How to Make Pastéis de Nata | Amazing Portuguese Custard Tart Recipe

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  • Опубликовано: 23 дек 2024

Комментарии • 206

  • @ChainBaker
    @ChainBaker  Год назад +8

    📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

    • @lizanneheyns1504
      @lizanneheyns1504 Год назад

      My oven is only fan, should I turn the temperature down a bit?

    • @sandrajohnson9926
      @sandrajohnson9926 Год назад

      The crust looks amazingly flaky & must have a bit of a crunch.
      Puff pastry-like. Beautiful.

    • @lizanneheyns1504
      @lizanneheyns1504 Год назад +1

      I turned the temperature down by 10 degrees. It doesn’t burn the top properly, so I finished it off by using my gas burner to scorch the top. It turned out amazing 🤩

    • @sanfordpress8943
      @sanfordpress8943 Год назад

      You are beautiful ❤

    • @sanfordpress8943
      @sanfordpress8943 Год назад

      Excellent presentation ❤

  • @woodonfire7406
    @woodonfire7406 Год назад +26

    Finally! I've been waiting for this ever since you teased us in one of your posts

  • @jb6050
    @jb6050 Год назад +9

    Congrats! - I'm Portuguese, born in Lisbon and this is exactly the mots used recipe in the entire country. Some people use a mix of lard and butter for the puff pastry. I don't bake these more often because of the pastry, but this method is quicker than the French one.

  • @haji727
    @haji727 Год назад +21

    Charlie, as always I think you did an amazing job instructing this video. I like that you are straight to the point and your time making the instructional video is all about the subject. There isn’t much side chatter and going off the topic at hand. I eagerly wait for your posting. I have learned so much from your videos. Many of these “content creators” can learn a lesson from you about how to present an instructional video. Great job!!!!!

    • @ChainBaker
      @ChainBaker  Год назад +1

      Cheers 🤩

    • @haji727
      @haji727 Год назад +1

      @@ChainBaker Cheers!!!! Charlie, I can honestly say you and you alone have made me a better baker since I discovered your channel. Thank you so much my Friend.

    • @ChainBaker
      @ChainBaker  Год назад +1

      Thank you for being here and baking along 😉

    • @krissbuddle
      @krissbuddle Год назад

      Made these yesterday. Followed your instructions to the letter. Have to say they are at LEAST as good as the ones I buy from the Portuguese bakery in Walthamstow!!! Would love to send a photo but family have already finished them! Thank you so much! P.S. I used unsalted butter, is that right???

    • @ChainBaker
      @ChainBaker  Год назад

      Nice one! Yeah unsalted butter is the one 😉

  • @Jeepy2-LoveToBake
    @Jeepy2-LoveToBake Год назад +9

    Baked these today - I did have a mini-muffin tin, so I used the same amount of the crust (rolled out wider to make a slimmer, longer log) and increased the custard mix by 25%..
    I had a tart tamper to shape the dough in each cavity - I did place the muffin tin in the fridge for 20 minutes as it was getting warm in the kitchen and the dough was softening. After the 20 minute chill, I finished shaping the dough in the pan, poured the custard (it barely fit, i had to transfer some from the first few I filled as the last one didn't have enough - next time I may increase the custard mix by 30%.
    Baking at 482°F took a bit longer than the recipe called for - and while the custard finally started to bubble and the crust did begin to brown, only after I increased the temp to 500°F did the "char" begin to happen (it was rather exciting to see it 👍)
    Results, yes, a shattering crackling crust with a smooth, slightly sweet custard - outstanding!!! I enjoyed it with a nice tall glass of very very cold iced tea.
    Many thanks Charlie for sharing your version of the awe-inspiring recipe. Will be making this again later this week. Photos have been posted. #204

  • @sonofadruglord
    @sonofadruglord Год назад +24

    Been eating these my entire life but never got to peek behind the curtain and actually learn how they are made! Great job my man! :) (Theoretically, you CAN make them big, but then you'd call them "tartes de nata" instead of "pastéis".)

