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Puits d'amour

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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.

80K 24 4

Grade this recipe:

54321

Last modified on: August 23^th 2015

Keywords for this recipe:Small cakeChoux pastryCaramelConfectionner's custardPastry

For 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

Change these quantities to make: 2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
58 min.	45 min.	1 hour 43 min.

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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

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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

Change currency:

Note : These prices are only approximate.

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberry tart, Pistachio cream, Pear and chocolate tart with a hint of mint, Saint Honoré cake, Strawberry Verveine Tart , ... All
	Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, Pets de nonne, Paris-Brest, Gougères, Chouquettes, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chestnut cake, Amaretti, Biscuit de Savoie sponge cake, You should not leave egg yolks in contact with sugar, Mouna, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Leek and artichoke tart à la piémontaise, Epiphany galette, Apple Strudel, Quick flaky pizza, Chicken pie, ... All

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