CHOCOLATE “ROSCON” WITH PASTRY CREAM

Last year, I posted “Roscon de Reyes” recipe, which was the traditional recipe that is eaten in Spain on “Reyes” festivity.

We always have “roscon” at home for this day and since I made it, my parents refuse to buy it anymore.

So I also decided to try something different and make this one.

Ingredients:
Pre-ferment:25 g (0.88 oz.) of fresh yield or 10 g (0.35 oz.) of dry yield
90 g strong flour (3.2 oz.)
100 ml milk

Dough (by order of use):
190 g strong flour (6.7 oz.)
20 g pure cocoa powder (0.7 oz.)
A pinch of salt
2 eggs
50 ml of milk
1 tablespoon of orange-flower water
The zest of an orange
75 g sugar (2.6 oz.)
1 tablespoon of mature rum
1 teaspoon of inverted sugar
65 g butter at room temperature (2.3 oz.)

Decoration:
1 beaten egg
Decorations such as sugar with orange-flower water, laminated almonds, candied fruits…

Pastry cream:
230 ml milk
1 tablespoon of corn flour
4 tablespoons of sugar
2 egg yolks
1 teaspoon of vanilla extract

First make the preferment. Mix the dry yeast (if you use fresh yield dissolve it in the milk instead) and the flour and then mix it with the milk. Leave it in the fridge overnight.

Now, for the dough, put the flour with the cocoa and the salt in a bowl, add the eggs in the middle and knead (I did it with the Kitchen Aid hook).
Next, add the milk and mix.
Add the zest and the orange-flower water and mix again.
Integrate the sugar.
Pour the rum and the inverted sugar.
Add the preferment, it has to have a lot of bubbles.
Finally, add the butter little by little.
If you knead by hand, remember that the dough has to be sticky, so don’t add too much flour.
Make a ball, put it in a bowl and allow it to rise for 2 hours.

After 2 hours

After the two hours, preheat the oven at 100ºC (212ºF) and turn it off, so the dough will rose better. Knead to give it the shape (I made 4 small ones) and put it on the baking trade, cover it with cling film and let it rise in the oven for 1 hour.

After 1 hour

Meanwhile, you can prepare the cream.
Mix, in different bowls, 180 ml of milk with two tablespoons of sugar and the vanilla, 50 ml of milk with all the corn flour and finally the yolks with the other to tablespoons of sugar. 

Mix everything in a pot and cooking over medium heat, keep stirring it until it gets dense. 

Remove from the heat and let it cool.

Finally, decorate with beaten egg and whatever you want. 

Bake it for 10-15 minutes, at 180ºC (356ºF) until it’s golden.

Let it cool down on a rack.

Cut and open the “roscon” and fill it with the cream.

I hope you like it!