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Dessert

Gaufres a LA Flamande —

A light, buttery waffle made with yeast, eggs, orange rind, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Gaufres a LA Flamande —

Ingredients

Directions

Make the batter

  1. Dissolve yeast in lukewarm milk and strain into sifted flour in a bowl.

  2. Add enough lukewarm milk to form a smooth, thin paste.

  3. Let the mixture rise in a warm place.

  4. Stir in whole eggs, egg yolks, orange rind, and salt.

  5. Blend in melted butter until well mixed.

  6. Gently fold in whipped egg whites and whipped cream.

Cook and finish

  1. Cook in a buttered wafer iron over moderate heat until bright yellow.

  2. Cut off burned edges and shape as desired.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Yeast
Ferments the batter so it rises and becomes lighter and airier.
Flour
Forms the structure of the batter once it sets in the iron.
Eggs
Add structure, richness and help bind the batter as it cooks.
Egg whites
Whipped and folded in, they trap air for a light, crisp texture.
Butter
Adds fat for richness, tenderness and flavor, and helps browning.
Whipped cream
Adds moisture and richness, keeping the waffles tender.

The step that matters

Cook in a buttered wafer iron until bright yellow. The iron must be buttered and hot enough to brown the batter evenly. Too little heat leaves the waffles pale and soft, while too much scorches the outside before the centre sets.

Swap the orange

How well each one fits the dish's main ingredients (milk, flour, egg, butter, cream):

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against milk, flour, egg, butter, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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