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Dessert

Mamie Jindrich

A light pastry made from a batter of water, butter, flour, and eggs, baked into puffs and filled with custard or whipped cream.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 81,283 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Mamie Jindrich

Ingredients

Directions

Make the choux pastry

  1. Boil one cup water and half cup butter until butter is dissolved.

  2. Add one cup flour, stirring until smooth.

  3. Set aside to cool.

  4. Add three eggs and beat until free from lumps.

  5. Bake in muffin tins about half an hour.

  6. When cool, slit along one side and fill with sweetened whipped cream or custard.

Make the custard

  1. Beat two eggs with one-half cup sugar.

  2. Dissolve two tablespoons corn-starch in one-half cup milk.

  3. Heat one and one-half cups milk, add cornstarch, boil until thickens.

  4. Add the eggs and sugar, and boil a few minutes longer.

  5. Remove from fire and add flavoring.

Make and fry the tarts

  1. Cream three ounces butter with three ounces sugar.

  2. Add yolks of two eggs and mix well.

  3. Add one-half cup sweet cream, four tablespoons sour wine, pinch of salt, and one pound of flour; work together well.

  4. Turn out on floured board and roll very thin.

  5. Cut into small pieces about two and one-half by three and one-half inches and make a few cuts with a knife in each piece.

  6. Have deep hot lard as for fried cakes, drop in tarts and fry a delicate brown, turning once.

  7. Many pretty tarts can be made by twisting dough before putting in fat.

By Paidar, Marie, Mrs., [from old catalog] comp. 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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Milk + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Corn + milktop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Flour + buttertop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely 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

Eggs
Bind the batter and set the custard, adding structure and richness.
Butter
Adds fat and richness to the dough, tenderizing the pastry.
Flour
Provides the starch and gluten that give the dough its structure.
Cornstarch (in the method)
Thickens the milk into a smooth custard as it boils.
Sour wine
Adds acidity and tang to the tart dough.

The step that matters

Bake in muffin tins about half an hour. Steam from the water and butter must expand the dough while the shell sets; opening the oven too early can make the puffs collapse.

“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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