Skip to main content
Dessert

Walnut Creams

Walnut Creams are walnut halves coated in a creamy mixture, optionally colored pink and flavored with vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Cream and butter 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 ↓

Walnut Creams

Ingredients

Directions

Shape the creams

  1. Take a piece of French Cream the size of a walnut.

  2. Crack the English walnuts carefully and place half of each nut on each side of the cream ball, pressing them in.

  3. Alternatively, heat French Cream in a cup set in boiling water until it thickens.

Coat the walnuts

  1. Dip walnut halves into the cream one at a time using a fork and place them on buttered paper.

  2. Continue dipping until all walnuts are coated, then give them a second coat of cream.

Finish

  1. Optionally, color with pink food coloring and flavor with vanilla.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Walnut + vanillatop 10% of all pairs
    Smell alikestrong
    Cooked together2,730 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Walnut + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together6,832 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Cream and vanilla barely smell alike, yet cooks put them together in 12,301 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

French cream
Forms the soft sweet coating that holds the walnut halves together as it sets.
English walnuts
Provide crunch and a nutty flavor that contrasts with the sweet cream.

The step that matters

Warming the French Cream until it thickens. The cream must be warmed gently, in a cup over boiling water, until it thickens. This softens it enough to coat and grip the walnut halves. Overheating can make it runny, so the coating will not hold its shape well.

Swap the vanilla

The recipe marks vanilla as optional. How well each one fits the dish's main ingredients (cream, walnut, butter):

  1. Coconutfits better
  2. Vanillathe original
  3. Figfits about as well
  4. Avocadofits about as well

Fit is the average pairing score against cream, walnut, butter. 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

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes