Puits d'Amour
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Can be made round and decorated with almonds or pistachios.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 13. The excerpt below is the record exactly as published.
Roll out some puff paste as for patty cases, cut out as many pieces as you will require, with an oval scolloped cutter of any size you think proper, but those which are two or three inches long, are the neatest; cut the top of the paste with a sharp pointed knife, half through at each end of the oval, brush the tops over with egg, and strew some coarse grains of loaf sugar over the edge, place them on a tin, and bake in a moderate oven; roll out a piece of tart paste into a small long roll, twist it, and make it into a semicircle, to form a handle, place these on a tin and bake them. Take out the paste from the centre where you have marked it with the knife, and fill it with any sort of preserve or cream
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Cook this with the app: pantry check, scaling, and the assistant.