Step by step recipe

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Stage 1 - 5 min.

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.

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Stage 2 - 15 min.

Bake for about 15 minutes, until nicely browned.

Set aside.

Turn the oven down to 360°F (180°C).

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Stage 3 - 5 min.

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.

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Stage 4

Cover the sheet, but be sure to leave space between the circles.

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Stage 5 - 10 min.

Turn the sheet over and pipe rings, using a forcing bag with a size 6 nozzle, over the circles you have drawn.

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Stage 6 - 3 min.

Tidy up the circles if necessary by pushing the choux pastry into place with a small spoon dipped in milk.

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Stage 7 - 20 min.

Bake for around 20 minutes, until golden.

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Stage 8 - 10 min.

Prepare a light caramel with 150 g caster sugar. Stand the caramel pan on a folded cloth within easy reach.

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Stage 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).

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Stage 10

Dip a choux-pastry ring into the caramel (use tongs if you can to make this easier).

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Stage 11

And stick this quickly onto the puff pastry.

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Stage 12

Do this with another ring and stick it on top of the first one...

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Stage 13

...then add a third and final ring.

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Stage 14 - 30 min.

You can see how to do it in this short video.

Build all your puits d'amour "wells" like this.

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Stage 15 - 5 min.

Finish by filling the wells with confectioner's custard.

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Stage 16

Refrigerate until needed, but do not serve too cold.

Remarks

Nutritional information

How much will it cost?

• For 6 pieces : 2.82 €
• Per piece : 0.47 €

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