This week for my Bake Off inspired bake I have made Puit's D'Amour with Rhubarb Compote. These French pastries that translate as "wells of love" are really easy to fall in love with. They may not be the most elegant of bakes but they sure taste good.
This week on the Great British Bake Off it was pastry week, so when they made puits d'amour for the technical challenge, I knew that was the bake I was going to have to make for Recipes Made Easy. That was because I had never heard of them before, let alone made them and I do like to try something new. But more importantly than that, I thought they sounded delicious and I was not wrong there. The Puits d'amour consist of a disc of puff pastry with a ring of choux pastry on top, filled with fruit compote and topped with crème pâtissière. Then if that's not enough the top is sprinkled with sugar and caramelised. I mean what is there not to love about these! 
Prue's Puits d'amour vs My Puits d'amour with rhubarb compote
As I have not made them before I based my recipe on Prue' s Recipe for Puits D'amour. Of course, as I am all about Recipes Made Easy, I have adapted and simplified my version. To start with I have used ready rolled puff pastry rather than making my own ruff puff pastry. Not that ruff puff is that hard to make but there is a lot of folding and chilling which takes time and there are several elements to this bake and using ready made puff pastry is one shortcut I don't mind making. I cut out 9cm (3 ½ in) rather than 10cm (4in) discs of pastry Prue suggests because that was the largest cutter I have.
No changes were made to the choux pastry but I didn't bother brushing the ring of choux with egg so my cooked choux pastry is not as shiny, but trust me its hard brushing egg onto soft choux pastry and I don't think it makes that much difference. I also left off the nibbed sugar because that is hard to get and rather superfluous.
As I had some rhubarb in my fridge that needed using and its a bit late in the year for English strawberries, I made a rhubarb compote instead of the more traditional berry filling. The slightly tart rhubarb contrasts well with the sweet crème pâtissière. You could make another shortcut here and just use some jam instead. I pretty much followed Prue's recipe for the crème pâtissière but I didn't bother passing it through a sieve it really isn't necessary and I prefer to cover mine with parchment to stop a skin forming as it cools rather than cling film.
The Verdict
There are several elements to these French pastries but none are overly difficult and the end result is well worth the time and effort. I don't think they are the prettiest of French pastries but they make up for that in flavour, the different textures and flavours just work so well together. Once complete they are best eaten as soon as possible as the pastry goes soft and the brulée top loses its crunch. However, you can easily prepare them in advance. I made all the separate elements the day before I assembled them. Keeping the compote and the crème pâtissière in the fridge and the pastries in an airtight container. I popped them back into the oven for a few minutes to crisp up again, then assembled as soon as they had cooled. This was my first but will not be the last time I will make puits d'amour.
Puits d'amour with rhubarb compote
Ingredients
For the crème pâtissière:
- 500 ml full-fat milk
- 100 g golden caster sugar
- 4 egg yolks
- 3 tablespoon cornflour
- 2 teaspoon vanilla paste
- 40 g butter
- 4 ½ teaspoon demerara sugar to brûlée
For the compote:
- 300 g rhubarb cut into 1cm lengths
- 2 tablespoon golden caster sugar
- 25 g caster sugar
For the pastries:
- 1 sheet ready rolled puff pastry about 375g
- 50 g butter
- 75 g plain flour
- 2 large eggs beaten
Instructions
To make the crème pâtissière
- Place the milk in a saucepan and heat until almost boiling.
- Whisk the sugar, egg yolks cornflour and vanilla paste together in a large bowl. Gradually whisk in the hot milk until well combined. Return to the pan. Cook gently, stirring, until the mixture thickens.
- Remove from the heat and return to the bowl. Add the butter and stir until melted Cover with a sheet of baking parchment and leave to cool, then chill until required.
To make the fruit compote
- Place the rhubarb and sugar in a small pan and cook gently stirring occasionally until the rhubarb is tender. allow to cool, then chill until required.