  • @pjamestx
    @pjamestx Год назад +10

    Those look so good! My sister just made the lemon tart you posted recently, it turned out great, thanks for sharing all your recipes and tips!

  • @anorian7992
    @anorian7992 Год назад +8

    This was a gift, thank you. Your videos are wonderful and your recipes are without drama and they work, which can not always be said for many of the other channels. I love your tutorials they explain the how and why. I have baked for years with success but you have helped me understand the process better and have wiped away some of the misinformation that is so often supplied as fact.Thank you!

  • @lisacorbin4402
    @lisacorbin4402 11 дней назад

    I grew up eating these and enjoyed them on my trip to Lisbon last year. Can't wait to surprise my mom for Christmas Eve I'm 10 days.

  • @vyacheslavbernard6861
    @vyacheslavbernard6861 Год назад +3

    I had no idea preparing custard tarts can be so simple; the dough process looks similar to making Samsa, a savory pastry from Uzbekistan and many countries of Central Asia. I appreciate how you provide some of the most well-known recipes in such a lively and thorough manner, encouraging everyone to give them a try. Thank you! Will definitely make them the following weekend.

    • @ChainBaker
      @ChainBaker  Год назад +1

      Cheers 😎 let me know how they turn out!

  • @victoranjos9426
    @victoranjos9426 Год назад +1

    finally someone uses the right name!! THANK YOU !

  • @its.moonjc
    @its.moonjc Год назад +1

    Thank you for your videos. I've finally been having fun in the kitchen again because of you.

  • @DianneCarr-y4x
    @DianneCarr-y4x 3 месяца назад +1

    Thank you so much! I've been wanting to taste these, and now I'll know how. Excellent teacher!

  • @rafaelfumero4586
    @rafaelfumero4586 Год назад +1

    YOU SAID IT PERFECTLY OH MY GOD!!!! Best desert

  • @christinathompson1630
    @christinathompson1630 Год назад +3

    These are my favourite tarts. I have made them before but I’m going to try your recipe too, to compare. Thanks for all your great recipes, they are very much appreciated.

  • @danigrt162
    @danigrt162 Месяц назад

    Absolutely love this recipe. My husband luuuuuuves them! He's addicted to them. Best ones he's ever had. Thank you so much for posting and sharing.(as a matter of fact I am baking a batch right now). 🙂🙃🙂

  • @davidbeutel7298
    @davidbeutel7298 Год назад +1

    I made these today using your recipe and they turned out fantastic ! I always shied away from these tarts because they always looked so complicated , but you method was so straightforward and the results speak for themselves. Such a perfectly crunch sweet treat

  • @linaariawati4424
    @linaariawati4424 Месяц назад

    Made these and were perfect! Especially the pastry, it was flaky and crispy all day long. The filling was also delicious, it wasn’t too sweet. Just the perfect comfort food ❤ Thank you 🙏

  • @ilaazmi998
    @ilaazmi998 Год назад

    hello hi from malaysia to be honest this is the first time I made and ate pasteis da nata. or in my place called portuguese egg tart. I have tried many recipes. and finally, this recipe is just perfect. crispy and creamy just nice .Thank you for this best recipe.

  • @loc7407
    @loc7407 Год назад +2

    Thank you for this recipe, I have made this before, but I will try again with this, look so scrumptious!
    Look forward to your croissant recipe someday, I want to try but it a bit difficult.

  • @artic0x
    @artic0x Год назад

    Was waiting for this one, killer as usual!

  • @NikaRunsAndBakes
    @NikaRunsAndBakes 24 дня назад

    I had one of these in Luxembourg while on a Europe trip from the US. The bakery had added a dollop of Nutella (very good btw), so I will have to try this classic version. I googled for a recipe not realizing you already had one-Chain Baker to the rescue… I will be trying these!

