Puff pastry roscón with cream. The easy option in Reyes

For 10 0.4 €/pers. 375 kcal/100g

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The puff pastry roscón filled with whipped cream is the easiest option for newbies in the kitchen of these Kings.

At Christmas , and of course on Three Kings morning, at home we have breakfast with a roscón and, if possible, it can be made at home. But we don’t always have time to prepare a roscón de Reyes as the canons dictate, with its fermentation and kneading times, its candied fruit and its sugar.

The truth is that it is a recipe that can give us some work, mainly due to the length of the process. For these cases I have the most brilliant and delicious solution, preparing a puff pastry and cream roscón at home . It may seem to you that it is not the same as a classic roscón and you are right. Despite that, I am going to value this recipe because it is simple and delicious, with a flavor similar to the traditional stuffed millefeuille .

With a few ingredients, which I’m sure we all have in the pantry, we can prepare a scrumptious Christmas treat . Baked puff pastry sheets, filled with whipped cream and covered with almonds and sugar, are all we need to prepare a wonderful puff pastry roscón with cream.

Preparation of the puff pastry roscón

1. We carefully unroll the first sheet of puff pastry and stretch it, leaving a supporting vegetable paper. With a round mold of about 15 cm. We make a central hole in the dough.
2. We remove the dough from the central hole. If we do not have a round cutter of that size, we can always make a template with a sheet of paper and cut it out by hand with the tip of a knife. This first sheet will be the base of the roscón.
3. With the oven previously heated to 180ºC, we bake the cut sheet for 15 minutes. Remove the puff pastry sheet from the oven and let it cool on a rack.
4. We stretch the second sheet of puff pastry, also leaving it on a greaseproof paper. The one that usually wraps these irons would be perfect. We make a new central hole in the second sheet and remove the excess dough.
5. We paint the surface of the sheet with beaten egg slightly reduced with milk or water. Sprinkle the entire surface with slivered almonds.
6. With the oven previously heated to 180ºC, we bake the puff pastry sheet for 15 minutes, until golden brown. We remove the puff pastry sheet from the oven and let it cool on a rack.

Preparation of whipped cream

1. To make the whipped cream or cream, we need to have the cream in the refrigerator a few hours before whipping it so that it is very cold.
2. We begin to beat it with a mixer and when we see that it begins to bind we add the sugar. We continue beating until it is completely assembled, firm and compact.
3. Fill a pastry bag with a star tip with the whipped and sweetened cream. If we do not have a pastry bag we can use a plastic bag from which we will cut one of the ends.

Assembling the puff pastry and cream roscón

1. We place the puff pastry base that we baked first, the one that does not have slivered almonds, and we place it with the smoother bottom part facing up. We cover its entire surface with whipped cream.
2. We cover the cream with the foil that serves as a lid, the one that has slivered almonds on its surface. Sprinkle the surface of the roscón with powdered sugar and it is ready to serve.

Little more to add to help you with the preparation of this sweet, all that remains is to enjoy it on Three Kings’ Day or whatever we feel most like.

If you are still not clear, I leave you a step by step in photos of this recipe for puff pastry roscón filled with cream . Don’t miss any details and it will turn out perfect.

Tips for a perfect puff pastry roscón

• We need to take few tricks or care to prepare this simple sweet. To avoid losing size in the roscón, the ideal is to use round puff pastry sheets. If we use square ones we can cut them round but we would throw away a good part of the dough.
• Yes, we must take into account one premise to obtain a perfect and problem-free whipped cream. The cream we use must have no less than 35% fat.
• The cold when making whipped cream is our other ally (along with fat…). The cream must be very cold, in the refrigerator. But also the bowl in which we are going to whip it and mix the cream with the sugar. It is advisable to put it in the freezer before preparing our whipped cream. It is also advisable to use a metal bowl, so the cold is preserved and transmitted better. But maybe you need another container to beat it better and not splatter. In that case, we recommend that you keep the blender glass and the whisks with which you are going to do the process, very cold, in the refrigerator.
• It is advisable to use an electric mixer, either hand-held or a food processor, which does it alone. You should start beating at medium speed and, when it is foamy and we can start adding the sugar, we increase the speed. At this point we must pay all our attention because this is where we get a firm, well-whipped cream. If we beat too much we can make a mess and turn our cream into butter or smoothie…