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Dessert

Darioles

A custard tart with coffee, cream, and egg yolks baked in puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Cinnamon and lemon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Darioles

Ingredients

Directions

Make the coffee cream

  1. Boil the cream.

  2. Dissolve the isinglass in the boiled cream.

  3. Strain the cream.

  4. Mix in the coffee and sugar.

  5. Whisk the cream for about 5 minutes.

  6. Pour the whisked cream into cups.

Make the custard

  1. Prepare half puff pastry.

  2. Half-bake the pastry in molds.

  3. Combine milk, cream, cinnamon, and lemon peel in a saucepan.

  4. Boil the mixture for 15 minutes.

  5. Let the mixture cool.

  6. Beat the egg yolks with sifted sugar.

  7. Gradually mix in the cooled cream mixture.

  8. Strain the custard through a fine sieve.

  9. Heat the custard until it thickens.

Bake and serve

  1. Fill the half-baked molds with custard.

  2. Bake the filled molds for 10 minutes.

  3. Turn out the darioles.

  4. Dust with fine sugar.

  5. Glaze with a salamander.

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. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Coffee + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together895 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Isinglass
Sets the cream into a firm, wobbly structure as it cools.
Egg yolks
Thicken the custard through heat-set proteins and add richness.
Cream
Provides fat for a rich, smooth texture in both the cream and custard.
Strong coffee
Adds bitter aroma and flavour that balances the sweetness.
Puff pastry (in the method)
Forms the crisp, buttery case that holds the custard.

The step that matters

Heat the custard until it thickens. Egg yolk proteins set at moderate heat and thicken the custard. Overheating or boiling can curdle it into a grainy texture, so heat gently and stir constantly.

Swap the lemon

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

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

Fit is the average pairing score against cream, coffee, sugar, milk, cinnamon, 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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