Pastel de Nata Online Live Cooking Class from a Lisbon divine Pastry Shop
Hosted by FilipaThe experience in a nutshell
Type of the event
Cooking classes, Portuguese
Number of guests
2 to 5
Time of the event
3:00 PM (1.5 hours)
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 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
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)
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.
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)
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)
Wine, Aperitif, Coffee, Tea, Water
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$38 Price per guest
5/5(11)