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Dessert

Beignets De Tabtines

Bread slices are buttered, soaked in vanilla cream with wine or brandy, fried, and served hot with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Beignets De Tabtines

Ingredients

Directions

Prepare the bread

  1. Remove the crusts from the bread slices and butter them.

Soak and fry

  1. Soak the buttered bread slices in vanilla cream mixed with wine or brandy.

  2. Fry the soaked bread slices lightly until golden.

Serve

  1. Serve hot, sprinkled with sugar.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  5. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Vanilla and sugar 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

Bread
Forms the body of the beignets and absorbs the cream mixture, becoming soft inside.
Butter
Adds richness and helps the bread brown and crisp when fried.
Vanilla cream
Soaks into the bread to moisten it and adds sweetness and aroma.
Wine or brandy
Adds aromatic flavor to the cream soaking into the bread.
Sugar
Adds sweetness and a crunchy finish on the hot beignets.

The step that matters

Fry the soaked bread slices lightly until golden. Soaked bread is fragile and holds a lot of liquid, so over-frying can burn the outside before the custard-soaked centre sets. Gentle heat browns the surface while the interior cooks through.

“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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