{"id":238530,"date":"2024-02-26T12:36:33","date_gmt":"2024-02-26T11:36:33","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=238530"},"modified":"2024-02-26T12:40:25","modified_gmt":"2024-02-26T11:40:25","slug":"recipe-of-carbayones-the-centenary-and-delicious-asturian-candy","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/recipe-of-carbayones-the-centenary-and-delicious-asturian-candy\/","title":{"rendered":"Recipe of carbayones, the centenary and delicious Asturian candy"},"content":{"rendered":"\n<p><strong>Click <a href=\"https:\/\/www.tapasmagazine.es\/receta-de-carbayones-el-centenario-y-delicioso-dulce-asturiano\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a> to read the Spanish version.<\/strong><br>Although a few days ago we reviewed the most typical sweets and desserts of each autonomous community and, in Asturias, we included the casadielles, this sweet selection should not miss the carbayones, a centenary Asturian sweet, originally from Oviedo, which, precisely this 2024 is the <a href=\"https:\/\/www.tapasmagazine.es\/en\/where-to-eat-oviedo-2024-spanish-capita-of-gastronomy\/\" target=\"_blank\" rel=\"noreferrer noopener\">gastronomic capital of Spain<\/a>. The carbayones were created a century ago, back in 1924, and emerged in a legendary Oviedo bakery, <a href=\"https:\/\/camilodeblas.es\/confiteria\/carbayones\/\" target=\"_blank\" rel=\"noreferrer noopener\">Camilo de Blas<\/a>, as specified from the confectionery that opened its doors in the city in 1914. The carbay\u00f3n is a puff pastry with almond cream and covered with a layer of egg yolk. Its name refers to carbayu, which means &#8216;oak&#8217; in Asturian. Although the emblematic pastry shop in Oviedo (which is also chef Jos\u00e9 Andr\u00e9s&#8217; favorite) delivers to the whole peninsula and the Balearic Islands, if you feel like making your own version at home, we leave you the original recipe for carbayones below.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"690\" height=\"682\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/02\/carbayones-camilo-de-blas-1.jpg\" alt=\"\" class=\"wp-image-238527\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/02\/carbayones-camilo-de-blas-1.jpg 690w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/02\/carbayones-camilo-de-blas-1-300x297.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/02\/carbayones-camilo-de-blas-1-400x395.jpg 400w\" sizes=\"(max-width: 690px) 100vw, 690px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Carbayones recipe<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>First, in a bowl, mix the egg yolks with the aniseed, lemon zest, sugar and almond flour. Stir well until you get a homogeneous dough. Meanwhile, preheat the oven to 180 \u00baC.<\/li>\n\n\n\n<li>Once the dough has rested, stretch it well and form a roll. Cut what will be the carbayones, according to the size you prefer. Place them on a baking sheet and cook them for about 20 minutes.<\/li>\n\n\n\n<li>When you see that they are golden brown, remove and let them cool.<\/li>\n\n\n\n<li>The next step is to make the glaze. In a saucepan mix 12 tablespoons of water and 8 tablespoons of sugar, and boil until a syrup is formed. Then, beat four egg yolks and add them little by little to the syrup.<\/li>\n\n\n\n<li>Paint the carbayones with the mixture and let them cool for about 45 minutes.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Click here to read the Spanish version.Although a few days ago we reviewed the most typical sweets and desserts of each autonomous community and, in Asturias, we included the casadielles, this sweet selection should not miss the carbayones, a centenary Asturian sweet, originally from Oviedo, which, precisely this 2024 is the gastronomic capital of Spain. [&hellip;]<\/p>\n","protected":false},"author":279,"featured_media":238526,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15965],"tags":[],"class_list":["post-238530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-en","receta-dificultad-facil-en","receta-tiempo-1-hora-en","receta-dieta-reposteria-en","cat-15965-id"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipe of carbayones, the centenary and delicious Asturian candy - Tapas<\/title>\n<meta name=\"description\" content=\"We teach you how to prepare carbayones, a traditional sweet recipe very typical of Asturias, especially in Oviedo.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tapasmagazine.es\/en\/recipe-of-carbayones-the-centenary-and-delicious-asturian-candy\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of carbayones, the centenary and delicious Asturian candy - 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