American tries Portuguese Pastries…
Vložit
- čas přidán 25. 06. 2023
- To Support Dave: paypal.me/daveinportugal
Hello I'm some guy named Dave in Portugal.
In this video Dave in Portugal tries some very nutty Portuguese pastries.
If you're interested in more videos about Portugal, subscribe to this channel and follow my journey!
-Dave
The best international currency exchange transfers: wise.prf.hn/l/GlRd8xZ
Learn Portuguese through the best Online Master Class that I personally use myself : www.portuguesewithanita.com/D...
That is faaaar from being the best pastel de nata, I can see it just by looking at it xD
Skimping out on the custard. I would not recommend that bakery to anyone and if I ever made phallic cookies I would have been banned permanently from entering the kitchen of my Avo.
When I was a kid the mil-folhas was double (higher) the size and had a great custard in between, nowadays they are too thin. That pão-de-ló is a bit over baked I think. Those phallic cakes are new, they are not really traditional.
You're right about the mil-folhas! I used to get them in some popular pastry shops in Alvalade, and in Rossio, in Lisbon. But I specially enjoyed to rip them apart and take my time. Also the top wasn't so dry and thick. Some have a different cover made of egg yolk, which are my favorites.
Those small pães-de-ló are not the best. The big ones, sightly under cooked are to die for. I think it's "pão-de-ló de Ovar". I think it's difficult to find near Lisbon. Cheers.
@@ThePmfatima exactly as I used to eat mil-folhas when I was a kid, they were at least 6 cm tall. I used to eat the bottom first with all that custard and then the top with the sugar cover, which was also much much much better than today's sugar cover. You can find most things from all over Portugal in Lisbon now, when I was a kid it was quite the opposite, I still remember there was only one hidden shop in Rossio station selling ovos moles in the entire Lisbon.
@@paulocastrogarrido3499 I certainly could eat one now... of each
@@ThePmfatima me too, the old way please.
I haven't eaten a mil-folhas in a while, but they certainly didn't look as dry as that one, they are bigger, way flakier and have an amazing custard inside. I also remember that in the Lisbon-area they used to also sell a "dark-chocolate" topping one instead of just the white one. Where I live right now they usually only sell the white one, but the brown one is better IMO.
You missed some of my favourite ones ;-) Bolas de Berlim or Pastel de Feijao or Jesuitas or ...
The Mil folhas originally come from France, they are called Mille Feuille, and often they have more cream inside and not this sugar icing on the top.
In Jesuítas we trust
you should research Pastéis de Tentúgal, theyre very sophisticated and that flaky pastry has to be made in a custom built room.
05:52 ;)
@@antonio.mineiro he didn't talk about the pastéis' history at all...
@@misatopt mas experimentou pelo menos.
the queijadas de Tentugal are even better!
Pastéis de Vouzela are better, fight me.
I hope that this is one in a possible series of your reviewing/tasting different Portuguese pastries…. The ones you’ve covered in this video is a mere fraction of what I’ve seen in Portuguese bakeries.
The torta de Azeitão from Setúbal! Queijadas de feijão de Torres Vedras - Leiria! Pampilhos de Santarém! Tigelada Beirã! Docinhos/ (marzipan) do Algarve! Queijadas D. Amélia dos Açores! Bolo de Mel da Madeira! Pão de Rala do Alentejo! And Fofos de Belas- Queluz- Lisboa!
He could do at least two more episodes....
Loved this! Dying to have um pastel de Nata when I visit Portugal in September!!
You should eat the pastel de Natas with cinnamon powder on top, that is lovely.
