Puits d'amour

Step by step recipe:

  1. 5 min.Puits d'amour : Photo of step #1
    Preheat the oven to 390°F (200°C).

    Roll out the puff pastry thinly, cut out circles 6 cm (2 inches) in diameter and put these on a baking sheet.

    Prick all over with a fork, then lay a second baking sheet or wire rack on top to prevent them puffing up too much.
  2. 15 min.Puits d'amour : Photo of step #2
    Bake for about 15 minutes, until nicely browned.

    Set aside.

    Turn the oven down to 360°F (180°C).
  3. 5 min.Puits d'amour : Photo of step #3
    Place a sheet of cooking parchment on a baking sheet and draw circles 6 cm (2 inches) in diameter.

    A cutter of the right size is ideal for this.
  4. Puits d'amour : Photo of step #4
    Cover the sheet, but be sure to leave space between the circles.
  5. 10 min.Puits d'amour : Photo of step #5
    Turn the sheet over and pipe rings, using a forcing bag with a size 6 nozzle, over the circles you have drawn.
  6. 3 min.Puits d'amour : Photo of step #6
    Tidy up the circles if necessary by pushing the choux pastry into place with a small spoon dipped in milk.
  7. 20 min.Puits d'amour : Photo of step #7
    Bake for around 20 minutes, until golden.
  8. 10 min.Puits d'amour : Photo of step #8
    Prepare a light caramel with 150 g caster sugar. Stand the caramel pan on a folded cloth within easy reach.
  9. Puits d'amour : Photo of step #9
    Begin assembling the puits d'amour: place a circle of puff pastry in front of you (tip: work on a sheet of cooking parchment; then, if the caramel runs over the edge, it won't stick).
  10. Puits d'amour : Photo of step #10
    Dip a choux-pastry ring into the caramel (use tongs if you can to make this easier).
  11. Puits d'amour : Photo of step #11
    And stick this quickly onto the puff pastry.
  12. Puits d'amour : Photo of step #12
    Do this with another ring and stick it on top of the first one...
  13. Puits d'amour : Photo of step #13
    ...then add a third and final ring.
  14. 30 min.
    You can see how to do it in this short video.

    Build all your puits d'amour "wells" like this.
  15. 5 min.Puits d'amour : Photo of step #15
    Finish by filling the wells with confectioner's custard.
  16. Puits d'amour : Photo of step #16
    Refrigerate until needed, but do not serve too cold.

Remarks:

Puits d'amour do not keep. To eat them at their best, while they still have both crisp and soft textures, they should be eaten the day they are made, ideally within 2 hours.

Source:

After Gaston Lenôtre.

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