Pasteis de nata in the original recipe Portuguese. Born 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 original Portuguese 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. And the real gem is the VIDEO RECIPE OF pasteis de nata on my You Tube Channel: a step by step as I show you all the tricks and all the secrets to make pasteis de nata identical to the original Portuguese.
No and no custard puff pastry: the original recipe of pasteis de nata is this
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. On the other hand, the pastry of pasteis is not even PASTA CLASSIC BROWSE It does at home, but a different recipe. Even the cream of pasteis de nata has nothing to do with CUSTARD Traditional 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 you find 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. And do not say you do not love. Have a good day.
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
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, to taste
First look at the video recipe step by step of pasteis de nata or pasteis de Belem. 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 the water working until you get a smooth dough without lumps. Wrap the dough in the food film and let it rest for at least 30 minutes at room temperature. When the dough is 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 the floured work top to form a rectangle and cover the 2/3 of the dough again 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. Spread the panetto in rectangle form for the last time 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, press the dough from the center with a circular movement, to make it adhere to the edges and the sides of the molds: the pastry must be slightly above the edge of the mold. Store the moulds with the dough for the pasteis in the refrigerator until the time of use.
To prepare LCREAM of the pasteis de nata, you need to do before a sugar syrup: pour the water into a saucepan, 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 the cream for the pastais de nata inside 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 pasteis de nata with a little cinnamon: savor the warm pasteis de nata, It will be a wonderful experience. Have a good day!
ADVICE: 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.