January 6 is one of the most special and magical days of the year for everyone and, in addition to the gifts that Their Majesties bring from the East, there is nothing more traditional than the delicious roscones de Reyes, especially if they are well made, with a crunchy and sweet texture on the outside and a tender interior, filled or not with cream, where the figure of the king and a bean are hidden, bad luck to whoever gets it because they will have to pay for the following year's roscón.
There are as many recipes for this traditional sweet as there are artisans who create them, but there is one roscón that stands out from the rest, that of the Balbisina Pastry Shop in Madrid. A tender and spongy sweet that is made by hand daily, and sent throughout the Peninsula. The creator of it is Paula Babiano, a lawyer who left the firm to embark on her adventure as a pastry chef. She started making cakes with the recipes she remembered from her grandfather and, now, she has written her own book, Balbisiana. Eat your sweet side. 70 recipes from the queen of cakes (Espasa) to make biscuits, cookies, sweets, desserts and cakes at home.
To try some of their delicacies without filling or with cream or truffle filling, you can buy online or visit their five points of sale in Madrid, an almost obligatory stop, at Velázquez 55, Génova 1 and Concha Espina 14, in the Corte Inglés de Castellana and in T4 of the Barajas Airport.
And to be able to make this sweet, Paula gives us her recipe
