Portuguese custard buns. Portuguese pastries with custard

The famous delicate dessert from Portugal with exquisite orange caramel has gained unprecedented popularity among sweet teeth around the world. Soft and surprisingly tasty, this delicacy is simply impossible not to fall in love with. Classic Portuguese cakes are not easy to prepare, so after Jamie Oliver greatly simplified the recipe and cooking process, a new wave of popularity swept over the legendary dessert.

Puff pastry and pudding are used in the preparation of classic Portuguese pastries. According to some historical information, a unique way to create a sweet delicacy was invented back in the 18th century by the monks of the monastery, located on the territory of the suburbs of modern Lisbon.

The original recipe for Portuguese pastries is still a closely guarded secret. However, thanks to numerous attempts to repeat the amazing taste of this famous delicacy, resourceful confectioners still managed to create an approximate recipe for this dish, incomparable in taste. Despite such luck, the process of preparing an exotic dessert is quite complicated.

Jamie Oliver, a true master of modern culinary art, has offered his author's modernized version of the recipe for Portuguese cakes. Now every hostess has a unique opportunity to prepare a sweet gourmet dessert in her own kitchen. Jamie Oliver prudently preserved all the key ingredients that allow you to recreate the unique taste of the legendary cakes with amazing accuracy.

Ingredients for a simplified Portuguese pastry recipe

Puff pastry, of course, you can cook yourself. However, Jamie Oliver suggests not complicating your life and buying a ready-made product. So, you will need the following ingredients:

• 375 g puff pastry
• 125 g of fat sour cream;
• cinnamon;
• a teaspoon of vanilla extract;
• 5 tablespoons of sugar;
• one chicken egg;
• orange.

You should also prepare the following tools in advance:

• sharp knife;
• mold for muffins with recesses;
• deep bowl;
• a small saucepan;
• grater;
• cutting board.

The process itself:

1. First you need to defrost and roll out 375 g of ready-made puff pastry. After that, cut it in half. You should get two squares about 20x20 cm in size.
2. Sprinkle generously with cinnamon and roll into a roll, which is then cut into six equal parts.
3. Place each piece of cinnamon dough in the muffin mold.
4. Press the dough well to form a cake. At the same time, take out the edges to get beautiful sides.
5. Preheat the oven to 200 degrees, place the cake blanks there and bake them for about 8-10 minutes.
6. Next, Jamie Oliver suggests starting the preparation of the cream. To do this, remove the zest from the orange and squeeze the juice out of it well.
7. After that, thoroughly mix fat sour cream, one tablespoon of sugar, egg, and orange zest.
8. When the baking time comes to an end, remove the fragrant lush blanks from the oven. Jamie Oliver advises lightly pressing down the baked brownies in the center with the convex side of a teaspoon.
9. The finished cream should be distributed over the recesses of the mini-cakes. After that, return the blanks back to the oven and bake for another eight minutes.
10. At the same time, Jamie Oliver recommends making caramel. To do this, in a small saucepan, combine orange juice, vanilla extract and four tablespoons of sugar. Boil the resulting substance until caramel syrup is formed.

Pay special attention to serving dessert. After the cakes are ready, pour them with warm caramel. Exquisite original treat is served slightly chilled, but warm.

Enjoy your meal! Learn new dessert recipes with us.

Video recipe for making Portuguese pastry

Portuguese pastries with very sweet custard. One of the most famous sweets in Portugal.

It is better to bake them the day before and stand overnight in the refrigerator - they become much tastier than freshly baked or simply cooled.

For Pastel de Belem you will need:

My cupcake molds made 5 pcs. But the molds are quite large. The dough is still left - it went to the freezer, but the cream has just ended.

Needed for the test.

• Flour. 200 gr.
• Butter. 100g. Chilled, frozen is best.
• Salt. At the tip of a knife
• Water. 2-3 tbsp. spoons. The water should be very cold, it is best to add ice cubes to the water.

A similar dough, with minor changes, is used for cooking.

For you will need:

• Powdered sugar. 40 gr, + for sprinkling finished cakes.
• Sugar. 60 gr. The cream in these cakes should be very sweet.
• Eggs. 4 things. All you need is yolks.
• Cream. Or milk. 350 ml.
• Flour. 2 tbsp. spoons.
• Vanilla. 1 pod. Can be replaced with vanilla essence or vanilla sugar, if sugar, then reduce the amount of regular sugar accordingly. Natural vanilla works best.

