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  3. Chocolate Pastel de Nata
Baking Flavouring Origins Local patisserie

CHOCOLATE
PASTEL DE NATA

Complexity level  

CT LCCMR

Composition

  • Chocolate Puff Pastry
  • Chocolate Pastel Filling
  1. Belcolade
  2. Recipes
  3. Chocolate Pastel de Nata
Chocolate Pastel de Nata

Steps

1 Chocolate Puff Pastry
Ingredients
  • Flour 750 g
  • Salt 15 g
  • Water 387 g
  • Belcolade Premium Dutch Cocoa Powder Paste 60 g
  • Mimetic CL 525 g
Preparation
  • Make a dough with flour, salt, and water. Add the cocoa powder paste (8%).
  • Make the dough flat and leave to rest in the fridge for 30 minutes, covered with a plastic sheet.
  • Roll out the dough and put the mimetic CL inside the dough. Roll out and give 2 simple folds.
  • Leave to rest for another 30 minutes in the fridge.
  • Roll out at 3.5 mm to a height of 50 cm.
  • Roll up the short side and put it in the fridge or freezer to cool, so you can cut slices of 1 cm to mold into the special pastel molds.
  • Leave the molds to rest for 30 minutes before filling with the Pastel filling.
2 Chocolate Pastel Filling
Ingredients
  • 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
  • Table Salt 1 g
Preparation
  • Make a chocolate custard from the first 6 ingredients and the salt.
  • Add the Belcolade Origins Lait Cameroon 45% Cacao-Trace and Belcolade Noir Absolu Ebony Cacao-Trace.
  • Cool the chocolate custard down (6-8°C). Mix the eggs and egg yolks slowly.
  • Fill the molds (puff pastry).
  • Bake at 295°C for 5.5 minutes.

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