How could it be otherwise, these dates that we are now living bring us back one of the most typical sweets of the year, which we have already managed to make our own, but which nevertheless has its origin beyond our islands (in Catalonia , by all indications, but there are also people who place it further south). We refer, of course, to the Roscón de Reyes, a true delicacy that is not usually missing at any table during this special celebration for the whole family.
And to learn a little more about the secrets of this unique Christmas dessert, nothing better than asking Pep Trias, the owner and master craftsman of Pastisseria Trias, to prepare one for us before our eyes. And he does it delighted, with his craftsman hands that he knows what he does, and always in a good mood.
Pep Trias with a sample of handmade Christmas sweets.
Step 1: “The first thing to do is prepare the pasta, which is made of flour, milk, sugar, butter, eggs, yeast, cinnamon, lemon zest, and a little orange blossom water. When it is ready, we stretch it and fill it with nougat (which in turn is made of ground almonds, sugar, and egg), and of course, we place the Bean and the King. Later, we roll it up on itself, we shape it, and we join the ends trying to make the joint as concealed as possible. "
Step 2: “Once prepared, you have to let it ferment. This process can take between one or two hours, depending on the heat, humidity, etc. "
Step 3: “When the pasta is ready, we decorate it with candied fruit of different colors: for example, I use red and green squash, oranges, and red and green cherries. You have to place it all over the Roscón in a beautiful way, because aesthetics are also important. "
Step 4: “Then, a little sugar sprinkled on top, and in the oven, where it has to be between 20 and 30 minutes, making sure that it is toasted well on all sides. And as soon as it is ready and comes out of the oven, we add a little pearl sugar. And ready!
“It is important to say something to people”, Pep remarks, while giving the final decoration touches to the Roscón, placing the King's crown and the little card explaining the tradition of this dessert and the reason for the Bean and the King: “These roscones, that is, the artisan roscones, have absolutely nothing to do with industrial ones. Many times, people complain that the Roscón de Reyes is too dry, that it is rubbery and that its consistency is strange ... Of course, if the Roscón is industrial, manufactured in series in any way, and has been made more of a week, what are you waiting for! That is why these are different: here there is care, there is quality, there are good ingredients ... "
And we verify that Pep is absolutely right as soon as we try the one he has made for us, and we marvel both at its sweet taste and the juiciness of the pasta, so much so that it is certainly very different from others that we have tried throughout our years. lives. And precisely for this reason, this craftsman so concerned about his work says goodbye with a categorical phrase: “it is necessary to say one thing: if the Roscón de Reyes is dry, it is badly done. Point. And the consumer must know it, and demand that he be treated well, even if this product is something that is consumed only once throughout the year. "
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