The fillings of the Roscón de Reyes

If this year you are the one in charge of preparing the roscón, you will also have to make a rich filling. Or several, because you can combine them within the same donut, even superimposed on several layers of cream and cream, for example.

La whipped cream She is one of the queens of roscón fillings. To prepare it properly, it is a matter of choosing a quality cream with a sufficient amount of fat (35%). It must also be very cold, so it is recommended to put it in the freezer for a while before mounting it, and once we start beating with the rods, we should not stop. We will begin to add the sugar once the cream begins to take consistency as we beat it. We can enrich it with different aromas (spices, coffee, grated coconut, citrus zest…)

An example of this type of enriched cream is truffle cream and whipped cream. The first is prepared by adding one or two tablespoons of pure cocoa powder to the cream along with the sugar. To make the chantilly, a little less consistent than the whipped cream, we use icing sugar (3 tablespoons for 200 gr. Of cream) instead of white and a little vanilla aroma, or put vanilla sugar directly.

La custard cream It is another common option when filling the roscón de Reyes. To prepare it we have to heat the liter of milk minus half a glass with a cinnamon stick, the skin of a lemon and a vanilla bean. On the other hand we mix in a bowl 75 grams of wheat flour and 50 gr. Cornstarch with 200 grams of sugar. Add 6 yolks and half a glass of reserved milk. We beat this mixture well with the help of some rods. Strain the hot milk and add the yolk cream and flour. We bring this preparation to a boil over low heat, stirring with a wooden spoon until it acquires a thick and creamy texture. Let it cold down.

Have you ever tried a roscón filled with chocolate? We help you by referring you to our ganaché recipe, a chocolate cream, cream and butter.

Finally, we will talk about meringue, obtained from the whipped egg white and double its weight in sugar or syrup (Italian meringue).

We hope you make a roscón so rich that your guests consider it a gift from Kings :)

Image: canelaytu, theminichefs