  • @franciet99
    @franciet99 Год назад +1

    Woo hoo! I’m so happy for this video. Thank you!

  • @tarablinkhorne9872
    @tarablinkhorne9872 Год назад +2

    I have always bought these ,but will definitely have a go and make them myself , and also great as all the different stages can be made ahead and cooked fresh when you need them ! x

  • @jerseygirl07105
    @jerseygirl07105 Год назад

    Thanks for making this recipe much easier in the custard section than any other instructor. Most warm the custard first. Great thinking and process. Southern California. ❤

  • @janetmaxwell9313
    @janetmaxwell9313 3 месяца назад

    Excited to try!!! Good memories of Belem. You make it easy to understand!

  • @danivasquez2441
    @danivasquez2441 Год назад +2

    These are my favorite tarts

  • @CruelusRex
    @CruelusRex Год назад

    My parents visited Portugal a couple of years ago and they brought back a whole pack of these. They were so good.

  • @benjaminhaise7317
    @benjaminhaise7317 Год назад +1

    Another great video. Well done, brother.

  • @Dracu1987
    @Dracu1987 Год назад +1

    This is ridiculously easy, I'll try it out this week. The cylinder shaped dough is the perfect candidate for the freezer, I might do a larger batch and freeze the rest for a lazy Sunday bake

  • @AveryRaassen
    @AveryRaassen Год назад +2

    Awesome, just Awesome.

  • @windygreychannel
    @windygreychannel Год назад

    Your channel is amazing and whatever I have done following your recipes, everything has turned out great!

  • @JasonwithaJay
    @JasonwithaJay Год назад +3

    Man I love custard. There's no way I can make these. I would eat the entire batch in one sitting.

    • @ChainBaker
      @ChainBaker  Год назад +3

      They do go down very easily 😅

  • @floss202
    @floss202 3 месяца назад

    Made them. I accidentally put the butter in right away at the first stage. It still turned out I just carried on with the process and added about another 15 g of butter. Really delicious I had to come back and say yummy and thank you.
    I first discovered these when I was living in London 20 years ago at a portugese bakery near wembly.
    Now back home in new Zealand I can't find them and few portugese live here. So glad I can make these for myself now.

  • @FingersDigits
    @FingersDigits Год назад

    Thanks!

  • @mariaroquavega5664
    @mariaroquavega5664 Год назад

    Charlie, I love these!!!! I usually cook for my friends on my birthday and I can't wait to make them this year!!

  • @juliennapoli
    @juliennapoli Год назад +1

    What a treat! Thanks, I'll try it.
    Next one : the challenging french "Cannelé" ?

    • @ChainBaker
      @ChainBaker  Год назад +1

      Got to get some of those moulds!

  • @esall7294
    @esall7294 11 месяцев назад

    Made these today, very easy and incredibly delicious! Be patient with the cooking time, mine took 18 minutes at 485 F.

  • @suyapajimenez516
    @suyapajimenez516 Год назад

    No question it’s a very good coffee/tea time tart. I have to remark my favorite part of this video is the easiest you made puff pastry.

  • @CornbreadAndChopstix
    @CornbreadAndChopstix Год назад

    LOL this ain't no history channel! I happen to know the history and that made me laugh quite a bit.
    Thank you so much for sharing this amazing recipe - 'now' I might actually be willing to make them. You're my baking hero teacher! ❤

  • @neocrashburn
    @neocrashburn Год назад +1

    Thank you so much for this video.

  • @Anesthesia069
    @Anesthesia069 Год назад

    I have been looking for a good recipe for these for a long time!

