Puits d’Amour

Puff pastry rings filled with raspberry and apricot preserves and topped with a cherry

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City/Region: France

Time Period: 1840

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The Pastry War between Mexico and France was kicked off when, during a time of political upheaval, Mexican soldiers ransacked Monsieur Remontel’s pastry shop in the 1830s. Seeking reparations for M. Remontel as well as the repayment of other debts, the French invaded.

While we don’t know what was sold in Monsieur Remontel’s pastry shop in Mexico, these puits d’amour could certainly have been on the menu. By all means, you can make your own puff pastry, but I gave myself permission to use store bought, and you should, too. You can even use store-bought preserves to simplify things even further, but this preserves recipe is very delicious and very sweet. I used both store-bought apricot preserves and homemade raspberry preserves, and both were delicious. You can also fill them with half jam and half chantilly cream or pastry cream if the fancy strikes you.

“PUITS D’AMOUR.
When the puff pastry has received all its turns, roll it out to a thickness of two lines; cut it with a fluted cutter, that is to say with a pastry cutter, and place the first piece on a baking sheet; then, with a cutter of the same type but smaller, cut another piece and place it on top; moisten the round with a little water, press it in slightly, brush these puits with egg, and put them into a hot oven. When they are three-quarters baked, sprinkle them with sugar in order to glaze them—that is, until the sugar melts; then remove them, hollow them out, and fill them with whatever preserves you judge appropriate.”

— Le Cuisinier Royal by André Viart, 1840

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Ingredients:

Puff Pastry Rings

• Puff pastry*
• 1 egg
• A few tablespoons sugar

Preserves

• 2 1/2 cups (300 g) berries or fruit, I used raspberries
• 1 1/2 cups (300 g) sugar
• 2 teaspoons lemon juice

Garnish

• Maraschino cherries, optional

*The amount of puff pastry you have will determine how many pastries you make, so the amounts are flexible.

Instructions:

1. For the puff pastry rings: The size and number of pastries you make are up to you and how much puff pastry you have. You need two round cutters, one slightly smaller than the other. With the larger cutter, cut out twice as many rounds of puff pastry as pastries you want to make. For example, I made 8 pastries, so I cut out 16 rounds. Place half of them on a lined baking sheet.
2. With the smaller cutter, cut out the middles of the remaining rounds. Use the middles for whatever you like, we’ll just need the rings for this recipe.
3. Beat the egg. Brush the rounds on the baking sheet with the egg wash, then place the rings of puff pastry on top of them, making sure the edges line up. Save the egg wash because we’ll need it again.
4. Put the pastry in the fridge to chill while you preheat the oven to 425°F (220°C).
5. When the oven is ready, take the pastry out and brush the tops of the rings with egg wash. Bake for 12 minutes. At this point, the pastry will be partially baked.
6. Take the pastry out of the oven and sprinkle them with some sugar, then return them to the oven for another 5 to 7 minutes, rotating the pan halfway through.
7. When the pastry has browned and the sugar has melted to a nice glaze on top, take them out and let them cool.
8. For the preserves: Mash the berries or fruit in a saucepan, then set it over medium heat.
9. Once it steams, stir in the sugar. Return the saucepan to the heat and when it starts to steam again, stir in the lemon juice. Bring the saucepan to a boil. Let it boil, stirring occasionally, for about 10 minutes or until it reaches around 220°F (105°C). Take it off the heat and let it cool completely.
10. To assemble the puits: Press down the inside of the pastry just a bit, then fill them with preserves. Top them with a maraschino cherry, then serve them forth.

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