Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Cream Puff Tarts
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Roll out the pie crust to about 1/8 inch thick and cut out circles using a round cutter the size of a condensed milk can.
Place the circles on a clean, ungreased baking sheet.
Fill an ornamenting bag with cream puff paste and pipe rings on top of each crust.
Lightly wash the tops with beaten egg.
Bake in a hot oven at 400°F (200°C) for 20 minutes.
Once baked, fill the tarts with the same cream used for cream puffs.
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.
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and egg barely smell alike, yet cooks put them together in 42,166 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
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