Gourmet The 7 panettones you have to try this Christmas
Christmas is the time of year when sweets are essential on the table.
Nougat, marzipan, polvorones, panettones -the Italian delicacy is here to stay- and, of course, the roscón de Reyes.
There was a time, in which this classic was bought in the supermarket, almost as a procedure, regardless of the production process or the ingredients that it took.
Total, it was going to be dipped in milk and everything, including the impossible-colored candied fruits, was hidden.
Now things have changed and this bun has become an object of desire for pastry chefs and foodies.
The artisanal elaboration, the first raw materials ... Everything is measured in detail.
There are bakeries that even have a waiting list.
Here is a route to whet your appetite ...
Panem
This workshop (Fernán González, 46) is experiencing a real boom.
A few months ago, their butter croissant was awarded as the best in Spain;
Already in 2019, the winner was his bread and this 2021 it was the roscón, chosen best of the year in the Community of Madrid.
It is not surprising that Antonio García's business is
collapsing with orders
these days.
They have even had to "temporarily" suspend the telephone line and stop "attending to social networks."
Its magic formula: sourdough, long fermentation (24 hours) and natural ingredients.
Price: 27 euros / half kilo.
MOTHER FRIEND
Begoña San Pedro has been working on his roscón for years, which has been improved until it becomes an exquisite bun, with
a perfect texture, saffron aroma and a unique flavor
.
The queues in this artisan workshop in Tetuán (Teruel, 26) to get one are common.
Its recipe uses Galician free-range eggs, Huesca flour, virgin olive oil from Jaén, its sourdough, hand-grated orange and lemon, liquid from its candied oranges, marcona almonds, candied orange, sugar and salt.
This year they also send it to all of Spain.
Price: 31 euros, 3/4 of a kg.
Reservations on their website.
PanDomè
Domenico Rosso's workshop is fuming these days.
"This year we have improved the recipe for our roscón. It is
fluffier and somewhat lighter," he says
excitedly.
This Italian who arrived in Spain 14 years ago has turned his stall in the Tirso de Molina market and his shop at the Embajadores roundabout (Martín de Vargas, 6) into reference points for sweet tooth and lovers of good bread.
"We use Italian butter with 83% fat, which provides a smooth texture, Luca de Tena orange blossom water and Madagascar vanilla."
The sourdough with which they make the roscón is similar to that used with panettone, "hence the fluffiness."
Price: medium 600g, 19 euros / With cream filling, pastry cream and truffle, 25. Reservations: 633 68 34 53.
Bread of PanDomè.
THE BABETTE OVEN
It is one of the spaces that has best known how to combine tradition and innovation.
This year they have opted to make a limited edition of their roscón, 1,800 units, each numbered.
"Every year we have more demand and we do not want to lose the perspective of what we are doing, a very careful artisan elaboration", explains Beatriz Echeverría.
It maintains its unique round shape and every part of the process - kneading, fermenting and baking - is taken care of in detail.
The ceramist Bárbara Acosta signs the surprises, cut and enameled by hand.
Price € 26.40 / half kilo.
Reservations on the web.
Babette's Oven releases a limited edition this year.
MOULIN CHOCOLAT
With the master pastry chef Ricardo Vélez at the helm, this pastry shop near El Retiro park (Alcalá, 77) has a fixed place on the list of sweet temples.
The
brioche dough
, the natural orange blossom water from the centenary Luca de Tena factory, the aged rum and the orange peels are the basis of the preparation of their roscón, which has a legion of followers.
They prepare them without filling, but also with cream, toasted egg yolk and truffle.
Price: 23 euros / half a kilo and with filling, 34. Reservations: 91 431 81 45.
Ricardo Vélez's roscón, from Moulin Chocolat.
PAN DELIRIO
The Cocheteux family (Juan Bravo, 21 / Professor Waksman 8) make their roscón "as it was done more than 60 years ago: with the best raw materials and through a delicate, natural and artisan process".
This means that they do not use preservatives or additives, that they have a long fermentation behind and a cold rest.
They have a limited production
and recommend to reserve.
Price: 42 euros / kilo).
It can be booked on the web.
BRULÈE
In this workshop in Colmenar Viejo they began to make roscones in October, the month in which they began to take reservations.
Last year Mario Ortiz achieved the title of best artisan roscón in the Community of Madrid and what followed was madness.
Long lines, the telephone non-stop ringing for days ... Their bun is totally handmade;
uses crunchy pistachio and honey, sliced almonds and strips of candied orange
to give it its own touch.
The cream is a delight.
The panettones are also embroidered.
Price: 29.90 euros without filling.
According to the criteria of The Trust Project
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