Why it works: Sugar and cream 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 ↓
Le Panier De Petits Choux a LA Chantilli
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.
Make small choux by rolling the pastry on a floured surface.
Bake the choux at 400°F (200°C) without glazing them.
Dip each choux into sugar using a skewer.
Arrange the choux in a circle around a 473 ml mold to form a basket, ensuring they stick together well, especially at the top.
Create handles by sticking choux close together on the side of a stew pan of the same circumference as the basket's height.
Attach the handles to the basket.
Pour cream a la Chantilli into the basket before serving.
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 + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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