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Print Recipe
Portuguese Cakes "Pate de Nata" Recipe
"Pasteis de nata" (Pasteis de nata) cakes with custard. These cakes are called "Pate de Belem", all other " fakes "are simply called"Pate de nata". Today I chose from all possible versions of the "fake" recipe with the "smallest" amount of sugar and I will use milk instead of cream. Careful, it's sweet! But very tasty! The Portuguese have a sweet tooth!
Cook Time 60 minutes
Servings
Ingredients
Cream:
Dough:
Additionally:
Cook Time 60 minutes
Servings
Ingredients
Cream:
Dough:
Additionally:
Instructions
  1. We prepare products for the cream. The yeast-free puff pastry should be removed from the refrigerator and allowed to defrost. If you have enough time and patience, you can try to prepare the dough for this unique Portuguese dessert yourself. I will use the ready-made!
    We prepare products for the cream. The yeast-free puff pastry should be removed from the refrigerator and allowed to defrost. If you have enough time and patience, you can try to prepare the dough for this unique Portuguese dessert yourself. I will use the ready-made!
  2. Pour a small amount of milk into the flour and mix until smooth.
    Pour a small amount of milk into the flour and mix until smooth.
  3. Bring the rest of the milk to a boil with a cinnamon stick, if there is no cinnamon stick, then you can put ground, and lemon peel. Remove a strip of peel from the lemon with a knife without the white part. When the milk boils, add the flour mixture and cook until thickened, stirring constantly. Remove from heat.
    Bring the rest of the milk to a boil with a cinnamon stick, if there is no cinnamon stick, then you can put ground, and lemon peel. Remove a strip of peel from the lemon with a knife without the white part. When the milk boils, add the flour mixture and cook until thickened, stirring constantly. Remove from heat.
  4. Cook the sugar syrup: bring the sugar and water to a boil and cook for 3 minutes. The syrup should boil in large bubbles. Remove from heat.
    Cook the sugar syrup: bring the sugar and water to a boil and cook for 3 minutes. The syrup should boil in large bubbles. Remove from heat.
  5. Pour the finished syrup in a thin stream into the milk, stirring constantly. Mix well.
    Pour the finished syrup in a thin stream into the milk, stirring constantly. Mix well.
  6. Remove the lemon peel and cinnamon stick, if you used it. I used ground cinnamon, I couldn't buy cinnamon sticks in the nearest stores. I'll pass the cream through a sieve to get rid of the lumps.
    Remove the lemon peel and cinnamon stick, if you used it. I used ground cinnamon, I couldn't buy cinnamon sticks in the nearest stores. I'll pass the cream through a sieve to get rid of the lumps.
  7. The last stage of making the cream: add the yolks to the cream and mix thoroughly. The cream is ready. It will be enough for 8 cake baskets, which I will make in old metal cupcake molds. These molds are larger in volume than silicone ones. For these cakes, there are special metal molds that have smooth walls.
    The last stage of making the cream: add the yolks to the cream and mix thoroughly. The cream is ready. It will be enough for 8 cake baskets, which I will make in old metal cupcake molds. These molds are larger in volume than silicone ones. For these cakes, there are special metal molds that have smooth walls.
  8. The dough has defrosted. Download puff pastry into a tight roll.
    The dough has defrosted. Download puff pastry into a tight roll.
  9. Cut into pieces 2-2. 5 cm thick.
    Cut into pieces 2-2. 5 cm thick.
  10. Grease the molds generously with butter.
    Grease the molds generously with butter.
  11. Stretch the dough with your fingers to shape the basket. Put it in the molds carefully.
    Stretch the dough with your fingers to shape the basket. Put it in the molds carefully.
  12. Fill the baskets with cream at 2/3 of the height. When baking, the filling rises.
    Fill the baskets with cream at 2/3 of the height. When baking, the filling rises.
  13. We place it on a baking sheet. I have a small electric cabinet for 18 liters, with elements from the bottom and top. Bakes perfectly, but the maximum temperature is 250 C. The pates should be baked at a very high temperature, ideally 270-300°C. It doesn't matter, they just stand in my oven for a little longer. I had 4 molds on a baking sheet. I will bake it 2 times. In addition, I have 6 molds, I need 2 more to release. Baked for 15 minutes. (At 300 S-12 min. , at 220 S-about 20 min.). The cream should bake until brown spots. Focus on your oven.
    We place it on a baking sheet. I have a small electric cabinet for 18 liters, with elements from the bottom and top. Bakes perfectly, but the maximum temperature is 250 C. The pates should be baked at a very high temperature, ideally 270-300°C. It doesn't matter, they just stand in my oven for a little longer. I had 4 molds on a baking sheet. I will bake it 2 times. In addition, I have 6 molds, I need 2 more to release. Baked for 15 minutes.
(At 300 S-12 min. , at 220 S-about 20 min.). The cream should bake until brown spots. Focus on your oven.
  14. Do not remove immediately from the oven. Let stand for about 3 minutes, then gradually open the oven, also leaving them standing. The cream will settle in any case, but not much.
    Do not remove immediately from the oven. Let stand for about 3 minutes, then gradually open the oven, also leaving them standing. The cream will settle in any case, but not much.
  15. Serve warm, pre-sprinkled with ground cinnamon. The Portuguese also sprinkle powdered sugar, apparently, it is not sweet enough for them. I will also stick to this stage and sprinkle with powder!
    Serve warm, pre-sprinkled with ground cinnamon. The Portuguese also sprinkle powdered sugar, apparently, it is not sweet enough for them. I will also stick to this stage and sprinkle with powder!
  16. Making tea! "These are baskets of puff pastry with egg custard, amazingly delicious! It is believed that the most real pate can be tasted only in one single place in the world - in Portugal in the town of Belem (a suburb of Lisbon) in one single cafe that has owned a proprietary recipe since 1837 and keeps it in the strictest secret, these cakes are called "Pate de Belem", all other "fakes" are simply called "Pate de nata" " (from i-net). Very tasty!
    Making tea! "These are baskets of puff pastry with egg custard, amazingly delicious! It is believed that the most real pate can be tasted only in one single place in the world - in Portugal in the town of Belem (a suburb of Lisbon) in one single cafe that has owned a proprietary recipe since 1837 and keeps it in the strictest secret, these cakes are called "Pate de Belem", all other "fakes" are simply called "Pate de nata" " (from i-net). Very tasty!

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