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Maple Filling

A sweet maple syrup filling thickened with butter, egg yolks, and sweet cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Maple Filling

Why it works: Butter and cream 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 ↓

Maple Filling

Ingredients

Directions

  1. Boil the maple syrup and butter together until it reaches the soft ball stage.

  2. Beat the egg yolks well and add the sweet cream, mixing thoroughly.

  3. Pour the egg mixture over the boiling syrup and beat until the mixture is cold and thick enough to spread.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Maple syrup + buttertop 17% of all pairs
    Smell alikelow
    Cooked together1,084 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Maple syrup + creamtop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Maple syrup
Provides the main sweetness and the characteristic maple flavor of the filling.
Butter
Adds fat for richness and a smooth, spreadable texture once cooled.
Egg yolks
Their proteins thicken the filling as it cools and is beaten, giving it body.
Sweet cream
Adds moisture and richness, loosening the yolks so they blend evenly.

The step that matters

Pouring the egg mixture over the boiling syrup. Egg yolks can scramble when they meet very hot liquid. Beating constantly while pouring spreads the heat evenly and keeps the yolks smooth, so the filling thickens as it cools rather than curdling.

“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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