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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.