Why it works: Parmesan cheese and cream are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,566 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓
Beignets Au Parmesan
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Preheat the oven to 350°F (175°C).
Prepare a baking sheet with parchment paper.
Mix Beignet Batter with 4 ounces of grated Parmesan.
Spoon the mixture onto the baking sheet in pieces the size of a cobnut.
Cover each piece with more grated Parmesan and shake off excess.
Place the baking sheet in a bain marie with boiling water halfway up the sides.
Bake until the beignets rise and are brown, about 15-20 minutes.
Remove from the oven and make a hole in the top of each beignet.
Fill each hole with a tablespoon or more of Cream au Parmesan.
Return to the oven and bake for an additional 10 minutes.
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.
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Parmesan cheese + creamtop 17% of all pairsSmell alikelowCooked together1,566 recipes
Shared aroma: gamma-decalactone (peach, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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