Using a layer on a layer of puff pastry and heap of custard, you would be forgiven to think that the pastel of nata, or the pie with the Portuguese cream, is a rather basic dessert. Actually, it is wrapped pudding of mystery.
The explosion of the chicken restaurant influenced by Portuguese Nando' S - who has pasties nata in his menu - as well as the growing number of people which go to Portugal on holiday saw the projectors shining on the kitchen of the country. That understands pie with the apparently humble Portuguese cream.
The pies are consumed through Portugal and the Portuguese-speaking world like a collation in any time of the day, with a cup of coffee. Traditionally, the pies are manufactured using milk, of eggs, sugar, cinnamon - in opposition to the nutmeg used in the English version - and vanilla maintained together in a case of puff pastry. But apart from this basic, holding them and bordering formula is most secret among the best cooks pastel of nata.
For Bruno Costa, the founder of I love Nata in the center of London which, you guessed it, sells just certain Portuguese, the dessert is a “lifestyle”. He left Lisbon it there has nine years and opened in 2015. The store stores also apples and cinnamon and pies with the chocolate, because brought up to date flavors became popular in Portugal.
Asked which is the secrecy to cook delicious pastries of nata, he tells with The Independent: “Passion, love, and attention with the details. And ingredients. To succeed, one needs experiment and devotion. That takes much to obtain these layers of pastry making and a smooth texture. ”
Pressed on the receipt of the store, he adds: “All the ingredients are resulting or manufactured in Portugal. It is absolutely essential. ”
Portuguese Taste, a stall in the market of Saint Nicholas de Bristol and considered as one of the best manufacturers of pastels of nata in the world, declared in Guardian in an interview that its secrecy is the way in which it manufactures the cream. “I do not say it to anybody”, she kissed.
“For me, to do them at the house, you need an oven which has a very high heat. cook mine with 275 ° C, with two stones of pizza preheated during one hour above and below pies, so that they are subjected to much an intense and radiant heat. You also need a thermometer with hairs to perfect the filling of the creams and you need patience. One needs much bearing, of filling, cooling, and heating, for moderating the egg yolks well and creating delicious crunching layers of pastry making. ”
COMMENTS