how to make pasteis de nata

Spread the remaining butter over the entire surface of the dough.
Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220F (100C).
The custard will be thin; that is as it should.
These are best consumed the day theyre made.Once again roll it out to an 18-inch square, then dot the left 2/3 of the dough with 1/3 of the butter and smear it over the dough.These Portuguese custard tarts are facsimiles of the true pastéis de gate1 nl kortingscode 2016 Belém pastries from the, antiga Confeitaria de Belém (below where they churn out more than 22,000 pastries each day.In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.Still, that hasnt stopped the flood of rave reviews below.Cut it into scant 3/4-inch pieces.The pastry bottoms should be thinner than the tops.Roll the dough into an 18-inch square.
Remove the cinnamon stick and then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly.
Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight.
Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.
Ingredients, for the pasteis de nata dough 2 cups minus 2 tablespoons all-purpose flour (272 g plus more for the work surface 1/4 teaspoon sea salt (1 g) 3/4 cup plus 2 tablespoons cold water (207 ml) 8 ounces unsalted butter (2 sticks 227.
Brush off any excess flour.
Bake the pastries until the edges of the dough are frilled and brown, about 8 to 9 minutes for the mini-muffin tins, 15 to 17 minutes for the classic tins.Dip your thumbs in the water, then straight down into the middle of the dough spiral.Lift the dough and flour the work surface.Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside.Place pan on medium heat and stir constantly until mixture thickens and comes to the boil.When making the pastry, make sure the butter is evenly layered, all excess flour is removed, and the dough is rolled very thin and folded neatly.Brush the excess flour off the top of the dough, trim any uneven edges, and, using a small offset spatula, dot and then spread the left 2/3 portion of the dough with a little less than 1/3 of the butter being careful to leave.Turn the dough 90 to the left so the fold is facing you.In a medium bowl, whisk the flour and 1/4 cup milk until smooth.Spoon in the cooled custard and bake for 20-25mins until golden on top.Add the vanilla and stir for a minute until very warm but not hot.In order to translate the pastéis to the home kitchen and to ovens that that hit 500F if youre lucky, these pastéis are smaller than the original.