Original Fillings for the Roscón de Reyes

This year we got creative with the Roscón de Reyes! We know the classic flavors of cream and truffle (great, of course) but what if we go beyond that? The Roscón de Reyes is the perfect excuse to demonstrate our culinary skills and give our loved ones a pleasant surprise. With these fillings, we give the roscón de Reyes that sweet final touch that we like so much. We recommend that you use a pastry cream for the filling. Do you dare to try these innovative fillings?

Roscón de Reyes filled with nougat

  • Soft nougat (100 g), sugar, whipping cream (200 ml), non-flavored gelatin (3 sheets), egg white (1)

You can use the soft nougat that you like: jijona, truffle, coconut, yolk… Mix the nougat with the whipping cream (50 ml) in a container. In another bowl we mix the cream (100 ml) with a tablespoon of sugar. Combine both mixtures. Heat the remaining cream and dissolve the gelatin in it. We add this and then mix the egg white. Stir gently.

Roscón de Reyes filled with nutella

  • Nutella (400 g), whipping cream (120 ml)

With this simple recipe you will win over the hearts of the little ones. In a bowl, mix the Nutella and whipping cream. Cover and let it stand in the fridge (at least 4 hours). When you go to fill the roscón de Reyes, take out the bowl and beat the mixture until it is whipped. It has to be creamy.

Roscón de Reyes filled with mocha cream

  • Egg yolk (3), sugar (125 g), butter (200 g), soluble coffee (1 spoonful)

If you are a coffee lover, this filling for the Roscón de Reyes will enchant you. Whisk the butter and sugar in a bowl until a homogeneous mixture is obtained. Add the coffee and the egg yolks. Then we repeat the process. You can also take a teaspoon of cognac to give it a delightlful and surprising touch.

Roscón de Reyes filled with cream cheese

  • Mascarpone cheese (200 g), fresh extragraso cheese (200 g), confectioner’s sugar (200 g)

An original roscón de Reyes with a lot of personality. To prepare this cheesy filling, mix all the ingredients together well. Put the cream into a pastry sleeve and put it on the cake. Then distribute the Roscón. Delicious!

Roscón de Reyes filled with orange cream

  • Butter (250 g), powdered sugar (400 g), orange juice (4 tablespoons)

The orange is a seasonal fruit that will give your Roscón de Reyes the perfect citrus flavor. Whisk the soft butter together with the sugar and orange juice until a lump-free mixture is left. If you need more flavor, add more orange juice. Leave in the fridge for at least 1 hour.

Roscón de Reyes filled with marzipan cream

  • Liquid Cream (500 ml), thickener for cream (2 packets), raw marzipan (100 g), mascarpone cheese (100 g)

An easy-to-prepare filling that will give your Roscón the ultimate Christmas flavor. Mix the cream with the thickener. In another bowl, mash the marzipan with the mascarpone cheese. Add the cream and mix. It’s time to fill your Roscón!

Roscón de Reyes filled with coconut cream

  • Grated coconut (150 g), fresh extragraso cheese (300 g), powdered sugar (200 g), butter (150 g)

For this recipe, the butter should be soft, so we recommend to taking it out of the refrigerator beforehand. Grate the grated coconut. Mix the coconut with the rest of the ingredients so that there is a homogeneous cream. It’s that easy!

Roscón de Reyes filled with chocolate cream and rum

  • Dark Chocolate (200 g), rum (4 tablespoons), vanilla sugar (3 packets), Butter (400 g)

And now one for the older ones! We fuse the dark chocolate with the “baño María” together with the sugar and the rum. Allow it to cool slightly. Beat the butter (at room temperature) until it is creamy. Add the liquid chocolate and continue beating until achieving a uniform and light consistency.

Text: María Jesús Colombo

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