Pastel de nata, which in Portuguese means 'cream'. I can not say that today's recipe is easy to prepare and that all in a bowl. This recipe is dedicated to food lovers and those who have been in Lisbon and returned with pasteis in the heart. The recipe of pasteis de nata (or the pastel de Belém, the name has been registered and is a trademark owned by the shop Pastel de Belém that is in the eponymous neighborhood of Belém in Lisbon) It is long: We must make the pastry and make it in a particular way. But the result is wonderful. Anyone who has been in Portugal, and especially in Lisbon, you will be in love with these little, gourmet pastries baked in the oven, the crispy shell, stuffed with a soft cream and fragrant cinnamon. Recreate pasteis de nata in Italy, following one of the many recipes you find online, It is honestly impossible, because the recipes are incorrect. The suggested puff pastry is almost always pre-made and has nothing to do with the pastry of Portuguese pasteis de nata. Using the puff pastry will not get a compact and crispy shell, but a shell peeled, unleavened, crumbled. Even the cream of pasteis de nata has nothing to do with the custard and even with baking cream, which it is indicated in most of the online Italian recipes. To recreate that unique taste, I documented thoroughly and I watched videos and translated recipes of Portuguese confectioners and bakers, until I've found the perfect combination for me. Up to regain my pasteis de nata in the taste of the original ones. If you still want to do it, be patient and invite friends for a coffee with pasteis de nata: It will be an unforgettable coffee. This dose will get about 30 pasteis de nata (or the pastel de Belém), but if you met for the first time I recommend you to halve all doses, to manage the process faster and easier. Finally, here is the real gem, my VIDEO RECIPE OF pasteis de nata on my You Tube Channel. And do not say you do not love. Have a good day.
Bhaji NATA (original Portuguese recipe)Print This
- FOR THE PASTRY:
- 400 grams of flour 00
- a large pinch of salt
- 180 milliliters of water
- 160 grams of soft butter, at room temperature
- FOR SUGAR SYRUP:
- 300 milliliters of water
- 400 grams of caster sugar
- zest of two organic lemons
- 2 cinnamon sticks
- FOR CREAM:
- 60 grams of flour
- 30 grams of cornstarch
- a pinch of salt
- 600 milliliters of milk
- 4 egg yolks
- 2 whole eggs
- cinnamon to sprinkle the pasteis de Belém, just enough
In the preparation of pasteis de nata you have to start from the puff pastry, the longest part of the preparation, you can also do with a day in advance and refrigerate.
For PUFF PASTRY: put the flour on the work surface. Add a large pinch of salt. Combine water working until dough is smooth and without lumps. Wrap the dough in plastic wrap and let rest for at least 30 minutes at room temperature. When the dough will be elastic, spread it with a rolling pin on a lightly floured work surface: you have to get the shape of a rectangle, often about half a millimeter. Spread with a spatula third of soft butter (45 grams) 2/3 of the rectangle, making sure to get to the edge. Then, make the classical fold book of puff pastry, folding based on the first part not greased and then the buttered. Spread the dough again on floured work surface to form a rectangle and cover again 2/3 of the dough with another 45 grams of soft butter. Making again a turn three, wrap the dough in plastic wrap and store in the refrigerator for 1 hour. Roll out the dough for the last time in the form of a rectangle and spread over the rectangle, in a uniform manner and coming up to the edges, softened butter left.
At this point, you have to roll up the rectangle tightly on itself, with a slightly oblique twist of the dough, until obtaining a cord. Wrap the dough in plastic wrap and place in the freezer for 30-40 minutes. After the interval of rest, cut the cord in thick pieces 2 centimeters. Put each piece of puff pastry in the molds (not buttered, not needed) and, with fingers moistened with cold water, pressing the dough from the center with a circular motion, to make it adhere to the edges and the sides of the molds: the pastry must be slightly above the edge of the mold. Keep the molds with the mixture for pasteis de nata in the refrigerator until ready to use.
To prepare CREAM of pasteis de nata, you need to do before a sugar syrup: pour into a saucepan the water, sugar, add cinnamon and lemon zest. Boil the liquid and boil for a minute. Turn off the heat and let cool.
Mix the flour and cornstarch, Then add a pinch of salt and slowly add whole milk up to first create a sort of batter and then a mixture without lumps. Cook the mixture of flour, altte and salt on the fire until it will thicken. Pour this cream in a bowl. Pour flush cream in the mixture of water and sugar previously prepared, stirring with a whisk in order to obtain a homogeneous liquid without lumps. Add the egg yolks and whole eggs and, stirring constantly with a whisk, mix well. You will get a compound rather liquid: it's correct.
Preheat oven to 230 degrees static. Pour cream for pasteis de nata in the molds, reaching almost to the edge. Bake for 30 minutes and then continue cooking for 2-3 minutes depending on grill, so that the custard Gratini slightly. Once the pasteis de nata are cooked, immediately remove them from the molds and let cool on a wire rack. When ready to serve, sprinkle the de nata pasteis with a little’ cinnamon: savor the warm pasteis de nata, It will be a wonderful experience. Have a good day!
To cook the pasteis de nata can use the muffin tins. I do not recommend those single portion aluminum because they are too big and will get the giant pasteis, with longer cooking times.