Beignets De Tartines

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. Bread + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together27,232 recipes

   Shared aroma: delta-decalactone (sweet, creamy).

2. Butter + creamtop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

3. Vanilla + sugartop 8% of all pairs
   Smell alikelow
   Cooked together35,032 recipes

   Shared aroma: beta-damascenone (apple, rose).

4. Cream + sugartop 9% of all pairs
   Smell alikemoderate
   Cooked together43,450 recipes

   Shared aroma: 2,3-butanedione (butter, sweet).

5. Butter + winetop 13% of all pairs
   Smell alikemoderate
   Cooked together8,645 recipes

   Shared aroma: 2-furfurylthiol (coffee, roasted).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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

Bread slices

Form the body of the fritter and soak up the cream mixture to become tender inside.

Butter

Adds richness and helps the bread brown and crisp when fried.

Vanilla cream

Soaks into the bread, adding moisture and a custardy texture once cooked.

Wine or brandy

Adds aromatic flavour to the soaking liquid.

Sugar

Adds sweetness at the finish, contrasting with the golden fried surface.

The step that matters