The people of Madrid will consume more than 350,000 pieces of "La Corona de La Almudena"
2022/11/07
The most demanded pieces are half a kilo without filling and filled with whipped cream, pastry cream or truffle.
"La Corona de La Almudena" is a piece of fermented pastry dough, which, unlike the roscón de reyes, does not contain orange blossom water or candied fruits in its ingredients.
It is a dessert created in 1978 by the Guild of Pastry Chefs themselves, who decided to organize a contest to make a sweet in their honor, as they are also the patron of the Guild of Pastry Chefs in Madrid.
According to estimates by the Association of Artisan Entrepreneurs of the Madrid Pastry Sector. ASEMPAS (Madrid Pastry Chefs) Madrid residents will consume some 350,000 pieces of "Coronas de La Almudena" these days, a crown-shaped sweet, in the nearly 600 pastry shops in the Community of Madrid.
The piece most demanded by the people of Madrid will be that of a weight of half a kilo. A sweet that every year gains more followers in Madrid. We recommend looking for them in establishments with the quality hallmark of the Association of Artisan Entrepreneurs of the Madrid Pastry Sector (ASEMPAS. Madrid Pastry Chefs)
The Madrid Artisan Pastry Association has joined in this way and for years now (it is a dessert created in 1978 by the Guild of Pastry Chefs itself, when it was decided to organize a contest to make a sweet in their honor), to the celebration of The Patron Saint of Madrid joins being patron of the Guild of Pastry Chefs "Nuestra Señora de la Almudena". With the contribution of this emblematic dessert "La Corona de La Almudena", we try to support and promote the traditions of our city and that the new generations get to know and enjoy the typical sweets of the Community of Madrid.
The recipe for "La Corona de la Almudena": It is a piece of fermented pastry dough, made with high quality raw materials and flavored with a liquor of your choice and finished with pastry cream, whipped cream or truffle fillings. Once kneaded, shaped and fermented, it is decorated for baking, first painted with egg and then made into a beak simulating those of the crown with pastry cream, which makes it a dessert to delight those who seek the exquisite." Unlike the roscón, it does not contain orange blossom water or candied fruits in its ingredients.
ASEMPAS will post a masterclass by the master pastry chefs Jacobo and Pablo Moreno from Mallorca Pastelerías on all ASEMPAS social networks to follow the recipe step by step.
ASEMPAS (Madrid pastry chefs)
ASEMPAS Pasteleros de Madrid was born in September 2015 to defend the artisan pastry sector in the Community of Madrid and promote its image as a symbol of prestige and quality.
The fundamental objectives are: Promote artisan pastry and communicate its importance. Represent the sector in the negotiation of a new Collective Agreement in the Community of Madrid. Become a reference interlocutor of the public powers in matters that affect artisan pastry (sanitary, commercial legislation, etc.). Position the Association as a representative body of the sector. Promote and disseminate R+D+i and sustainability in the sector.
The quality values defended by the Association of Artisan Pastry Entrepreneurs of Madrid are contemplated in the creation of the "Artisan Quality Seal" born in 2018 with the support of the General Directorate of Commerce and Consumption of the Ministry of Economy, Finance and Employment of the Community of Madrid, with the aim of identifying and supporting pastry shops in Madrid that make their products in an artisan and traditional way.
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