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Although a few days ago we reviewed the most typical sweets and desserts of each autonomous community and, in Asturias, we included the casadielles, this sweet selection should not miss the carbayones, a centenary Asturian sweet, originally from Oviedo, which, precisely this 2024 is the gastronomic capital of Spain. The carbayones were created a century ago, back in 1924, and emerged in a legendary Oviedo bakery, Camilo de Blas, as specified from the confectionery that opened its doors in the city in 1914. The carbayón is a puff pastry with almond cream and covered with a layer of egg yolk. Its name refers to carbayu, which means ‘oak’ in Asturian. Although the emblematic pastry shop in Oviedo (which is also chef José Andrés’ favorite) delivers to the whole peninsula and the Balearic Islands, if you feel like making your own version at home, we leave you the original recipe for carbayones below.
Carbayones recipe
Preparation:
- First, in a bowl, mix the egg yolks with the aniseed, lemon zest, sugar and almond flour. Stir well until you get a homogeneous dough. Meanwhile, preheat the oven to 180 ºC.
- Once the dough has rested, stretch it well and form a roll. Cut what will be the carbayones, according to the size you prefer. Place them on a baking sheet and cook them for about 20 minutes.
- When you see that they are golden brown, remove and let them cool.
- The next step is to make the glaze. In a saucepan mix 12 tablespoons of water and 8 tablespoons of sugar, and boil until a syrup is formed. Then, beat four egg yolks and add them little by little to the syrup.
- Paint the carbayones with the mixture and let them cool for about 45 minutes.