Puits d'amour
This delicious little cake's charming French name means "well of love". It is made up of layers of puff and choux pastry, assembled with a light caramel and filled with vanilla confectioner's custard.
82K 24 4
Last modified on: August 23th 2015
Keywords for this recipe:Small cakeChoux pastryCaramelConfectionner's custardPastryFor 6 pieces, you will need:
- 0
150 g Puff or flaky pastry (pâte feuilletée) - 1
300 g Choux pastry (pâte à choux) - 2
150 g caster sugar - 3
300 g Confectioner's custard (Crème pâtissière, or French pastry cream) - Total weight: 900 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 58 min. | 45 min. | 1 hour 43 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
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.
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.
Stage 2 - 15 min.
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.
A cutter of the right size is ideal for this.
Stage 4
Cover the sheet, but be sure to leave space between the circles.
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.
Stage 6 - 3 min.
Tidy up the circles if necessary by pushing the choux pastry into place with a small spoon dipped in milk.
Stage 7 - 20 min.
Bake for around 20 minutes, until golden.
Stage 8 - 10 min.
Prepare a light caramel with 150 g caster sugar. Stand the caramel pan on a folded cloth within easy reach.
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).
Stage 10
Dip a choux-pastry ring into the caramel (use tongs if you can to make this easier).
Stage 11
And stick this quickly onto the puff pastry.
Stage 12
Do this with another ring and stick it on top of the first one...
Stage 13
...then add a third and final ring.
Stage 14 - 30 min.
You can see how to do it in this short video.
Build all your puits d'amour "wells" like this.
Build all your puits d'amour "wells" like this.
Stage 15 - 5 min.
Finish by filling the wells with confectioner's custard.
Stage 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.
Keeping
An hour or two, not much longer.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,797 Kcal or 7,524 Kj | 42 gr | 344 gr | 143 gr |
| 90 % | 16 % | 32 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 200 Kcal or 837 Kj | 5 gr | 38 gr | 16 gr |
| 10 % | 2 % | 4 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 300 Kcal or 1,256 Kj | 7 gr | 57 gr | 24 gr |
| 15 % | 3 % | 5 % | 4 % |
How much will it cost?
Source
After Gaston Lenôtre.
This recipe uses (among others)
 | Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Pets de nonne, Saint Honoré cake, Gougères, Chouquettes, Paris-Brest, ... All |
 | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, St Tropez tart, Millefeuille, Pear verbena tarts, Strawberries with mint and cream, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Quick flaky pizza, Koulibiak in pie dish, Olive twists, Two-cheese quiche, Vol-au-vent cases, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Soft fruits in sabayon, Ciabatta, Pistachio panna cotta with custard, Cannelés, Nougatine, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.279K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.301K4.0 1 hour 11 min. February 21th 2011
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.277K5 2 hours 23 min. May 27th 2020
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".322K4.2 1 hour 14 min. March 17th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.