Pastel de nata - the main Portuguese sweet, a cake with a basket of puff pastry with custard. Most Portuguese pastries are made exclusively from yolks. The reason for this is the era of great geographical discoveries. Back then, Portugal had the best fleet in the world, and it took a lot of egg whites to whiten the sails of all the ships, and the yolks were left out of business. So that the product was not lost, they went their own way and began to widely use egg yolks in cooking. Recipe pastel de Nata was invented in the 18th century by monks at the Jerónimos monastery. And still there is an establishment near the monastery where they sell those cakes, the recipe of which is kept in the strictest secret. However, pate de Nata began to be reproduced throughout the country and now they are served in many places. And every year there is a competition for the best pate de Nata.
| Cook Time | 180 minutes |
| Servings |
Ingredients
Dough:
- 300 gram Flour wheat / Flour
- 1/4 teaspoon Salt
- 210 ml Water
- 180 gram Butter
Cream:
- 40 gram Flour wheat / Flour
- 1/2 teaspoons Cinnamon
- 300 ml Milk
- 6 pieces Egg yolk
- 15 gram Vanilla sugar
- 170 ml Water
- 250 gram Sugar
- 1 piece Lemon zest
Ingredients
Dough:
Cream:
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Instructions
- The butter should be removed from the refrigerator at least an hour before cooking, so that it is well softened.If you have vanilla extract, it is better to use it (instead of vanilla sugar). Add salt and water to the flour and knead the dough. It should be quite sticky.
- Form a square of it, sprinkle with flour.
- Cover with clingfilm and leave for 15 minutes.
- Then roll out the dough into a square (or so).
- Brush off the extra flour.
- Smear 2/3 square 1/3 of butter.
- The clean part is wrapped up to the middle and the rest of the smeared part is also wrapped.
- Turn up the bottom and top to make a square and turn it 90 degrees.
- Then expand it.
- And roll it out.Now let's repeat all the steps described above. Again we will spread, fold, turn, turn, unfold, roll out.
- Now spread the remaining third of the butter on the entire dough.
- And roll it into a thick sausage.Wrap it in clingfilm and put it in the refrigerator for 2 hours.
- Now we start preparing the sauce.Mix the flour and cinnamon.
- Gradually add 50ml of milk and mix.
- Add the yolks and mix.This is the first part of the sauce.
- Proceed to the second.In 250ml of milk, put the zest, cinnamon sticks and put on the fire. As soon as it starts to boil, turn it off.This is the second part of the sauce.
- Put the sugar in the water, put it on the fire and bring it to 100 degrees stirring. By this time, the sugar is completely dissolved and the syrup begins to boil. Remove from heat.This is the third part of the sauce.
- Hot milk (very slowly) start adding to the yolks constantly stirring actively. Add the vanilla sugar.Also add the syrup.
- Then we will strain it.
- We take out the sausage, cut it into about 15 pieces and start making baskets.Put a piece of sausage in the mold.
- Moisten your fingers and distribute the dough in a thin layer on the walls and bottom.
- Pour the cream into the molds for about 2/3 - 3/4.Bake at 290 degrees for about 10 minutes. But the actual time depends on a number of factors. So look at the situation. The cream should start to boil and, as it were, turn black on top.
- Get.
- And, unable to resist, we try.
- Bon appetit.
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