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Dessert

Chocolate Cream Filling

A chocolate cookie that can be filled with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chocolate Cream Filling

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Melt the chocolate and set aside.

  2. In a saucepan, combine boiling water, salt, and butter; bring to a boil.

  3. Add flour all at once and stir until the mixture forms a ball.

  4. Cool slightly, then add eggs one at a time, beating well after each addition.

Bake

  1. Drop spoonfuls onto an oiled baking sheet, spacing them 1½ inches apart.

  2. For a glazed surface, brush with egg white before baking.

  3. Bake at 350°F (175°C) for 30 to 35 minutes until golden.

Fill and serve

  1. Once cool, cut a slit in the top or side and fill with sweetened whipped cream or Chocolate Cream Filling.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

Butter and flour 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

Flour
Forms the starch structure of the paste that puffs and holds the cookie shape.
Eggs
Add moisture and structure, and help the cookies puff and set as they bake.
Butter
Adds fat for tenderness and flavour in the choux-style paste.
Chocolate
Gives the cookie its chocolate flavour and colour.
Sugar
Adds sweetness and helps the surface brown as the cookies bake.

The step that matters

Adding the eggs. The paste must be cool enough that the eggs do not scramble, yet still warm enough to absorb them smoothly. Beat well after each egg so the batter becomes smooth and able to puff in the oven.

“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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