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Chocolate Cream Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Chocolate Cream Fritters

Ingredients

Directions

  1. Make pastry cream by mixing cornstarch with milk. Pour into a flat, square pan to 1.5 inches thick.

  2. Let the cream cool without stirring until firm. Warm the pan slightly and turn the cream onto a board.

  3. Cut the cream into 2-inch squares or diamonds. Dip each piece in thin batter.

  4. Fry the fritters in hot oil until light golden brown. Optionally, use beaten eggs and roll in crumbs instead of batter.

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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