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Canelons Pralines Aux Avelines

Small rolled pastries dipped in a mixture of chopped filberts, sugar and egg white, then baked until pale yellow.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Canelons Pralines Aux Avelines

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Chop the filbert kernels finely.

  2. Mix the chopped filberts with sugar and egg white.

  3. Prepare the canelons and dip them into the mixture.

Bake

  1. Arrange the canelons on a baking sheet.

  2. Bake in a moderately heated oven at 350°F (175°C) until they are a fine yellow tint.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Filbert + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together86 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Filbert + sugartop 27% of all pairs
    Smell alikelow
    Cooked together143 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Filbert kernels
Provide the main nutty flavour and the bulk of the coating.
Sugar
Adds sweetness and helps the coating set and brown lightly.
Egg white
Binds the chopped filberts and sugar so they cling to the canelons.

The step that matters

Baking until a fine yellow tint. Nuts and sugar brown quickly at the end of baking, so the coating can scorch if left too long. Pulling them as soon as they reach a fine yellow tint keeps them light and prevents bitterness.

Swap the filbert

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

  1. Pecansfits better
  2. Almondfits better
  3. Chestnutfits better
  4. Filbertthe original

Fit is the average pairing score against sugar, 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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