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puits d’amour
‘wells of love’
A casing of pâte feuilletée with crème pâtissière caramélisée or jam in the ‘well’ and you have a puits d’amour, invented by pastry chef Vincent La Chapelle in 1733 for Madame de Pompadour.
Puits d’amour de Captieux in the picture above, are one of the most popular versions today, made by the Maison Seguin in Bordeaux using pâte à la choux and crème pâtissière vanillée with crunchy caramel on top.
Text © Dana Facaros
Image by Nouvelle Aquitaine produits