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Nata pastéis |
Brunch, Vegetarian, Sweet, Cream, Biscuit Dough
A Portuguese pastry that everyone loves. Crispy and tender, great hot, warm or cold.
Ingredients
Recipe for 24 portionsNata Pastéis
Finishing syrup
Preparation time: 30 min
Preheat your Oven at 400 °F
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Preparation
Make a nice roll with the puff pastry sheet. Cut into 6 pieces. Place the pastry at the bottom of your muffin molds (buttered). Sieve the flour. Make a syrup with the sugar and water, bring to a boil and then let cool.
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Nata pastéis
In a sauce pot, bring the water, cinnamon and flour to a light boil while stirring. In another sauce pot, bring the water and sugar to a boil for 2 minutes.
Pour the syrup into the first sauce pot and continue to whisk together. Add the eggs and continue to whisk.
Pour this mix on top of the puff pastry in the muffin molds. Cook in a very hot oven (480°F) for roughly 10 minutes.
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Plating
Once you remove them from the oven, brush them with the syrup to make sure they are nice and shiny.
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LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream |
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Homemade pork and cheddar sausages with mushroom and white wine sauce
- Nata Pastéis |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream |
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Homemade pork and cheddar sausages with mushroom and white wine sauce
- Nata Pastéis |
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LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream |
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Homemade pork and cheddar sausages with mushroom and white wine sauce
- Nata Pastéis |
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