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.
135 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: Pistachio cream, Raisin breads (pains aux raisins), Strawberry tart, Pear and chocolate tart with a hint of mint, Pear and lime meringue pie, ... See them all 19
Choux pastry (pâte à choux)
You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Profiteroles, Chouquettes, Mini Mont-Blanc choux puffs, Saint Honoré cake, ... See them all 8
Caster sugar
Like these other recipes: Soft chocolate-orange cake, Chocolate-verbena cream, Victoria pineapple and lime tarts, Jelly-style plum jam, Apple custard tart, ... See them all 365
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Small foie gras pasties, Rustic chicken and mushroom pie, Rustic chicken and mushroom pie, Chicken and mushroom pie, Quick flaky pizza, ... See them all 72
Other recipes you may also like
How to prepare a lettuce
It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here. April 17th 2011417 K4.8 30 min.
Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free). July 21th 2015189 K 24.3 15 min.
Doughnuts
Ring doughnuts are a traditional American treat. In the United States they are part of the culture and come plain or with lots of different icings and toppings. Here is a recipe for plain doughnuts to which you can add your own choice of icing. September 22th 2013122 K4.7 3 hours 15 min.
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at... September 3rd 2014182 K4 1 hour 25 min.
Apple and pear tart
Apples and pears are combined in this sophisticated autumn tart. The pears are laid decoratively on top of stewed apple. October 27th 2014108 K 24.9 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a 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.