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Cannelons of Brioche Paste

Cannelons of brioche paste filled with apricot or peach marmalade, fried in lard or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apricot and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,458 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cannelons of Brioche Paste

Ingredients

Directions

Make the cannelons

  1. Roll the brioche paste as thin as possible.

  2. Spread apricot or peach marmalade evenly along the paste.

  3. Fold the paste over the marmalade and close the ends carefully.

Fry and serve

  1. Gently slide the cannelons into a pan of boiling lard or butter.

  2. Fry for about 5 minutes until they begin to brown, then remove from heat.

  3. Drain well and dry on a soft cloth before serving.

  4. Optionally, sift fine sugar over them 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. Apricot + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

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

  2. Brioche + buttertop 16% of all pairs
    Smell alikelow
    Cooked together187 recipes

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

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

  5. Brioche + sugartop 20% of all pairs
    Smell alikemoderate
    Cooked together123 recipes

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

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

What each ingredient does

Brioche paste
Provides a soft, enriched dough that fries into a tender, golden wrapper.
Apricot or peach marmalade
Adds fruit sweetness and acidity, and moisture that keeps the filling soft inside.
Boiling lard or butter
Transfers heat quickly to the dough, producing browning and a crisp exterior.

The step that matters

Fry for about 5 minutes until they begin to brown. Frying in hot fat seals and browns the dough quickly. Overcooking dries the brioche and can burst the marmalade filling, so remove them as soon as they begin to colour.

Swap the apricot

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

  1. Vanillafits better
  2. Apricotthe original
  3. Peachfits about as well
  4. Strawberryfits less well

Fit is the average pairing score against brioche, butter, sugar. 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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