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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.

65,1954/5 for 24 ratings

Grade this recipe:

54321

Last modified on: August 23^th 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

Change those ingredients for: 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.

Keeping: An hour or two, not much longer.

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,841 Kcal or 11,895 Kj	42 gr	344 gr	143 gr
142 %	16 %	32 %	22 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
316 Kcal or 1,323 Kj	5 gr	38 gr	16 gr
16 %	2 %	4 %	2 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
474 Kcal or 1,985 Kj	7 gr	57 gr	24 gr
24 %	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 €

Note : These prices are only approximate

Change currency:

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: Paris-Brest, Saint Honoré cake, Yvetot Douillons, St Tropez tart, Chinois, ... All
	Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Gougères, Profiteroles, Mini Mont-Blanc choux puffs, Chouquettes, Pets de nonne, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Peach and verbena feuilleté, Kouign-amann, Foie gras cured in salt, Pain perdu, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent cases, Small cheese and bacon rolls , Smoked salmon sacristains, Chicken and mushroom pie, Saint Honoré cake, ... All

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