Puff Pastry for Pastéis de Nata

Ingredients

Preparation steps

1. 1

   Make détrempe: flour, water, salt, a splash of vinegar. Rest 30 min.

2. 2

   Prepare butter block (same size as détrempe).

3. 3

   Laminate: 1 double fold, rest 30 min, 1 single fold.

4. 4

   Roll into a thin rectangle (3 mm).

5. 5

   Roll up very tightly into a log.

6. 6

   Wrap in film, refrigerate 2h minimum.

7. 7

   Slice into 1.5 cm discs. Press each disc into tartlet moulds, pushing thin.

8. 8

   Fill with Nata cream, bake 220-230°C until caramelised.