Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup water
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup salted caramel sauce
- 1/4 tsp salt
- 1 tsp active dry yeast
- 1 egg
- Coarse sea salt for sprinkling
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, water, heavy cream, sugar, butter, salted caramel sauce, salt, and yeast. Mix on low speed until the ingredients are combined.
2. Increase the speed to medium and knead the dough for 10-12 minutes, until it becomes smooth and elastic.
3. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, until it has doubled in size.
4. Preheat the oven to 400°F (200°C).
5. Line a baking sheet with parchment paper.
6. Divide the dough into 12 equal portions and shape them into balls.
7. Place the balls on the prepared baking sheet, leaving some space between them.
8. Beat the egg in a small bowl and brush the tops of the dough balls with it.
9. Sprinkle some coarse sea salt on top of each ball.
10. Bake the pan de nata for 15-20 minutes, until they are golden brown and puffed.
11. Remove the pan de nata from the oven and let them cool on the baking sheet for 5 minutes.
12. Transfer them to a wire rack to cool completely.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 15-20 minutes
Total time: 1 hour 35 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 12 salted caramel pan de nata.
Nutritional information:
Calories per serving: 270
Total fat: 14g
Saturated fat: 8g
Cholesterol: 65mg
Sodium: 190mg
Total carbohydrates: 31g
Dietary fiber: 1g
Total sugars: 10g
Protein: 5g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- You can use light cream instead of heavy cream for a lighter version.
- You can use brown sugar instead of granulated sugar for a richer flavor.
- You can use salted butter instead of unsalted butter and omit the salt.
Variations:
- You can add some chopped nuts, such as pecans or almonds, to the dough for extra crunch.
- You can drizzle some extra salted caramel sauce on top of the pan de nata before serving.
- You can sprinkle some cinnamon sugar on top of the pan de nata instead of sea salt.
Tips and tricks:
- Make sure the dough has doubled in size before shaping it into balls.
- Brushing the dough balls with egg wash will give them a shiny and golden brown crust.
- Sprinkling coarse sea salt on top of the dough balls will balance the sweetness of the caramel sauce.
- Serve the pan de nata warm or at room temperature for the best texture and flavor.
Storage instructions:
- You can store the cooled pan de nata in an airtight container at room temperature for up to 3 days.
- You can freeze the cooled pan de nata in a freezer-safe container for up to 1 month.
Reheating instructions:
- To reheat the pan de nata, preheat the oven to 350°F (180°C).
- Place the pan de nata on a baking sheet and bake for 5-10 minutes, until they are warmed through.
Presentation ideas:
- You can arrange the pan de nata on a platter and dust them with powdered sugar.
- You can serve the pan de nata with a scoop of vanilla ice cream and some extra salted caramel sauce.
- You can sprinkle some chopped nuts or chocolate shavings on top of the pan de nata for a fancy touch.
Garnishes:
- Coarse sea salt
- Powdered sugar
- Chopped nuts
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Cheese plate
- Charcuterie board
Troubleshooting advice:
- If the dough is too sticky, add a little bit more flour.
- If the dough is too dry, add a little bit more water.
- If the pan de nata are not puffed, make sure the oven is hot enough and the dough has risen properly.
Food safety advice:
- Make sure to use clean and sanitized equipment and utensils.
- Wash your hands before handling the dough.
- Store the pan de nata properly to prevent spoilage.
Food history:
- Pan de nata is a Portuguese pastry that is popular in Brazil, Macau, and other former Portuguese colonies.
- It is made with flour, water, sugar, and yeast, and has a crispy crust and a soft and fluffy interior.
Flavor profiles:
- Sweet
- Salty
- Buttery
- Caramelized
Serving suggestions:
- Serve the pan de nata as a dessert or a snack.
- They are perfect for brunch, tea time, or any occasion.
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Region: Portuguese