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Dessert

Beignets De Brioche

Fried brioche halves filled with cream or sweetmeats, coated in flour‑oil‑salt‑wine paste and glazed with sugar before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Beignets De Brioche

Ingredients

Directions

Prepare

  1. Cut the brioche cakes in half and remove the middle.

  2. Fill the center with made cream or sweetmeats and reassemble the halves.

  3. Dip the assembled cakes in a paste made with flour, a little oil, salt, and white wine.

Fry and serve

  1. Fry until golden brown.

  2. Glaze with sugar before serving.

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

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

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Cream + white winetop 16% of all pairs
    Smell alikelow
    Cooked together1,760 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  4. Brioche + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together87 recipes

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

  5. Brioche + sugartop 20% of all pairs
    Smell alikemoderate
    Cooked together123 recipes

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

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

What each ingredient does

Brioche cakes
Provide a soft, rich enriched crumb that forms the body of each beignet.
Flour
Forms the batter paste that coats the cakes and crisps during frying.
White wine
Thins the paste and adds acidity that helps the coating turn light and crisp.
Sugar
Adds sweetness and a glossy finish on the fried surface.

The step that matters

Frying the coated cakes. The oil must be hot enough that the paste sets and browns quickly. If it is too cool, the coating absorbs oil and turns greasy while the filling warms slowly.

“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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