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Les Gimblettes Pralines

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Les Gimblettes Pralines

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.

  1. Prepare choux pastry using the same method as for traditional choux.

  2. Form small choux and roll them in a little flour on a clean surface.

  3. Bake the choux at 400°F (200°C) until golden, without glazing.

  4. Dip each choux into sugar using a skewer.

  5. Arrange the choux around a mold shaped like a basket, pressing them together tightly.

  6. Create handles by sticking choux close together on the side of a pan of the same circumference as the basket's height.

  7. Attach the handles to the basket.

  8. Pour cream a la Chantilly into the basket before serving.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

Swap the almond

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

  1. Almondthe original
  2. Pistachiofits about as well
  3. Chestnutfits about as well
  4. Hazelnutfits less well

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

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