I decided to try making the most famous Portuguese delicacy, the Pastel de Nata.
Yep, it is not as easy as you might think… 😅 The puff pastry takes a lot of time to make, so for the time being, I started with the cream part, to make sure I get it right.
So for my first attempt, I decided to go old school and try the recipe from the book of the Portuguese Julia Child, Maria de Lourdes Modesto.
The recipe is somewhat different in comparison to what you find around online, but I went for it anyway.
It’s a very simple recipe, just put everything in the pot and let it cook, then add it to the puff pastry bake and ta-da you’re done. 😅
I used store-bought puff pastry because I didn’t have the time to make it but I will definitely try it one day.
REVIEW:
They turned out pretty good. They disappeared pretty quickly when I put them on the table…😋😂👍
Do they look like the traditional Pastel de Nata? Not really. I think I filled them up too much. The traditional Pastel de Nata you can see some puff pastry on the sides.
Do they taste like the traditional Pastel de Nata? Not really. It actually tastes like “Leite Creme” which is basically a crème brûlée with puff pastry… But very good nonetheless.
Will try soon another recipe and keep you guys updated.
So recently I bought the Momofuku Milk Bar recipe book by Christina Tosi.
I never tried anything from the milk bar, even though there is a shop here in Toronto. I’ve only come to know about the Milk Bar by watching the Chefs Table Pastry: Episode 1.
After watching that episode I had to try the Cereal Milk (Cornflake) Panna Cotta, my next one will definitely be the crack pie!
This recipe is so easy to make! You only have to be careful with straining the cereal. You need a fine-mesh sieve and also you can’t force the milk out of the cereal or else it will happen what happened to mine… you can see 2 layers. The top bit is just the starchy bit that passed through the sieve.
It’s delicious. Look at that crunchy cornflakes… it’s divine! I tried it on ice cream its mouth watering…
Next time I make this though, I will use less gelatin and serve it in a cup. It was a bit stiff and “gelatiny” 😂
I could have made the usual banana muffins ⬇ (click here),
but I wanted to try something different. So I went to Pinterest…
This recipe was everywhere! The only thing I changed was the topping. I didn’t have chocolate chips. The only chocolate I had was actually a Portuguese brand of chocolate named Pantagruel and it has 70% cocoa. This is a great chocolate for baking, if not one of the best.
It turned out amazing! We buy bananas every week, but sometimes, we have an overload of ripe bananas. So instead of freezing them (for smoothies), I bake them!
So I decided to try to make aentremet again. Still not perfect, but flavors were great! 👍 Well, it looks pretty good on the outside, the layers inside still not perfect.
If you haven’t seen my previous cakes click HERE. 👇
These cakes definitely need a lot of skill, but with trial and error, I will get there! 🏋️♀️
So let’s talk recipe. It is very time-consuming. 😂🤣😂
I did one part each day in the evening. Once I finished making the cookies, I saved them in an airtight container. Once I finished the cake and the chocolate crisp, I saved them in the freezer, covered with plastic wrap. The day you make the mousse is the assembly day. Once the cakes are assembled leave them in the freezer overnight. Once I covered the cakes with the mirror glaze I put them on top of the cookies and I put the cake in the freezer.
On the day of serving the cake, remove from the freezer into the fridge about 2 hours prior. I decorated my cakes with gold sanding sugar.
As you might notice in the below picture the cookie looks a little bit whitish, this because the cookie was still a bit frozen. If you let it thaw completely it won’t look like that. I was in a hurry to take the picture (my bad 🙄).
Recipe details in regards to the chocolate mousse have been updated. It has come to my attention that the recipe was incorrect, I apologize for that. The video shows the correct method, the quantities weren’t correctly written on the blog.
Also would like to let you know, if the quantities are seen on the video seem off from what is written on the blog, it might be because I sometimes double the recipe.
Detalhes da receita em relação à mousse de cafe foram atualizados. Chegou ao meu conhecimento que a receita estava incorreta, peço desculpas por isso. O vídeo mostra o método correto, as quantidades não foram escritas corretamente no blog.
Também gostaria de informar que, se as quantidades vistas no vídeo parecem estar fora do que está escrito no blog, pode ser porque às vezes eu dobro a receita.
The first time I tried a mirror glazed cake was for mothers day it turned out pretty good, but my mirror glaze got thick to quick.
Also, the berry jelly on the inside was heavier than the mousse so it ended up staying on the bottom (on the image you can see the top of the cake has an indentation).
Taste wise it was a hit! I will try making this one again and post it here.
I wanted to try something different this time, and I did buy recently on my trip to Portugal the rectangular silicone molds, so I had to try them out. I also wanted to do something with mango. I looked for recipes online and I couldn’t find one where I had the ingredients and wasn’t too time-consuming. So I combined 3 different recipes from 3 different bloggers (Cakelets and Doilies; Pastry Workshop & HidaMari ASMR Cooking)
Visually it’s not perfect. Well, not too far from it, but taste wise it is perfection! The mousse is light with a subtle mango taste, but when you get a bite of the mango jelly you get all the flavor. The coconut jaconde gives a different texture to the cake and the flavor is a great tropical combination.
dianneskitchen.ca 