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Puits d'amour

Name: Puits d'amour
Prep time: 58 min
Cook time: 45 min
Total time: 1 h 43 min
Yield: 6 pieces
Cuisine: French
Ingredients: 150 g puff or flaky pastry (pâte feuilletée); 300 g choux pastry (pâte à choux); 150 g caster sugar; 300 g confectioner's custard (crème pâtissière, or french pastry cream)

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.

133 K 4/5 (24 reviews)

1 hour 45 min. difficulté

Average

2.85 €

6 pieces

4 Ingredients

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

Times for this recipe

Preparation: 60 min.

Cooking: 45 min.

All in all: 1 hour 45 min.

When should you start or finish this recipe?

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.

Stage 2 - 15 min.

Bake for about 15 minutes, until nicely browned.

Set aside.

Turn the oven down to 360°F (180°C).

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.

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.

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 %