Ingredients with Measurements:
- 1 sheet of puff pastry
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 2 cups of whole milk
- 4 egg yolks
- 1 tsp of vanilla extract
- 1/4 cup of unsweetened cocoa powder
- Powdered sugar for dusting
Special equipment needed:
- Muffin tin
- Rolling pin
- Pastry brush
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface until it is about 1/8 inch thick.
3. Cut the pastry into 12 circles using a cookie cutter or a cup.
4. Grease the muffin tin with butter or cooking spray.
5. Place each circle of pastry into the muffin tin, pressing it down gently to form a cup shape.
6. In a saucepan, whisk together the sugar, cornstarch, and cocoa powder.
7. Add the milk to the saucepan and whisk until the mixture is smooth.
8. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
9. Remove the saucepan from the heat and whisk in the egg yolks and vanilla extract.
10. Pour the chocolate mixture into the pastry cups, filling each one about 3/4 full.
11. Bake the pastries for 15-20 minutes, or until the pastry is golden brown and the filling is set.
12. Remove the pastries from the oven and let them cool in the muffin tin for a few minutes.
13. Carefully remove the pastries from the muffin tin and transfer them to a wire rack to cool completely.
14. Dust the pastries with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
12 pastries
Nutritional information:
Calories per serving: 200
Fat: 10g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of whole milk.
- You can use dark chocolate instead of cocoa powder for a richer flavor.
Variations:
- Add a pinch of cinnamon to the chocolate mixture for a spiced flavor.
- Top the pastries with whipped cream or fresh berries for a fruity twist.
Tips and tricks:
- Make sure the pastry cups are pressed firmly into the muffin tin to prevent the filling from leaking out.
- Use a pastry brush to brush the excess flour off the pastry before placing it in the muffin tin.
- Allow the pastries to cool completely before dusting them with powdered sugar.
Storage instructions:
Store the pastries in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the pastries in the oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the pastries on a platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
Dust the pastries with cocoa powder or top them with whipped cream and chocolate shavings.
Pairings:
Serve the pastries with a cup of coffee or hot chocolate for a decadent treat.
Suggested side dishes:
These pastries are perfect on their own, but you can serve them with fresh fruit or a side salad for a balanced meal.
Troubleshooting advice:
- If the pastry cups are not holding their shape, try chilling the pastry in the fridge for a few minutes before placing it in the muffin tin.
- If the filling is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the filling until it comes to a boil to ensure that the eggs are cooked through.
Food history:
Pasteis de Nata is a traditional Portuguese pastry that originated in Lisbon in the 18th century.
Flavor profiles:
These chocolate Pasteis de Nata have a rich and creamy chocolate filling with a flaky and buttery pastry crust.
Serving suggestions:
Serve these pastries as a dessert or a sweet snack with a cup of coffee or tea.
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Region: Portuguese