You have to try also Espigas doces de Montemor -O-Velho, Brisas da Figueira and Flor de Sal de Lavos na Figueira da Foz, Brisas do Liz em Leiria, Nevadas doces em Penacova e Cruzios em Coimbra. Kind regards from Portugal
E bolos lêvedos das Furnas, pastéis da Graciosa, pudim de feijão de São Miguel e sabe lá Deus quantas mais coisa boas da culinária portuguesa...😂😅😊
Need to try Queijadas de Sintra or our Sweet Bean Curd cupcakes, our Mil Folhas, Tíbias, Guardanapos, etc
You have to try the Xadrez! (or Chees if you want a translation.) It's a really good cake and it looks like a chessboard with chocolete on the sides. It was one of my favorites when i was a kid.
You have to try also travesseiros de Sintra and Pastéis da Cruz alta (both from Sintra) and one of my favourites Tigeladas, but you have to go to a very specific place to get them, there is a small tasca near the train station in "Rossio a sul do Tejo" they are totally worth the trip.
Chocolate salami (alcoholic)
Ingredients:
400 g of Maria biscuits
150 g of sugar
200 g chocolate powder
125 g of margarine
2 eggs
1/2 cup brandy
1/2 glass of port wine
Confection:
In the mincer, crush 12 cookies and reserve. Break the remaining cookies into small pieces, add the sugar and chocolate, and mix everything. Beat the whole eggs well and add the glass of drinks (about 7 cl. in total). Pour into the previous mixture and add the melted margarine. Mix everything very well and then pour it onto a countertop where it is kneaded, gradually adding the initially crushed wafer, until you get the consistency needed for rolling. Roll out a large square of aluminum foil, sprinkle with a little sugar, and sprinkle with a little more port wine and brandy.
Place the dough on top, roll it up, and wrap it tightly.
Take it to the freezer for a few hours until the dough hardens well, remove it and keep it in the fridge until serving.
When we lived in Sao Martino de Porto, we would visit Caldais de Raiha, home of a famous pottery maker, so there's lots of ceramics and a museum. The story is that many, many years ago, a member of royalty visited and requested something original, so the ceramic penis was created. So they are everywhere and also in various pastry shops. And yep....eggs and almonds are very popular here!
There are many convent sweets that use a lot of egg yolk because nuns used egg whites to iron the clothes so we can consider the convent sweets a by-product of the laundry 😂.
In Amarante we have a traditional sweet called "doce de São Gonçalo" although they are named after a saint they are basically giant phalluses.
That's because São Gonçalo is the patron of the unmarried women who are looking for a match.
I love mil folhas. There is a bakery near me that makes them in a big amount of diferent flavours. My favorites are the lemon and the passion fruit ones. You can even ask them to make a birthday cake with your favorite mil folhas flavour.
Wow Dave, thx for taking one for the team on this one!🎉 haha
You need to try the Madeira Island Bolo de Mel (Honey cake), the Figos Cheios (Filled Figs), Queijinhos de Amêndoa ( Almond little cheese), Morgados de Portimão, Doces Finos do Algarve (Algarve classy sweets), then the Sintra Quesada, Clarinhas de Esposende, a slice of biscuit cake (coffee, biscuit and other ingredients in layers reminding the flavor of tiramisu), the best conventual cakes or deserts ( nuns) are from Alentejo, I love to dip the Fogaças de Alcohete in a large latte and ofc the cakes that are seen around Xmas tables like the King and Queen cakes and many others.
You should definitly try Cornucópias and Pampilhos, they are sooo good! You could actually do a whole video with convent pastries :)
(Also, mil folhas usualy is higher, fluflier and has egg in the middle)
Pampilhos are only perfect in a specific bakery in Santarém. Their original name was not even that one.
Pão de Ló de Ovar. THE only real sponge cake. So good and runny, that you have to eat it with a spoon!
Não não é, mas é incrível.
7:47 there are several types of pão de ló.
But in all cases I always eat them with cheese (queijo amanteigado), typically with queijo Serra da Estrela. The butter flavor of the cheese goes really well with pão de ló. (I’m casa you decide to try pão de ló again) I also eat pão de ló, mainly on Christmas.
