{"id":227865,"date":"2024-01-04T09:17:37","date_gmt":"2024-01-04T08:17:37","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/la-sofisticacion-del-roscon-donde-comer-los-mejores-de-madrid\/"},"modified":"2024-01-04T09:23:16","modified_gmt":"2024-01-04T08:23:16","slug":"the-sophistication-of-the-roscon-where-to-eat-the-best-ones-in-madrid","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/the-sophistication-of-the-roscon-where-to-eat-the-best-ones-in-madrid\/","title":{"rendered":"The sophistication of the rosc\u00f3n: where to eat the best ones in Madrid?"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version<\/strong>.<\/p>\n\n\n\n

Pan.Delirio<\/a><\/h2>\n\n\n\n

The renowned Madrid bakery once again serves the Cocheteux family’s most magical creation. Made just as it was made 60 years ago, it uses the best raw materials and a delicate artisan process based on three days of sourdough production, slow fermentations and high quality ingredients such as flour without additives, grated orange and lemon peel and raw ECO orange blossom honey.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

All of this makes up their sculptural rosc\u00f3n, bathed in a golden hue and topped with candied fruit and natural almonds, which can be purchased from their bakery on site or ordered online<\/a>.<\/p>\n\n\n\n

The Omar<\/a><\/h2>\n\n\n\n

The Familia La Ancha bakery has created a series of innovative and creative roscones filled with pink panther and homemade Nutella. These are made from a traditional brioche, lemon and orange zest and Luca de Tena orange blossom water from Seville, resulting in a spongy and aromatic bun, which is also available in a 180g individual version.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

The decoration comes in the form of chocolate cookies, chocolate pearls, pearl sugar or milk peta zeta, which add flavour and aestheticize the roscones, which are also available in the classic version without filling, as well as with cream and truffle.<\/p>\n\n\n\n

Madreamiga<\/a><\/h2>\n\n\n\n

Madreamiga <\/strong>continues to gain followers for yet another year around its cult rosc\u00f3n, considered one of the best in the national rankings.<\/p>\n\n\n\n

\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n<\/figure>\n\n\n\n

Bego\u00f1a San Pedro<\/strong> is the author behind this creation made with natural ingredients, a peculiar texture and a scent of orange blossom with fruit candied by her team. Her candied orange crowns this year’s rosc\u00f3n made with some special ingredients such as her Galician free-range eggs, flour from Huesca, her sourdough, liquid from confiratas oranges or Marcona almonds.<\/p>\n\n\n\n

Zielou<\/a><\/h2>\n\n\n\n

Zielou<\/strong>‘s reinterpretation of the Zielou Three Kings cake is carried out by chef Juan S\u00e1nchez<\/strong> in collaboration with Madreamiga, and features two original and tasty filling options attached to the bakery’s exquisite dough and artisan technique.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

For the 2023 edition, they are serving a rosc\u00f3n filled with cheesecake mousse cream with red fruit jam and freeze-dried raspberries, and another filled with milk chocolate chantilly with jivara milk and pieces of Lotus biscuit.<\/p>\n\n\n\n

The rosc\u00f3n is on sale at the Zielou restaurant for \u20ac35. It can also be purchased through Delizielou Delivery and Glovo.<\/p>\n\n\n\n

Cristina Oria<\/a><\/h2>\n\n\n\n

Once again this year, the renowned chef and pastry chef Cristina Oria <\/strong>presents us with her gourmet rosc\u00f3n with sweet dough, touches of honey, orange blossom and butter. A succulent creation that has already become one of the most popular on the Madrid scene.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

The roscones are available without filling for \u20ac36,90 and with cream filling for \u20ac46,50.<\/p>\n\n\n\n

Umikobake<\/h2>\n\n\n\n

The rosc\u00f3n from Umikobake<\/strong>, the bakery of the Japanese restaurant Umiko, had to be part of this carousel. This year it has been crowned as the best artisan rosc\u00f3n de Reyes in Madrid.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

Umikobake<\/strong>‘s rosc\u00f3n is a harmonious fusion of traditional and avant-garde Japanese and French pastries, with disruptive ingredients such as yuzu, which provides the citrus touch to the rest of the mixture of flour, eggs, egg yolk, orange blossom water, rum, sugar and honey. You can get yours at Calle Los Madrazo, 18, in Madrid.<\/p>\n\n\n\n

Horno de Babette<\/a><\/h2>\n\n\n\n

Beatriz Echevarr\u00eda<\/strong> bakes this new evolved version of the rosc\u00f3n, which varies in its baking, in a mould instead of a tray, which allows for a much better development in the oven. This way we achieve an exquisite and tender crumb, which grows vertically, and makes the bite succulent, also due to the use of good butter, so aromatic. Some people call it Roscottone, because of the crumb, but it is rosc\u00f3n, it tastes like rosc\u00f3n and Christmas’.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

As for the use of citrus fruits, key to the personality of a rosc\u00f3n, this year they have opted for the mandarin, both for the zest – which together with lemon and orange blossom water flavour this piece – and for the decoration, in thin slices that are cold candied and which look like flashes of light on Babette’s Rosc\u00f3n.<\/p>\n\n\n\n

Freedom Cakes<\/a><\/h2>\n\n\n\n

Freedom Cakes<\/strong> joins the culinary interpretation of this Christmas classic with an alternative version: an artisan vegan rosc\u00f3n made daily in its famous Puente de Vallecas bakery.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

It is a delicious, long-fermented rosc\u00f3n with no animal ingredients, with soya milk and sunflower oil and, of course, all the ingredients that give it its characteristic aroma: the Luca de Tena orange blossom water brought directly from Seville; the zest of natural lemon and orange and the typical decoration with pearl sugar, almonds and candied fruit.<\/p>\n","protected":false},"excerpt":{"rendered":"

Click here to read the Spanish version. Pan.Delirio The renowned Madrid bakery once again serves the Cocheteux family’s most magical creation. Made just as it was made 60 years ago, it uses the best raw materials and a delicate artisan process based on three days of sourdough production, slow fermentations and high quality ingredients such […]<\/p>\n","protected":false},"author":285,"featured_media":227807,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15802,16002,1],"tags":[18711,15836],"class_list":["post-227865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-reportajes-en","category-sin-categorizar","tag-roscon-en","tag-roscon-de-reyes-en","cat-15802-id","cat-16002-id","cat-1-id"],"acf":[],"yoast_head":"\nThe sophistication of the rosc\u00f3n: where to eat the best ones in Madrid? - Tapas<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version. 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