Puff Pastry for Pastéis de Nata
Ingredients
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- 1
Make détrempe: flour, water, salt, a splash of vinegar. Rest 30 min.
- 2
Prepare butter block (same size as détrempe).
- 3
Laminate: 1 double fold, rest 30 min, 1 single fold.
- 4
Roll into a thin rectangle (3 mm).
- 5
Roll up very tightly into a log.
- 6
Wrap in film, refrigerate 2h minimum.
- 7
Slice into 1.5 cm discs. Press each disc into tartlet moulds, pushing thin.
- 8
Fill with Nata cream, bake 220-230°C until caramelised.
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Per 100g
Allergens
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