John Myers
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Pasteis De Nata with Marzipan Ice Cream on Almond Crunch
The perfect pasteis de nata with marzipan ice cream on almond crunch recipe with a picture and simple step-by-step instructions.
Pasteis de Nata:
- Puff pastry
- 250 g Flour
- 20 g Soft butter
- 1 Pr Salt
- 125 ml Water
- 250 g Cold butter
Custard cream:
- 2 Pc. Egg yolk
- 1 Pc. Egg
- 2 tbsp Strength
- 400 ml Milk
- 90 g Sugar
- Organic vanilla
- Cinnamon
- Powdered sugar
Marzipan icecream:
- 400 ml Sweetened condensed milk
- 500 ml Cream
- 100 g Marzipan raw mass
Almond crumble:
- 100 g Whole peeled almonds
- 100 g Sugar
Pasteis de Nata:
- Turn the dough into a roll and cut 2 cm thick slices, roll them out. Press the dough circles into buttered muffin molds so that it is evenly thick at the base and edge and still protrudes slightly from the edge. Let rest for approx. 30 min.
- Mix the egg yolk, egg and sugar together. Add vanilla and starch and mix with milk to a smooth mass. Heat in the saucepan until it thickens and bubbles.
- Let the pudding cream cool down a bit and fill the molds. Bake in the oven on top / bottom heat at 200 degrees for about 20-25 minutes. Brown spots should appear on the custard cream. Cool and sprinkle with cinnamon and powdered sugar.
Marzipan icecream:
- Whip the cream and set aside. Mix the marzipan with the sweetened condensed milk to create a cream. If you like, you can leave bits in there. Fold in the cream and put it in the freezer. It doesn’t have to be stirred.
Almond crunch:
- Chop the almonds. Melt the sugar in the pan and caramelize it. Take out and cool. Then chop it up on a board.
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