Name: Cannelons of Brioche Paste
Ingredients: brioche paste; apricot or peach marmalade; lard or butter; fine sugar

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
fine sugar

Directions

Roll 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 or butter in a pan until boiling.
Gently slide the cannelons into the hot fat and fry for 5 minutes until light brown.
Drain on a soft cloth and dry before serving.
Sift fine sugar over the cannelons 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.

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).
Butter + sugartop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).
Apricot + sugartop 18% of all pairs

Smell alikelow

Cooked together3,630 recipes

Shared aroma: 2-nonenal (fatty, green).
Brioche + sugartop 20% of all pairs

Smell alikemoderate

Cooked together123 recipes

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