The Pastry War - When France invaded Mexico over pastry
The Pastry War - When France invaded Mexico over pastry is a medium French recipe that serves 8. 250 calories per serving. Recipe by Tasting History with Max Miller on YouTube.
Prep: 30 min | Cook: 27 min | Total: 1 hr 12 min
Cost: $41.19 total, $5.15 per serving
Ingredients
- 2 sheets Puff Pastry Sheets (thawed, kept cold until cutting)
- 1 large Egg (beaten with 1 tbsp water for egg wash)
- 1 tbsp Water (mixed with egg for wash)
- 2 tbsp Granulated Sugar (glaze) (sprinkled on pastries before final bake)
- 2.5 cups Raspberries (fresh or frozen, about 300 g)
- 1.5 cups Granulated Sugar (jam) (equal weight to fruit, about 300 g)
- 2 tsp Fresh Lemon Juice (adds brightness to jam)
- 8 pieces Maraschino Cherry (optional garnish) (dipped in simple syrup, placed on top of each pastry)
Instructions
Prepare Pastry Cutters
Gather a large fluted cutter and a smaller ring‑shaped cutter; the smaller should be about half the diameter of the large.
Time: PT5M
Cut Pastry Rounds
On a lightly floured surface, roll the thawed puff pastry to about 2 mm thickness. Using the large cutter, cut 16 circles and set half of them on a parchment‑lined baking sheet.
Time: PT10M
Create Inner Rings
Take the remaining 8 circles and cut a smaller ring out of each using the small cutter. Set these aside.
Time: PT5M
Assemble Wells
Brush a thin layer of beaten egg on the underside of each large circle, place a small ring on top, and press gently to adhere. Repeat until all 8 wells are assembled.
Time: PT5M
Chill Assembled Pastries
Cover the baking sheet with plastic wrap and refrigerate while you preheat the oven.
Time: PT5M
Preheat Oven
Preheat the oven to 425°F (220°C).
Time: PT5M
Temperature: 425°F
First Bake
Remove pastries from the fridge, brush the tops lightly with egg wash, and bake for 12 minutes.
Time: PT12M
Temperature: 425°F
Add Sugar Glaze
Quickly sprinkle 2 tbsp granulated sugar over each pastry, then return to the oven for an additional 5–7 minutes, until the sugar melts and forms a glossy glaze.
Time: PT6M
Temperature: 425°F
Cool Pastries
Remove from oven and let cool on a rack for at least 10 minutes before filling.
Time: PT10M
Make Raspberry Jam
While pastries bake, combine 2.5 cups raspberries, 1.5 cups sugar, and 2 tsp lemon juice in a saucepan. Mash berries, bring to a gentle boil over medium heat, and simmer 10 minutes, stirring occasionally, until the mixture reaches 220°F (105°C).
Time: PT15M
Cool Jam
Transfer jam to a bowl and let it cool completely (about 20 minutes) before filling.
Time: PT20M
Fill Pastries
Using a small spoon, gently press the interior of each pastry well and spoon in the cooled raspberry jam, filling to just below the rim.
Time: PT5M
Garnish (Optional)
Place a maraschino cherry dipped in simple syrup on top of each pastry for a decorative finish.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 2 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Egg, Wheat
Ingredient Substitutions
- Instead of Puff Pastry Sheets: homemade puff pastry, store‑bought puff pastry dough
- Instead of Egg: egg replacer, aquafaba
- Instead of Granulated Sugar (glaze): powdered sugar
- Instead of Raspberries: strawberries, apricot, mixed berries
- Instead of Granulated Sugar (jam): cane sugar, organic sugar
- Instead of Fresh Lemon Juice: bottled lemon juice
- Instead of Maraschino Cherry (optional garnish): fresh cherry, candied fruit
Equipment Needed
- Rolling Pin
- Large Fluted Pastry Cutter
- Small Ring‑Shaped Pastry Cutter
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Small Bowl
- Saucepan
- Wooden Spoon
- Kitchen Scale (optional)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Assembling the two pastry layers with egg wash to ensure they stick.
- Baking the pastries partially, then adding sugar glaze and finishing the bake.
- Cooking the jam to 220°F (105°C) for proper set.
- Filling the pastries after they have cooled enough to hold the jam without collapsing.
