Recipe for Love Wells

Preheat the oven to 180 °C.

Roll out the puff pastry to a thickness of 5 mm and cut out 20 circles with a diameter of 5 cm. Cut out circles of 3 cm from half of the circles.

Come and place them on the circles of 5 by very lightly moistening them. Place them on a baking sheet with parchment paper.

Let rest for 1 hour before placing in the oven. Bake for about 20 minutes at 180 °C. Allow to cool on a rack and remove the top with the tip of a knife.

During cooking, prepare the pastry cream. Let it cool down.

Bring the milk to a simmer with a split vanilla pod in a saucepan. In a large mixing bowl, vigorously whisk the egg yolks with the sugar until the mixture turns pale. Add the flour and cornstarch, previously sifted, without mixing too much.

Pour a quarter of the hot milk into the mixture while gently whisking, then pour everything back into the saucepan.

Let the cream boil for 1 minute while whisking vigorously to prevent it from sticking to the bottom of the pot. Pour into a dish and cover immediately. Allow to cool in the refrigerator. Smooth before use. Storage: 48 hours in the cold.

Prepare the caramel by cooking sugar in 4 tablespoons of water, adding lemon juice. Dip the edges of the wells in the caramel and turn them over to let them cool. Fill them with cream, forming a dome. Sprinkle the surface with granulated sugar, which you can caramelize by either applying a heated iron to the surface in a crisscross pattern or by broiling for 1 minute while carefully monitoring the color. Enjoy cold the same day, and keep them cool before serving.