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Dessert

French Wafers

A light, airy wafer made with flour, sugar, vanilla sugar, salt, brandy, egg whites, and single cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

French Wafers

Ingredients

Directions

Make the batter

  1. Whisk together the flour, sugar, vanilla sugar, salt, egg whites, and cream until smooth.

  2. Add the brandy and mix vigorously for 10 minutes.

Bake and shape

  1. Bake the batter and curl the wafers on wooden pillars or rollers.

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

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

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

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

  3. Vanilla + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together806 recipes

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

  4. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Flour
Provides the structure that holds the thin wafer together as it sets.
Egg whites
Add structure and lift, helping the batter set into a crisp, light wafer.
Sugar
Adds sweetness and helps the wafers brown and crisp in the oven.
Single cream
Adds fat and moisture, giving the wafers a richer, more tender texture.
Brandy
Adds aroma and flavor to the batter.

The step that matters

Mixing in the brandy. Vigorous mixing for the full 10 minutes incorporates air and develops gluten in the flour. Overmixing can make the batter tough, while under-mixing leaves it lumpy and uneven.

Swap the vanilla

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

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

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