Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, salt, and baking powder.
3. Add the softened butter to the dry ingredients and mix until the mixture is crumbly.
4. In a separate bowl, whisk together the heavy cream, eggs, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until a dough forms.
6. Fold in the chocolate chips.
7. On a floured surface, roll out the dough to about 1/2 inch thickness.
8. Use a cookie cutter or a cup to cut out circles of dough and place them on the prepared baking sheet.
9. Bake for 15-20 minutes or until the edges are golden brown.
10. Let the pan de nata cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 12-15 pan de nata
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 8g
Cholesterol: 60mg
Sodium: 150mg
Total carbohydrates: 29g
Dietary fiber: 1g
Sugars: 14g
Protein: 4g
Substitutions for ingredients:
- You can use semisweet or dark chocolate chips instead of milk chocolate chips.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
Variations:
- Add chopped nuts or dried fruit to the dough for added texture and flavor.
- Use different flavored chocolate chips, such as white chocolate or butterscotch chips.
- Add a sprinkle of cinnamon or nutmeg to the dough for a warm, spicy flavor.
Tips and tricks:
- Make sure your butter is softened before adding it to the dry ingredients. This will help the dough come together easily.
- Don't overmix the dough or the pan de nata will be tough.
- If the dough is too sticky, add a little more flour until it's easy to work with.
- You can freeze the unbaked pan de nata for up to 3 months. Just thaw them in the refrigerator overnight before baking.
Storage instructions:
Store the pan de nata in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the pan de nata, place them in a 350°F (180°C) oven for a few minutes until warm.
Presentation ideas:
Serve the pan de nata on a platter or in a basket lined with a cloth napkin.
Garnishes:
Dust the pan de nata with powdered sugar or drizzle them with melted chocolate.
Pairings:
Serve the pan de nata with a cup of coffee or hot chocolate.
Suggested side dishes:
The pan de nata is a sweet treat that doesn't need any side dishes.
Troubleshooting advice:
- If the pan de nata are too dry, try adding a little more heavy cream to the dough.
- If the pan de nata are too wet, try adding a little more flour to the dough.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Pan de nata is a type of sweet bread that originated in Portugal and is popular in many countries, including Brazil, the Philippines, and Macau.
Flavor profiles:
The pan de nata is sweet and buttery with a hint of vanilla and chocolate.
Serving suggestions:
Serve the pan de nata as a dessert or a snack. They're perfect for a party or a potluck.
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Region: Portuguese