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Preserve

Pannequets Glacees En Couronne— -

A sweet pancake made with flour, sugar, macaroons, candied orange flowers, egg yolks, cream, butter, apricot jam, and broken ratifias, glazed and rolled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Orange and apricot match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 703 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Pannequets Glacees En Couronne— -

Ingredients

Directions

Make the batter

  1. Combine flour, sugar, crushed macaroons, and candied orange flowers in a small saucepan.

  2. Mix in the egg yolks, double cream, and salt until smooth.

  3. Clarify the butter.

Cook the pancakes

  1. Lightly grease a pancake pan with the clarified butter.

  2. Pour a spoonful of the batter into the pan.

  3. Spread the batter thinly.

  4. Cook until lightly colored.

  5. Flip to cook the other side.

  6. Transfer the pancake to a baking sheet.

  7. Spread apricot jam over the pancake.

  8. Sprinkle broken ratifias on top.

  9. Roll the pancake up about an inch wide.

  10. Repeat with remaining batter, keeping the pan over low heat.

Finish and serve

  1. Cut the rolled pancakes into 3-inch pieces.

  2. Arrange the pieces in a circle.

  3. Dust with sugar.

  4. Glaze if 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. Orange + apricottop 7% of all pairs
    Smell alikestrong
    Cooked together703 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + apricottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

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

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

Egg yolks
Bind the batter and add richness and set structure to the thin pancakes.
Double cream
Adds fat and moisture, giving the pancakes a tender, rich texture.
Flour
Provides the structure that holds the thin pancake together when rolled.
Bitter macaroons
Add almond flavour and body to the batter.
Sugar
Adds sweetness and helps the pancakes brown lightly on the pan.
Apricot jam
Adds sweetness and a fruity glaze-like layer inside the roll.

The step that matters

Spreading the batter thinly. A thin layer cooks quickly and evenly and stays flexible enough to roll without cracking. A thick layer cooks unevenly and tears when rolled.

Swap the orange

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

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

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