Prue Leith's Puits d'Amours Pastry with American Measurements

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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 30

Cook Time25

Total Time4 55

Course: Dessert

Cuisine: GBBO Inspired

Servings: pastries

Calories: 374kcal

Author: Laura

Ingredients

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

Instructions

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

Nutrition