The traditional roscón de Reyes takes work and its preparation requires time that is not always available. That is why the experts of Direct to the palate They propose a very simple recipe, a variant of the classic, which solves the problem in an original way. With this puff pastry, truffle and candied orange roscón we can Enjoy Christmas Traditions Effortlessly.
The first step is to cut a circle inside each of the puff pastry sheets and remove the excess. We will obtain two rings of dough that we will place on two baking trays lined with parchment paper. Brush one of them with a mixture of beaten egg and milk and sprinkle with ground almonds.
Bake both rings separately in the oven, preheated to 190 ºC and with heat above and below, for 10-12 minutes or until golden. Remove from the oven and Let cool completely before assembling the roscón.
Prepare the truffle filling by mounting the cream with electric whisks. When it begins to take shape, add the cream cheese, the icing sugar together with the cocoa and keep beating until firm and peaks. Place in a pastry bag with a star nozzle.
To assemble the roscón, cover the base puff pastry ring (the one without the crocanti almond) with a generous layer of truffle. Cut the candied oranges in half and place them on top. Cover with the upper ring, sprinkle the entire surface with a little icing sugar and serve.
Moulinex: Moulinex 39 L tabletop oven, 6 Optimo functions – OX484810
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