John Myers
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Pastel De Nata E Um Galão
The perfect pastel de nata e um galão recipe with a picture and simple step-by-step instructions.
Pasteis de nata
- 500 g Puff pastry
- 1 piece Vanilla pod
- 500 ml Milk
- 20 g Butter
- 275 g Sugar
- 2 tbsp Flour
- 1 pinch Salt
- 1 piece Egg
- 5 piece Egg yolk
- 1 pinch Cinammon
Chocolate mousse com vinho do Porto
- 250 g Dark chocolate
- 50 g Butter
- 40 ml Port wine
- 6 piece Eggs
- 3 tbsp Sugar
- 1 pinch Salt
- 50 g Chopped pistachios
Pasteis de nata
- For the pasteis de nata, grease a muffin baking pan well. Cut out twelve circles with a diameter of 10-12 cm from the puff pastry, place them in the hollows of the baking tin, press lightly on the edge and chill.
- Cut the vanilla pod lengthways and scrape it out. Bring the milk with the scraped out vanilla pod and butter to the boil. Add sugar, salt and flour and stir well. Whisk the vanilla pulp with 1 egg and 5 egg yolks. Stir in 2–3 tablespoons of the hot cream, then stir into the rest of the cream.
- Fill the hollows of the muffin pan halfway with the cream. Bake in a preheated oven at 220 ° C for 10-12 minutes. Sprinkle with cinnamon and serve while still slightly warm.
Chocolate mousse com vinho do Porto
- For the Mousse de chocolate com vinho do Porto, heat the chocolate with butter in a water bath, stir well and add port wine.
- Beat the egg yolks with sugar until frothy and stir in the chocolate. Beat egg whites with a pinch of salt until very stiff and fold into the mixture. Chill for several hours. Sprinkle with chopped pistachios before serving.
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