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Pasteis de Nata on BGE

bigguy136bigguy136 Posts: 1,353
Hi all,
Been egging some, took a motorcycle ride from MN to Guatemala, Central America and such but today, I thought I would try making some pasteis de natas. It's a puff pastry with a custard cooked at a high temp. Being 85 degrees outside, I didn't care to turn my oven on. And why, I have a BGE.
Sorry, photos are in reverse order. Posting from cell phone. Love my pc and mouse....


Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

Comments

  • LegumeLegume Posts: 11,682
    Those look great.
    I do not have any broken or spare parts for any size egg.
  • TheToastTheToast Posts: 357
    Love Pastel de nata and these look like absolute winners. The pastry on the base looks perfect
  • blind99blind99 Posts: 4,934
    I don’t know what that is. But I want it. Looks genius!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • WeberWhoWeberWho Posts: 9,269
    Those look awesome!

    Any links/pics of the trip?
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • keener75keener75 Posts: 321
    Oh my God, Yes!!!
    St Marys, Ontario, Canada  LBGE
  • bigguy136bigguy136 Posts: 1,353
    Thanks everyone for the wonderful comments. I wish I was on this forum more contributing. Life just gets so busy.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • bigguy136bigguy136 Posts: 1,353
    WeberWho said:
    Those look awesome!

    Any links/pics of the trip?
    Here is a link to Adventure Rider and a few photos. I carried a lot of food with like I was going to the Arctic but never touched any of it. Mexico street food was always great.
    Dipped My Toes in Central America | Adventure Rider (advrider.com) 









    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • paqmanpaqman Posts: 3,690
    blind99 said:
    I don’t know what that is. But I want it. Looks genius!
    heaven in your mouth 🤣😂


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • JohnInCarolinaJohnInCarolina Posts: 20,793
    Never heard of these, but man those look awesome.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • paqmanpaqman Posts: 3,690
    Never heard of these, but man those look awesome.  
    I am surprised, it sounds like many people don’t know about them.  Maybe it is because I grew up with Portuguese neighbors?  When done right I think this is one of the best thing on earth.  When overcooked they are “OK”.  Out health minister (who is Portuguese), early in the pandemic when the lockdown started, gave as advice to people to learn to bake them so I think everyone in the province have heard about it now.  The bakery where I used to get the best ones is always sold out now 🤷‍♂️

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • JohnInCarolinaJohnInCarolina Posts: 20,793
    paqman said:
    Never heard of these, but man those look awesome.  
    I am surprised, it sounds like many people don’t know about them.  Maybe it is because I grew up with Portuguese neighbors?  When done right I think this is one of the best thing on earth.  When overcooked they are “OK”.  Out health minister (who is Portuguese), early in the pandemic when the lockdown started, gave as advice to people to learn to bake them so I think everyone in the province have heard about it now.  The bakery where I used to get the best ones is always sold out now 🤷‍♂️
    Yeah, that might have something to do with it, lol.

    I googled around and found a recipe that looks pretty good.  I may have to give these a shot.  They do look like something pretty awesome.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • paqmanpaqman Posts: 3,690
    @JohnInCarolina This is the recipe I use:

    https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html

    The trick is not to overcook the custard and finish the top with a torch if needed, you want some char.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • JohnInCarolinaJohnInCarolina Posts: 20,793
    paqman said:
    @JohnInCarolina This is the recipe I use:

    https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html

    The trick is not to overcook the custard and finish the top with a torch if needed, you want some char.
    Thanks!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • bigguy136bigguy136 Posts: 1,353
    I run my large BGE to 600 degrees, add a dozen and open bottom vent all the way. Takes 9 minutes. 