"It is a pretty cool gag gift" I NEVER LAUGHED SO MUCH IN MY LIFE!!!! xD xD xD
For pão de ló you need to go to Ovar and try the traditional one.
Precisely ours is a billion times better and we also call it Pito.
Nonono Pao de Lo Rio Maior 👍😉
@@pauloa.s.c.2276 não há Pão de Ló que chegue aos calcanhares do de Ovar.
O de Arouca também é bom
I like the chocolate salame better when it is finished with Porto wine around it and letting it stay like that for some time, usually wrapped with parchment paper. Porto wine is sweet, so it is a good sugar substitute, and the combination resembles somewhat the flavour of slightly alcoholic candy like Mon Chérie.
You missed one of the best, and its right there in the plate at the end, its the ball looking one near you, the Bola de Berlim specially if its the one with custard inside.
The reason the cakes are made of the yellow part of the egg is because the nuns used the white part to wash&white the clothes.
My favorites when I lived in Portugal were:
1) Pastel de Natas
2) bolas de Berlim
3) mil folhas (Napoleão)
Definitely share your opinion on the white phallus, there are other cakes of that type, it's just a hard shell of sugar and egg white with a moist interior that's equally too sweet. The "bun" at 8:00 is pão de ló, a spongy cake type that originated in Italy, it's a bit dry but combined with whipped cream and strawberries it makes an amazing cake. And there is a special version of it, the Pão de Ló de Alfeizerão, in which the center is moist, it's a famous and traditional reason to visit Alfeizerão, which I think isn't far from where you live. The one you tried looked like it had just a tiny undercooked part in the center but the traditional Alfeizerão cake is much more undercooked and bigger. Another one you might want to try is the "pampilho", a sort of roll, it's not hard to find, I have had some at café Somar for instance, in Paredes de Vitória beach, north of Nazaré.
You Should try Sardinhas de Trancoso, is a shaped sardine pastry with egg inside while coated with chocolate.
1) pastel de nata is so best, second place needs the James Webb telescope to see it and 2) next time have a triple shot of espresso on hand because that’s how I roll with Portuguese pastries! 😅. I enjoy the videos. Hopefully you can visit the Azores and Madeira and add some comparisons to the mainland food and culture.
Dave, I would suggest you to try "sardinhas doces de Trancoso". Now, that is a treat 🤌
My favourites: Pastéis de Tentúgal!
Conhece os "pastéis de Vouzela" ? Depois de provar um, não mais olhará para os rijos e secos como os de Tentúgal
I'm from Caldas da Rainha!!
I also recommend Guardanapos (napkin) and Pata de Veado (Deer Paw)
Castanhas are chestnuts not almonds but don't forget to do a cake and pudding version like bolo de bolacha bolo de ananás etc Leiter creme
The almond thing is marzipan basically.. its a love it or hate it immediately type of sweet.
Try biscoitos de canela from Pingo Doce. YOU GONNA LIKE IT... Forget about the publicity. Is just where I found those. Probably you get in other markets.
Also, there is a slightly phallic shaped pastry from Braga called the Tibia, but there is no innuendo....
És de Braga? Não consigo resistir fazer essa pergunta insinuativa 😂
... missed many spectacular cakes, among them one of my favorites, the Berlin Ball...
Ovos moles for the win!!!
100 sheets is also know as Napoleao (Napoleon), as it was first made for Napoleon Bonaparte in French, it one of many cake of french and danish pastry originally.
Pão-de~ló is just underbaked sponge cake with extra yolks. That 1000 folhas is wrong, it is usualy made with puff pastry. That is a 500 folhas its more dense.. The 1000 one is taller and puffier. gThere are 2 things you should try from Peniche(little sea town on the edge of portugal) S's de peniche - S chaped cookie almond based and a thing called Ossos de batata doce - they are a thing like a little bowtie with a sweet potato and almond feeling. Great hidden tresures
Wait until you try Portuguese every conventual confection. Nuns oh sweet nuns. xD Also you should try foods and sweets from Alentejo.
