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Dessert

Fraises Au Champagne

Strawberries macerated with powdered sugar, strawberry puree, and sparkling champagne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Strawberry and champagne work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 64 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Fraises Au Champagne

Ingredients

Directions

Macerate

  1. Place hulled strawberries in a bowl and sprinkle with powdered sugar.

  2. Add strawberry puree made from ripe strawberries.

  3. Gently toss the strawberries occasionally and let them macerate for about 2 hours on ice to create a sweet syrup.

Serve

  1. When ready to serve, drizzle with sparkling champagne according to the amount of strawberries.

  2. Stir gently and serve immediately.

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. Strawberry + champagnetop 4% of all pairs
    Smell alikemoderate
    Cooked together64 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Sugar + strawberrytop 20% of all pairs
    Smell alikelow
    Cooked together3,060 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + champagnetop 25% of all pairs
    Smell alikelow
    Cooked together424 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Fresh strawberries
Provide the main fruit body and release juice as they macerate with sugar.
Powdered sugar
Draws moisture out of the strawberries and sweetens them, forming a syrup.
Strawberry puree
Adds concentrated strawberry flavor and extra liquid to the syrup.
Sparkling champagne
Adds bubbles, acidity and a light wine flavor to the finished dish.

The step that matters

Adding the champagne at the right moment. Champagne loses its carbonation quickly once poured, so adding it just before serving keeps the dish bubbly. Adding it too early leaves the strawberries flat and the wine's aroma faded.

Swap the strawberry

How well each one fits the dish's main ingredients (sugar, champagne):

  1. Strawberrythe original
  2. Vanillafits about as well
  3. Pineapplefits about as well
  4. Raspberryfits less well

Fit is the average pairing score against sugar, champagne. Candidates are from the same food group and used in at least 100 recipes.

“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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