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Dessert

Pastry Ramakins

A light puff pastry filled with grated cheese, optionally brushed with egg yolk before baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cheese and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,253 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pastry Ramakins

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Roll out the remaining light puff paste evenly.

  2. Sprinkle with grated cheese.

  3. Fold the paste in three, roll it out again, and sprinkle more cheese over it.

  4. Cut into desired shapes.

Glaze, bake and serve

  1. Brush with yolk of egg before baking for a better appearance.

  2. Bake in a 400°F (200°C) oven for 10 to 15 minutes.

  3. Serve quickly on a hot napkin.

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. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Light puff paste
Its stacked layers of fat and dough puff into flaky, airy structure as steam forms in the oven.
Grated cheese
Adds savoury, salty flavour and browns during baking, giving a toasty crust.
Yolk of egg
Gives the surface a glossy sheen and deeper golden colour when baked.

The step that matters

Bake at 400°F (200°C) for 10 to 15 minutes. Puff pastry rises because water in the dough turns to steam while the butter layers hold their shape. A hot oven sets the dough quickly so the layers puff before the fat melts out. Underbaking leaves the pastry soggy and pale.

“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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