Why it works: Biscuit and apricot work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 109 recipes. Both carry nonanal, which smells fat, citrus. The science ↓
Bouchees with Apricots
Ingredients
Directions
Prepare round drops of Savoy biscuit batter.
Trim and place on a wire drainer.
Top each bouchee with half of a preserved apricot.
Allow excess moisture from the syrup to be absorbed into the biscuit.
Gloss or glaze with transparent noyeau icing.
Dry for a few minutes in a screen.
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.
-
Biscuit + apricottop 13% of all pairsSmell alikemoderateCooked together109 recipes
Shared aroma: nonanal (fat, citrus).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Baking Powder Biscuit119 recipes
Sour Milk Biscuit27 recipes
Apricot Ice Cream26 recipes
Butter Biscuit8 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.