Name: Cannelons of Brioche Paste
Ingredients: Brioche paste; Apricot or peach marmalade; Lard (or butter)

Why it works: Apricot and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,458 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cannelons of Brioche Paste

Ingredients

Brioche paste
Apricot or peach marmalade
Lard (or butter)

Directions

Roll out the brioche paste as thin as possible.
Spread apricot or peach marmalade evenly along the paste.
Fold the paste over the marmalade and close the ends carefully.
Heat lard in a pan until boiling.
Gently slide the cannelons into the boiling lard and fry for about 5 minutes until they begin to brown.
Remove from heat to prevent over-browning and drain on a soft cloth.
Serve on a napkin, stacking them high or layering them.

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.

Apricot + buttertop 15% of all pairs

Smell alikemoderate

Cooked together1,458 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Brioche + buttertop 16% of all pairs

Smell alikelow

Cooked together187 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Brioche + apricottop 21% of all pairs

Smell alikelow

Cooked together30 recipes

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