Anti-waste Pastéis de Nata

Ingredients

• 500 g Puff pastry (homemade or store‑bought, well chilled)
• 150 g White sugar (for the syrup)
• 500 ml Whole liquid cream (35% fat) (divided 2/3 + 1/3 for the cream and the dilution)
• 6 Egg yolks (fresh, at room temperature)
• 30 g Cornstarch (Maizena) (about 2 tablespoons)
• 1 Cinnamon stick (whole, to remove after infusing)
• 1 half Zest of half an organic yellow lemon (finely grated zest)
• 100 ml Water (for the syrup)
• 30 g Melted butter (to butter the molds)
• 20 Pastéis de nata molds (aluminum) (7 cm diameter, reference in description)

Instructions

1. Assemble the pastry scraps

   Layer the two puff pastry scraps like a patchwork, ensuring the surfaces remain flat. Trim the excess pieces to obtain a uniform sheet.

   Time: PT15M

2. Brush with cold water

   Using a brush, apply a thin layer of cold water over the entire surface of the dough, without excess.

   Time: PT5M

3. Form a dough tube

   Roll the dough onto itself lengthwise, tightening firmly to obtain a tube about 30 cm long.

   Time: PT5M

4. Cut the tube into sections

   Cut the tube into sections about 1.5 cm thick (≈20 pieces).

   Time: PT5M

5. Reassemble the dough

   Layer the sections again like a patchwork, then lightly roll again to even out the thickness.

   Time: PT10M

6. Chill

   Wrap the reassembled dough in plastic wrap and place in the refrigerator for 20‑30 minutes.

   Time: PT30M

7. Infuse the cream

   Pour 2/3 of the liquid cream (≈330 ml) into a saucepan, add the cinnamon stick and lemon zest. Heat over medium heat until boiling, then remove from heat.

   Time: PT10M

   Temperature: 90°C

8. Infusion

   Cover the saucepan and let infuse for 10 minutes.

   Time: PT10M

9. Dilute the starch

   In a bowl, mix the cornstarch with the remaining third of cream (≈170 ml) until a smooth mixture is obtained.

   Time: PT5M

10. Combine starch and hot cream

    Remove the cinnamon stick, strain the infused cream to remove zest, then incorporate the starch‑cream mixture while whisking.

    Time: PT5M

11. Thicken the pastry cream

    Return the saucepan to medium heat and stir continuously until the mixture thickens and coats the spoon (≈5 minutes).

    Time: PT5M

    Temperature: 90°C

12. Prepare the syrup

    In a small saucepan, bring the water and sugar to a boil. As soon as it boils, remove from heat.

    Time: PT5M

    Temperature: 100°C

13. Incorporate the syrup into the cream

    Pour the hot syrup in a single stream over the thickened cream and whisk until a homogeneous mixture is obtained.

    Time: PT3M

14. Add the egg yolks

    Remove the saucepan from heat, let cool for a few seconds, then incorporate the egg yolks while whisking quickly to avoid cooking the eggs.

    Time: PT5M

15. Cool the preparation slightly

    Let the cream rest at room temperature for 10 minutes, then cover and place in the refrigerator if needed.

    Time: PT10M

16. Butter the molds

    Brush each aluminum mold with melted butter using a brush.

    Time: PT5M

17. Form the dough spiral

    Take a cold dough piece, place it at the bottom of the mold and, using your thumbs, gently press so the dough climbs up the walls, creating a small spiral.

    Time: PT10M

18. Fill the molds

    Pour the egg‑cream into each mold, leaving about 0.5 cm of space at the top.

    Time: PT5M

19. Bake

    Bake the pastéis in a preheated oven at 250°C for 18 minutes, until the top is nicely golden and slightly caramelized.

    Time: PT18M

    Temperature: 250°C

20. Unmold and rest

    Allow the pastéis to cool at room temperature for 15 minutes, then gently unmold by sliding a knife blade between the mold and the pastry.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

0.5 g