Name: Beignets a LA Dauphine
Ingredients: 12 small golden rennet apples; good syrup; brioche paste

Why it works: Apple and syrup work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 742 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Beignets a LA Dauphine

Ingredients

12 small golden rennet apples
good syrup
brioche paste

Directions

Cut the apples in half and boil them in syrup until tender.
Let the apples cool.
Roll out the brioche paste.
Form a beignet with each half apple using the brioche paste.
Fry the beignets until golden brown.

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.

Apple + syruptop 22% of all pairs

Smell alikelow

Cooked together742 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Apple + briochetop 30% of all pairs

Smell alikelow

Cooked together15 recipes

Shared aroma: ethyl butyrate (apple, fruity).
Syrup + briochetop 39% of all pairs

Smell alikelow

Cooked together8 recipes