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Dessert

Beignets De Poulhinte Foubr&

Beignets de Poulhinte Foubré are fried dough discs flavored with cornmeal, milk, butter, sugar, lemon zest, and apricot marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Beignets De Poulhinte Foubr&

Ingredients

Directions

Make the base

  1. In a bowl, mix cornmeal and milk until smooth.

  2. Add butter, sugar, and lemon zest; combine well.

  3. Spread the mixture in a thin layer in a cold, wet pie dish.

Shape and fill

  1. Once firm, cut into rounds about 2 inches wide using a pastry cutter.

  2. Spread apricot marmalade on the flat side of half the rounds.

  3. Top with the remaining rounds, pressing to adhere.

Coat and fry

  1. Dip each in beaten eggs, then coat with breadcrumbs.

  2. Fry in hot oil until golden brown, then drain on paper towels.

  3. Dust with powdered sugar before serving.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

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

  3. Lemon + apricottop 13% of all pairs
    Smell alikemoderate
    Cooked together1,098 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + apricottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

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

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Cornmeal
Forms the firm, sliceable base that holds the filling once cooked and chilled.
Milk
Hydrates the cornmeal so it cooks into a smooth, spreadable mixture.
Eggs
Binds the coating so it adheres and sets to a golden crust when fried.
Butter
Adds fat for a richer, more tender texture and flavor.
Sugar
Adds sweetness and helps the outside brown when fried.

The step that matters

Spreading the thin layer in a cold, wet dish. Cornmeal starch sets as it cools, so a thin layer chilled in a cold, wet dish firms evenly and releases cleanly. Thick or warm spreading leaves soft spots that break when cut into rounds.

Swap the apricot

How well each one fits the dish's main ingredients (milk, butter, sugar, lemon, egg):

  1. Vanillafits better
  2. Figfits better
  3. Peachfits about as well
  4. Apricotthe original

Fit is the average pairing score against milk, butter, sugar, lemon, egg. 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.

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