This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
139 K 4/5 (24 reviews)
1 hour 45 min.
Average
2.85 €
6 pieces
4 IngredientsLast modified on: August 23th 2015
For 6 pieces, you will need:
- 1
150 g puff or flaky pastry (pâte feuilletée) - 2
300 g choux pastry (pâte à choux) - 3
150 g caster sugar - 4
300 g confectioner's custard (crème pâtissière, or french pastry cream) - Total weight: 900 grams
Times for this recipe
Preparation: 60 min.
Cooking: 45 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: After Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 300 RDI=110 % | 1,500 RDI=140 % | 990 RDI=150 % | 2,580 RDI=130 % | 10,800 RDI: 130 % |
| Per 100 g | 30 RDI=10 % | 170 RDI=20 % | 110 RDI=20 % | 290 RDI=10 % | 1,200 RDI: 10 % |
| Per piece | 50 RDI=20 % | 250 RDI=20 % | 160 RDI=30 % | 430 RDI=20 % | 1,800 RDI: 20 % |
How much will it cost?
- For 6 pieces : 2.85 €
- Per piece : 0.50 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Saint Honoré cake, Pains briochés aux raisins, Pear and lime meringue pie, Strawberries with mint and cream, Pear and chocolate tart with a hint of mint, ... See them all 19
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, Saint Honoré cake, Valay-Brest, Gougères, Paris-Brest, ... See them all 8
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Cabbage and cheddar quiche, Apple and pear tart, Mirlitons, Shallot confit tart, ... See them all 72
Caster sugar
Like these other recipes: Tatin apple diplomat tart, Milk rolls, Home-made terrine of foie gras, Sesame cookies, Blackberry and almond fondant tart, ... See them all 375
Other recipes you may also like
Potato and cheese pie
For this very simple recipe, a layer of cheese is placed in a shortcrust pastry base, followed by potato slices and a little cream before browning in the oven. September 20th 202329 K 55 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu. July 30th 2021362 K5 50 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped. October 13th 2010243 K4.6 25 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012800 K 43 25 min.
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011361 K4.8 5 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 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.