The photo shows the ingredients for half the amount of cream

Cooking Portuguese pastries with custard.

Let's start with a test.

Sift the flour into a large bowl. Add a small pinch of salt to the flour. Grate the cold butter into the flour. If you first put the oil in the freezer, then it will be better to rub, and the dough will be kneaded, and in the end, it will be better.

Chop the flour with butter with a knife until a fairly large crumb is formed. I did it with my hands, no knives. The main thing is to mix the flour with the butter quickly, with your fingers, and not with a full palm, so that the butter does not start to heat up and soften. The main thing here is not to knead a homogeneous dough, but rather to ensure that each shaving of butter, each small piece of it, is rolled in flour. Then, when baking, the dough will be a little puff.

Add 2-3 tablespoons of ice water to the dough and quickly mix it into the dough.

Roll the dough into a ball and refrigerate for at least 15-20 minutes.

We spread the rolled out dough in a form for cakes. No dusting with flour or oiling the mold is necessary. since there is enough oil in the dough and the baking dish will be oiled automatically during baking.

We remove the molds with the dough for at least half an hour in the coldest place of the refrigerator.

Unusually delicious cakes made of crispy puff pastry with the most delicate custard, fragrant aromas of cinnamon and lemon zest. This dessert comes from Portugal, which I have never been to, but for the sake of such a delicacy, it would definitely be worth flying there. It is clear that it is unrealistic to get a signature recipe for the Pasteis cake, but why not try to cook it at home!

They say that authentic Pasteis are made exclusively in Portugal in a place called Belém. There is a cafe there, whose signature cake recipe has been kept secret since 1837 and is known only to 3 people: the pastry chef and 2 owners of the establishment. As before, these delicious and fragrant cakes are made by hand, and anyone can watch the dessert preparation process with their own eyes.

Pasteis cakes are dearly loved not only by the Portuguese - they are also adored in other countries of the world. Despite the lack of an original recipe, but if you have the desire and the necessary products, you can easily cook them yourself at home. This is what I propose to do today, because the result is worth it!

Ingredients:

(450 grams) (300 milliliters) (200 grams) (130 milliliters) (4 pieces ) (35 grams) (1 stick) (1 tablespoon )

Cooking step by step with photos:

To prepare these delicious cakes, we need yeast-free puff pastry, milk (any fat content), granulated sugar, water, egg yolks, wheat flour of any grade (I use the highest), cinnamon and lemon zest. While we are working on the dough and cream, you need to turn on the oven to warm up to 250 degrees in advance (the heating time depends on the characteristics of your assistant).

First you need to prepare the custard, which will be a delicious filling for future cakes. Pour 200 grams of milk into a small saucepan, add a cinnamon stick and a tablespoon of lemon zest (it is not necessary to chop - just remove the topmost layer from the lemon without the white part with a knife). In general, you can use cinnamon in ground form, but then the filling will turn out to be darkish. Place the saucepan over medium heat and bring the milk to a boil.

While the milk is heating, in a separate bowl we will make a thickener for the custard. Pour 100 milliliters of cold (or room temperature) milk into a bowl, add 35 grams of sifted wheat flour. It is possible not to sift the flour, but it is advisable to do this in order to get rid of lumps and possible debris.

With constant stirring, boil the mixture until it thickens. Stir the contents of the saucepan thoroughly and without stopping, otherwise the cream may go lumpy or even burn at the bottom. When the custard base is ready, turn off the heat and leave it on the stove - let it further soak in the aromas of cinnamon and lemon.

The second component of custard for pasties is sugar syrup. In another saucepan or saucepan, combine 130 milliliters of water (any temperature) and 200 grams of granulated sugar.

It remains to strain it through a fine sieve to remove the lemon zest and cinnamon. There may be a few lumps - after straining, there will be no trace of them. We leave the cream to cool to a warm state - I advise you to cover it with cling film or a bag. We put it right on top of the cream close - thanks to this technique, a crust does not form on the surface.

Next, we work with puff yeast-free dough. It is clear that it is best to use home cooking (), but this time I got too lazy and bought ready-made. I had square layers of store dough, each of which was separated by cling film - it was not possible to carefully separate them, but it does not matter. I laid 3 layers on top of each other - a total of 450 grams.

After that, the dough roll should be cut across into pieces of the same size (about 2 cm each) - the ruler will help you. In total, from this amount of dough and cream, I get 12 cakes.

