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Dessert

Cheese Darioles

Cheese Darioles are pastry shells filled with a cheese custard made from butter, flour, milk, cream, and Parmesan and English cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parmesan cheese and cheese match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,041 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Darioles

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Line a ring mold with short pastry, pressing it well and trimming the edges.

  3. Prick the bottom of the pastry and grease the baking sheet.

Make the cheese sauce

  1. In a saucepan, melt the butter, then stir in the flour and cook until bubbly.

  2. Gradually add the milk and cream, stirring until it boils.

  3. Remove from heat and mix in the cheeses, salt, celery salt, white pepper, and cayenne.

  4. If desired, infuse the milk with a slice of onion and add nutmeg.

Bake and serve

  1. Pour the mixture into the prepared pastry and bake until set and golden.

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. Parmesan cheese + cheesetop 3% of all pairs
    Smell alikestrong
    Cooked together1,041 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  5. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Butter
Enriches the roux, adding richness and flavor to the sauce base.
Flour
Thickens the melted butter and milk into a smooth, stable sauce that sets when baked.
Milk
Forms the liquid base of the sauce, which sets into a custard-like filling.
Thick cream
Adds richness and a smoother, silkier texture to the filling.
Parmesan cheese
Adds savory, salty flavor and helps the filling brown lightly in the oven.
English cheese
Contributes sharp cheese flavor and body to the filling.

The step that matters

Remove from heat before mixing in the cheeses. Very high heat can make cheese proteins tighten and turn grainy or oily, so the cheese should be stirred into the sauce off the heat until smooth.

Swap the white pepper

How well each one fits the dish's main ingredients (butter, flour, milk, cream, parmesan cheese, cheese, celery):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against butter, flour, milk, cream, parmesan cheese, cheese, celery. 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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