Within the Roscón de Reyes lies a bean and a small king figurine symbolizing the Three Wise Men, carrying the magic and dreams of this enchanting night. The finder of the figurine earns the honor of being the day’s king, while the one who gets the bean is traditionally tasked with buying next year’s Roscón.
The Roscón de Reyes varies with each pastry chef’s touch, and in recent years, leading chefs and renowned pastry experts have been reimagining this classic delight. This year, Abama Hotels elevates the experience to match the luxury of staying at its 5* properties, Las Terrazas de Abama Suites or Los Jardines de Abama Suites.
Javier Aguiar, the head pastry chef at Abama Resort Tenerife, celebrated for his tenure in Barcelona at Dos Cielos and Tickets, has returned to his native island to redefine the confectionery landscape of this picturesque Tenerife southern destination. Aguiar has already showcased his flair and creativity through the amenities and breakfasts at the My Way Hotels & Resorts-operated Abama hotels.
For this special creation, Aguiar envisages a delicately crafted and fluffy brioche, gently scented with candied orange, cradling a dual filling that harmonizes through contrast: a burnt caramelized custard pastry cream paired with a fresh Bourbon vanilla Chantilly cream.
This recipe, crafted with meticulous care, involves a twelve-hour fermentation process for the dough and features a unique presentation, with portions that unite during baking. The final taste is a heavenly blend of bittersweet and rich brioche flavors.
This exquisite Roscón de Reyes from Abama can grace your table on Three Kings’ Day, complementing the gift-opening morning or serving as the grand finale to the traditional feast.
