Skip to main content

Petits Croustades À LA Bechamel

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Flour and sauce are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 8,078 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Petits Croustades À LA Bechamel

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

  1. Preheat your oven to 400°F (200°C).

  2. Roll out the puff pastry and line dariole molds with it.

  3. Mix a little extra flour into the pastry for added consistency.

  4. Fill the molds with remaining pastry trimmings, ensuring they are full.

  5. Cover with puff pastry lids, cutting small button shapes from the trimmings to place on top.

  6. Bake until golden brown.

  7. Remove from the oven and empty the croustades immediately.

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. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

You might also like

Green Corn PuddingGreen Corn Pudding64 recipesCornmeal mushCornmeal mush12 recipes