With this chocolate roscón we put an end to Christmas sweets. This year to vary a little, I bring you with recipes a roscón de kings of chocolate. Original or classic, they have a luxury presentation and are the perfect sweet for when you have something to celebrate. The Roscón de Reyes is a piece of pastry that is prepared or acquired for the holiday of the Magi. Basically it is a baked mass that once cold is customary to fill with cream, cream, chocolate, etc …, starting the bun in two halves. The best and healthiest is to cook it by hand at home, since it is simple and has no difficulty for it. It is customary to put on top, to decorate it, pieces of fruted fruits such as orange, pear, peach, etc. But I wanted to cover it with a chocolate ganache. I hope you like it!
| 🚻 8 Diners | 🕘 8h | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make chocolate kings: |
| 1 branch of cinnamon 1 branch of vanilla 160 milliliters of whole milk 20 grams of orange blossom or rum 100 grams of sugar (½ cup) 5 grams of salt 400 grams of strength flour 30 grams of cocoa Pure sugar powder 2 eggs 20 grams of fresh bakery yeast 60 grams of butter at room temperature 1 egg to paint for ganache and decoration :: 75 grams of cream to mount from minimum 35 percent of matter grease 20 grams of butter 75 grams of black chocolate granillo sugar, chocolate pickles, chocolate noodles, etc … |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chocolate kings:
1. We boil the milk with the vanilla open and cinnamon for a minute, move away from the fire and let infuse until it is tempered. We cast the milk infusion and add the sugar, orange blossom water and salt.
2. Mix the flour with cocoa, yeast, milk infusion and beaten eggs in a bowl. We knead manually or with the help of a kneader or a kitchen robot until you get a homogeneous and elastic dough. Add the butter and knead to integrate all the ingredients completely.
3. We form with the mass of the chocolate cake a ball and place it in a bowl smeared with a splash of oil. We cover it with transparent film and let it stand until twice as much of its volume in a warm place (I left it all night but minimal you have to let it slight 1 hour).
4. We sprinkle very little flour on a work surface and turn the dough, then we wear it and form a ball again. We prepare a baking sheet with sulphurized paper and put the dough ball. To form the chocolate roscón we make a hole in the center and we open it little by little. Then inside we place an greased ring with a little oil of 12 centimeters in diameter, to prevent the dough from closing.
5. We preheat the oven at 50 degrees. We put the roscón de kings of chocolate about 45 minutes until it doubles its volume again. Then we remove it from the oven and increase the temperature to 190 ºC.
6. We paint the easy chocolate roscón with the egg that is beaten and bake for about 25-30 minutes or so. Let it cool on a rack while preparing the chocolate ganache.
7. We heat the cream in a saucepan and when it is very hot without boiling we add the chocolate, then we set out the saucepan from the fire, move carefully and slowly so that the chocolate melts well, add the butter and continue moving Until everything is well mixed.
8. Before it cools we pour the ganache above and decorate the roscón de kings covered with chocolate to taste. I have put granillo sugar and chocolate nuggets.
9. We can fill the roscón de kings with chocolate coverage of what we like most: truffle, cream, etc. Supp/Supespero what you like. In my blog Catinas kitchen you will find many more dessert ideas for special dates.
