A Fusion of Pastéis de Nata & Khachapuri
- Daniel
- Aug 18, 2022
- 3 min read
Updated: May 21
There used to be an eatery in Singapore that pushed out awesome egg tarts with baguettes as crusts. Yes, the crusts are made of baguettes. As unique as it sounds, they stopped making the product that made them famous, somehow or rather.
Anyway, to end my miserable cravings, I decided to take matters into my hands. I tried several attempts but ended with kitchen disasters. Call it luck or fate, Khachapuri just came to my mind; it was more like a lightbulb moment.
To my surprise, it works like a charm. Not only does it satisfy my cravings, but I sorta make it better? Sorry, not sorry, for blowing my horn. Making the custard does take some effort, but it is well worth it in the end. Because life is too short to be eating mediocre Pastéis de Nata.
Ingredients:
(Make four)
Custard:
Unbleached All Purpose Flour, 40g
Whole Milk, 50g + 250g
Granulated Sugar, 240g
Water, 165g
Star Anise, 1
Cinnamon Stick, 1
Green Cardamom, 3
Egg Yolks, 6
Pure Vanilla Paste, 1 TSP
Dough:
Unbleached Bread Flour, 500g
Sea Salt, 10g
Demerara Sugar, 10g
Active Instant Dry Yeast, 6g
Whole Milk, 320g
High Quality Olive Oil, 20g + More For Greasing
Beaten Egg For Egg Washing, 1
Equipment:
Oven
Heavy Pot
Thermometer
Sauce Pot
Directions:
Prepare the Custard
In a bowl, whisk flour with 50g of milk, adding the milk in thirds, until smooth and lump-free.
In a pot, heat sugar, water, star anise, cinnamon, and cardamom over medium-high heat until it reaches 100°C (212°F). Do not stir.
Meanwhile, heat 250g milk in another pot until just bubbling. Gradually whisk it into the flour mixture.
Once the sugar syrup hits 100°C, remove and discard the spices. Slowly stream the syrup into the flour-milk mix while whisking.
Continue whisking for 10–15 minutes to cool slightly.
Whisk in egg yolks, 2 at a time, then the vanilla paste.
Strain the custard into a bowl, cover, and chill overnight.
Prepare the Dough
In a large bowl, mix flour, salt, sugar, and yeast (keep yeast and salt apart at first).
Add milk and oil. Mix and knead in the bowl for 8–10 mins until smooth and elastic.
Dough should pass the windowpane test and not be sticky or dry. Adjust with milk or flour if needed.
Lightly oil the bowl, cover, and chill overnight.
The next day, let the dough rest at room temp for 3–4 hours until doubled.
Divide into 4 balls, shape tightly, cover, and rest another 30 mins.
Assemble and Bake
Preheat oven to its highest setting with an inverted tray or baking steel inside.
Roll one dough ball into an oblong shape (¼ inch thick). Tuck and roll sides to form a boat shape.
Transfer to parchment, prick all over with a fork (including edges), and brush sides with egg wash.
Carefully place on hot tray or steel and par-bake for 5 mins.
Remove, pour in custard, and bake another 8 mins.
Torch the custard top until blistered and golden.
Repeat with remaining dough. Let cool slightly before serving.
Will you give this a try?
Cravings satisfied...
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