Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Cream Puffs
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.
Make the dough
Heat the water and butter in a saucepan until boiling.
Add the flour all at once and mix thoroughly.
Cook for three minutes, then let cool.
Add the egg (unbeaten) and beat until well mixed.
Bake
Drop by tablespoonfuls onto buttered baking sheets.
Bake for 25 to 30 minutes at 400°F (200°C).
Fill and serve
Once cooled, open the side and fill with cream filling.
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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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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
- Flour
- Its starch and proteins set into the hollow, crisp shell as the dough bakes.
- Egg
- Adds moisture and protein that bind the dough and help it puff and set.
- Butter
- Adds fat and richness, and melts into the hot water to start the dough.
The step that matters
Let the dough cool before adding the egg. If the dough is still very hot, the egg will partly cook and scramble instead of blending smoothly. Cooling to warm lets the egg mix in evenly so the dough can stretch and puff in the oven.
“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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