Pastel de Nata | Michelin Pastry Chef Shawn Gawle
Native from Portugal…
but baked straight from my kitchen in Houston, Texas with friend and Michelin star pastry chef, Shawl Gawle! Shawn has worked in some of my favorite restaurants, including Cotogna in SF, my most favorite place to eat! These recipe will WOW your guests without killing you in the kitchen!
Store bought Puff Pastry Ingredients:
1 puff pastry dough sheet
Instructions:
Roll out pastry sheet so it stretches to almost see through thin. Cut edges so they are straight. Then roll the puff up into a tube and wrap in plastic wrap. Once cool, slice ¼ inch medallions and place onto the thimble molds or muffin tin.
Filling Ingredients:
600gr milk
50gr ap flour
500gr sugar
300gr water
2 cinnamon sticks
10gr vanilla paste
240gr egg yolk
Instructions:
Preheat oven to 475 degrees. Make a simple syrup using the water, sugar, vanilla paste and cinnamon stick, add milk and bring to a simmer.
In a separate bowl, whisk together yolks and flour, then temper in the syrup.
Place back on the stovetop and cook like a pastry cream until it gets thick and nappe.
Cool in an ice water bath, then blend with a hand blender and pass through a chinois.
Fill tarts 2 cm from the top and bake for about 15 minutes. You want those brown, caramelized dots on top. Enjoy!
Homemade Dough Video + Recipe
Homemade puff pastry Ingredients:
1000gr hi-gluten flour
600gr water
25gr salt
50gr butter
Instructions:
Scale the water cold, mix with the salt. Melt the butter till it’s liquid. Place the water inside the mixing bowl, the flour and then the butter. Mix on speed 1 for five minutes and speed 2 for one minute. Place on a sheet pan in a shape of a rectangle wrapped in film.
Homemade puff pastry ingredients (part 2):
800gr butter
80gr hi-gluten flour
Instructions:
Allow the butter to become soft at room temp and mix in the small bowl with the flour for about five minutes till smooth. Shape into a rectangle inside a piece of parchment.
Allow the dough and the butter to rest for 30 minutes at 4°C. Lock the butter into the dough, and immediately give it a simple turn. Allow dough to rest 30 minutes and give a simple turn. Repeat this process till you have a total of five simples. Make sure to check to see if the butter is getting too soft. If the butter is too soft allow to rest in the cooler longer, and if it’s harder allow it to rest in a cool room to soften (do not allow it to rest in a room above 28°C.)
Once all the turns are done allow to rest for 30 minutes at 4°C. Roll out to the desired thickness, 10mm. Place the dough back in the cooler for 2 hours and then cut with a 70mm ring. Place the rings in a plastic pan with parchment paper in between them (They will hold for 4 days cut.)
Once all the folds are in, then stretch the dough to 1/8 in thick. Roll the puff up into a tube and wrap in plastic wrap. Once cool, slice ¼ inch medallions and place onto the thimble molds.
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