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • paqmanpaqman Posts: 3,690
    edited June 20
    bigguy136 said:
    I run my large BGE to 600 degrees, add a dozen and open bottom vent all the way. Takes 9 minutes. 
    Doing them on the BGE is a great idea!  I’ll probably do a double batch next time I bake some just in case I mess them up in the egg 🤣😂

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • alaskanassasinalaskanassasin Posts: 4,415
    @bigguy136 interesting trip! I read through your other forum post, pretty impressive knowing only 3 words of Spanish. Do you take these trips alone?   I remember seeing a couple of you guys up on the Alcan, Yukon Territory one time, flat, road disappearing over the horizon, gusty 40+ mph cross winds. I looked like they were leaning over about 35 degrees and probably driving 45mph. 
    South of Columbus, Ohio.
  • JohnInCarolinaJohnInCarolina Posts: 20,793
    paqman said:
    @JohnInCarolina This is the recipe I use:

    https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html

    The trick is not to overcook the custard and finish the top with a torch if needed, you want some char.
    Noticed the authentic version of these are normally cooked at temps that are quite higher than a home oven.  Like 800F.  I’m wondering if I can make a version of these in the Roccbox.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • paqmanpaqman Posts: 3,690
    paqman said:
    @JohnInCarolina This is the recipe I use:

    https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html

    The trick is not to overcook the custard and finish the top with a torch if needed, you want some char.
    Noticed the authentic version of these are normally cooked at temps that are quite higher than a home oven.  Like 800F.  I’m wondering if I can make a version of these in the Roccbox.
    I have been thinking about it but I’ve had great results indoor (I finish with an infrared broiler + a torch).  It is a LOT of work so I stick to a method that works and I haven’t experimented much.  Let me know how it goes if you try it.  There is someone on the Gozney Facebook page that posted this a couple of months ago and they were overcooked (you can see that the custard has puffed).  I asked him for details about timing/temperature but he didn’t have any precise details.



    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • bigguy136bigguy136 Posts: 1,353
    @bigguy136 interesting trip! I read through your other forum post, pretty impressive knowing only 3 words of Spanish. Do you take these trips alone?   I remember seeing a couple of you guys up on the Alcan, Yukon Territory one time, flat, road disappearing over the horizon, gusty 40+ mph cross winds. I looked like they were leaning over about 35 degrees and probably driving 45mph. 
    A great way to interact with the locals not knowing how to speak their language. I feel my trip was so much better having to ask for help and everyone went out of their way to help.

    Yes, I travel alone. Not many people care to live in a tent with little to no cell service in bear country for a month at a time.

    If the dirt roads are okay, I can ride at 60-70 MPH but when the roads are wet, I will go 30-40 MPH. Not many cars on the roads.
     
    I love going to Alaska and Canada. I'm jealous you get to live there.
    Looking forward to boarders opening again. 





    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • JohnInCarolinaJohnInCarolina Posts: 20,793
    paqman said:
    @JohnInCarolina This is the recipe I use:

    https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html

    The trick is not to overcook the custard and finish the top with a torch if needed, you want some char.
    So ... I tried to make these by following this recipe, and it did not go well.  LOL.  I've had some fails before but this was one for the ages.  Thankfully it occurred in the beginning and not towards the finish line.

    It's just a very wet dough - north of 72% hydration.  So it's tough to work with.  When you combine that with rolling it out fairly thin, well... I found it very difficult to manage, even with heavily floured hands.  It probably wasn't helped by how humid and warm it is in our kitchen.  I rolled it out and even managed the first round of butter, but when I went to fold it... nope.  Not happening.  I couldn't really get it going and it quickly turned into a mess.  I ended up just balling it up and tossing it all in the trash.

    Oh well.  I'll probably give it a shot some other time, we'll see.  I did have a laugh re-watching the video and hearing her say "these are much easier to make than you think they are!"  Oh boy.  I have newfound appreciation for pastry chefs.   
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • paqmanpaqman Posts: 3,690
    It is tough… The high hydration helps with the puffing of the dough.  It is not for the faint of heart but well worth the reward when you get it right.  SWMBO has been asking for over a week now so I will have to oblige soon…

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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