  • @soniaferreiro949
    @soniaferreiro949 Год назад +2

    Good morning. I would like them a little more brown. I like the bitterness of it. I'm portuguese. 🇵🇹😍🥳

  • @cydkriletich6538
    @cydkriletich6538 9 месяцев назад

    First time here, and this is a fabulous recipe for a delicious tart with which I have only recently become familiar. We got frozen ones at Costco, of all places, and hubby and I devoured them! Three boxes in 2 weeks! They sold out really fast, and it doesn’t look as if Costco is going to get another batch. So disappointing.
    So, I thought I’d find out how to make them myself. However, at 75 yrs. of age, with quite a few painful health issues, particularly my hands, I’m not sure I have it in me to make the lovely pastry demonstrated in this video. I know it’s a cheat, and that it wouldn’t be exactly the same, but could I do the store bought puff pastry instead, anyone? I’m subscribing, cuz I love the way he demonstrated all the steps. Thank you! 💞

    • @ChainBaker
      @ChainBaker  9 месяцев назад +1

      It may work. Just keep an eye on it as it bakes and catch it before it burns 😬

  • @PiMast
    @PiMast Год назад

    You know what ? I was actually thinking about it yesterday ! Thank you !

  • @gonzoducks8
    @gonzoducks8 Год назад +10

    Never seen vanilla in pasteis de nata. It's always cinnamon and lemon peel because they were the most common flavors used in the Iberian peninsula for desserts before the Colombian exchange.
    By the way you can wet your fingers to stretch the dough better if it's too hard to stretch out.
    If I remember they're baked at 370°C/700°F.

    • @callipygian1919
      @callipygian1919 Год назад

      the og bakery pastéis de belém from lisbon is baking them at 400 celsius for about 20 minutes, and yeah they have cinnamon and powdered sugar shakers on the table. personally i only put powdered sugar because i dont enjoy cinnamon except on apple pies 🥴

    • @alphaomega6684
      @alphaomega6684 Год назад +3

      Thank you for this info on flavoring because I can't get my baking mitts on real vanilla right now and would really love to be able to make these!

  • @bloodwolf7462
    @bloodwolf7462 Год назад +2

    Another recipe for my wife to make :D And yup we still wait for foolproof Chimney Cake recipe ;)

  • @dawnulrich710
    @dawnulrich710 5 месяцев назад

    These are my all time FAVORITE! I like them so much I make myself sick eating them.😊

  • @lindal8397
    @lindal8397 6 месяцев назад

    Perfectly lovely instructions.
    Thank you :)

  • @TheAssOfBalaam
    @TheAssOfBalaam Год назад

    Great video; thank you for your time and passion.

  • @wandering_circles7487
    @wandering_circles7487 Год назад

    This prolly my most beloved pastry. Then pair it up with a macha latte. My favourite snack to eat for tea!

  • @georgepagakis9854
    @georgepagakis9854 Год назад

    LOL. My second name is impatient!!!! This is a great recipe. I buy these down the street at the local pastry shop. I was telling the wife the other day i have to find a recipe because it shouldnt be that hard. Guess what? that was Friday :) thanks bro!

  • @sandrajohnson9926
    @sandrajohnson9926 Год назад

    I made blueberry muffins- 6 jumbo, 12 regular with a little coconut flour.
    These were scrumptious.
    Next, I'll try these.
    So nom nom.
    6:55 steam hit the lens.

  • @viviannetodd4274
    @viviannetodd4274 Год назад

    My absolutely favourite pastry. I live a block away from a Portuguese bakery so I have nearly instant access.

  • @nicogun7086
    @nicogun7086 Год назад

    Great recipe
    Now I will love to see your take on sfogliatella, it has a similar method to this pastry

  • @corwinblack4072
    @corwinblack4072 Год назад

    Perfect, some time ago I thought about making these. Now I dont need to even do research online!
    Thanks!

  • @iole96792
    @iole96792 8 месяцев назад

    That looks so much easier than pounding butter! lol This actually looks attainable now, I will definitely try it. Thank you! 🥰🥰

  • @danielsebag1759
    @danielsebag1759 Год назад

    I love those I usually buy them at a French market but will try to make them

  • @arrchee8386
    @arrchee8386 Год назад

    Awesome tutorial, sir. Macao was a Portuguese concession. These tarts were adapted into a dim sum dish in Guandong.

