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Dessert

Gateaux De Brie

A cake made from Brie cheese, flour, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Brie and cheese work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 161 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Gateaux De Brie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 350°F (175°C).

Make the dough

  1. In a bowl, mix the Brie cheese with the flour gradually.

  2. Add the eggs and softened butter, then knead the mixture well.

  3. Form the dough into cakes.

Bake

  1. Place the cakes on a baking sheet and bake until golden.

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. Brie + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together161 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Brie + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together96 recipes

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

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Brie cheese
Adds rich, creamy flavor and fat to the dough.
All-purpose flour
Provides the main structure that holds the dough together.
Eggs
Bind the dough and add structure and richness.
Unsalted butter
Adds fat that makes the dough tender and helps it brown.

The step that matters

Knead the mixture well. Kneading develops gluten in the flour, which gives structure. Overworking a dough rich in butter can make it tough, so stop once it is evenly combined.

“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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