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Pastel de nata — image

Pastel de nata

This recipe for pastel de nata comes from Michel van der Kroft, of restaurant 't Nonnetje**.

Ingredients

20gSalt
550gWater
600gButter
1kgFlour

1kgSugar
600units.centiliterWater
3units.itemscinnamon sticks, finely chopped
1lWhole milk
250gFlour
1units.itemsBuddha's hand

Preparation

  1. Knead the flour, salt, and water into a firm dough. Let rest for 1 hour.
  2. Roll out into a rectangle of 60 x 40 cm and 4–5 mm thick.
  3. Divide the butter into 3 parts and slice 2/3 into thin slices. Let 1/3 soften.
  4. Place 1/3 of the softened butter in the center of the dough rectangle and then another 1/3 of the butter slices on top.
  5. Fold the 2 outer parts of the dough rectangle inward to form a rectangle. Sprinkle a little flour over the dough. Carefully roll out the air.
  6. Roll the dough out again to 60 x 40 cm. Remove excess flour and fold inward again. Let the dough rest for 1/2 hour in the refrigerator.
  7. Repeat this process 2 more times.
  8. Cut the dough into 6 pieces (first in half and then into thirds).
  9. Place the dough in the refrigerator for another 1/2 hour.
  10. Roll each of the 6 pieces out into a rectangle of 50 x 20 cm and 3 mm thick.
  11. Brush the dough pieces with butter and brush the sides with water.
  12. Make rolls by rolling the dough widthwise.

  1. Make a sugar syrup by combining the sugar, water, crushed cinnamon sticks, and the peel of the buddha (using a peeler) and slowly heating it.
  2. Boil the mixture for 1 minute, but do not let it caramelize.
  3. Remove the pan from the heat.
  4. Stir the flour and milk in a pan until everything is dissolved and gently heat the mixture with a whisk until it becomes a thick paste.
  5. Strain the sugar syrup.
  6. Add the sugar syrup to the flour mixture in 4 stages, each time until fully absorbed, until a cream forms. Cool the cream to lukewarm.
  7. Stir in 20 egg yolks and mix everything well with a whisk.
  8. Strain the mixture until a smooth cream is obtained.

  1. Use special pastel de nata baking molds for this.
  2. Put the cream in a piping bag.
  3. Cut the dough rolls into 1 cm slices.
  4. Press each slice into the mold with your thumb, then press it further with two thumbs until just over the edge.
  5. Fill the molds with the cream up to 1/2 cm below the edge.
  6. Bake for 7 minutes at 240°C.
  7. Remove the pastries from the mold, place on a rack, and let rest.
  8. Finish with a pinch of cinnamon.