  • @raveG244
    @raveG244 Год назад

    They turned out so beautifully! Great recipe and video. I experimented a bit wehen forming the dough cups by turning some of the rolled dough pieces on the side so that the lamination would be turned by 90 degrees. Not much of a difference. But using a rolling pin helped quite a bit since my flour must have been stronger than yours. Overall, these little tarts are well worth the effort.

  • @jayden_the_bullnguyen1002
    @jayden_the_bullnguyen1002 Год назад +1

    Thank you!!!! 😊❤❤❤❤❤

  • @afsolutelyafsaneh6746
    @afsolutelyafsaneh6746 6 месяцев назад

    Hi , I have just made it and still in the oven however my filling wasnt enough for the pastry . will let you know how it went . Thank you very much :)

  • @sharredacosta6878
    @sharredacosta6878 Год назад

    U make it look so easy..dedinately going to try 😀 Thank you 🙂

  • @Jeepy2-LoveToBake
    @Jeepy2-LoveToBake Год назад

    My family loved the Pastéis de Nata. I brought the leftovers to the office where they were quickly devoured - big thumbs up for this recipe 👍. Will be prepping a 2.5x batch of dough and a 3x batch of custard (to make sure I can properly fill 48 mini muffins) tomorrow night - will pre-shape the muffin tins, cover and let sit in the fridge to bake fresh Thursday morning to share at the office and with the executive staff at the company's earnings conference call (I'm the unofficial "corporate baker" - haha).

    • @ChainBaker
      @ChainBaker  Год назад

      48! Now that's going to be an awesome sight 😎
      Corporate baker - I love that name 😁

    • @Jeepy2-LoveToBake
      @Jeepy2-LoveToBake Год назад

      @@ChainBaker 😍🤩🤩

  • @hw260
    @hw260 2 месяца назад

    Easy and Delicious. Love them. Thanks.

  • @Tobysrobinson
    @Tobysrobinson 8 месяцев назад

    Love your tutorial and these were absolutely delicious, we even heard mini lightening strikes!😂Would have been useful to know quantity of butter to spread each time during pastry making. I almost put it all on first time. Maybe i missed you saying it though. Thank you.

    • @ChainBaker
      @ChainBaker  8 месяцев назад

      As long as it covers the required surface in an even layer it's all good :)

  • @miguelb7812
    @miguelb7812 Год назад +1

    Can you make a video about the perfect Flamküchen dough

    • @ChainBaker
      @ChainBaker  Год назад

      I've got way better pizzas on the channel already 😅

  • @jameskirk6095
    @jameskirk6095 Год назад

    Great results! Thank you 🎉

  • @jamesb.walker9177
    @jamesb.walker9177 Год назад +2

    These are amazing Portuguese treats! Strange enough it is also very popular in china ;)
    Let’s bake a bunch for Mother’s Day, cheers!

    • @jamesb.walker9177
      @jamesb.walker9177 Год назад

      @@robertbrewer2190 probably, what surprised me the most it was found on KFC in Shanghai … pretty popular by the way. .

  • @idealba355
    @idealba355 Год назад

    Oh!!! Great recipe!!

  • @carmen0077
    @carmen0077 9 месяцев назад

    Thank you for your recipes

  • @funyakofunyao4322
    @funyakofunyao4322 Год назад

    Hello ChainBaker, thanks always for the video. At some point in this video you mention about oven temperature that is the higher the better and you bake them at 250c, but my oven only goes for 230c. Any tips on how to achieve tart like yours?

    • @ChainBaker
      @ChainBaker  Год назад +1

      Switch the fan on if you can then it will be like 250C.

