Cakes are usually the stars of family meetings. For example, in Spain we have the traditional San Marcos cake, which is always a safe bet. However, after a nice stew or a paella, sometimes we are just too full for dessert. In that case, coming with a tray of roscos de viento will be a good choice, since these little, light, elegant cakes are perfect for eating with coffee. They are basically choux pastry baked and soaked in syrup, which gives them just the right amount of sweetness.
For the choux pastry:
A pinch of salt
½ tablespoon sugar
For the syrup:
½ cinnamon stick
- The first step is to make the traditional choux pastry. Boil the water with salt, sugar and butter over medium-high heat. When it’s already boiling, add al the flour constantly mixing the dough until it’s thick.
- Place the mixture in a crystal container and let it cool down. Then add slowly the 4 eggs, one by one. The dough might look weird, but don’t worry, it’s fine. Mix it well until the dough gets thick yet light and smooth, without lumps.
- Place the choux pastry in a pastry bag and pipe the roscos on a baking tray covered with parchment paper. The size will depend on your own taste. You can even make them double!
- Bake the roscos de viento at 180ºC for 20-25 minutes.
- Meanwhile, start preparing the syrup. Cook the water, sugar and cinnamon in a small pan over high heat for 3 minutes.
- When the roscos are done, let them cool down. Then soak them in the syrup and let them absorb it. We can also add sugar after soaking them in syrup. The roscos de viento are perfect for eating with coffee after a heavy meal.
Roscos de viento. | Shutterstock