Puits d’Amour (Wells of Love)
Puits d’Amour (Wells of Love)
Ingredients
- 3 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp unbleached all-purpose flour
- ½ vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla
- 1 egg
- ¾ cup (180 ml) milk
- 1 cup (150 g) unbleached all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ¼ cup (35 g) icing sugar
- ¾ cup (180 ml) 35% whipping cream
- 2 tbsp icing sugar
- 3 tbsp shredded sweetened coconut
- 12 maraschino cherries, drained, patted very dry and halved
Instructions
- In a small pot off the heat, whisk together the sugar, cornstarch, flour, vanilla seeds and vanilla pod. Add the egg. Mix well. Add the milk. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Strain through a sieve to remove any lumps, if needed. Remove and compost the vanilla pod.
- Transfer the pastry cream to a bowl and cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 2 hours or until completely chilled. When ready to use, mix with a spatula until creamy and smooth.
Puits d’Amour (Wells of Love)