  • @kimw.7366
    @kimw.7366 7 месяцев назад

    Beautiful job 🇵🇹👏

  • @ferretneck
    @ferretneck Год назад

    They look amazing

  • @TwilightStorm
    @TwilightStorm Год назад

    The higher temp tip is good to know. My oven can't do those small temperature increments. (Only increments of 5°F)
    Think it goes to 490 or 495 and higher than that is the self cleaning function. Lol.
    Would the convection fan make a difference?

    • @ChainBaker
      @ChainBaker  Год назад +1

      I'd stick to as close as can be to the recipe. Can't promise they will bake up as well at different settings 😅

  • @fathimasheik3647
    @fathimasheik3647 Год назад

    Thank you for sharing

  • @michaelbinion2555
    @michaelbinion2555 Год назад

    One of my favorite places in Macau was a bakery that made these. The would make, if I remember correctly about 2,00 a day and always sold out.

  • @lemon3015
    @lemon3015 17 часов назад

    Great video! Also do I need to have the fan off when cooking these, or can I keep the fan on?

    • @ChainBaker
      @ChainBaker  9 часов назад

      Reduce the temperature by 10% if you want to keep it on 👍

  • @Chrisssssssssssssssssss
    @Chrisssssssssssssssssss Год назад

    I've had these on a market while living abroad in Switzerland. Quite a lot of Portugese immigrants there so not that strange I guess. They were DE-LI-CIOUS! By the way, what do you mean when you say 250 degrees 'Fan off'? My oven can only get to 250 degrees if I use the hot air function, which I guess uses the fan? Sorry if my question has been asked before.

    • @ChainBaker
      @ChainBaker  Год назад

      Turn it down to 230 then 😉

  • @sheilam4964
    @sheilam4964 Год назад +1

    Once again, you've demonstrated simple dessert that not only looks so yummy but is in a size that is just right for 2-4 people with a couple extra, not a party size for 20 people that even if you freeze most of it for later you have enough to last 6-12 mos. Who am I kidding? This is just right for 1 serving plus 1 more for tomorrow. 😆😆😆😆😆

  • @JamesLangmead
    @JamesLangmead Год назад

    The pastry gave me a shock when I bit into it. I've made a rough puff at home before, but this is so crunchy

  • @shannanstigri
    @shannanstigri Год назад

    Gorgeous. Thank you.

  • @han123452011
    @han123452011 Год назад

    Just about to make these x

  • @samsi1497
    @samsi1497 Год назад +2

    the written recipe link below the video doesn't seem to work. please fix it

    • @ChainBaker
      @ChainBaker  Год назад +1

      If that ever happens just try again later. It always works after a while 👍

    • @samsi1497
      @samsi1497 Год назад +1

      @@ChainBaker Got it! Thank you!

  • @michelemarch8606
    @michelemarch8606 Год назад

    Have you done sausage rolls? I did search, but couldn't seem to find anything. Would this dough be good for sausage rolls?

    • @ChainBaker
      @ChainBaker  Год назад

      ruclips.net/video/RHVQR1fX0QY/видео.html ✌️😎

  • @dubbified
    @dubbified Год назад

    I have made that dough before, a lazy croissant version so i felt.. Gosh I dig your approach!
    My smartoven died a quick death after two final loaves it gave up the ghost.. luckily Breville has a out of warranty replacement option I received in delivery just a day ago..
    This is my first project with the new oven.. I cant wait!
    Then, its on the Dulche Deleche donuts again.

    • @ChainBaker
      @ChainBaker  Год назад

      Let me know how they turn out 😉

  • @koubenakombi3066
    @koubenakombi3066 Год назад

    Tasty! Thank you!

  • @psherlock8764
    @psherlock8764 11 месяцев назад

    Played instruction while I baked. Was, because of laziness, tempted to buy butter puff pastry but DIDN’T! But followed you in every step.
    Thank you so much as the result was perfect except I think I ate the majority of them much to the consternation of the family. My god those boys have become large and menacing when deprived of tarts!
    Thank you!

