At Christmas we can enjoy a wide and unimaginable assortment of pastries,but one of those that cannot be missing from our tables is the classic Roscón de Reyes, a traditional sweet bread from Spain. Enjoy making your own roscones at home, and not only will you surprise your family, but you will also enjoy the whole process of making them.
Create it with your own hands!
During the workshop we will learn how to make a basic recipe for our roscones and another spiced one. We will see how to elaborate the traditional recipe of Roscón de Reyes and how to make homemade candied fruits, with a juicy and very tender result.
We will also learn 6 more recipes for our Roscón de Reyes, new and different, perfect for the most exquisite palates. Some of them are dedicated to and inspired by our Majesties of the East, the Three Kings/Wise Men:
- Roscón Lemon Pie: Get to know the origin of the famous Lemon Pie, as well as learn how to make an exquisite lemon curd and Italian meringue cream.
- Roscón “La Vie en Rose“: Roscón inspired by the famous song of Édith Piaf, we will see how to prepare a different decoration carried out with pink craquelin and a creamy and soft flavored filling accompanied by fresh fruit.
- Roscón Black Forest: Learn about the origin of this famous cake and enjoy adapting it to roscón. We will learn how to create a crackle effect on the surface with a shiny chocolate and cocoa powder coating, as well as two types of creams for the filling.
- Roscón Melchior; Cabrales & apple cheese. A very original roscón that you will love if you like strong and marked flavours. We will see how to make a sweet cream made with Cabrales cheese (or another variety of blue cheese) and homemade apple cheese.
- Roscón Caspar; Pain d’ épices (in this roscón we elaborate the spiced dough). A totally different roscón, full of aromas and flavours that will awaken your senses. Along with the traditional roscón, it is the only one that does not need filling to be fully enjoyed. Get to know the origin of this sweet bread and learn how to transform it into this delicate roscón.
- Roscón Balthazar; Sachertorte. Get to know the origin of the cake that gives shape to this roscón and learn how to make a shiny chocolate coating, along with a mousseline cream for the filling.
Each of the recipes is carried out with different creams, fillings or decorations that we will also learn to make 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.
You will have available the whole course in downloadable PDF format; topics and recipes.
You will have access to NO SUPERVISED workshop for 6 months from the day of purchase.
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 tray (preferably perforated for more even baking)
- Teflon or silpat sheets and baking paper
- Digital thermometer
- Grater
- Silicone or pastry brush
INGREDIENTS:
- Bread flour (proteins 10,5%)
- Yeasto (dry or fresh)
- Sugar
- Eggs
- Unsalted butter
- Whole milk
- Honey
- Milk chocolate and black chocolate 70%
- Fat/heavy cream
- Mascarpone cheese
- Jams of various flavors (cherry, raspberry and apricot)
- Fresh raspberries
- Apples
- Cabrales cheese or another variety of blue cheese
- Glucose
- Oranges and lemons
- Candied cherries and Maraschino cherry (optional)
- Concentrated orange paste
- Orange blossom water
- Vanilla extract
- Raspberry extract
- Rum, Bourbon, Amaro Nonino (optional), Angostura (optional) you can use Cointreau instead
- Gelatin sheets
- Chopped almonds
- Pearled sugar
- Cocoa powder
- Icing sugar
- Dried apricots
- Fresh ginger
- Pecans (optional)
- Spices; ginger powder, cinnamon powder, star aniseed, cinnamon sticks, ground aniseed, all spice (optional)
- Food coloring paste, Claret
- Edible gold coloring powder (optional)
- Gold leaf (optional)
