La Corona de la Almudena, the typical dessert of Madrid?
Today, November 9, the Virgen de la Almudena festival is celebrated and for that reason a good amount of Coronas de la Almudena will be consumed in Madrid, a sweet that you have tried to turn for more than 30 years into the typical dessert of the capital.
It was in 1978 when this bun was the winner in a contest organized by Madrid pastry chefs, in order to create a dessert that would be added to other typical sweets such as donuts from San Isidro or bread rolls from San Antón.
The Crown of the Almudena is a variation of the Roscón de Reyes and was born in honor of the Virgen de la Almudena, who in addition to being the patron of the Villa de Madrid, is also the patron of the confectionery guild. However, although its consumption increases every year, it has not finished taking root as something typical among Madrilenians.
Crown of Almudena vs. Roscón de Reyes
The pastry chefs try to defend that they are different desserts but there are undoubted similarities between the Coronas de la Almudena and the roscones de Reyes. The first difference is in the size of these sweets, since the Coronas de la Almudena are somewhat smaller than the Roscones de Reyes.
As for the dough with which they are made, both sweets are made mainly with flour, eggs and milk, although unlike the Roscón de Reyes, the Corona dough does not incorporate alcohol or orange or lemon zest.
On the other hand, according to the producers, in the Crown orange blossom water is not used to make the dough, but once it is made, it is given a syrup bath made with water, sugar and orange juice. Although they are actually prepared with different ingredients, the flavors of both buns are quite similar.
The traditional Roscones de Reyes do not have more filling than the bean or the hidden surprise, although the trend in recent times is to make them filled, opening them in half and introducing whipped cream, chocolate or pastry cream inside.
For its part, the Almudena Crown should not come as a surprise and must always be filled. It can also have two or three layers of bun, interspersed with cream or cream between them. The most common fillings are toasted pastry cream in the bottom and top layers, truffle, chocolate cream or whipped cream.
Once finished, the Crown of the Almudena is covered with apple shine and sprinkled with pieces of almonds and moistened sugar, although it is not usually decorated with candied fruits or with the typical sour cherries in Roscones de Reyes.
Finally, most of the pastry chefs who sell them, put on these sweets a golden cardboard crown similar to the one that bears the image of the Virgen de la Almudena, from which the name of this bun is derived, which struggles to be the typical dessert of Madrid.
In any case, it is a dessert whose consumption is subject to a deadline since it is only sold on the weekend of the Virgen de la Almudena festival, that is to say that this year it can only be found in the pastry shops of the capital during the November 9 to 11. If you want to try it, you will have to run.
Photo | LeonShisman on Flickr Video | Telemadrid Live to the Paladar | The best roscones of Kings of Madrid Direct to the Paladar | What ingredients do we need to make Roscón de Reyes?
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