Live Online Cooking Class from Lisbon: Pastel de Nata with Filipa

INGREDIENTS FOR 12 UNITS

INGREDIENTS FOR PUFF PASTRY
125 gr unleavened flour (55)
75 ml water
100 gr of margarine (If you don't find margarine use butter and put in the fridge: it has to be hard)
fine salt

INGREDIENTS FOR FILLING
250 ml fat milk: separate 50ml + 200ml (if you don't have fat milk use regular)
40 gr unleavened flour (55)
10 gr cornstarch flour (maizena)
3 egg yolks
1 whole egg

INGREDIENTS FOR SUGAR SYRUP
250 gr of sugar
125 ml water
1 cinnamon stick
2 pieces of lemon zest (without the white part)

WHAT TO DO BEFORE THE CLASS

The day before the workshop, prepare the Sugar Syrup as follows:

INGREDIENTS FOR SUGAR SYRUP
125 ml water
250 gr sugar
1 cinnamon stick
2 pieces of lemon zest (without the white part)

KITCHEN TOOLS FOR SUGAR SYRUP
1 x pot

SUGAR SYRUP PROCESS
1. Pour water, sugar, cinnamon stick and lemon zest inside a pot
2. Turn on the heat (medium) to warm up the liquid - don't mix the syrup but let it stay, otherwise bobbles will appear in the final custard
3. Let the liquid boil (rolling bubbles) more than 2 minutes
4. Let the syrup cool with lemon zest and cinnamon stick, so it will absorb the flavors. Cover the container and preserve at a room temperature.

Before the class starts, make sure you have weighted your ingredients and placed them in separate containers (e.g. bowls, jug, glasses, plates)

KITCHEN TOOLS

1 x pot with 20/26cm diameter and low (12/16cm height)
1/2 x silicone spatula (hand whisk) or a spoon
1/2 x manual cake whisk or a wood spoon
1 x roll of dough
2 x bowls with 24/30cm diameter (for mixing ingredients)
Oven 250ºC
Mini low aluminium cake shapes (mouth | height | base: from 69 x 24 x 35mm to 70 x 30 x 35mm)