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Dessert

Cream-crust, or Feuilletage

A pastry dough made from cream-crust and cheese, brushed with egg yolk and milk, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Parmesan cheese and milk are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,608 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cream-crust, or Feuilletage

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 dough

  1. Preheat the oven to 400°F (200°C).

  2. Mix the grated cheese into the cream-crust until well combined.

  3. Roll out the mixture lightly twice.

  4. Cut the dough into shapes using a small paste-cutter.

Glaze and bake

  1. Brush the shapes with a mixture of egg yolk and milk.

  2. Bake for about 15 minutes until golden.

  3. 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. Parmesan cheese + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together1,608 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Cream + parmesan cheesetop 17% of all pairs
    Smell alikelow
    Cooked together1,566 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Parmesan cheese + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Cream-crust
Forms the flaky, rich pastry base that holds the shape of the cut dough.
Parmesan cheese
Adds savoury flavour and helps the dough brown as it bakes.
Egg yolk
Enriches the glaze and promotes a glossy, golden surface when baked.

The step that matters

Brush the shapes with egg yolk and milk. The glaze should be applied evenly and not allowed to pool at the edges, since pooled egg sets thick and can stop the pastry from rising cleanly, leaving uneven colour.

“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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