You will cook with Filipa the Pastel de Nata, the most famous dessert in Portuguese pastry. You will uncover all the secrets about this traditional custard tart making, as well as many anecdotes about the Portuguese food culture.
• Live from Lisbon to your Kitchen • Filipa is the owner of a Pastry Shop called "Casa dos Ovos Moles", specialized in the centuries old Portuguese pastry. • You will cook the recipe from the scratch including the puff pastry following step by step Filipa example and directions. • Filipa will demonstrate the process and provide personalized cooking tips • Filipa is passionate about food, travel and creating memorable experiences!
What you need to Know: • The class will be live streamed at 4PM (CEST) & 10AM (EST) • The class will be conducted via zoom, and the link will be shared with you call after booking • All ingredients and kitchen tools as well as preparations to be made the day before, are mentioned in the menu section below • This online experience is perfect for groups of friends, families, team-building events and end of year office parties • Pricing per person
About your host, Filipa: "I love traveling, but my favorite place in the world is my home! I'm very curious about the world, what makes us unique, our culture. When I travel I like to discover and live the local reality."
See the menu
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)