Prue Leith's Puits D'Amour ('Wells of Love') recipe – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Prue Leith’ s Puits D’ Amour ‘ Wells of Love’ By You Magazine - October 25, 2020 Prue Leith’ s Puits D’ Amour ‘ Wells of Love’ are a beautiful pastry-wrapped treat. You can find Prue’s foolproof method for rough puff pastry at thegreatbritishbakeoff.co.uk. Susanna Blavarg MAKES 9 1 portion rough puff pastry or 1 pack shop-bought puff pastry 4½ tsp demerara sugar FOR THE COMPOTE 250g strawberries, hulled 25g caster sugar 1 tbsp lemon juice 50g raspberries FOR THE CREME PATISSIERE 500ml whole milk ½ vanilla pod, split, seeds scraped, pod reserved 100g caster sugar 4 egg yolks 40g cornflour 40g unsalted butter FOR THE CHOUX PASTRY 55g unsalted butter, diced pinch salt 70g plain flour 2 eggs, beaten beaten egg, for brushing nibbed sugar, for sprinkling 1. For the compote, tip the strawberries into a pan with the sugar and lemon juice. Cook over a medium heat for 10 minutes. Add the raspberries and cook for a further 5-10 minutes, until reduced to a thick compote (but not a jam). Remove from the heat, cool, then chill. 2. For the crème pâtissière, put the milk in a pan with the vanilla pod and seeds. Bring to the boil, then remove from the heat. Whisk the sugar, yolks and cornflour together in a large bowl. Whisk a little hot milk into the sugar and egg mixture, then whisk in the rest of the hot milk until well combined. Return to the pan. Cook over a gentle heat, stirring until it thickens. 3. Remove from the heat and pass through a sieve into a clean bowl. Add the butter and stir until melted. Leave to cool, cover with clingfilm and chill until cold. 4. Heat the oven to 220C/200C fan/gas 7. Lightly dust the worktop, roll out the puff pastry to a 35cm square. Using a 10cm cutter, cut out 9 discs. Place on baking sheets and prick each disc all over with a fork. Chill for 30 minutes. 5. For the choux pastry, place the butter, salt and 150ml of water in a medium pan. Heat gently to melt the butter, then bring to the boil. Immediately remove from the heat and tip in the flour. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan. 6. Vigorously beat the 2 eggs into the hot dough, a little at a time, until the dough is stiff and glossy. You may not need all the egg – stop if the dough becomes loose. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. 7. Pipe the choux in a circle 5mm in from the edge of each disc. Brush each choux ring with beaten egg and sprinkle with nibbed sugar. Bake for 20-25 minutes, until puffed, crisp and golden. Remove from the oven and transfer to a wire rack to cool completely. 8. To assemble, spoon the crème pâtissière into a piping bag fitted with a 1.5cm plain nozzle. Spoon the strawberry compote into the pastry shells and pipe the crème pâtissière over the top. Sprinkle ½ teaspoon of demerara sugar on top of each and, using a blowtorch, brûle the sugar. Serve the Puits D’Amour immediately. Recipe from The Great British Bake Off: Get Baking For Friends and Family with Recipes by Paul Hollywood, Prue Leith and the Bake Off team (Sphere, £20) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved