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 ↓
Puff-paste
Ingredients
Directions
Mix the salt with the flour.
Add cold water to make a stiff paste, similar in consistency to the fat.
Roll the paste out to the size of a large meat plate.
Remove excess water from the fat and form it into a ball with a little flour.
Place the fat into the paste and press it out to half the size of the paste.
Wrap the fat in the paste and refrigerate for about an hour.
Roll out the paste straight four times, letting it rest for the same time between each turn.
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).
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
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