Chocolate Pastel de Nata
This Chocolate Pastel de Nata recipe unleashes the potential of your Belcolade chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.belcolade.com.
Cooking tools:
- Kitchen scale
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Fine-mesh sieve
- Rolling pin
- Cutting board
- Chef's knife
- Muffin tin
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Plastic wrap
- Cooling rack
- Baking sheet
- Double boiler
Ingredients
- Flour 750 g
- Salt 15 g
- Water 387 g
- Belcolade Premium Dutch Cocoa Powder Paste 60 g
- Mimetic CL 525 g
- Whole Milk 500 g
- Water 125 g
- Cinnamon 1 g
- Sugar 275 g
- Flour 40 g
- Corn Starch 20 g
- Egg Yolk 75 g
- Whole Eggs 50 g
- Belcolade Origins Lait Cameroon 45% Cacao-Trace 40 g
- Belcolade Selection Noir Absolu Ebony Cacao-Trace 35 g
- Table Salt 1 g
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