When Christmas comes, the possibility of creating and sharing with our loved ones opens the way. One of the best ways to show our love and affection to others is through what we create with our hands.
Nothing reflects what we feel better than what comes from the heart.
But, if I may go further, it is in our kitchens where all the magic is created. This year you can fill your table with love and happiness with the Roscones de Reyes – Pâtisserie des Rois. Dare to make your own roscones at home and enjoy the whole process of elaboration.
Create, enjoy and share!
During the workshop we will learn how to elaborate a basic recipe for all our roscones. This is a different recipe from my other Roscones de Reyes workshop.
We will learn how to elaborate 7 new and different recipes, perfect for the most exquisite palates.
Roscones de Reyes – Pâtisserie des Rois course takes its name from the elaborations that we will learn to make. An assortment of roscones inspired by traditional cakes and pastries worthy of being exposed on tables of nobles and Kings, besides being perfect to enjoy and share on a magical day, as is the day and night of Three Wise Men.
- Roscón de Reyes Carrot Cake: Learn the origin of the famous Carrot Cake and how to transform this traditional cake into an exquisite roscón. We will see how to make a Carrot Cake jam and caramelized carrot curls.
- Roscón de Reyes chocolate, caramel & pear: This roscón uses two basic and essential ingredients in pastry; chocolate and caramel. In addition, we will accompany it with a piece of fruit in syrup, San Juan pears or common pears. An exquisite bite that could be compared to a melting and creamy bonbon.
- Roscón de Reyes Banoffee Pie: Learn about the curious origin of this famous cake and enjoy adapting it to roscón. We will learn how to make banana chips, as well as an incredible caramel ganache.
- Roscón de Reyes Tarte Tatin: A very traditional and classic roscón in terms of flavors, but that I assure you will surprise your guests. Caramelized apple and crème fraîche. We will also see how to prepare a caramel nest to give a more elegant finish to our roscón.
- Roscón de Reyes San Marcos: An special roscón that promises to be the hit of desserts just like the cake that inspired it. A very tender and spongy dough filled with whipped cream and cocoa whipped cream. The most striking part is the toasted egg yolk topping that covers the top of the roscón.
- Roscón de Reyes Ponche Segoviano: This roscón will never leave your recipe book. Inspired by the famous dessert “Ponche Segoviano“, a dough covered with marzipan and with a filling of pastry yolk. This roscón will delight even the most classic diners.
- Roscón de Reyes Concorde: This roscón is inspired by the famous cake created by Gaston Lenôtre. A chocolate mousse filling interspersed with a meringue disc. The top decoration is made with dry cocoa meringue and cocoa powder. The perfect roscón for chocolate lovers.
Each of the recipes is carried out with different creams, fillings or decorations that we will also learn to elaborate during the workshop.
WHAT ARE THE REQUIREMENTS TO DO THE WORKSHOP?
No previous experience in dough production is necessary. In the workshop you will receive basic notions about the ingredients and processes to be able to carry them out. All the roscones are made with a preferment made of yeast in order to make it easier and simpler.
I will teach you how to make the dough in a kneader, but in case you don’t have one, you can make them by hand.
HOW DOES THE WORKSHOP PROGRESS?
The workshop took place on a private platform where only registered students will have access through a username and password.
As it is an online course, all the videos are previously recorded so you can watch them as many times as you need. The topics will be published daily, but the pace of the workshop is set by you. You can access the workshop at any time and from any device (mobile, desktop, tablet / iPad).
The purpose of the workshop is to learn and make the process easy, fun and enjoyable
Each elaboration is accompanied by a video in which you can see how to carry out the process, as well as the written recipe, detailed and explained, so that there are no doubts in the elaborations.
As it is a UNSUPERVISED workshop, you will have access for 6 months from the day of purchase.
You will have available the whole course in downloadable PDF format (80 pages); topics and recipes.
WHAT DO I NEED TO DO THIS WORKSHOP?
To do this course we will need materials and ingredients that, most likely, you have almost always at home. Except for some of them.
If your country is not listed, please do not hesitate to contact us.
MATERIALS:
- Baking sheet (preferably perforated for more even baking)
- Teflon or silpat sheets and baking paper
- Digital thermometer
- Rolling pin
- Pastry bags and nozzles
- Mandolin (recommended)
- Dehydrator (optional, we can use the oven)
- Silicone or pastry brush
- Blowtorch
INGREDIENTS:
- Manitoba flour, W= 380-400 (protein 13-14%)
- Cornstarch
- Baker’s yeast (dry or fresh)
- Sugar
- Eggs
- Unsalted butter
- Whole milk
- Honey
- Ground almonds
- Milk and dark chocolate 70-72% milk chocolate
- Cream, high fat content
- Philadelphia type cream cheese
- Mascarpone cheese
- Crème fraîche (if not available, it can be substituted)
- Conference or St. John’s pears (in season)
- Apples, preferably Fuji or Granny Smith apples
- Bananas
- Fresh pineapple or pineapple juice
- Carrots
- Glucose
- Pectin
- Gelatin sheets
- Oranges and lemons
- Grated coconut
- Concentrated orange paste
- Orange blossom water
- Extract – vanilla paste or vanilla pods
- Spices; cinnamon, ginger and nutmeg
- Rum
- Chopped and sliced almonds
- Cocoa powder
- Powdered/icing sugar
- Pecan nuts
- Gold coloring powder (optional)
- Gold leaf (optional)
- Sprinkles for decoration (optional)
Thanks to Pexels – Cottonbro, Maksin & Tima by the resource sites images.
