to share the recipe with all of yours. They are days of sharing and they are days of preparing roscón de reyes.

Happy kings day everyone!

Roscón de reyes with pastry cream

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

Roscón de reyes with pastry cream. A traditional recipe with a special touch to make Kings Day a good day.

Roscón de reyes with pastry cream
  • Jorge Mendez
  • Kitchen: cuisine
  • Recipe type: dessert
  • Calories: 301
  • Rations: 15
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • For the sourdough
  • 70g milk
  • 10 g fresh yeast
  • 130 g of bread flour
  • 1 teaspoon of sugar
  • For the roscón
  • 120 g of sugar
  • Orange and lemon peel without white part
  • 60 g of milk,
  • 70 g of soft butter,
  • 2 eggs
  • 20 g of pressed yeast
  • 30 g orange blossom water
  • 450 g of bread flour
  • 1 teaspoon of salt
  • For the pastry cream
  • 500g milk
  • 3 eggs
  • 100 g of sugar
  • 50 g of corn flour
  • 1 tablespoon of vanilla essence
  • For decoration
  • Wet sugar (sugar with a few drops of water)
  • Frosty fruit
  • Cherries

Preparation

  1. First we prepare the sourdough. We open the glass and introduce 70 g of milk, 10 g of fresh yeast, 130 g of strength flour and a teaspoon of sugar and mix by programming 15 seconds at speed 4.

  2. Once the dough is ready, we make a ball and place it in a bowl with warm water where we will let it ferment for 20 minutes.

  3. After that time we continue with the preparation of the roscón. In the very clean glass, add 120 g of sugar and the lemon and orange peels and pulverize it by programming 20 seconds at speed 10. We lower the remains of the walls and introduce the rest of the ingredients: milk, butter, eggs, crumbled yeast, orange blossom water, flour and salt and mix by programming 30 seconds at speed 6. Then, we knead programming 3 minutes at spike speed. Once ready, we will let the dough rest inside the glass for about two hours. Until we see the dough appear from the mouth.

  4. After that time we return to knead programming 1 minute at spike speed.

  5. Flour the work table and knead our dough a little to shape it into a roscón (you will see it very clearly in the video). Make sure that the central hole is quite wide since the dough will rise again and we run the risk that it may close if the hole is reduced. We can put a metal ring in the center to prevent this from happening.

  6. Once we have the shape made, we paint it with beaten egg and decorate it with wet sugar, candied fruit and cherries. Cover with a cloth and let it rest for 4 hours or overnight if we do it the day before.

  7. We prepare the pastry cream. We put the ingredients in the clean glass: 500 g of whole milk, 3 eggs, 100 g of sugar, 50 g of cornmeal and a tablespoon of vanilla essence. We program 7 minutes, temperature 90º and speed 4. Once done, we put it in a pastry bag and let it cool. We can put it in the refrigerator once it has warmed up.

  8. When the roscón has fermented, we preheat the oven to 200º with heat up and down. We introduce the roscón for 5 minutes at that temperature. After that time we go down to 180º and let it bake for 15-20 more minutes.

  9. Once cold, we open it with a serrated knife and fill it with the cream.

  10. Ready to drink!


Discover other recipes of: General, More than 1 hour and 1/2, Dough and Bread, Christmas, Cake shop

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Isabel said
    ago 7 years

    Spectacular, thank you very much. It is to make the difficult very easy

    Reply to Isabel
    1.    Jorge Mendez said
      ago 7 years

      Thank you very much, Isabel! Everything is little work when the result is so rewarding. I hope you liked it a lot and that you try it. Surely you will find it great 😉

      Reply to Jorge Mendez
  2.   Dori Serrano Diaz said
    ago 7 years

    Thermomix pastry cream ideal for filling roscones, it comes out perfect! Important to cool in the fridge in a bowl

    Reply to Dori Serrano Diaz
    1.    Jorge Mendez said
      ago 7 years

      It comes out great 😉

      Reply to Jorge Mendez
  3.   esther said
    ago 7 years

    Thank you very much for your recipes, one doubt the mase madre when mixed with the other, I do not read it in the recipe.

    Reply to esther
    1.    Jorge Mendez said
      ago 7 years

      Thanks to you for seeing them and for the comment! In the step where we mix all the ingredients to make the roscón dough, we will introduce the sourdough that we made at the beginning. Mix it, knead it and you have it ready. You'll see how good it is! 😉

      Reply to Jorge Mendez
  4.   Alba said
    ago 7 years

    Good!! I'm making the roscón and I have a question. I have already made the dough and it is resting. Then comment that it has to rest another 4 hours and then in the oven, but I will not be at home (it will be 22:30 pm) and I have dinner out. If when I return I put it in the fridge, can I bake it tomorrow? And if so, do I rub it with eggs and add the sugar and decoration today or tomorrow?

    Thank you!

    Reply to Alba
    1.    Jorge Mendez said
      ago 7 years

      Hello alba! What many people do is leave it ready the night before. They leave it to rise in the off oven covered with a cloth and the next morning they bake it to take it fresh. To tell you the truth, I've never done it like this. I have always respected the levies and it has always come out perfect. What I do not advise is that you keep it in the fridge. Cold is yeast's greatest enemy. I hope it turns out great! 😉

      Reply to Jorge Mendez