Pasteis de Nata on BGE

Love Pastel de nata and these look like absolute winners. The pastry on the base looks perfect

Those look awesome!

Any links/pics of the trip?

blind99 said:

I don’t know what that is. But I want it. Looks genius!

heaven in your mouth 🤣😂

JohnInCarolina 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 🤷‍♂️

@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.

@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. 

JohnInCarolina said:

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.

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.