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Dessert

Darioles Soufflees D Ui Vanille

Small vanilla-flavoured soufflé tartlets made from rice flour, cream, egg yolks and whipped egg whites, baked in pastry shells.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Darioles Soufflees D Ui Vanille

Ingredients

Directions

Make the base

  1. In a saucepan, combine rice flour and butter, mixing well.

  2. Add pounded sugar and infused cream.

  3. Heat over low fire, stirring as for pastry cream.

  4. Remove from heat and mix in egg yolks and whipped cream.

Fold and bake

  1. Gently fold in the whipped egg whites.

  2. Pour the mixture into pre-baked pastry shells and bake until set.

Serve

  1. Serve immediately.

  2. Dust with pounded sugar.

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

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

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Rice flour
Thickens the cream base into a stable custard-like mixture that holds its shape.
Egg yolks
Enrich the base and help it set firm when baked.
Egg whites
Whipped into foam, they lift the mixture and give the soufflé its airy rise.
Cream
Adds moisture and richness, carrying the vanilla flavour through the base.
Butter
Adds fat and richness and helps form the smooth base with the flour.

The step that matters

Fold in the whipped egg whites. Folding gently keeps the air trapped in the whites. Stirring or deflating the foam makes the soufflé rise less and bake up dense.

Swap the vanilla

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

  1. Vanillathe original
  2. Raisinfits about as well
  3. Coconutfits less well
  4. Figfits less well

Fit is the average pairing score against rice, flour, butter, sugar, cream, egg. 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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