CREDIN PUFF PASTRY FILLING
Original name: Credin Natas.
Complete powder mix to produce the filling for the Portuguese "Pastel de Nata" (puff pastry cup cake).
This is a Custard to be baked.
RECIPE
CREDIN PUFF PASTRY FILLING |
1 kg | 10 kg |
| Half fat Milk (2,5% fat) | 2 kg | 20 kg |
PROCEDURE
Mix CREDIN PUFF PASTRY FILLING with milk in the mixer and whip at medium speed.
Mixing time: ± 3 min.
Resting time: ± 15 min.
Fill the cup cakes moulds previously lined up with puff pastry dough.
Baking temperature: ± 350 ºC
Baking time: ± 10 to 12 min.
Flavour: the product already contains flavour. The costumer may however adjust the flavour to its own preferences (e.g. adding a bit of cinnamon powder).
SALES UNIT
Bags of 10 kg.
BASIC RECIPE OF PUFF PASTRY DOUGH FOR THE CUP CAKES
| Recipe for dough: | |
| Wheat flour type 55 | 1 kg |
| Margarine CREDIN MASSAS | 50 g |
| Table salt | 10 g |
| Water (approximately) | 550 g |
| Margarine for the turns: | |
| MARGARINA CREDIN CROISSANT PASTEL DE NATA | 600 g |
Procedure for the Puff Dough:
Knead the ingredients for ± 7 minutes at medium speed.
Wrap up the dough with the margarine CREDIN CROISSANT– PASTEL DE NATA.
Laminate the dough (1x3) for two times, leaving each time at ± 8 mm of thickness.
Wrap up the dough in plastic and let it rest for approximately 5 minutes.
Final lamination of the dough until it reaches the final thikness of 4 mm.
Roll the dough as a swiss roll and cut small pieces with about 1,5 cm wide.
Place each piece in a cup cake mold and open the small rolls with the thumb finger from the center to the edges, to adjust it to the cup molds.
Rest for ± 30 minutes.
Place the cup molds in a baking tray and with the help of a funnel fill the cups with the filling of CREDIN PUFF PASTRY FILLING (see recipe in above).
Bake as already explained in the above procedure.
