Prue Leith’s Puits d’Amours Pastry with American Measurements
Hold on to your hats bakers, this week’s Bake-Along Challenge is a wild one! Yes we’re making Prue Leith’s Puits d’Amours Pastry with American Measurements
Servings Prep Time
9pastries 90minutes
Cook Time Passive Time
25minutes 3hours
Servings Prep Time
9pastries 90minutes
Cook Time Passive Time
25minutes 3hours
Rough Puff Pastry
  • 1 1/3cup floursifted then measure
  • pinch salt
  • 1/4pound frozen butter
  • 6-7TBSP cold water
Pastry Cream
  • 2cups milk
  • 1 vanilla bean
  • 1/2cup confectionors sugar
  • 4 egg yolks
  • 1/4cup cornstarch
  • 3 1/2TBSP butter
Strawberry Compote
  • 2cups frozen strawberries
  • 1/3cup frozen raspberriessub in more strawberries if needed
  • 2TBSP Sugar
  • 1TBSP lemon juice
Choux Dough
  • 1/4cup butter
  • 2/3cup water
  • pinch salt
  • 7TBSP floursifted before measuring
  • 2 eggsbeaten
Rough Puff Pastry Dough
  1. mix the flour and the salt in a bowl
  2. grate the frozen butter directly in the bowl on the flour, stir with a knife
  3. add 6 TBSP cold water, keep stirring, if it comes together in a loose dough don’t add more water if it doesn’t add the last TBSP
  4. use a floured hand to bring it together in a ball, pat to 5×7 inch square wrap in plastic wrap and chill 30 minutes
  5. after 30 minutes roll out on a lightly floured surface to a rectangle 5 inches wide 14 inches long
  6. visualize the dough being bisected in thirds fold the bottom third over the middle third, fold the top down over that wrap and chill 30 minutes, repeat and wrap and chill again for 30 minutes or until needed
Pastry Cream
  1. while the rough puff is chilling make your pastry cream, warm 2 cups of milk over medium heat
  2. split a vanilla bean, scrape seeds in the milk, and drop it in the milk, or add 2 teaspoons vanilla extract
  3. while the milk is warming mix the sugar, egg yolks and corn starch in a bowl
  4. once the milk is almost boiling add some of the hot milk to the egg mix and stir
  5. then tip it back in the sauce pan on the stove, cooking and stirring until it’s very thick
  6. remove from the heat, stir in butter until it’s melted
  7. pass it through a sieve to remove any lumps, cover and chill until ready to use when covering lay plastic wrap right ON the cream to avoid a skin
Strawberry Compote
  1. cook strawberries, lemon juice, and sugar together for 10 minutes
  2. add raspberries cook another 5-10 minutes
  3. don’t let it get too thick, you just want the berries cooked through and the juice thickened up so it isn’t runny
Puits d’Amour
  1. to make the Puits d’Amour, roll out the puff pastry dough to a 14-inch square and cut 9 4 inch circles out, place on parchment lined baking sheet and chill for 30 minutes
  2. preheat oven to 425˚
  3. make the choux dough by cooking butter salt and water together, once it boils add the flour and cook until it comes together in the center of the pan, remove from heat
  4. then add the eggs slowly until they’re incorporated
  5. fit a pastry bag with a 1 cm (.39inch) tip, fill with choux dough
  6. remove the circles of pastry from the refrigerator
  7. pipe a circle of choux dough just inside the edge of the pastry dough
  8. brush with an egg wash and sprinkle with sugar or demerara sugar if using
  9. bake in the preheated oven for 20-25 minutes until puffed, glossy and browned, do NOT open the oven to check on them until 20 minutes have passed or they could fall
  10. cool slightly and remove to wire rack to cool completley
  11. once cooled divide the compote between the wells of the 9 pastries
  12. fit a pastry bag with 1.5 cm tip, fill with pastry cream and pipe over the compote
  13. using a torch lightly brown the top of the creme pat, if you don’t have a blow torch you can easily skip this step