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Dessert

Gauffres Au Porter

A waffle made with porter beer, butter, eggs, flour, yeast, and whipped cream, served with jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Gauffres Au Porter

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

  1. In a warm bowl, cream the softened butter until smooth.

  2. Add the egg yolks one at a time, mixing well after each addition.

  3. Stir in the flour and the yeast mixture, then let it rest for 30 minutes.

  4. Gently fold in the beaten egg whites and whipped cream.

Cook and serve

  1. Cook in a waffle iron until golden brown.

  2. Serve in pyramids with a side of jam.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds fat and richness, giving the waffles a tender crumb and flavour.
Egg yolks
Add richness and emulsify the fat, helping the batter hold together smoothly.
All-purpose flour
Provides the starch and gluten network that gives the waffles their structure.
Yeast
Ferments the batter, producing gas that makes the waffles light and airy.
Egg whites
Whipped air bubbles lighten the batter and help the waffles rise and stay open.
Heavy cream
Adds moisture and fat, keeping the waffles tender and soft inside.

The step that matters

Fold in the egg whites and whipped cream gently. Whipped egg whites hold air bubbles that give lightness. Vigorous stirring deflates them, so the batter cooks up dense and flat instead of airy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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