Pastel de nata
Portugal

Pastel de nata workshop in Lisbon

Of all the things we love about Lisbon, one small round pastry may be our biggest love of all: pastel de nata. This creamy custard tart is one of the city’s most iconic foods and is sold all around the city. During our time in Portugal we have already performed a thorough benchmark exercise to find out which pastelaria sells the best pastel de nata in Lisbon. We may need an extra hole in our belts when we leave the city because we just can’t stop eating these heavenly pastries at every chance we get.

Our slight obsession with pastel de nata led to a sense of worry when we thought about having to leave Portugal at some point. We felt we needed to do a pastel de nata workshop here in Lisbon! In The Netherlands, where we live, pastéis de nata are hard to find. If you do manage to find them, they are rarely as fresh and tasty as the ones in Lisbon. The best pastel de nata is consumed straight from the oven, when it’s still warm and crisp. What if we could never have a freshly baked pastel de nata again!?

Finding a pastel de nata workshop in Lisbon

During our continuous hunt for the best pastel around Lisbon we found the answer to our desperation. We discovered that Pastelaria Batalha, one of Lisbon’s most famous bakeries, offers pastel de nata baking classes. In their pastel de nata workshop you learn how to bake the pastry yourself, and you learn from a master. Owner João was born into a family of bakers and is an expert at producing the fluffy goodness that we love so much. 

About Pastelaria Batalha

You can find Pastelaria Batalha in the bustling center of Lisbon. It was founded in 1990, with two pastry shops opening outside the city before João opened the latest addition to the family business downtown. They have won many awards for their products. Among the prizes they collected are those for best bread of Portugal, first prize winner in the Traditional Portuguese Sweets contest for a number of their pastries, best bolo rei – a traditional Portuguese cake –  in the country, and a multitude of other awards. Most significant for this story: their pastel de nata has achieved the third place in the national contest twice. We figured that owner João must be doing something right. As we wanted to learn from the best, we signed up for his workshop.

Pastelaria Batalha Lisbon
Small and cozy… just how we like our pastry shops

The start of the pastel de nata workshop

On the day of the pastel de nata workshop we make our way to the basement of the small pastry shop in the centre of Lisbon. It will be our classroom for the coming two hours. While we shake hands with the rest of our group of pastel de nata students, João makes a grande entrée by offering us some of his award-winning pastries: almond cheesecake and bean tarts that are finger-licking good. That’s our kind of warming-up! We don our apron and hair-net, wash our hands and enter the small and warm room where João keeps his professional equipment and ovens. This is where the magic happens!

Batalha’s award-winning bean pastry and almond cheesecake
Lisbon pastel de nata workshop
We got to wear these cute aprons with Batalha’s logo – we immediately felt like pro’s!

We crowd around the pastry chef in the small and warm kitchen as he passionately introduces us to Lisbon’s pride. “What makes a good pastel de nata? It has to be creamy, not too sweet, with flaky and slightly salted dough. What makes pastéis de nata so attractive is the combination of the soft and sweet custard filling, and the crispy salty dough that gives the pastry its bite,” explains João. “A good pastel de nata does not even need cinnamon sprinkled on top. That’s because all the good taste already hides inside.”

The chef is not at all afraid to share the secrets of his award-winning recipe. He is on a mission to make sure everyone in Lisbon (or the world?) gets to eat the real deal. Time to start baking with the pastel de nata guru.

Making the dough

First step in the process is a crucial one. We will make the dough that is to form the ‘cup’ that holds the cream. A good pastel de nata has crispy, airy, flaky dough, much like puff pastry. Making it from scratch yourself takes some time and dedication. The trick is to create thin layers of flour-and-water-based dough alternating with butter or margarine. This is what produces the crispy and flaky quality of the pastry when it comes out of the oven.

Besides dedication you’ll also need a decent counter top as the technique involves a ruthless slamming of the dough – all with love, of course. João shows us his elaborate technique for folding and rolling the dough. He performs it with some impressive professional kitchen equipment. The do-it-at-home technique will have the benefit of combining baking with a serious biceps workout with your rolling pin. Once the dough is layered and thin enough, it is put to rest in the fridge to prevent it from drying. In the meantime, we move on to step two: creating the custard cream.