Since I don’t have special metal molds for this Portuguese cake, I used ordinary silicone molds for muffins. Metal must be lubricated with butter, and silicone does not need to be prepared. We take one piece of puff pastry and put it in a mold so that the cut is at the bottom and top. With your fingers, spread the dough over the mold, making the bottom and walls.

We form the rest of the blanks in the same way. Put the dough molds on a baking sheet.

The final step in the preparation of the custard. To the still warm (or already cooled down) milk base, add 4 raw egg yolks. I use homemade eggs, so they have a rich orange yolk.

Sky Bacon (Toucinho do Ceu)

To visit Portugal and not try local sweets is the same as not visiting the country at all. Each place, indeed, has its own signature dish, the secret of which is supposedly kept for generations - and somewhere it really is! The Portuguese became sweet-toothed for a reason: after the discovery of Madeira in 1452, their own sugar production began there, providing both the needs of Portugal and a very impressive part of Europe. Since 1500, with the discovery and colonization of Brazil, there was even more sugar in the kingdom. Numerous Portuguese monasteries received as donations a myriad of not only sugar, but also. Squirrels went for the most part for such household needs as ironing and starching, but the nuns experimented with yolks in terms of confectionery products produced for sale. So do not be surprised that most Portuguese sweets are based on sugar and yolks.

1. Pastel de Nata. Lisbon.

Pastel de Nata is the main sweet attraction in Portugal, any guidebook will tell you about it, you will find it on the counter of any pastry shop anywhere in the country. In fact, this custard cake was born in the monastery of Jerónimos in the town of Belem, which is now a district, and its original name is Pastel de Belém. In 1837, the monks opened a confectionery near the monastery - pastelaria, which still exists in the same building, in the same place and is called Pasteis de Belém (Pasteis de Belém). Here Pasteli is certainly the most delicious, but the replicas called Pastel de Nata will not leave you indifferent. You can read more about dessert.

2. Palitosh from Oeiras (Palitos de Oeiras). Oeiras (Lisbon district).

Palitos, which in Portuguese is nothing more than "Toothpicks", are essentially long dried biscuits. The invention is by no means Portuguese, but brought in the 18th century by one of the prominent political figures, the Marquis of Pombal, from neighboring European countries. But along with the distance traveled, the recipe has also changed, which resembles a cross between a lady's fingers biscuit and Tuscan cantuccini (biscuit croutons with almonds). From the end of the 18th century until the end of the last century, in the suburbs of Lisbon, there was even a factory for the production of biscuits and pies according to the recipes of the Marquis's cuisine. Today, they can be found in at least two pastry shops in Oeiras, where lemon zest and cinnamon are now added to the biscuits. Toothpicks are served with white liqueur wine from neighboring Carcavelos (also, by the way, the legacy of the Marquis of Pombal). Oeiras is also famous for its white and red onion “jam”, which is included in the list of dishes of traditional regional cuisines of the “7 Culinary Wonders of Portugal” contest.

3. Queijadash from Sintra (Queijadas de Sintra). Sintra (District of Lisbon).

In appearance, keijadash is somewhat reminiscent of sand baskets, and the taste is remotely reminiscent of cheesecakes. This is one of the few traditional Portuguese sweets, which includes young cheese or, in our opinion, cottage cheese (queijo in translation into Russian “cheese”). There is a legend that once in the region it was even possible to pay with keizhads. Another legend tells how the caijadas came to court: King Manuel I, waiting for the arrival of Vasco da Gama's expedition, decided to rest in the nearby monastery of Hieronymites, where the abbot, in the absence of a full meal, treated the honored guest with local sweets. Don Manuel was completely delighted and since then, caijadas have become a regular dessert of the royal table. By the way, on the ruins of that monastery, they say, the unsurpassed Pena Palace, the hallmark of Portugal, was later built. Now in Sintra there are several manufacturers of caijadas, including "Casa do Preto", "Casa Piriquita", and the oldest (1756) - "Sapa", which means "Frog" (named after the founder of the factory, Maria Sapa). The last two are located in the very center. Naturally, at any factory there is a cafe where you can taste sweets to your heart's content, taking it with you as well.

“Keijadash” is prepared as follows: the baskets are kneaded from flour, water and salt, the dough should turn out to be very hard and rest for a day under a damp towel, then it is rolled out very thinly, like a sheet of paper, circles about 6 cm in diameter are cut out and baskets are formed. The baskets are filled with a homogeneous mass of mashed cottage cheese, sugar, yolks, flour and cinnamon. All this is baked for 8-10 minutes in a very hot oven.

