Choux pastry

Things this is cooked with in real recipes — strongest cue for partners on the plate.

• Buttercream0.34
• Meringue0.34
• Mascarpone cheese0.33
• Sponge cake0.33
• White chocolate0.31
• Cocoa butter0.31
• Ganache0.31
• Fondant0.30
• Punch0.30
• Marzipan0.30
• Praline0.29
• Activated charcoal powder0.29
• Custard0.29
• Wafer0.29
• Cookie0.29
• Chocolate0.29
• Biscotti0.29
• Nougat0.28
• Puff pastry0.28
• Ladyfinger0.28

Similar in both chemistry and recipe use — the most versatile lens.

• Swiss roll0.56
• Earl grey tea0.56
• Sponge cake0.55
• Meringue0.55
• Matcha powder0.54
• Ganache0.54
• Glucose syrup0.53
• Custard0.52
• Buttercream0.52
• Activated charcoal powder0.52
• Punch0.51
• Cream0.51
• Digestive biscuit0.50
• Egg yolk0.50
• Creme anglaise0.50
• Gelatin0.50
• Cocoa butter0.50
• Edible gold leaf0.50
• Fondant0.50
• Fruit puree0.49

Shares aroma compounds — best for direct substitutions.

• Ganache0.38
• Sponge cake0.37
• Earl grey tea0.37
• Matcha powder0.36
• Swiss roll0.36
• Trehalose0.36
• Egg yolk0.35
• Edible gold leaf0.35
• Irish cream0.35
• Digestive biscuit0.35
• Glucose syrup0.34
• Punch0.33
• Fruit puree0.33
• Activated charcoal powder0.33
• Puff pastry0.32
• Mascarpone cheese0.32
• Mochi0.32
• Cherry liqueur0.32
• Candy coating0.32
• Ladyfinger0.32