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 ↓
Cream Crust
Ingredients
Directions
Stir the salt into the flour.
Gradually mix in the cream to form a smooth paste.
For a richer crust, roll in the butter after giving the paste a couple of turns.
Handle the dough lightly and send it to the oven as soon as it's ready.
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.
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Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + creamtop 20% of all pairsSmell alikemoderateCooked together30,481 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
Flour and butter 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
- Dry flour
- Provides the structure, as its proteins form gluten with the liquid to hold the crust together.
- Very thick sweet cream
- Adds moisture and fat, giving the paste a tender, rich texture.
- Butter
- Adds fat layered through the paste, enriching the crust and adding flavour.
The step that matters
Handle the dough lightly and send it to the oven as soon as it's ready.. Overworking dough develops gluten, which makes the crust tough rather than tender. Going to the oven promptly keeps the dough from being worked further or drying out before it bakes.
“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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