How long have I not cooked them! Bitch, as I wanted!)) I adore them almost more than anything that exists in this infinitely beautiful and sweet confectionery world!)) This time I prepared a simplified version, in the sense that the cream for cakes is prepared much faster Than in my previous, more traditional variant, but on taste, it precisely does not affect the worst. Cakes are delicious!
By the way, I can not but share: recently quite by accident discovered that the delicious pastéis de nata can now be bought in Moscow, these talented guys!)). In the near future, I plan to treat with pleasure and compare with my own! :))
Portuguese cream cakes II
450 grams of puff pastry ready or homemade
500 ml of cream 35%
200 g of sugar
2 tablespoons Flour
Thinly peeled skin of 1 lemon
Powdered sugar or ground cinnamon
1) Cream: in the saucepan combine all the ingredients, mix thoroughly with a whisk and put on medium heat. With constant stirring, bring the mass to a boil and thicken. Remove from heat, pour into another container, strain through a sieve and remove lemon peel. Tightly press (with touch) the food film and cool at room temperature until the warm state.
2) Puff pastry thinly roll out. Cut the circles of the required diameter, spread on the bottom and sides of the molds (fit cake molds). Lubricate pre-shaped oil with no need. Stab the bottom of the dough with a fork.
3) Heat the oven to 260 ° C (maximum temperature in the gas oven). Cool the cream on the molds and put the bake for 15 minutes to a bright golden color.
4) Cool the cakes, then gently remove them from the molds with a knife and sprinkle with powdered sugar or ground cinnamon before serving.