|Preparation||Cooking||Start to finish|
|58 min.||45 min.||1 hour 43 min.|
|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||Bake for about 15 minutes, until nicely browned.
Turn the oven down to 360°F (180°C).
|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||Cover the sheet, but be sure to leave space between the circles.|
|5||Turn the sheet over and pipe rings, using a forcing bag with a size 6 nozzle, over the circles you have drawn.||10 min.|
|6||Tidy up the circles if necessary by pushing the choux pastry into place with a small spoon dipped in milk.||3 min.|
|7||Bake for around 20 minutes, until golden.||20 min.|
|8||Prepare a light caramel with 150 g caster sugar. Stand the caramel pan on a folded cloth within easy reach.||10 min.|
|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||Dip a choux-pastry ring into the caramel (use tongs if you can to make this easier).|
|11||And stick this quickly onto the puff pastry.|
|12||Do this with another ring and stick it on top of the first one...|
|13||...then add a third and final ring.|
|14||You can see how to do it in this short video.
Build all your puits d'amour "wells" like this.
|15||Finish by filling the wells with confectioner's custard.||5 min.|
|16||Refrigerate until needed, but do not serve too cold.|
For 6 pieces : 2.74 €
Per piece : 0.46 €
|Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Strawberry tart, St Tropez tart, Paris-Brest, Almond cream or frangipane, ... [All]|
|Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Gougères, Profiteroles, Saint Honoré cake, Chouquettes, Paris-Brest, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Quick Strawberry Millefeuille, Shortcrust pastry (pâte brisée), Kugelhof for Nanou, Flognarde, ... [All]|
|Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Saint Honoré cake, Pecan fruit rolls , Mini palmiers, Olive twists, ... [All]|
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