{"id":1765,"date":"2017-02-13T11:58:22","date_gmt":"2017-02-13T11:58:22","guid":{"rendered":"https:\/\/aguadeazahar.com\/?p=1765"},"modified":"2018-09-24T21:58:39","modified_gmt":"2018-09-24T21:58:39","slug":"cata-de-roscones","status":"publish","type":"post","link":"https:\/\/aguadeazahar.com\/en\/cata-de-roscones\/","title":{"rendered":"CATA DE ROSCONES"},"content":{"rendered":"<p>Por Jose Carlos Caspel \u2013 El Pa\u00eds \u2013 2 de Enero 2017<\/p>\n<p>&#8220;Comienza la fiebre de <strong>un dulce que desata pasiones<\/strong> entre sus adictos con 2.000 a\u00f1os a sus espaldas gestado en las saturnales romanas. Estoy convencido que muchas pasteler\u00edas hacen su agosto en pleno invierno.<\/p>\n<p>No deja de resultar curioso que todos los pasteleros, sin excepci\u00f3n, consideren que su rosc\u00f3n es el mejor de Espa\u00f1a. Quien tenga dudas que converse con alguno y percibir\u00e1 sus aires de suficiencia al respecto. Sin embargo la realidad es otra. Tras la cata que acabo de hacer de varias piezas elaboradas en Madrid me han surgido no pocos comentarios. Buenos de verdad, elaborados con la f\u00f3rmula de un brioche, con harina refinada, mantequilla fresca, huevos, ralladura de naranja y lim\u00f3n, vainilla, ron a\u00f1ejo y agua de azahar, hay muy pocos<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-1726 aligncenter\" src=\"https:\/\/aguadeazahar.com\/wp-content\/uploads\/cata-de-roscos-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/aguadeazahar.com\/wp-content\/uploads\/cata-de-roscos-300x225.jpg 300w, https:\/\/aguadeazahar.com\/wp-content\/uploads\/cata-de-roscos-768x576.jpg 768w, https:\/\/aguadeazahar.com\/wp-content\/uploads\/cata-de-roscos-705x529.jpg 705w, https:\/\/aguadeazahar.com\/wp-content\/uploads\/cata-de-roscos-600x450.jpg 600w, https:\/\/aguadeazahar.com\/wp-content\/uploads\/cata-de-roscos.jpg 980w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Entre los artesanos, la famosa agua de azahar marca diferencias abismales. Hay algunos que dosifican este aroma y lo incorporan de forma suave, como los de\u00a0<strong>Oriol Balaguer<\/strong>\u00a0(<strong>La Duquesita<\/strong>) o los de\u00a0<strong>Ricardo V\u00e9lez<\/strong>\u00a0(<a href=\"http:\/\/www.moulinchocolat.com\/\"><strong><u>Moulin Chocolat<\/u><\/strong><\/a>).<\/p>\n<p><strong>\u00bf<\/strong><strong>Agua de azahar?<\/strong>\u00a0Palabras mayores, queridos amigos<strong>.<\/strong>\u00a0Hay\u00a0<strong>\u201caguas\u201d<\/strong>\u00a0de dos tipos, las de verdad como la que elaboran los hermanos\u00a0<a href=\"https:\/\/aguadeazahar.com\/\"><strong><u>Luca de Tena<\/u><\/strong><\/a>\u00a0en Sevilla, obtenida de flores de naranjo, o bien las nefastas esencias sint\u00e9ticas, una suerte de agua de colonia mucho m\u00e1s econ\u00f3mica que arrasa el paladar y se prodiga por todas partes.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Por Jose Carlos Caspel \u2013 El Pa\u00eds \u2013 2 de Enero 2017 &#8220;Comienza la fiebre de un dulce que desata pasiones entre sus adictos con 2.000 a\u00f1os a sus espaldas gestado en las saturnales romanas. Estoy convencido que muchas pasteler\u00edas hacen su agosto en pleno invierno. No deja de resultar curioso que todos los pasteleros, [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":1726,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,110],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>CATA DE ROSCONES - Agua de Azahar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aguadeazahar.com\/en\/cata-de-roscones\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CATA DE ROSCONES - Agua de Azahar\" \/>\n<meta property=\"og:description\" content=\"Por Jose Carlos Caspel \u2013 El Pa\u00eds \u2013 2 de Enero 2017 &#8220;Comienza la fiebre de un dulce que desata pasiones entre sus adictos con 2.000 a\u00f1os a sus espaldas gestado en las saturnales romanas. 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