To make the pastries
- Unwrap the pastry and place on a lightly floured worktop. Using the 9cm cutter, cut out 9 discs and place on lined baking sheet. Chill while you make the choux pastry.
- Preheat the oven to 220°C(200°C fan)425°F/Gas mark 7. Place the butter in a saucepan with 150ml (¼ pint). Heat gently to melt the butter, then bring to the boil.
- Remove from the heat and immediately add the flour. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan.
- Allow to cool slightly, then beat the egg into the hot dough, a little at a time, until the dough is stiff and glossy.
- Spoon the mixture into a piping bag fitted with a 1cm (½ in) plain nozzle.
- Pipe a circle of choux pastry leaving a ½cm (¼ in) border on each pastry disc.
- Bake for 20–25 minutes, until puffed, crisp and golden. swap the trays around for the last 5 minutes of cooking. Remove from the oven and transfer to a wire rack to cool completely.
To assemble
- Spoon the rhubarb compote into the pastry shells. Then spoon or pipe the crème pâtissière over the top. Sprinkle half a teaspoon of demerara sugar over the top and, using a blowtorch, brûlée the sugar.
Notes
Nutrition
I’m linking this recipe to The #GBBOBloggers2018 / #GBBOBakeoftheWeek Linky Hosted by Mummy Mishaps and Cassa Costello
Angela / Only Crumbs Remain says
These look incredibly scrummy Jacqui, I love that you effectively used rhubarb and custard for the filling - without doubt one of my favourite flavour combos. Thankyou so much for continuing to link up with #BakingCrumbs,
Angela x
Jacqui Bellefontaine says
What's not to love about rhubarb and custard 🙂
Jo Allison / Jo's Kitchen Larder says
Just like you I have never heard of these beauts before but I think they look and sound fantastic! Combination of puff and choux pastry with creme patissiere and rhubarb compote sounds delicious plus the fact that you can actually assemble these at your leisure is brilliant! Thank you for sharing with #BakingCrumbs 🙂
Jacqui Bellefontaine says
Thanks Jo I am already thinking I wouldn't mind making them again they were so tasty.
Jenny Paulin says
These are simply beautiful Jacqueline. so professional looking and they look so delicious. I have never tried one, but I am pretty sure I would enjoy one or even two!
Thank you for sharing with the linky xx
Jacqui Bellefontaine says
Thank you Jenny for rewarding this recipe start baker on your GBBO linky 🙂
Rebecca Beesley says
Wow i am so impressed with those! If i had more time this week i would have loved to attempt them but I doubt they would have turned out anywhere near as impressive as these. well done! #gbbobloggers2018
Jacqui Bellefontaine says
using puff they are surprisingly easy I will definitely make again but only when there are plenty of people around to eat them, I ate more than I should of this batch!
Monika Dabrowski says
These look scrumptious! Every week I promise myself I'll watch the GBBO and every week I forget. Maybe tomorrow... Hope you are enjoying Spain!
Helen at Casa Costello says
I am so impressed that you have made these this week - Just the sheer amount of different processes made me shudder. They look absolutely fantastic and what a brilliant idea to include rhubarb compote. Thanks so much for joining in with z#GBBOBakeoftheWeek
Jacqui Bellefontaine says
Thanks, Helen. They were not as hard or as time-consuming as I thought with just a little cheating on the pastry.
Louise Fairweather says
These look great. I have never tried them before but they sound delicious
Shell Louise says
Ooh I love rhubarb and these look and sound delicious 🙂
Jacqui Bellefontaine says
If you like rhubarb you will love these, its only a little amount but it works
Anca says
They look amazing. I was tempted to try them too, after seeing them on the show, but now I want even more. Like you, I don't see a point in making my own puff pastry, when the one that is shop-bought has exactly the same ingredients. Love how your turned out.
Jacqui Bellefontaine says
I would try them if I were you Anca I'm glad I did they tasted even better than I expected.
Jacqui Bellefontaine says
Thank you