Jesuitas Pastries From Santo Tirso Portugal

1GET THE RECIPE:

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KITCHEN ITEMS:
Pastry Cream:
10. oz. Milk
1/4 cup. granulated sugar
3. TBSP. corn starch
4. egg yolks
1/2. tsp. Cinnamon

1. Add 10 ounces of milk to a pot and bring up to a simmer. Set aside for at least 15 minutes while preparing the rest of the ingredients for pastry cream.

2. Add a quarter cup of granulated sugar, 3 tablespoons of cornstarch, and a half teaspoon of cinnamon to a bowl and stir to combine.
3. Whisk 4 egg yolks into the dry ingredients
4. Now take the warm milk that has been resting for at least 15 minutes. (if you have a thermometer,it should be at a temperature of around 100 to 150°F) slowly pour about a quarter cup of the warm milk at a time into the bowl with the sugar, eggs corn starch and cinnamon. After all the milk is added to the egg mixture, put the entire mixture in a pot over medium heat and whisk until thickened. You know you are done when it is a very thick custard it should take around 5-10 minutes or if you have a thermometer it should reach a temperature of about (185°F [85°C]) After the mixture has thickened continue stirring over low heat for an additional minute.
5. Place the custard mixture in the refrigerator to cool for at least 20 minutes. Now begin making the glaze.

THE GLAZE

2. egg whites
2-1/2 to 3-/1/4 cups powdered sugar
1/4. tsp. Cinnamon
1/4. tsp lemon juice

1. Mix egg whites then gradually add in the powder sugar mixing until a smooth, glossy and stiff meringue type of mixture. (the amount of powdered sugar may range from 2 1/2 cups to 3 1/4 cups of powdered sugar).

Assemble The Pastry.

1. Remove 1 sheet of puff pastry from fridge and roll out onto a well floured surface
2.Spread custard filling on bottom half of the puff pastry dough; don't worry if it appears to thick that's exactly what we want
3. Take the half of the puff pastry dough that does not have any custard on it and fold it over the half of the puff pastry dough that does have the custard on it.
4. Now spread the frosting/glaze over the dough. Use a spatula to spread the glaze over the puff pastry it should be about an 1/8 of an inch to a 1/4 of an inch thick
5. Repeat the same process for the second sheet of puff pastry dough.
6. Place both of the stuffed and glazed puff pastry dough into the refrigerator for 30 minutes to an hour. Preheat your oven to 450°F (232°C)
7. Remove from the refrigerator. and cut into the desired triangle like shape.
8. Place the pastry on a thick cookie sheet pan on the middle rack of the oven and bake at 450°F. for the first five minutes. After5 minutes decrease the temperature of your oven to 400°F (204°C ) and bake for an additional 25 to 30 minutes

Link to Alcoa pastry shop article Paula Aves
https://saltofportugal.com/2018/01/08/a-taste-of-alcobaca-in-lisbon/
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