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How to make carbayones. Traditional Asturian dessert step by step

How to make carbayones. Traditional Asturian dessert step by step

people icon For 6 euro icon € 1.8 /pers. calories icon 290 kcal/100g


  • 1 sheet of rectangular puff pastry (250 g.)
  • Butter to spread the carbayones molds
  • For the filling:
  • 250 g ground almonds
  • 250g. white sugar
  • 3 egg yolks and a whole egg (yolk and white)
  • 10 ml. rum or sweet wine
  • Zest of 1 lemon
  • For the yolk bath:
  • 4 eggs L
  • 200 ml of water
  • 200 g white sugar
  • 20g. starch or refined corn flour type cornstarch
  • To decorate, the white sugar bath or egg white glaze:
  • A few drops of lemon juice
  • 50 g egg white
  • 200g. icing sugar
  • For this recipe it would be important: Carbayones molds (12 units) or elongated muffin molds.
  • Rectangular metal molds (optional)

It is a traditional sweet from Asturias , specifically from Oviedo. Made with a very thin puff pastry base , an incredibly juicy almond filling, covered with sweet yolk and a white glaze.

It is a pastry made with a  puff pastry base, a filling of Marcona almonds, yolk and sugar . The success of this sweet lies in the quality of its ingredients and the crystallized sugar. Thanks to this, a crunchy quality is achieved that makes it irresistible.

In any after-dinner meal in an Asturian house you can find three or four different desserts to make a perfect after-dinner meal. Accompanied by local liquors we will find rice pudding casadielles , some delicious  frixuelos , traditional  teresitas , some  muscovitas  perfect for coffee or of course, these carbayones.

Today, it is still made by hand and not a single ingredient has been changed from the original recipe. You can buy them both individually and in dozens. You will find them in all the pastry shops in Oviedo, but without a doubt, for me the best is the one from the Camilo de Blas pastry shop , I am always sure to get it right, they embroider them.

Origin and a little history about the carbayones

Carbayones dates back to 1924 when the Oviedo City Council asked the  Blas pastry family , specifically with the help of their master baker, Mr. Jose Gutiérrez, to make a sweet with which to conquer the visitors of the first edition of the  Fidma International Trade Fair of Asturias … and they conquered them, boy did they conquer them, which to this day continues to be a reference when you visit the city.

The origin of the Blas family business dates back to 1827 in León. It was in 1914 when he opened the store 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 (an augmentative of carbayu, which means oak in Asturian) to pay tribute to the  emblematic oak tree on Uría Street . Evil tongues say that the carballones are a copy of the Bartolos de Laviana, the only difference between the two is the yolk coverage and the glaze.

How to prepare Asturian carbayones

Preparation of the filling and yolk cream

  1. For the filling , mix all the filling ingredients well with a spatula until a thick cream very similar to marzipan is formed and set aside.
  2. For the yolk cream , pour all the water (except 3 tablespoons where you will dissolve the cornstarch) into a saucepan with the sugar, bring it to a boil and let it boil for about six minutes over medium-high heat.
  3. Meanwhile, beat the eggs and mix with the cornstarch dissolved in the water. Now, slowly add the syrup to the saucepan in the form of a thread and stir vigorously with a whisk until it thickens without boiling. We turn off and reserve.

Baking and topping the yolk

  1. We preheat the oven to 180º C with up-down heat, then we will place the tray in the center.
  2. We pour butter into the molds so that it will be easy for us to unmold them later. We stretch the puff pastry to make the dough thinner 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.
  3. We pour the almond filling into the molds about ⅔ parts so that it does not come out later when it rises. We put them in the oven for about 20-25 minutes depending on 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 take out of the oven and let it cool so we can unmold them.
  4. We cover with the cream or yolk coverage with the help of a spatula or pastry brush, we will do so until we reach the edge of the puff pastry. You will see that it will not be smooth, don’t worry, it will smooth itself as the cream settles and dries. Once they are all covered, we let them dry for a couple of hours.

White or white glaze and final presentation of the carbayones

  1. While we prepare the white filling. We sift the icing sugar. We beat the egg whites with the lemon drops and add the powdered sugar. We mix very well until completely homogenized. If we follow the recipe to the letter, we should add less icing sugar, so that the finish is not so white.
  2. We place the carbayones on a rack and this on a tray lined with baking paper. With the help of a spoon, arrange the egg white coverage on the carbayones.
  3. Once they are all covered, we let them dry until the glaze has completely hardened, at least an hour so they are ready to taste.

Tips for delicious Asturian carbayones

  • If there is any left over… which I doubt, we can put the remaining ones in a closed container in the refrigerator for up to 4 days. Don’t worry about the glaze being more or less uniform, that rustic touch reminds us that they are homemade, they don’t have to be perfect either.
  • This dessert is not easy to make but the result will surprise you, they are delicious, almost addictive. So that you do not have problems with the preparation, I definitely recommend that  you buy a mold for the carbayones  (you have them for €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 could also use the molds, which are the ones for elongated muffins and are easier to get, but I’ll leave the link here too, in case you can’t find them.
Gobel Plate 267030. Mini Financier Anti-adhesive

Gobel Plate 267030. Mini Financier Anti-adhesive

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Maxi Products 94029 Valencian Cupcake Molds 50 Units, 12 Pack, 8.4 x 3.1 x 2.5 cm

Maxi Products 94029 Valencian Cupcake Molds 50 Units, 12 Pack, 8.4 x 3.1 x 2.5 cm

  • Brand: Maxi Products
  • Kitchen accessory for all decoration lovers
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All prices and product information included are current as of 2023-10-17. Some of the links published here are affiliate links. Despite this, none of the mentioned products have been proposed by brands, their recommendation being the sole decision of the author.

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