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Cheese Remequins

A baked cheese pastry made with milk, butter, flour, eggs, Parmesan, sugar, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cheese Remequins

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the choux base

  1. Boil the milk in a saucepan.

  2. Add the butter and seasoning; stir until the butter is melted.

  3. Add the flour and stir over heat until the mixture pulls away from the sides of the pan.

  4. Let the mixture cool slightly, then stir in the eggs and Parmesan cheese along with the sugar.

Bake and serve

  1. Fill paper cases with the mixture.

  2. Bake for 20 minutes at 400°F (200°C).

  3. Serve immediately after removing from the oven.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour 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
Starch that gelatinises with the milk and butter to form a structure that holds the eggs.
Eggs
Set during baking and add structure and lift to the puffed cheese base.
Butter
Adds fat and richness, and gives the base a tender texture.
Parmesan cheese
Adds savoury, salty flavour and browning as it bakes.
Milk
Provides the liquid that the flour starch hydrates to form the paste.

The step that matters

Cooking the flour paste until it pulls away from the pan. Cooking the flour in the hot liquid gelatinises its starch and drives off moisture. If the paste is undercooked it stays wet and may collapse or stay gummy, while the eggs need a sturdy base to puff and set 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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