PastéIs De Nata - pastry

Method

• Preheat oven to 200 degrees Celsius
• Peel the lemon, set the peel aside for later, squeeze the juice from the lemon.
• Dilute the flour with 1/2 decaliter of milk by stirring them together into a soft batter with no lumps.
• Heat 1.2 decaliter of water, sugar, and lemon juice in a small saucepan. Stir continuously and bring it to a boil for 3 to 4 minutes until it becomes a fluid and golden caramel.
• Pour the remaining milk into a saucepan, add the lemon peel, and bring it to a boil.
• Remove the lemon peel and stir in the caramel as soon as it is ready.
• Incorporate the flour and milk batter, add the egg yolks, and stir continuously until the cream is fluid.
• Season with 1 teaspoon cinnamon.
• Roll up each rectangular sheet of dough from the short side to obtain a long, narrow cylinder. Cut each cylinder into 5 pieces, 5 centimeters in length.
• Place each little cylinder on its cut side, next press down with your finger so that the internal layers of the cylinder form a dome shape, it is important that the thickness of the dough be uniform (approximately 2.5 millimeters)
• Place the 10 puff pastry dough domes each inside a buttered and floured pan, 8 centimeters in diameter.
• Fill the domes to three-fourths with the cream.
• Bake for 20 to 25 minutes. The pasteis are done when the cream darkens and the surface caramelizes.
• Remove from the oven, sprinkle with powdered sugar and serve.