Why it works: Sugar and apricot are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Eclair of Apricot
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare Beignet Batter according to recipe No. 373.
Add 3 ounces of sugar to the batter and mix well with a wooden spoon.
Shape the mixture into 12 rolls, each about 4 inches long and ½ inch wide.
Place the rolls on a baking sheet and cover with pounded sugar, then shake off the excess.
Bake in a 400°F (200°C) oven until light brown.
Peel and slice the apricots, then melt them in a saucepan.
Add 4 ounces of pounded sugar to the melted apricots and rub through a fine sieve into a bowl.
Make a hole in one end of each eclair and fill with 2 tablespoons of the apricot mixture.
Spread a neat layer of the apricot mixture down the center of each eclair.
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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Sugar + apricottop 18% of all pairsSmell alikelowCooked together3,630 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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