Dabiz Muñoz, recently chosen as the best chef in the world at The Best Chef Awards 2023, does not miss his appointment with Christmas recipes. The man from Madrid always surprises with his nougat proposals. This year he has presented two: one with nachos with white chocolate and another with macadamia nuts.
And it is not far behind with its traditional roscón de Reyes. This year he has named it Rosconut, a preparation halfway between the roscón and the donut, which attracts attention for its pink color and the unique and original mix of textures, as Muñoz explains on his social networks.
"A groundbreaking and unique concept, or in other words, a Roscón with a Dona soul," the award-winning chef writes in an Instagram post.
The Rosconut is made of a super spongy dough, with a fondant glaze of pink chocolate, lime, a light floral touch of roses with crispy yogurt peta and a light pink chocolate chantilly, as well as raspberries with crispy dark chocolate stracciatella ".
Muñoz assures that they have "worked a lot this year, with thousands of tests and creativity." And he is happy with the result: "It is confirmed that this is a nonsense of textures in infinite layers and flavors and contrasts that will take you on a roller coaster with every bite." "It may be the best roscón we have ever made," he adds.
Beyond the textures or the originality of the recipe, the Madrid native sticks with the fondant icing and the contrast of textures. "It's a fucking work of art," he continues.
As has been tradition, Dabiz Muñoz's Rosconut can only be purchased at the El Corte Inglés Gourmet Club. Those interested must reserve it in advance and its price is 45 euros.
