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Dessert

Eclair of Apricot

A pastry filled with apricot jam, made from beignet batter and coated in powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and apricot are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Eclair of Apricot

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.

Prepare the batter

  1. Prepare Beignet Batter as per recipe No. 37 3.

  2. Mix in 3 ounces of sugar with the batter.

  3. Shape the mixture into 12 rolls, each about 4 inches long and ½ inch wide.

Bake the rolls

  1. Place the rolls on a baking sheet.

  2. Cover the rolls with powdered sugar.

  3. Shake off the excess powdered sugar.

  4. Bake until light brown at 400°F (200°C).

Make the apricot filling

  1. Peel and slice the apricots.

  2. Melt the sliced apricots in a saucepan.

  3. Add 4 ounces of powdered sugar to the melted apricots.

  4. Rub the mixture through a fine sieve into a bowl.

Fill and finish

  1. Make a hole in one end of each eclair.

  2. Fill each eclair with 2 tablespoons of the apricot mixture.

  3. Spread a neat layer of the mixture down the center of each eclair.

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 + apricottop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Apricots
Provide the fruit flavor, moisture and tartness for the filling.
Sugar
Adds sweetness to the batter and helps it brown in the oven.
Powdered sugar
Sweetens the filling and forms a sugary coating on the rolls that browns when baked.

The step that matters

Rub the apricot mixture through a fine sieve. Sieving removes apricot skins, fibres and lumps, giving a smooth filling that flows easily and spreads neatly inside the eclairs.

“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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