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Zielou introduces two innovative and daring “roscones de Reyes”.

Zielou introduces two innovative and daring “roscones de Reyes”. A recipe with two original and tasty filling options developed by Juan Sánchez, executive chef of Zielou, and an exquisite dough made with the precision and careful artisan technique of Madreamiga.

“What we were looking for with this new concept of roscón is to surprise our customers with different ingredients in the filling,” says Juan Sánchez. On the one hand, they have made a Roscón filled with a creamy cheesecake mousse with red fruit jam and freeze-dried raspberries, and on the other hand, they have made a Roscón filled with a creamy cheesecake mousse with red fruit jam and freeze-dried raspberries, a Roscón filled with milk chocolate chantilly jivara and pieces of Lotus biscuit.

Además de estos deliciosos rellenos, cabe destacar la calidad y experiencia de Madreamiga, la panadería especializada en la elaboración de roscones artesanos, caracterizados por sus naranjas ecológicas, el uso de harinas sin aditivos y una larga fermentación, para crear una textura sedosa y húmeda. They also use a very small percentage of butter, so that it has the traditional touch of the roscón, but above all they use extra virgin olive oil, which provides great tenderness, and the eggs used in their preparation are from free-range hens from Galicia.

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