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Pastel de nata (Belém pastry)
🇧🇷Brazil
•View in original language
(Português)
480 min(s)
12 servings
Vinícius Santos
@viniieduardo- Ingredients
- Recipe
- Sugar150 g
- Water75 g
- Wheat flour25 g
- Whole milk250 g
- Cinnamon stick2 unit(s)
- Lemon peel4 unit(s)
- Gems5 unit(s)
- Sugar syrup
- Add 150g of sugar (sifted), 75g of water, 1 cinnamon stick and 2 lemon peels in a pan turned off.
- Stir with a silicone spatula until smooth and cook over medium-high heat, stirring constantly.
- After boiling, stop mixing and wait for another 2 minutes.
- Cream
- Add 20g of flour (sifted) and 250g of whole milk (little by little), dissolving the flour with a whisk
- Add 1 cinnamon stick and 3 lemon peels to a turned off pan
- Bring to a boil over low heat, always stirring with a whisk and, after boiling, wait 2 minutes.
- Add the sugar syrup little by little and continue mixing
- After the cream has cooled, add the 5 egg yolks (sifted) and mix well
- Transfer to a jar, straining the contents
- Pasta
- Roll up the puff pastry starting from the shortest side
- Trim the edges and divide into 12 portions
- Oven
- Preheat the oven for 30’ to 250°C, with the shelf at the highest point and the lower and upper heating elements activated
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