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Dessert

Small Nougats, a LA Chantilly

A small nougat dessert made with filberts, powdered sugar, and topped with whipped cream and optional strawberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Filbert and sugar work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 143 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Small Nougats, a LA Chantilly

Ingredients

Directions

Prepare the nuts

  1. Scald the filberts and remove the skins.

  2. Split each kernel lengthwise into four pieces and dry them on a baking sheet in the oven.

Make the nougat

  1. Stir the sugar in a boiler over heat until ready.

  2. Mix the dried nuts into the sugar.

  3. Prepare six small dariole moulds, oiling the insides.

  4. Fill each mould with the nougat mixture, using a small stick to press it into the sides.

  5. Trim any excess nougat above the edge of the moulds and turn them out onto a baking sheet.

Serve

  1. Serve filled with whipped cream flavored with vanilla or maraschino, topped with strawberries if in season.

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. Filbert + sugartop 27% of all pairs
    Smell alikelow
    Cooked together143 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Filberts
Provide the main nutty body and crunch of the nougat.
Powdered sugar
Melts to form the sweet, binding base that sets the nougat around the nuts.

The step that matters

Stirring the sugar over heat until ready. Sugar heated without enough attention can scorch or crystallize unevenly, changing color, flavor and texture. Cooking it only to the right stage is what lets it bind the nuts and set firm when cooled.

“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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