Chef Tips from the Video
- Use a light hand when pressing the inner ring; too much pressure can seal the well shut.
- For extra shine, brush the pastries with a second egg wash just before the final 5‑minute bake.
- If you prefer a creamier filling, mix half the jam with pastry cream or Chantilly.
Troubleshooting
Pastry layers slide apart during baking.
Ensure a thin but even egg wash on the bottom layer; keep pastry cold until it goes into the oven.
Sugar glaze does not melt or caramelize.
Sprinkle sugar evenly and make sure the oven is fully preheated; flip pastries halfway through the final bake.
Jam is too runny after cooling.
Continue simmering until the mixture reaches 220°F (105°C) and coats the back of a spoon; a longer boil will thicken it further.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat briefly before serving.
Freezer: Freeze unfilled pastries for up to 1 month; thaw and bake fresh, then add jam.
Room temperature: Not recommended beyond 4 hours due to jam moisture.
Make-Ahead Tips
- Prepare the raspberry jam up to 2 days ahead and store refrigerated.
- Assemble the pastry wells and freeze them before baking; bake from frozen, adding 2‑3 minutes to bake time.
- Egg wash can be made in advance and kept in the fridge for a day.
Frequently Asked Questions
What is the cultural significance and history of Paur (Well of Love) in French pastry tradition?
Paur, also called "Well of Love," appears in an 1840 French cookbook and reflects the elaborate puff‑pastry desserts popular in early‑19th‑century France. The pastry became famous when its loss helped spark the 1838 Pastry War between France and Mexico, illustrating how food could influence international politics.
What are the traditional regional variations of the Well of Love pastry in French cuisine?
In classic French patisserie the well‑shaped pastry is sometimes topped with a cherry or filled with pastry cream, while in some provincial versions a deeper third pastry ring is added for a larger well. Modern adaptations often use jam or fresh fruit instead of the richer creams.
How was the Well of Love traditionally served in 19th‑century France?
Historically the pastries were served at tea or as a petit‑four after a formal meal, presented on a decorative platter with a dusting of powdered sugar and occasionally a candied cherry on top.
What occasions or celebrations was the Well of Love pastry associated with in French culture?
The pastry was popular at festive gatherings such as weddings, royal court celebrations, and seasonal fairs, where its elegant appearance and sweet jam filling made it a show‑stopper.
What authentic ingredients are used in the original 1840 Paur recipe versus modern substitutes?
The original called for hand‑rolled puff pastry, an egg wash, and a sugar glaze, filled with fruit preserves made with a 1:1 fruit‑to‑sugar ratio. Modern cooks often use store‑bought frozen puff pastry and may substitute fresh berries with frozen ones or use less sugar for a lighter jam.
What are the most common mistakes to avoid when making Paur (Well of Love) at home?
Common errors include letting the puff pastry warm too much before cutting, which causes shrinkage; using only water instead of egg wash, which leads to layers slipping; and not reaching the jam’s target temperature, resulting in a runny filling.
Why does this Paur recipe use an egg wash to bond the pastry layers instead of just water?
Egg wash provides both adhesion and a glossy finish; water alone can make the layers slide, especially with modern, lower‑fat puff pastry that doesn’t develop as much steam‑bonding as traditional butter‑rich dough.
Can I make the Paur pastries ahead of time and how should I store them?
Yes. Bake the assembled pastries, let them cool, then store in an airtight container in the refrigerator for up to two days. Fill with jam just before serving, or freeze unfilled pastries for up to a month and bake from frozen.
What texture and appearance should I look for when the Paur pastries are done?
The pastry should be golden‑brown, with a crisp, flaky exterior. The sugar glaze should be glossy and slightly caramelized. The walls should hold their shape without collapsing when pressed lightly.
What does the YouTube channel Tasting History with Max Miller specialize in?
The YouTube channel Tasting History with Max Miller specializes in exploring the culinary side of historical events, recreating period recipes, and explaining how food shaped cultures and conflicts.
How does the YouTube channel Tasting History with Max Miller's approach to historical French cooking differ from other history cooking channels?
Max Miller blends rigorous historical research with hands‑on cooking, often focusing on lesser‑known dishes like the Paur pastry and linking them directly to the political events of the era, whereas many other channels prioritize popular classics or purely entertainment‑driven recreations.
Last updated: August 21, 2026