João shows us how it’s done… the dough has to be rolled and streched until it is thin
The perfect pastry dough consists of many fine alternating layers of dough and margarine
They see us rollin’…

Creamy custard.. yummm

We boil milk with lemon zest and cinnamon, add sugar and egg yolks. Then we stir until the custard gets a creamy consistency. Sugar and spice and everything nice, things are starting to look good! In the meantime, João tells us stories about his life as a baker and about the history of his bakery. His parents even pop in to say hello – this is a family business after all.

Something is stirring…

Filling the pastry

The workshops proceeds to a next level when it is time to learn the special technique of covering the molds with the puff pastry. It is a critical stage because if you fail to do this properly you can kiss those flaky layers goodbye. This, we must admit, is not an easy thing to do and puts our patience to the test (we are not as fast as João who can fill 500 molds per hour with quick fingerwork!). But practice makes perfect: we are quite satisfied with our creations.

It is nice to be able to use João’s professional equipment. We won’t have those advantages at home, so probably making pastéis in our own kitchen is going to take a bit longer than the two hours of this workshop.

What surprises us most is the short baking time that is required. It only takes about 12 minutes for the tarts to be properly done. So we get ready for the best part of the whole workshop: tasting the fruit of our hard labour! While João takes orders on drinks we take our seats in the cafe area. He brings out the pastéis. We see all that we have made, and we see that it is good!

Pastel de nata workshop in LIsbon
Straight from the oven…
Pasteis de nata
Just a little bloated… like our tummies after eating all this goodness!

Trying our own pastel de nata!

And more importantly, when we take a bite of the warm, smooth, velvety piece of heaven that we created with our bare hands we know that it tastes good as well. Ah, how great it is to be a pastel de nata master baker! We can’t wait to try this at home and delight our family and friends. Although it will still be tricky to see if we can come to the same awesome result without João’s guidance and equipment at hand. It’s a comforting thought that now at least we know how to try. And if we turn out to not really be the master chefs we now think we are, the real Portuguese pastéis de nata of Lisbon are only a plane flight away.

Eating pastel de nata
Clearly the best part of the whole experience

Create your own adventure! Enjoy a pastel de nata workshop in Lisbon with João at Pastelaria Batalha

In this two-hour workshop you will learn João’s recipe and techniques for making authentic Portuguese pastel de nata from scratch. João explains all the steps in the process and demonstrates how to do it. We found the class to be fun and interesting. What’s great is that you are able to try your own results immediately afterwards. João is a very friendly and funny guy who is patient with his students. He explains the process in a very clear way.

Workshop location

The workshop takes place in the award-winning bakery of Pastelaria Batalha. It can be found at Rua Horta Seca 1 in the center of Lisbon (next to Praça Luís de Camões in Chiado). The maximum number of participants is 10, so you’ll be in a small group. This enables you to watch the process and follow the instructions clearly. As a group you will work together on a batch of about 60 pastéis, under the close guidance of João.

Workshop contents

Included are all the ingredients, the use of professional equipment, and a drink and three pastéis per person. This you can gobble up immediately after baking them or take home with you. You’ll also receive a follow-up e-mail with the detailed recipe so you can give your best efforts at home in your own kitchen. Be aware that most of the workshop is like a class. João explains how to perform each step of the process and the participants watch his demonstration and partake in some of the steps. If you want to do more than watch and learn, you could also book a private workshop. That will allow you to be more hands-on because there will be more time to go through all the steps and really create the entire pastel de nata yourself.

Workshop times and how to sign up

The workshop takes place every day between 17:00 and 19:00 (on Sundays between 14:00 and 16:00). You can sign up here for classes in weekends or here for the Lisbon pastel de nata workshop on weekdays. You can also visit Pastelaria Batalha’s offical website for more information. Or you can e-mail them if you want to schedule a workshop at a time of your choice and for groups up to 15 persons. We recommend to wear comfortable shoes as you’ll be standing for the largest part of the two hours. Also, wear light clothes (it gets very warm in the small bakery where the ovens are blasting). Enjoy!!

Pastel de nata workshop
Thanks João for all the learnings!

Disclaimer: Pastelaria Bahas sponsored our participation in the workshop. The story we wrote about this workshop is based on our honest evaluation of the experience. It reflects our own personal and unbiased opinion.

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