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Dessert

Darioles

A small pastry made from a dough of flour, butter, salt, and water, filled with a cream mixture and sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and cream 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 ↓

Darioles

Oven, in the book's wordsA very cool oven

Ingredients

Directions

The book says “a very cool oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the shells

  1. On a clean surface, combine flour, butter, salt, and water to form a firm dough.

  2. Roll the dough to ½ inch thickness and cut into small rounds.

  3. Shape the rounds into molds with raised edges about 1 inch high.

  4. Place the molds in a preheated oven at 350°F (175°C) for 15 minutes.

Fill and bake

  1. In a bowl, mix cream, flour, salt, and sugar.

  2. After 15 minutes, fill each mold with the cream mixture.

  3. Bake until set, then sprinkle 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

All-purpose flour
Forms the firm dough that holds the molds' shape while baking.
Butter
Adds fat for tenderness and flavor in the pastry shells.
Cream
Provides richness and moisture, and sets into a custard-like filling.
Sugar
Sweetens the filling and helps it brown lightly on top.

The step that matters

Filling the molds after the shells have baked. Timing the fill after the first 15 minutes lets the shells set so the wet cream mixture does not soak into raw dough and leak. Filling too early can make the pastry soggy and misshapen.

“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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