It’s about a traditional sweet from Asturias, specifically from Oviedo. Made with a very fine base of puff pastry, an incredibly juicy almond filling, topped with yolk sweet and a white glaze.
It’s about a small cake made with a puff pastry base, a filling of marcona almonds, egg yolk and sugar. The success of this sweet lies in the quality of its ingredients and in the crystallized sugar. Thanks to this, a crispiness is achieved that makes it irresistible.
At any table in an Asturian house you can find three or four desserts different to make a perfect desktop. Accompanied by local liquors we will find the rice pudding, the casadielles, some delicious frixuelos, the traditional teresitas, nails muscovites perfect for coffee or of course, these carbayones.
Today, it is still made in an artisanal way and not a single ingredient has been changed from the original recipe. You can buy them both individually and by the dozen. You will find them in all the confectioneries of Oviedo, but without a doubt, for me the best is the Camilo de Blas pastry shopI always hit the mark, they embroider them.
Origin and a little history about the carbayones
Los carbayones, dates back to 1924 when the Oviedo City Council asked the pastry family by Blas, specifically by the hand of his master workshop Don Jose Gutiérrez, who would make a sweet with which to conquer the visitors of the first edition of the Work, Asturias International Trade Fair… And they conquered them, go if they conquered them, which to this day is still a reference when you visit the city.
The origin of the business of the de Blas family dates back to the year 1827 in León. It was in 1914 when the store opened in Oviedo and, a year later, in Gijón.
The name of this exquisite cake was decided at a meeting at the Migoya pharmacy. One of the attendees suggested carbayón (augmentative of carbayu, which means oak in Asturian) to honor the emblematic oak of Uría street. The gossips say that the carbons are a copy of the Bartolos de Laviana, the only difference between them is the yolk coverage and the glaze.
How to prepare Asturian carbayones
Preparation of the filling and the yolk cream
- For him stuffed, We mix all the ingredients of the filling well with a spatula until a thick cream very similar to marzipan is formed and we reserve.
- For the yolk cream, Pour all the water (except 3 tablespoons where you will dissolve the cornstarch) in a saucepan with the sugar, bring them to a boil and let it boil for about six minutes over medium high heat.
- Meanwhile, beat the eggs and mix with the cornstarch dissolved in the water. Now, we slowly add the syrup to the saucepan in the form of a thread and stir with a few rods energetically until it thickens without boiling. We turn off and reserve.
Baking and presentation of the carbayones
- We preheat the oven to 180º C with heat up and down, then we will place the tray in the center.
- We butter the molds so that later it is easy for us to unmold them. We stretch the puff pastry, to make the dough finer, and place the mold upside down on top of the puff pastry, cutting a wide circle around it so that it fits. We cover the molds with the puff pastry and prick the bottom with a fork.
- We put the almond filling in the molds about ⅔ parts so that later it does not come out when it grows. We put in the oven about 20-25 minutes according to each oven, but the most important thing is that the filling does not burn, if you see that it is browning too much, cover them with aluminum foil. We remove from the oven and let cool to be able to unmold them.
- Cover with the yolk cream, and let it dry for a couple of hours.
- While preparing the white filling, beat the whites with the lemon drops and add the icing sugar. If we follow the recipe to the letter, we should add less icing sugar, so that the finish is not so white. We cover with the glaze, let it dry again for an hour so that they are ready to taste.
Tips for some yummy Asturian carbayones
- This dessert is not easy to make but its result will surprise you, they are delicious, almost addictive. So that you do not have problems with the elaboration, I recommend without a doubt that you buy a mold for the carbayones (You have them from € 20 on Amazon, I leave the link below), so that they all come out the same.
- In this case, this recipe is for 12 carbayones. You would also be worth the molds, which are those of the elongated muffins and easier to get, but I leave the link here too, just in case you can’t find them.
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