Yes! There's still so much to discover: pão de rala, sericaia, barrigas de freira, pudim Abade de Priscos...
Hi, you have to go to "tabuleiro" in Portela Lisbon and ask for some "rosquinhas" I'm sure you'll go wild.
It's one of the pastries we miss the most.
Ovos moles are my fav, and we get them in a bakery in Monte Murtosa, delicious❤
There are versions of the Mil Folhas without the sugar on top that are MUCH better. Be on the look out. ;)
And maybe give a try to Pastel de Feijão, Bolo de Arroz, Jesuíta and Jangada (also goes by Palmiere Recheado).
I like so much one called "Tijelada" made in a ceramic cup.
BTW, the desserts here with egg in them are called "Conventual" =) and the abundance of egg usage is due to the Moors influence when they controlled this area for so long
No.... I'm sorry but no
Conventual comes from Convento (convento de freiras)
everything in Portugal and Spain is due to Moorish infkuence, according to some bigoted people
The eggs have to do with the surplus of the yellow part in eggs in Convents. It doesn't directly have to do with the Moors. I don't know what it is for, but the white part in eggs is used a lot by nuns. Maybe for their garments...I'm not sure. So you are left with the yellow part...and they started getting creative in using them for pastries.
Yes! Yes! ,& Yes 👍 Pastal De Nata is so good!! Thank You 😊❤
You missed "travesseiros" of Sintra (buy them in Piriquita)
And "queijadas" de Sintra (buy them in.... can't remember the name... unfortunately they are small)
As someone already mention "palmieres recheados" are also very good
He won't like travesseiros de Sintra, they are way tooooooooooo sweet.
You should try Folar de Olhão and Jesuítas, two of my favourites.
In portugal kids learn how to do chocolate salami in kindergarten. Its super easy
the 1000 folhas i eat have a soft chocolat buttery cream instead of the egg and the top is more chocolat rather the white version so it taste more towards chocolat than pure sugar.
Actually i only started to see the egg version after the 90's.
Dave in Portugal reaction to Falos: "Fk me silly!" lol
There are so many Portuguese cakes that even after 30 years living here I still find some new one now and then :D Pro tip: The best Portuguese pastry is not Pastel de Nata, but the "Claudino". You can find it in "Capote" in Costa da Caparica. Most of portugueses don't even know this, but once they try this one, their lives change 😂
You’re nuts. No Portuguese person will tell you that Claudino is better than Pastel De Nata.
Dave, you need at least 5 years to know most of our sweets. Each location has traditional sweets typical of the region, go to pastry shops, not supermarkets, as there are a lot of industrial sweets that are imitations
try Pampilhos (from Santarem)!!!
The lady at the bakery was joking hahahah
Pastel de nata is my favorite!!
Yeah, ngl I think the penis pastry is just a tourist trap. I'm portuguese and never heard of them being tradicional here. The first bakery I saw selling those opened like 3 years ago, after the tourist boom
Eating pão-de-ló in Portugal is kind of a hit-or-miss situation to be honest. Buying from a local supermarket won't make its justice as they tend to overcook it and turn very dry. The point of that cake is to be very moist in the middle, as if it was undercooked.
I suggest you try it once more, and in the right locations. Namely pão-de-ló de Alfeizerão, and pão-de-ló de Ovar . These are two locations worth visiting for the right pão-de-ló.
Someone probably mentioned this before, but that’s not a Mil Folhas, that’s a Napoleão. The Portuguese Mil Folhas is another pastry not depicted in this video.
O wow in Lithuania we call "tinginys" The chocolate salami!!!!
Hahaha love the D**K pops from Lisbon. We laughed for a while on those when we first saw them lol 😂😂😂😂
What about Travesseiro and queijada de sintra?
