Nobody meant to make it sweet. They just had too many egg yolks.🐣

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Nobody meant to make it sweet. They just had too many egg yolks.🐣

I took a private cooking class in Porto, from a native chef — David. I looooove nata. The taste of cinnamon, my favourite.

His mother used to make it with the dough she prepared herself. He chooses the mille-feuille dough. Practical, in the European life style.

The wind of this sweet comes from Angola, he said.

Fábrica de Pastéis de Belém — his great-great-great-grandfather is said to have worked in that factory. The secret of the secret recipes.

The egg white is to make things strong, straight, rigid, he said. But what about the yolks?

Sugar can be the curse or the blessing. It is only up to you.

Then the syrup: sugar, water, vanilla, lemon peel, a cinnamon stick. Medium heat, no stirring, until 100°C. Until then, do not touch.

Milk, flour, salt. Whisk constantly, in the same direction. Off the heat, ten minutes to cool — and we had our cigarette on his balcony and had fun.

The space between is important.

Yolks one by one. Strain the syrup, then pour and whisk, pour and whisk, pour and whisk. Cup the pastry with a thumb wet with cold water. Fill three quarters. Oven as high as it goes.

You want the top to blacken a little. That is not burning. That is the sign of a true pastel de nata.

Twelve golden bars on the table. And we shared, half half.

Best experience ever in Porto.

Recipe on the last slide 🥚

#thelongtable #thelongtablereceipes #whle #pasteldenata #porto