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Beignets De Gruyere D LA Krona

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Beignets De Gruyere D LA Krona

Ingredients

Directions

Prepare the cheese

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

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

  3. Mix the bread crumbs with the krona pepper.

  4. Dip each cheese slice in beaten egg and roll in the crumbs.

Fry and serve

  1. Place them in a wire frying basket and plunge into very hot fat.

  2. Fry until nicely colored, about four minutes.

  3. 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Gruyere cheese + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together38 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

Gruyère cheese
Melts inside the crust, giving the beignets their rich, creamy filling.
White sauce
Forms a thin set coating that holds the crumbs and helps the cheese keep its shape.
Egg
Binds the bread crumbs to the cheese so the coating stays on during frying.
Bread crumbs
Forms a crisp, golden outer crust when fried.

The step that matters

Plunging into very hot fat. The fat must be very hot so the crumb coating browns and crisps quickly, sealing the surface before the cheese inside melts out. Cooler fat soaks in oil and lets the cheese leak.

“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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