{"id":7433,"date":"1970-01-01T00:00:00","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/expedia.blog.fr.sandwave.dev\/stories\/?p=7433"},"modified":"2021-09-01T22:21:48","modified_gmt":"2021-09-01T22:21:48","slug":"recette-des-pasteis-de-nata-de-lisbonne","status":"publish","type":"post","link":"https:\/\/www.expedia.fr\/stories\/recette-des-pasteis-de-nata-de-lisbonne\/","title":{"rendered":"Recette des Past\u00e9is de Nata de Lisbonne"},"content":{"rendered":"

“J’ai ador\u00e9 Lisbonne car c’est une ville vraiment cosmopolite o\u00f9 vous pouvez rencontrer des voyageurs de tous \u00e2ges et tous horizons. Outre la gastronomie, qui ne se limite pas \u00e0 la cuisine portugaise, il y a mille et unes activit\u00e9s \u00e0 r\u00e9aliser dans la ville : visites historiques, loisirs, shopping, etc… A ne pas pas manquer : le parc des nations, vestiges de l’Expo 98, la vir\u00e9e avec l’electrico 28, le tram \u00e9lectrique typiquement lisbo\u00e8te et l’Oc\u00e9anorium situ\u00e9 non loin du centre commercial Vasco de Gama !<\/p>\n

Et si vous vous laissiez tenter par un s\u00e9jour \u00e0 Lisbonne<\/a> ? Profitez sans plus tarder de nos offres irr\u00e9sistibles !<\/em><\/p>\n

Ingr\u00e9dients<\/strong>
—————<\/p>\n

– 400 g de p\u00e2te feuillet\u00e9e (maison de pr\u00e9f\u00e9rence)
– 40 g de beurre mou
– 100 ml d’eau
– 300 g de sucre
– 2 oeufs entiers
– 6 jaunes d’oeufs
– 2 c. \u00e0 soupe de farine
– 500 ml de lait
– Beurre pour les moules<\/p>\n

\n

\"Lisbonne

Past\u00e9is de Nata<\/figcaption><\/figure>\n

Pr\u00e9paration<\/strong>
—————<\/p>\n

Pr\u00e9chauffez votre four \u00e0 200\u00b0C chaleur tournante (ou 220\u00b0C chaleur statique). \u00c9talez votre p\u00e2te feuillet\u00e9e le plus finement possible en rectangle. Tartinez les 40 g de beurre mou sur la p\u00e2te puis roulez-la bien serr\u00e9 dans la longueur (comme pour un g\u00e2teau roul\u00e9). Coupez la p\u00e2te en tron\u00e7ons d’environ 2 cm.<\/p>\n

Beurrez g\u00e9n\u00e9reusement les moules \u00e0 past\u00e9is puis foncez-les d’un escargot de p\u00e2te feuillet\u00e9e en l’\u00e9talant et en la faisant remonter sur les bords par pression de vos pouces. R\u00e9servez au frais.<\/p>\n

Mettez l’eau et le sucre dans une casserole et faites chauffer pour r\u00e9aliser un sirop au grand filet. Si vous disposez d’une sonde de cuisson, la temp\u00e9rature doit atteindre 110\u00b0C, sans sonde, vous pouvez v\u00e9rifier la cuisson du sirop en en pr\u00e9levant un peu avec une cuill\u00e8re puis en le d\u00e9posant sur une assiette froide: il ne fige pas mais forme un mince filet et n’est plus liquide. Attention: on ne veut pas de caramel!!<\/p>\n

Cassez les oeufs entier dans un cul de poule et ajoutez les jaunes. Fouettez puis ajoutez la farine tamis\u00e9e puis le lait petit \u00e0 petit. Versez enfin le sirop en filet tout en continuant de battre. Placez la pr\u00e9paration au bain-marie sur une grande casserole d’eau bouillante et faites cuire tout en fouettant sans arr\u00eat pendant une dizaine de minutes. L’appareil reste relativement liquide, c’est normal \ud83d\ude42<\/p>\n

Versez la pr\u00e9paration aux oeufs dans les moules garnis de p\u00e2te feuillet\u00e9e puis enfournez pendant 25 minutes. Les past\u00e9is doivent \u00eatre bien dor\u00e9s, fonc\u00e9s sur le dessus du flan. Laissez compl\u00e8tement refroidir avant de d\u00e9mouler<\/p>\n

Conseils et Astuces<\/strong>
———————–<\/p>\n

Le fait de rouler la p\u00e2te feuillet\u00e9e va la rendre encore plus croustillante et garantir un r\u00e9sultat optimum !<\/p>\n

Vous pouvez r\u00e9chauffer un peu les past\u00e9is pour les servir ti\u00e8des accompagn\u00e9s de sucre en poudre et de cannelle moulue comme \u00e0 Belem !<\/strong><\/p>\n

Une bonne adresse pour d\u00e9guster des past\u00e9is de nata \u00e0 Lisbonne<\/strong>
——————————————————————<\/p>\n

La pasteleira de Belem est la p\u00e2tisserie historique qui a cr\u00e9\u00e9 les pasteis de nata. Vous pouvez visiter la p\u00e2tisserie et avoir une vue sur les cuisines mais la recette reste soigneusement secr\u00e8te !”<\/p>\n","protected":false},"excerpt":{"rendered":"

Pr\u00e9chauffez votre four \u00e0 200\u00b0C chaleur tournante (ou 220\u00b0C chaleur statique). \u00c9talez votre p\u00e2te feuillet\u00e9e le plus finement possible en rectangle….<\/p>\n","protected":false},"author":6,"featured_media":7435,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[111],"tags":[36],"authors":[],"class_list":["post-7433","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-wine","tag-food-wine","entry"],"acf":[],"yoast_head":"\nRecette des Past\u00e9is de Nata de Lisbonne | Explore par Expedia<\/title>\n<meta name=\"description\" content=\"Pr\u00e9chauffez votre four \u00e0 200\u00b0C chaleur tournante (ou 220\u00b0C chaleur statique). \u00c9talez votre p\u00e2te feuillet\u00e9e le plus finement possible en rectangle....\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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