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Dessert

Walnut Creams

A confection of French cream and walnuts, optionally colored and flavored.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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

Prepare

  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.

Make and coat

  1. Heat French cream in a cup set in boiling water until it thickens.

  2. Dip walnut halves into the thickened cream one at a time using a fork.

  3. Place dipped walnuts on buttered paper and let them set.

  4. Repeat the dipping process for a second coat if desired.

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 sweet, creamy filling that holds the walnut halves together and sets firm as it cools.
English walnuts
Provide the crunchy, nutty exterior and the walnut shape of the candy.

The step that matters

Heating the French cream until it thickens. The cream must be heated gently in a water bath so it thickens without scorching or becoming too runny; if it is too hot or too thin, the walnut halves will not coat evenly and will slide off as they set.

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.

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