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Beignets Glaces

Beignets Glaces are glazed fried dough squares made from flour, cream, egg yolks, curd, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Beignets Glaces

Ingredients

Directions

Make the batter

  1. Mix flour, cream, egg yolks, and curd until smooth.

  2. Simmer the mixture until it thickens to a batter consistency.

Set and cut

  1. Grease a plate with butter and pour the batter onto it.

  2. Let the batter cool and set, then cut into squares.

Fry and finish

  1. Fry the squares until golden brown.

  2. Dust with sugar and glaze using a hot salamander.

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. Cream + sugartop 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

Flour
Provides starch and structure that holds the batter together as it sets.
Egg yolks
Coagulate on heating to help thicken and set the batter.
Cream
Adds fat and moisture, giving the set batter a tender texture.
Curd
Contributes moisture, acidity and body to the batter.

The step that matters

Let the batter cool and set before cutting. The batter must fully cool and firm up so the squares hold their shape. Cutting too early lets the soft mixture collapse or stick, and frying unset pieces can break apart.

“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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