DOnno where in Portugal you are located, but if it happens, give it a try in SIntra, Queijadas de SIntra or Travesseiros (long pillows), but please, go to the fabric if possible, and also in SIntra county, go to Belas, to eat a Fofo de Belas ("cuttie" from Belas)
theres places were the "mil folhas" are bigger like higher !
As a Portuguese, I tell you Mil Folhas is one of the best pastries you can get here. However, they have to be made right. The one you ate was one of the worst I have ever seen. The best ones are a little taller, and are crunchy on the outside layers, but very smooth on the inside layers, closer to the egg filling they usually have. Also, the sugary topping is a love it or hate thing. I never eat the sugary top, but some people love this pastry just for the sugary top. Hopefully, one day you can visit again and eat the real good Mil Folhas. You should also try Bola de Berlim, Russo and Palmier - those 3 are amazing :)
Well, we know what city that 'rocket ship😉' comes from! The Mil Folhas looks very much like the French pastry Mille Feuille (we get in Canada)... But it means a Thousand Leaves, not a thousand sheets. Interesting.
Portuguese 'folha' means both leaf and sheet (of paper), same as French 'feuille'.
@@lucasribeiro7534 Yes :)
@@lucasribeiro7534imagine Americans asking for One Thousand Leaves hah
FYI - all of the egg content, although it looks like a raw egg yolk, is really a cooked egg custard. It's in everything. It's delish.
My favourite, besides a delicious pastel de nata, is the Bolo Xadrez.
I'm sorry but that cake just straight up sucks. Coming from a portuguese
Caldas da Rainha!❤
you should try Hungaros, very famous portuguese pastery
You should’ve done with pão de ló de ovar
The sweets I prefer are marzipan from the Algarve 😋😋
I know these as millefoglie from Italy
Nope, not a rocket ship ...... 🤣🤣😂😂 ...... that's ´´um das caldas´´ ....!!! Dave, at that pace, prepare yourself to gain a little extra weight......
as those pastries are almost all divine. That ´´mil folhas´´ is a little too thin, as they usually are at least 1 inch high..... but thin is the way I like
them the most...!!! Great video.
Try to find and taste Toucinho de Céu roughly translated to Bacon of Heaven. Next time you go North of the country, they are the best.
It's not that I don't like pastéis de nata, but I don't really get why every foreigner is obsessed with them when we have literally hundreds of other traditional pastries and desserts. My favourites are, among others, queijinhos de amêndoa (little almond cheeses, from both Alentejo and Tomar), brisas do Lis (breezes from the Lis, the river that courses through Leiria), tigeladas (no idea where they're from), tachinhos do abade de Alcobaça (the abbot of Alcobaça's little pans), beijinhos das Caldas (little kisses from Caldas, which are actually traditional, unlike those things you tried), etc
The thing with most of our traditional conventual pastries is that they're mostly made from egg yolks and sugar and can last some weeks even unrefrigerated. They will however start to dry out and become less juicy, so it's important to make sure you get them fresh enough locally and, usually, not from some supermarket or such.
Also, that mill folhas looks sad! So flat and no cream between the sheets. Poor thing!
Tigeladas are from Abrantes, the best ones (in my opinion) are found in a little tasca near the Rossio a Sul do Tejo train station!
@@anateresa8097 Nice! Afinal são aqui da zona centro e eu não sabia! Obrigada pela sugestão, fica na lista para uma visita próxima!
Simple, because they are marketed to high heaven. If other pastries had good marketing, foreigners would gobble it up too.
@@jeanlundi2141 I think so too, but it still confuses me that even the foreigners who've been living here for some time and have tried other desserts still mostly rave about the pastéis de nata! It's like they come with this preconceived idea that the pastéis are the top of the top of our pastries and never move on past that.
????? Great tourist selfies here, thanks!
