Pastel de nata

Step 1

Add the flour, the salt, and the water to a mixing bowl of a stand-alone mixer fitted with a dough hook. Mix for a few minutes until you get a sticky dough that pulls away from the sides of the bowl.

Step 2

Let the dough rest for 10-15 minutes and generously sprinkle your working surface with flour.

Step 3

Use a dough scraper to transfer the dough from the bowl onto a floured working surface.

Step 4

Push the edges using a dough scraper to give it as much of a rectangular shape as possible — this may be difficult as the dough is very sticky and loose.

Step 5

Generously sprinkle the top of the dough with flour, then wrap the dough, with the flour included in cling film. Rest the dough for 10 minutes.

Step 6

Heavily flour a large working surface and place the dough in the center. Roll out, using a dusted rolling pin, into a 16x16 inch square.

Step 7

Gently brush off the excess flour from the surface of the dough using a soft brush.

Step 8

Cover 2/3 of the dough with 1/3 of the butter — evenly arrange it in small dabs first, then spread it gently using an offset spatula, leaving a 1-inch outer border unbuttered.

Step 9

Before you can fold the dough, you will need to unstick it from the working surface. To do that, help yourself with a dough scraper and lots of flour that you should drive under the dough as you push it with the scraper.

Step 10

Fold one-third of the dough over the middle part of the dough, then fold the other outer third of the dough over the center of the dough as well.

Step 11

Now, unstick this folded strip of dough, sprinkle some more flour on the work surface, and turn the dough 90 degrees, so its longer part is facing you. Roll out into a 16x16 inch square.

Step 12

Brush the flour from its surface and repeat the buttering step.

Step 13

Roll out to an18x21 inch rectangle, taking care that the shorter side is facing you.

Step 14

Trim the edges with a dough scraper to get a neater finish. Brush away the flour and spread the last third of butter over the entire surface of the dough.

Step 15

Roll into a cylinder, with the help of a dough scraper to unstick the dough, while brushing away the flour with a soft brush. Take care to roll it very tightly, especially in the beginning.

Step 16

Trim away the edges, then cut the roll in half, so each half makes for 12 1-1,5 inch pieces.

Step 17

Wrap each roll separately in cling film, and refrigerate for at least a couple of hours, but preferably, overnight.

Step 18

Mix 60ml of milk and 50g of flour in a bowl, then set it aside. To a heavy-bottomed saucepan, add water, sugar, and a cinnamon stick.

Step 19

Heat over low heat until the temperature reaches 100°C — keep a digital thermometer at hand to check the temperature, and do not stir, but allow the syrup to dissolve on its own.

Step 20

Meanwhile, in another pan, boil the milk, and pour it over the milk and flour mixture, while constantly stirring. If desired, you can mix in 1/2 a teaspoon of vanilla.

Step 21

Once the syrup reaches 100°C temperature, take out the cinnamon stick with a pair of thongs, then pour it into the milk and flour mixture, while constantly whisking.

Step 22

Once the syrup is incorporated, whisk for another 10-15 minutes so the mixture can cool down enough to add the egg yolks — it should be still warm but not hot — then, whisk in the yolks.

Step 23

Sieve the custard into a jug, so it's easier to measure out when pouring it into pastry shells. Cover the jug with cling film and set it aside for later.

Step 24

Cut the log from the refrigerator into 12 equal pieces, about 1-1,5 inches each.

Step 25

Place each piece in 12-hole, regular-sized cupcake pan that you've greased lightly. Leave it to sit for 10-15 minutes so the butter can melt a bit.

Step 26

Moisten your thumbs with cold water, then press on the center of the pastry to push it down and stretch it a bit.

Step 27

Then, once the bottom of the hole is covered, draw the dough up its sides, taking care that you do not overstretch it, or the custard might spill out.

Step 28

Pour custard into each pastry shell, so it's 3/4 full.

Step 29

Bake in a 280-290°C oven for eight to nine minutes.

Step 30

Eat warm, sprinkled with icing sugar and cinnamon.