Pâtés portuguese cakes

12 servings
1 hour 20 min

How to bake pate Portuguese cakes? Let's start with the preparation of the filling. How to make pasty cream? Prepare the necessary ingredients.

Take a saucepan, pour in 200ml of milk. Add the lemon zest and cinnamon stick. First, wash the lemon with a special means for washing fruits or with soda and rub the colored part of the skin on a fine grater. If desired, the cinnamon stick can be replaced with ground spice.

Put the milk on a heat and bring to a boil.

While the milk is warming, dilute the flour sifted through a sieve in the remaining milk.

Stir thoroughly with a whisk so that there are no lumps left.

When the milk boils, pour the milk-flour mixture into a thin stream with constant stirring. Stirring constantly, bring the mass to a thickening point. Remove the cream from the heat. It is better to cover it with cling film in contact (the film should touch the surface) so that the cream does not curl.

In another saucepan, combine the water and sugar. Place the saucepan over a medium heat and bring to the boil. Stir to dissolve all the sugar. Cook for 3 minutes.

Pour hot sugar syrup into custard in a thin stream with constant stirring.

Stir everything thoroughly. Wipe the cream through a sieve, thus cutting off lemon zest and cinnamon. We will get a uniform delicate cream.

Cover the cream with cling film in contact and leave to cool.

While the cream cools, we will prepare the dough. You can make the puff dough yourself. I took a store in plates, non-rye. Pre-remove the dough from the freezer to defrost.

Roll each dough plate lightly on a floured table. Lay the rolled plates on top of each other. They do not have to be even-even. During roll twisting, the irregularity will not be visible.

Roll the dough into a dense roll.

Cut the roll into equal pieces according to the number of moulds (10-12). I made 10, but as it turned out, it was necessary to make 12, since the amount of cream is designed for exactly 12 cakes. As a result, I was left with excess cream, which I simply poured into silicone molds and baked with the cakes.

Place each roll sliced upwards into an oil-lubricated mold.

Form baskets with your hands and make high sides.

Add the yolks to the cooled cream.

Mix everything thoroughly with a whisk. The consistency of the cream should be semi-liquid, fluid. For convenience, you can pour it into a container with a spout so that the cream can be conveniently poured into a dough base.

Fill the dough blanks with custard, a little off the edges of the dough. Since the cream will rise a little when baking, it can spill out of the molds. Bake the cakes in the oven preheated to 240 ° C for about 20-25 minutes. Bake for the last 5-7 minutes on top + bottom mode so that the cream browns beautifully on top. The time is approximately, focus on the features of your oven.

We got such beautiful and insanely tasty cakes. The surface should not be badly burned over the entire surface. But small areas are more ruddy - welcome. Enjoy your meal!