You should also try the chocolate salami with almonds :-)
You didn't even try the Bola de Berlim (Berlim Ball)... which is my personal favorite =) (though yours seems to lack the sugar dusting on top)
Bola de Berlim só é bom na praia
Ok, so you basically went to your local pastelaria and ordered a few pastries. The pão-de-ló didn't look that great to be honest, and it's not supposed to have any additional flavor, maybe vanilla or lemon depending on the bakery, but overall that should taste just like sweet bread and eggs since it only uses 4 ingredients, mil-folhas is great when you're a bit drunk and you need something sweet to give you a boost, but honestly I think your choices for everyday pastries could've been a bit better. Jesuítas, palmier recheado, xadrez, pampilhos, brigadeiros, delicia folhada, guardanapos, every pastry that starts with queijada, would've been a slightly better choice
Take it easy, give him time to taste everything we have, it can take years. Palmier recheado or coberto/barrado e a real treat.
What he ate is not even the traditional pão de ló. It’s one type of pão de ló. The traditional one would be from Ovar.
@@notrlvnt almost every cake is a type of pão-de-ló and most pães-de-ló are traditional, pão-de-ló de Ovar is just one more type.
The Algarve region pastery is more based around the Carob and almonds
You have to add cinnamon to the "pastel de nata"
My favourite is Pasteis de Belem
Viva David.
Ok o pão de ló, depende da região onde estás, porque o sabor vai variar. Sugiro que voltes a experimentar com o pão de ló de Alfeizeirão.
Sugiro que também conheças:
Os frutos do Algarve; as tortas de Azeitão; as fogaças (aqui varia consoante a região que estás); o Dom Rodrigo; os fofos de Belas; as Brisas de Lis de Leiria; os Pampilhos de Santarém; os Jesuítas (atenção à cobertura existe dois tipos); e por fim a Bola de Berlim.
Há muito mais doces como já vistes, mas ficas com mais alguns para experimentar 😅 e depois é fazer um bom hike para queimar todo esse açúcar. 😅
This mil folhas (1000 sheets) is too pressed and it seems to me that it lacks the cream of eggs in the middle, which normally the best way to eat it is to divide it in half (separating the top part from the bottom part) and turn the white part over top to bottom, it becomes easier to eat because the white part is almost always next to the egg cream which helps a lot, then you need to drink a lot of water 🥤 and do track run 🚴♂🏃 to digest the calories...🙏
Looks like you only got half of the Mil folhas lol. Never seen one like that.
Not a rocket, it's a "cannon" 😂
I don't know where you bought that "Mil-folhas" but the people who baked it don't seem to know what a mil-folhas is 😂
It's actually a lot taller with an exaggerated amount of delicious cream/custard!
This looks like a failed attempt to recreate the French "Mille-feuille" version... The French one has that marbled sugar effect on top but comes with various layers of puff pastry and "crème pâtissière" between each layer.
try samosas!!
pastel de tentugal must be eaten in tentugal, it's the only place you eat the best available, i recommend pastelaria andré
I think the only one that seems a good example of our average quality pastry was the ovos moles, everything else seems to be kinda poorly made. Like they are the supermarket version (some supermarket ones even look better). That said, they might taste good anyways, I just found odd they look so "weak".
it broke my heart when he bit right into the pastel de nada... theres only one correct way to eat pastel de nata and it is with your parent's/ grandparent's coffee spoon.
That is not a 1000 folhas. That is a Napoleon.... 1000 folhas (or académico) is marshmallow layered with flaky pastry in a tower shaped cake. There are a few more you could do part 2 and 3 easily....
Wavoosh mawlls ,(o'vos moles) soft eggs, hope this helps with your pronunciation.
Dave, you did not tell us the street price of each chocolates?
Some people are phallus obsessed ...
and have to bake something looking alike.
It says a lot ...
Bola de Berlim did not make the final cut.... Or as my american friends call it the Donut with no hole... Too much sugar maybe?