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.
140 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 | 297 RDI=457 % | 1,503 RDI=567 % | 988 RDI=1,354 % | 2,580 RDI=129 % | 10,802 RDI: 129 % |
| Per 100 g | 33 RDI=51 % | 167 RDI=63 % | 109 RDI=150 % | 286 RDI=14 % | 1,200 RDI: 14 % |
| Per piece | 49 RDI=76 % | 250 RDI=95 % | 164 RDI=226 % | 430 RDI=22 % | 1,800 RDI: 22 % |
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)
Choux pastry (pâte à choux)
You can get more informations, or check-out other recipes which use it, for example: Gougères, Pets de nonne, Chouquettes, Saint Honoré cake, Profiteroles, ... See them all 8
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Saint Honoré cake, Strawberry Verveine Tart , Millefeuille, Paris-Brest, ... See them all 19
Caster sugar
Like these other recipes: Brioche royale, Blackcurrant liqueur, Cornmeal baps for Anne, Blackcurrant, vanilla and lime verrine , Saint-Lô cake, ... See them all 378
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Tomato and courgette tart, Langoustine and leek tarts, Cochelin d'Evreux, Apple Pie, ... See them all 72
Other recipes you may also like
Dried apricots
Making your own dried apricots at home is perfectly feasible. It's really quite simple, though it takes a long time. Basically, the apricots need to be cut in half, destoned, then the halves put to dry slowly for several hours in a cool oven. July 12th 2023162 K3.9 6 hours 6 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018446 K 15 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010313 K 14.2 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.