Puff Pastry for Pastéis de Nata
Ingredients
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- 1
Base dough: cold water, salt and flour. Mix with the hook on speed 1 until the dough comes together.
- 2
Wrap in film, chill 30 min.
- 3
Butter block: soften the puff pastry butter and lock it in.
- 4
Lamination: two single turns. Refrigerate for 20 min.
- 5
Roll out to 2 mm, 25 cm wide.
- 6
Dampen the surface, roll into a tight log.
- 7
Cut into 1.5 cm segments. Line the molds from the center out to the edges.
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Per 100g
Allergens
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