Puits d amour

Method

1. 1 Cut the pleco-needles from several discs, then cut a circle in the center and stack them to form a well rim.
2. 2 Heat the milk with butter and flour to make a batter, then fill each egg with the batter and pipe around the edges of the shells.
3. 3 Bake at 200 degrees for 25 minutes, then lower the temperature to 170 degrees for 10 minutes and let cool completely.
4. 4 Cook the custard with milk, egg yolks, sugar, and cornstarch, then refrigerate for 2 hours.
5. 5 Pump the cream until the well is full, then level the surface of the cream.
6. 6 Sprinkle sugar on top and then torch or use a hot iron to burn it into a crispy caramel layer.

With an appliance

• Air fryer 1 hr 36 min

  Replace step 3: spray oil onto the choux pastry tray, run the air fryer at 215 degrees for 16 minutes, then at 185 degrees for another 7 minutes, rotating the tray when the temperature drops; the crust dries quickly, divide into batches and do not open the air fryer before minute 12.