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Dessert

Gaufres a LA Carnival

A thin, fried wafer made from eggs, sugar, butter, flour, and cream, dusted with cinnamon or vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Gaufres a LA Carnival

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the dough

  1. Whisk the eggs, sugar, melted butter, and cream together.

  2. Add the salt and mix in the flour to form a fairly stiff paste.

  3. Knead the paste well, cover with a cloth, and let it rest for 30 minutes.

Shape and fry

  1. Roll out small portions on a floured surface until thin as paper.

  2. Cut out small rounds using a saucer and pastry wheel.

  3. Fry the rounds in clarified butter until golden brown.

  4. Drain on a cloth or paper and dust with cinnamon or vanilla.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Eggs
Bind the dough and add richness and structure as they set in frying.
All-purpose flour
Forms the paste and gives the wafers their structure once rolled thin.
Cream
Adds moisture and fat, making the dough tender and easy to roll.
Fresh butter
Adds fat and flavor to the dough, giving a rich, tender texture.
Castor sugar
Adds sweetness and helps the wafers brown during frying.

The step that matters

Rolling the dough paper-thin. Thin dough cooks quickly and crisps evenly in hot fat. Thick pieces stay doughy in the center and can absorb excess fat, so the wafers turn greasy instead of crisp.

“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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