Skip to main content
Dessert

Timbale De Gaufres Aux Avelines

A chilled hazelnut ice cream timbale filled with wafer strips and garnished with candied cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Almond and hazelnut match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 186 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Timbale De Gaufres Aux Avelines

Ingredients

Directions

Prepare the wafers

  1. Blanch, wash, and dry the almonds.

  2. Grind the almonds finely and mix with the egg white and sugar to form a soft paste.

  3. Lightly grease baking sheets with beeswax.

  4. Spread the paste into 9 cm wide strips to form wafers.

  5. Bake the wafers until set.

  6. Trim the edges and cut the wafers into 3 cm wide pieces.

  7. Shape the wafer pieces around 1 cm thick sticks.

Assemble the timbale

  1. Glue the wafer sticks together with royal icing in a mold.

  2. Create a base with the wafer mixture to fit the mold.

  3. Attach the timbale to the base and place it in a warm area to dry thoroughly.

Make the hazelnut ice cream

  1. Toast the hazelnuts and let them cool.

  2. Grind the toasted hazelnuts and mix with the boiling cream.

  3. Strain the hazelnut-cream mixture through a cloth to extract the milk.

  4. In a saucepan, combine egg yolks and powdered sugar.

  5. Add the almond milk and cook gently until thickened.

  6. Strain the thickened mixture through a fine sieve.

  7. Chill the mixture in an ice-cream maker, stirring with a spatula.

  8. When half-frozen, fold in the whipped cream.

  9. Fill the timbale with the hazelnut ice cream, allowing it to rise 4 cm above the edge.

Garnish and serve

  1. Drain the candied cherries.

  2. Place one candied cherry on each wafer.

  3. Serve the timbale on a platter lined with a napkin.

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. Almond + hazelnuttop 1% of all pairs
    Smell alikestrong
    Cooked together186 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Hazelnut + creamtop 17% of all pairs
    Smell alikemoderate
    Cooked together332 recipes

    Shared aroma: octanal (fat, soap).

  5. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Almonds
Form the crisp, sturdy wafer structure once ground into a paste.
Egg yolks
Thicken the custard and add richness and smooth texture to the ice cream.
Hazelnuts
Provide the main nutty flavour of the ice cream base.
Whipped cream
Adds air and lightness, making the frozen ice cream softer and creamier.
Powdered sugar
Sweetens the custard and lowers its freezing point for a softer texture.

The step that matters

Cook the custard gently until thickened. Egg yolks scramble if heated too quickly, leaving lumps. Gentle heat lets the yolks thicken the mixture smoothly before it is strained and chilled.

Swap the hazelnut

How well each one fits the dish's main ingredients (almond, egg, sugar, cream):

  1. Pistachiofits better
  2. Hazelnutthe original
  3. Brazil nutfits about as well
  4. Cashew nutfits about as well

Fit is the average pairing score against almond, egg, sugar, cream. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes