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Dessert

Nice Puffs

A sweet puff made from butter, flour, milk, eggs, currants, lemon peel, sugar, and orange flower water, fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Nice Puffs

Ingredients

Directions

Make the dough

  1. Melt the butter in a quart stew‑pan over medium heat.

  2. Add the flour and stir for 5 minutes.

  3. Gradually stir in the boiling milk until well combined.

  4. Remove from heat and mix in the eggs, salt, nutmeg, currants, lemon peel, sugar, and orange‑flower water.

  5. Form the dough into walnut‑sized balls.

Fry and serve

  1. Fry the balls in hot lard until they burst.

  2. Sift powdered sugar over the puffs and serve with wine sauce.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 starchy structure that holds the dough together and sets when cooked.
Eggs
Add structure and help the puffs rise and hold their hollow shape.
Fresh butter
Adds richness and fat that softens the dough and carries flavour.
Boiling milk
Adds moisture and hydrates the flour, helping form a smooth, cohesive dough.
Currants
Add small pockets of sweetness and fruity flavour throughout the puffs.
Sugar
Adds sweetness and helps the puffs brown lightly in the hot lard.

The step that matters

Fry the balls in hot lard until they burst. The lard must be hot enough to turn the moisture in the dough to steam quickly, so the puffs expand and hollow out. If the fat is too cool, the balls absorb oil, stay dense, and do not puff.

Swap the currant

How well each one fits the dish's main ingredients (butter, flour, milk, egg, nutmeg, lemon, sugar):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against butter, flour, milk, egg, nutmeg, lemon, sugar. 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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