3 cream recipes to fill your roscón de Reyes

What would be the night and the day of Three Wise Men without the popular roscón de Reyes? It is, as you surely know, one of the most typical and traditional sweets after they have almost finished Christmas, which is usually consumed in many Spanish homes on the night of January 5, and finally finally on January 6 .

It is a wonderful typical sweet at the same time delicious, whose origin we find it in a tradition from Roman times, when they celebrated a party after the completion of field work, and distributed a kind of cake made with honey, figs and dates. Inside it was placed a dry bean that symbolized prosperity and luck.

According to the story, the slave who had this dry bean received a wide variety of luxuries and gifts, and was free to work all day. Then the French transformed it into a Christmas children's party known by the name of 'Le Roi de Fave', officially happening on January 6.

It consists of a delicious bun with a round shape that is made with sweet dough and decorated with moistened sugar and candied fruit. The particular thing about this dessert is that the dry bean is placed inside, and also a "surprise". According to tradition, whoever touches the bean will be in charge of paying for it.

The roscón can be eaten dry, as it is prepared and cooked, or split in half and filled with a wide variety of creams. The most common or traditional? Without any doubt they are the fillings of pastry cream, cream and chocolate, although today there are bakeries that have specialized in making more sophisticated roscones, with amazing fillings of Catalan cream or coconut mousse.

On this occasion we propose you 3 delicious options to fill your roscón on January 5th. Do you dare to prepare some of them ?.

3 options to fill your roscón de Reyes

It will take you to make each filling around 15 minutes, and to cook or finish them about 15 minutes more.

Pastry cream recipe


  • 1 liter of milk
  • 200 gr of sugar
  • 10 tablespoons of cornstarch
  • 6 egg yolks
  • The skin of 1 lemon
  • 2 cinnamon sticks

How to make the pastry cream:

  1. Put the milk, lemon peel and cinnamon sticks in a saucepan. Put to heat over low heat until it starts to boil. Then at this time turn off the fire, cover and let it infuse throughout the night.
  2. The next day put in another saucepan the sugar, a little milk previously cast, the cornstarch and the yolks of the eggs. Warm up while continuing to pour milk little by little. Then let it boil stirring continuously to avoid sticking, until the mixture thickens.
  3. Then reserve and let it cool, covering the pan with plastic wrap. It is very important that the film paper touch the cream, to avoid that annoying crust forms.

Whipped cream recipe


  • 500 ml. of liquid cream for riding
  • 4 tablespoons of sugar

How to make the whipped cream:

  1. Put the liquid cream to assemble and the 4 tablespoons of sugar in the blender jar.
  2. Beat everything well with the help of a rod blender, so continuously until the cream thickens and mounts.
  3. Ready! Reserve until use.

Truffle recipe


  • 2 tablespoons of pure cocoa powder
  • 500 ml of liquid cream for mounting
  • 4 tablespoons of sugar

How to make the truffle:

  1. Put the liquid cream to assemble in the glass of the blender, the 4 tablespoons of sugar and the pure cocoa powder.
  2. Beat everything well with the help of a rod blender, so continuously until the truffle thickens and mounts.
  3. Ready! Reserve until use.

How to fill the roscón de Reyes?

Actually, it's very simple. First you have to cut the roscón de Reyes in half, carefully to avoid breaking.

Now you just have to put the cream you have chosen in a pastry bag with curly nozzle, and fill one of the two parts of the roscón (preferably the lid or part of the dough that will remain in the bottom part). Ideally, start filling it from the inside out, making circles. ThemesChristmas Christmas Recipes