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Dessert

German Puffs

A puff cake made with almonds, eggs, cream, butter, sugar, and flavored with brandy or orange-flower water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Almond and orange are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,125 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

German Puffs

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Pound the Jordan and bitter almonds to a smooth paste.

  2. Gradually mix in the egg yolks and egg whites.

  3. Dissolve the butter and sugar in the cream over low heat.

  4. Pour the hot mixture into the eggs while stirring briskly.

  5. Once cool, flavor with brandy, orange-flower water, or lemon-brandy.

Bake

  1. Butter cups thickly and add slices of candied citron or orange rind.

  2. Pour the mixture into the cups and bake for 20 minutes at 300°F (150°C).

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. Almond + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  5. Brandy + orangetop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Egg yolks
Add richness and help the batter set into a tender custard-like crumb.
Egg whites
Trap air and add lift, giving the cakes a light, puffed structure.
Butter
Adds fat for richness and a tender texture.
Cream
Contributes moisture and richness, keeping the cakes soft.
Jordan almonds
Provide the main almond flavor and body through the pounded paste.

The step that matters

Pouring the hot mixture into the eggs. Adding hot liquid to eggs too quickly can scramble them. Stirring briskly while pouring spreads the heat so the eggs warm gently and the batter stays smooth.

Swap the orange

How well each one fits the dish's main ingredients (almond, egg, cream, butter, sugar, brandy):

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Orangethe original

Fit is the average pairing score against almond, egg, cream, butter, sugar, brandy. Candidates are from the same food group and used in at least 100 recipes.

“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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