Pastel De Nata H&WB

1. Puff Pastry 
2. Pastel Filling 
3. Fruit Filling

Make a dough with the flour, salt and water. Make the dough flat andlet rest in the fridge for 30 min covered with plastic sheet. Roll out the dough and put the mimetic inside the dough. Roll out and give 2 simple folds. Let rest again for 30 min in the fridge. Roll out at 3,5 mm on a height of 50 cm. Roll up the short side and put in the fridge or freezer to cool so you can cut slices of 1 cm to mold into the special pastel molds. Let the dough rest before you fill and bake.

Incorporate the creme Pastel de Nata into the milk and mix until homogeneous. Let it rest for 20 minutes (untill it thickens) and then whisk again. Pour the batter into the molds. Bake till the Pastel is golden brown.

• Time: 0 
• Oven type: Convection 
• Top temperature: 270 
• Bottom temperature: 270

Ready to use.

Bake the Pastel de nata, let cool down. Decorate with the Topfil finest Apricot 70 % CL. Finish with an fresh Apricot slice and green leaf.