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Dessert

Croquettes De Pommes

Croquettes de Pommes are puff pastry apple croquettes dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Croquettes De Pommes

Ingredients

Directions

Prepare

  1. Make a puff pastry and roll it out very thin.

  2. Cut it into small circles.

Fill and seal

  1. Place a little apple marmalade on half of the circles.

  2. Cover with the other half and press the edges with your fingers.

Fry and serve

  1. Fry the croquettes until golden.

  2. Dust with powdered sugar and serve.

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. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Puff pastry
Its layers puff and turn crisp and flaky when fried, forming the croquette shell.
Apple marmalade
Its sugar and fruit acidity provide the sweet, tangy filling that contrasts with the pastry.
Powdered sugar
Dusted on at the end, it adds a light sweetness and a finishing touch to the fried pastry.

The step that matters

Pressing the edges to seal. If the edges are not pressed firmly, the filling can leak out during frying, and steam trapped inside can burst the pastry.

“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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