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Beignets De Gruyere a LA Krona

Cheese beignets made from Gruyère, coated in white sauce, breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Gruyere cheese and butter work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 323 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Beignets De Gruyere a LA Krona

Ingredients

Directions

Prepare the cheese

  1. Cut the cheese into oval or round slices about ½ inch thick.

  2. Coat both sides with a layer of cold white sauce and place on a wire tray to set.

  3. Mix breadcrumbs with krona pepper.

  4. Dip the slices in beaten egg, then roll in the crumbs.

Fry and serve

  1. Fry in hot fat for about four minutes until nicely colored.

  2. Drain and serve quickly on a folded napkin or lace paper.

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. Gruyere cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together323 recipes

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

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Gruyere cheese + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together200 recipes

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

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Gruyere cheese
Forms the molten filling that melts and stretches inside the crust when fried.
White sauce
Creates a cold, thick coating that sets on the cheese and helps the crumbs adhere.
Egg
Acts as a binder so the crumbs stick evenly to the cheese slices.
Grated rusks
Forms a crisp, golden crust that browns in the hot fat.

The step that matters

Fry in hot fat for about four minutes. If the fat is not hot enough, the crumb coating absorbs oil and browns slowly while the cheese softens too much and may leak out. Hot fat seals the crust quickly so the cheese stays inside and the coating turns crisp and golden.

“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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