  • @paraDice145
    @paraDice145 Год назад

    Hey Charlie, I was wondering how your camera setup looks like.

    • @ChainBaker
      @ChainBaker  Год назад

      I posted a picture of it just now in the community tab ✌️

  • @jitrimble
    @jitrimble Год назад

    Hi- tried and my custard was great going into oven but had curdled once baked- any tips?

    • @ChainBaker
      @ChainBaker  Год назад

      It should not do that if every step was taken correctly and all the ingredients were used. The flour should stop it from curdling. I'm not quite sure what could have gone wrong whilst baking.

  • @DougPaice
    @DougPaice Год назад

    This is now my favourite sweet treat. It was your browned butter chocolate chip cookies, but these are better. Too many Portuguese tarts I've had ended up tasting eggy, these don't. My oven gets really hot so they only take about 7½ minutes.

  • @its_EZ
    @its_EZ Год назад

    Gonna try this after my finals

  • @kleineroteHex
    @kleineroteHex Год назад

    My mouth is watering!!! But I'm on vacation, all I can do is basic stuff, such as sourdough englisch muffins for breakfast😉

  • @yonatangonen7326
    @yonatangonen7326 Год назад

    Can I use ready-made dough instead of making dough?

    • @ChainBaker
      @ChainBaker  Год назад

      Definitely!

    • @yonatangonen7326
      @yonatangonen7326 Год назад

      Thank you! Regarding the oven: what to do if my oven does not reach 260 degrees?

    • @ChainBaker
      @ChainBaker  Год назад

      @yonatangonen7326 bake it at the highest temperature you can. If it takes longer leave it for longer.

    • @yonatangonen7326
      @yonatangonen7326 Год назад

      @@ChainBaker OK. I bought ready-made dough, but how many grams did you take to make the recipe? There are 600 grams in the package

    • @yonatangonen7326
      @yonatangonen7326 Год назад

      Do you know how much dough I need?

  • @CJB_B95L
    @CJB_B95L Год назад

    Mine came out well but a little too thin on the bottom and I should have left a little more room on the sides for the custard rise. I really want a savory version of this.

  • @ferretneck
    @ferretneck Год назад

    Do you think this would work with vegan butter?

    • @ChainBaker
      @ChainBaker  Год назад +1

      Should do. But how would you make the filling vegan?

    • @ferretneck
      @ferretneck Год назад

      @@ChainBaker the wife can’t eat / drink milk because our baby has an allergy but she can eat eggs, so would just substitute the milk with almond or soy milk

    • @ChainBaker
      @ChainBaker  Год назад +1

      Let me know how they turn out ✌️

    • @ferretneck
      @ferretneck Год назад

      @@ChainBaker will do!

  • @rodconner9079
    @rodconner9079 Год назад

    I've not tried but definitely inclined to give it a whirl. I'm not about "sweet" but the family sure is ... we'll see! Be Safe

  • @KitchenFairy61
    @KitchenFairy61 Год назад +1

    Unfortunately the recipe link gives a 404 error. I'm sure it'll be fixed soon.

    • @KitchenFairy61
      @KitchenFairy61 Год назад

      @@ChainBaker It means that the link isn't any good 😕.

    • @ChainBaker
      @ChainBaker  Год назад

      Sorry, wrong comment 😄
      The website sometimes does that. It always starts working after a while ✌️

  • @margiekaminski7607
    @margiekaminski7607 Год назад

    Would you please give the gram weight of the egg yolks in this recipe. The first time I made these I used store bought large eggs. The next time, I used fresh eggs from our chickens. Both times, using 3 yolks. The custard was decidedly thin with the fresh eggs. Thanks.

  • @mr.pizzamarlon
    @mr.pizzamarlon Год назад

    I would to see this made as a chocolate tart mmmm 😍🍫🍩