Prue Leith's Puits d'Amours Pastry with American Measurements-2 top down shot of finished pastry
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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
Prep Time1 hr 30 mins
Cook Time25 mins
Total Time4 hrs 55 mins
Course: Dessert
Cuisine: GBBO Inspired
Servings: 9 pastries


Rough Puff Pastry

  • 1 1/3 cup flour sifted then measure
  • pinch salt
  • 1/4 pound frozen butter
  • 6-7 TBSP cold water

Pastry Cream

  • 2 cups milk
  • 1 vanilla bean
  • 1/2 cup confectionors sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 3 1/2 TBSP butter

Strawberry Compote

  • 2 cups frozen strawberries
  • 1/3 cup frozen raspberries sub in more strawberries if needed
  • 2 TBSP Sugar
  • 1 TBSP lemon juice

Choux Dough

  • 1/4 cup butter
  • 2/3 cup water
  • pinch salt
  • 7 TBSP flour sifted before measuring
  • 2 eggs beaten


Rough Puff Pastry Dough

  • mix the flour and the salt in a bowl
  • grate the frozen butter directly in the bowl on the flour, stir with a knife
  • 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
  • use a floured hand to bring it together in a ball, pat to 5x7 inch square wrap in plastic wrap and chill 30 minutes
  • after 30 minutes roll out on a lightly floured surface to a rectangle 5 inches wide 14 inches long
  • 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

  • while the rough puff is chilling make your pastry cream, warm 2 cups of milk over medium heat
  • split a vanilla bean, scrape seeds in the milk, and drop it in the milk, or add 2 teaspoons vanilla extract
  • while the milk is warming mix the sugar, egg yolks and corn starch in a bowl
  • once the milk is almost boiling add some of the hot milk to the egg mix and stir
  • then tip it back in the sauce pan on the stove, cooking and stirring until it's very thick
  • remove from the heat, stir in butter until it's melted
  • 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

  • cook strawberries, lemon juice, and sugar together for 10 minutes
  • add raspberries cook another 5-10 minutes
  • 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

  • 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
  • preheat oven to 425˚
  • 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
  • then add the eggs slowly until they're incorporated
  • fit a pastry bag with a 1 cm (.39inch) tip, fill with choux dough
  • remove the circles of pastry from the refrigerator
  • pipe a circle of choux dough just inside the edge of the pastry dough
  • brush with an egg wash and sprinkle with sugar or demerara sugar if using
  • 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
  • cool slightly and remove to wire rack to cool completley
  • once cooled divide the compote between the wells of the 9 pastries
  • fit a pastry bag with 1.5 cm tip, fill with pastry cream and pipe over the compote
  • 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