4. Travesseiros from Sintra (Travesseiros de Sintra). Sintra (Lisbon district).

A rectangular puff pastry cake, very fragile, stuffed with delicate egg cream with almonds and generously sprinkled with sugar - this is Traveseiro, which is translated into Russian - "Pillow". These "Pillows" were invented not so long ago - in the 40s of the last century, but not by anyone, but by the hereditary confectioner of the "Casa de Piriquita" factory - the granddaughter of that very "Pirikita". They say that King Carlos I himself favored this confectionery - the monarch of the local Keizhadash was very fond of. With his light hand, the name also appeared, because that is how he called the hostess Constance Gomez - fragile, like a small bird "Pirikita". The Travesseiros recipe is kept in the strictest confidence, so you can only taste the real “Pillows” in this confectionery, you won’t even be able to take them with you - they are too fragile.

5. Bean paste (Pastei de Feijão). Torres Vedras (Lisbon district).

Bean pastes (pastel de feijao) are a typical Portuguese sweet from the town of Torres Vedras in the form of baskets with a diameter of about 7 centimeters. They are made from flour, sweet white beans, sugar, eggs and almonds. The recipe was invented at the end of the 19th century by a resident of Torres Vedras, Dona Joaquina Rodrigues, who spoiled only her family and friends with these sweets.

Bean pastes got out of the family thanks to the commercial vein of one of the relatives of the author of the recipe named Maria Adelaide Rodrigues da Silva - they not only successfully began to disperse in their hometown, but also quickly became successful outside the region. Over time, variations have appeared on the recipe, although almonds and beans have always remained its obligatory ingredients. In the 1940s of the XX century, the sons of Maria da Silva created two confectionery factories "Coroa" and "Brazão", thus the process of production of pastels was mechanized.

6. Pastel de Al-Madan (Pasteis de Al– Madan). Almada (Setubal district).

Pastel de Al-Madan, although "young", is worthy of attention. He was born in 1995, at the same time when his creator João Paulo Ribeiro, realizing his dream, opened the Pastelaria Meltejo confectionery in the town of Almada. As the name implies, this culinary masterpiece was dedicated to Almada, moreover, with a reference to his Arab history. "Al-Madan" means "treasury" or "gold mine", and the color and rectangular shape of the puff pastry resemble a golden bar, because Almada during the period of Muslim rule was famous for its gold deposits. For the filling, they use the classic yolk cream with almonds, and there are also variations with pumpkin, chocolate, apples, bananas, walnuts and cinnamon. Today, Don Joao cakes are as much a landmark of Almada as the beaches and the statue of Christ the Redeemer, a replica of the famous statue from Rio de Janeiro. So if you are going to admire Lisbon from a height and an unusual angle, then feel free to go to the opposite bank of the Tagus River in Almada, take the elevator to the top of the pedestal of the statue of Christ and admire the city, the river and the bright April 25 bridge, and then do not forget to taste pastel de Al - Madan.

When I began to search the Internet for something interesting about these cakes, it turned out that the correct recipe is known by about three people in the world, who are still working in the same pastry shop "Pastéis de Belém", where they first baked these cakes in 1837. The recipe was given to the pastry chef there by a monk, and turned out to be so successful that these cakes are now the most famous sweet in Portugal.
The base is a quick puff pastry, the filling is a very sweet (with double the amount of sugar) custard. Delicious and simple, especially if you have already mastered the custard.

For the dough, prepare 100 grams of cold butter and sift 200 grams of flour, sprinkling it with a pinch of salt.

Chop the dough with a special chopper or two knives until crumbs are obtained.

Make a well, add 5 tablespoons of ice water and quickly knead the dough.

This is it. It is convenient to work with it while it is soft, but you need to do it quickly.

Roll up the tourniquet, cut off the pieces and roll it around with a rolling pin.

Put the mugs in molds (no need to grease and sprinkle), align the walls and refrigerate for half an hour.

Now custard. Mix four yolks with 50 grams of powdered sugar.

And a tablespoon (40 grams) of flour.

Bring to a boil 350 ml of cream (from 20 to 35%) with 75 grams of granulated sugar and a vanilla pod core.
Pour the cream over the yolks, stirring vigorously.

Pour into a saucepan and cook over low heat until thickened. Pour the cream into the molds with the dough, filling them two-thirds.

Bake at 250C or higher for about 15-20 minutes.

Sprinkle finished cakes with powdered sugar and cinnamon.

You can eat it, it tastes better when it's cold.