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Dessert

625 Darioles

A pastry made with flour, eggs, macaroons, sugar, cream, and orange zest, baked in a preheated oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

625 Darioles

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. In a small basin, combine flour and 1 egg to form a paste.

  2. Add egg yolks, bruised macaroons, powdered sugar, salt, and 1 whole egg; mix well.

Fill and bake

  1. Measure 10 molds of cream and add minced orange flowers or lemon zest for fragrance.

  2. Line the molds with the mixture and add a small piece of fresh butter.

  3. Pour in the cream and place in a preheated oven at 400°F (200°C).

  4. Glaze and serve hot.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

What each ingredient does

Eggs
Bind the batter and set into a firm, custard-like structure when baked.
Egg yolks
Add richness and a smooth, tender texture through their fat and emulsifiers.
Flour
Thickens the egg paste so the batter holds its shape in the molds.
Macaroons
Contribute almond flavour and a soft, crumbly body to the batter.
Powdered sugar
Sweetens the batter and dissolves smoothly into the eggs.
Butter
Adds fat for richness and helps the surface brown lightly in the oven.

The step that matters

Pour in the cream and place in a preheated oven at 400°F (200°C).. Eggs set as they heat, so starting in a properly preheated oven gives an even set. Overbaking causes the egg proteins to tighten and turn grainy or watery.

Swap the orange

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

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against flour, egg, sugar, cream, butter. 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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