Pastéis of nata

The Pastéis of nata are a typical pastry making of the Portuguese Cuisine.

History

In 1837, with Belem (district of Lisbon), the Moine S of the Monastère of Hiéronymites try to make remain their order. They then start to sell pastéis of nata , in order to earn money, in a small pastry making contiguous to the monastery.

At the time, Lisbon and Belem are two distinct cities connected by steamers. The presence of the monastery and the Tour of Belem attract many tourists who will quickly vote by plebiscite the pastéis of Belem .

The receipt of the latter is well kept (with the manner of that of a product a little more recent: the Coca-Cola). The Masters pastrycooks are and single ones to only know the receipt of truths pastéis of nata. They must lend oath of not-disclosure. Even today, these Masters pastrycooks are very little; they manufacture their pastry making always artisanalement.

Today

Waiting of the customers to be been useful remains relatively long (up to 30 minutes - to see Photographie), because of artisanal manufacture of the pastéis.

Nevertheless, any coffee or pastry making with the Portugal proposes pastéis of nata today, but only those of the " fábrica back pastéis of Belém" have the denomination pastéis of Belem . The many shops/stores of Portuguese food of France also sell these pastry makings, resulting from manufacture more industrialized much.

With the Brazil, the pastel of Belem is very consumed. It is marketed in particular by the chain of Fast-food Habib' S.

Receipt

Even if the true receipt is not known, this one can enable you to carry out to you even these pastry makings, with adapted moulds (for 15 units) :

Ingredients:

Puff pastry
2,5 milk DLL.
40g of flour or 30g of flour and 10g of maizena.
250g of sugar + 1,25 water DLL for syrup.
2 egg yolks + 1 whole egg (3 yellows + 1 white)
Vanilla and/or lemon bark.
Cinnamon
Caster sugar

Preparation:

In a pan to put water, sugar, the vanilla and/or the bark of lemon and to make a syrup.
to beat the eggs
Well To mix hot milk (never ebullient) with the flour and to add syrup.
Lastly, to add eggs while stirring up well.
To let cool with room temperature.
Using a bowl turned over (or of a cup, according to the diameter of the moulds) to make discs of paste and to deposit them in small individual moulds.
To fill of cream.
To make cook with furnace has 250° 20 to 25 minutes (or when they start has to become slightly maroon)

Servir tepid.
not to forget to powder with cinnamon and/or caster sugar at the time to be useful according to your suitability.

External sites

http://www.pasteisdebelem.pt - Official site of Pastéis of Belem

Random links: