Mónica Gregori, from L’Obrador dels 15, is the winner of the fourth edition of the El Millor Tortell de Reis de Catalunya competition in the classic category, and Eric Ortuño, from the L’Atelier pastry shop, has won the first award for best creative roscón. Both, with establishments in the city of Barcelona, ??have managed to convince the jury with their creations in a competition that was held in the lobby of the Estació del Nord in Barcelona and which brought together around fifty professionals from the sweet world.
This year was the first in which the category of the best creative roscón has been introduced, in addition to the classic one. In the latter, the marzipan filling was a mandatory requirement to be presented, while in the creative version other types of fillings could be chosen, which the jury evaluated according to their quality and flavor. Among other criteria that they have taken into account are the external appearance, decoration, structure and quality of the brioche, aroma, flavor, weight and structure in the mouth.
In addition to the classic and creative ones, the contest has also awarded the best roscón made by a pastry school, whose award went to Claudia Guas, from the Institut d’Aliments of Barcelona.
Mónica Gregori has won the prize with a classic roscón made with a brioche and marzipan dough “of great quality”, and for the traditional decoration based on candied fruit, as indicated by the rules of the competition. Among the finalists were Albert Sánchez, from the pastry shop Joan del Papiol and Sant Feliu de Llobregat (who won the competition last year); Gerard Gil, from Forn Gil in Barcelona; and Julio Solanes, from the Tarraconense oven.
The Gold roscottone, with a panettone dough, a mixture of ginger and caramel, creamy dulce de leche and some gold sheets that crowned it, was the version presented by Eric Ortuño and the one that managed to win in the creative category. Eva Gil, from Forn Gil; Blas Cantero from Panacea Obrador (Palafolls); and Gerard Griño, from Cal Tullet (Espluga de Francolí).
To find the best roscones de Reyes of 2023, five juries have been necessary, due to the large participation (more than 50 bakers and pastry chefs from all over the territory) and the fact that there are two categories: two for each category and another that has evaluated the proposals of pastry schools. All members of the tribunals are professionals in the baking and pastry sector.
The hundred prepared roscones (participants had to present one for the jury and another to donate) have been distributed between the Foundation of the Convent of Santa Clara in Manresa and the Field Hospital of the Church of Santa Anna. Sister Lucía Caram, who is the godmother of the contest, was present during the event held yesterday at the França station.
