Used in 2084 recipes at an average of 0.784%.
Lemon meringue pie with mascarpone cheese layer.
I wanted to post a lemon meringue recipe but at the same time to make it a bit different from the other ones published.
CAP Lemon Meringue pie is my go to, so it was an obvious choice.
FA lemon Sicily for me is the best lemon by far although it fades.
1% is all you need to support CAPs Lemon Meringue Pie.
The marscarpone Layer is made with HS Italian Cream wich is an awsame cream, its rich, thick and buttery but gets a bit cheesy wich here fits wonderfully.
And TPA Cheesecake with Graham Crust that adds more cheesecake flavour and a graham base for our crust.
CAP Golden Butter 0.5% just because its a key ingredient in pies and makes the graham base a bit more pie like.
And Finally FA Meringue one of my favourite flavourings and how can you not add Meringue to a Lemon Meringue pie?!
Kourabiedes is a delicious traditional Greek treat, packed with the aromas of fresh butter and roasted almonds and garnished with luscious layers of icing sugar. Hopefully when you eat this one you don't cough from inhaling all the icing sugar like I always do in real life!!
Top: Powdered Sugar, Frosting
Bridge: Almond Cookie,
Body: Biscuit, Cookie, Shortbread Cookie, Golden Butter, Almond Custard
Accent: Toasted Almond
Steep 6 days or more.
Best suited for RDA.
1. Lightly grease a round baking tin using CAP Golden Butter
2. Process FA Apple Pie, TFA Acetyl Pyrazine ,FA Cookie and CAP Butter Cream in a food processor until mixture resembles fine crumbs.
3. Roll out pastry between two sheets of baking paper until large enough to line base and side of prepared tin.
4. To make custard just add FA Custard Premium in a large jug until smooth
5. Combine PUR Country Apple with FLV Apple Filling and VTA Red Fuji Apple in a bowl. Spread over pastry base. Pour over custard.
6. Shake and Steep in a moderately dark room for about 5 days or until you just can’t wait anymore.
7. TIP: If pastry becomes too soft when rolling out, return to steep for 1 more day with an extra drop or of AP. Store in the vape bag out of direct sunlight. Before serving, drip in RDA at about 0.25 ohms and 50 Watts.
This is a collaboration mix with @mlNikon . After trying Joker we both found that it would be ideal to try and build a funnel cake around . On the inhale you get that bright sweet powder sugar that transitions to that dark sweet fried dough with a brown sugar apple cinnamon finish and a light fried coating feeling that lingers. Tested on a reload S RDA with a .17 alien coil at 60 watts
Growing up we would go to upstate New York for vacation, always around the time of the dutches county fair. This is where I had my first funnel cake and every year there after . So needless to say I have eaten a few in my time .
In creating the fried dough with a a nice dark crisp outer edge of a funnel cake we found that Joker with a little bit of sweet dough worked. We tried several different options and by far this captured that mix of soft inside and crisp dark fried dough outside .
Adding some mouth feel and some additional accent notes apple filling and cinnamon sugar work well for that dark sweetness that is needed for a funnel cake
So anyone knows that the most important part of a funnel cake is the powder sugar . When applied to a warm funnel cake it almost becomes an icing. powder sugar and FW sweetner create that bright in your face, over the top sweet powder note.
So the one thing that was missing here was that lingering coating of grease after eating a funnel cake this is what golden butter does for this mix - just a touch believe it or not is enough to give that impression.
Winning Recipe - HEAT 3 of DIYDU vs TFV - Small Pastries - Find the judging at the end of this video : https://youtu.be/4jT7KEObERo
WARNING!! FLV Rich Cinnamon is a 10% Dilution. WARNING!!
This is a collaboration recipe from : Liam, Theo, Rudi, Deetz, Daniel, Richard
Here is a little secret, if a South African ever makes you a Milk Tart - you immediately know that you did something super amazing or special for them. So it would come as no surprise why we are putting this recipe in-front of the judges for the final heat. To thank them for all the effort they put into the judging to make this whole Mix-Off a reality. Thanks guys!
As dangerous as a South African might sound behind the oven, when it comes to Milk Tart - it is at the very centre of the South African culture. We know exactly what a Original Milk Tart should taste like, and in this challenge we wanted to showcase this awesome local delicacy - and how team work done correctly, can really pay off in authenticity.
Good ol' melktert the Afrikaans name for 'milk tart'; the classic, South African dessert consisting of a sweet pastry crust, filled with a mild, creamy custard of milk, flour, sugar and eggs, baked in a round pie tin and dusted with cinnamon after baking.
This sweet pastry is omnipresent in South Africa; it appears at every church bazaar, bake sale, home industry, supermarket, or bakery, and has surely featured on every South African food blogger's blog - and even on International Chef Sensation Jamie Oliver's Instagram.
Milk Tart Casing Layer
Considering the flavour house limitation in this round - we decided to use FA Cookie + CAP Golden butter to create a soft buttery pastry, that would allow a delicate creamy custard filling to shine without bullying it.
Milk Tart Filling Layer
This was not an easy filling to create, we really needed to work together as a team to find the correct balance and ingredients for this filling. FA Custard Premium was unanimously chosen to add the buttery custard notes, without bringing a hard vanilla note. FLV Cream & TFA Dairy Cream were used together to add a bit more depth to the custard, and help sell that thick creamy dairy note that a classic Milk Tart would have. We used FA Meringue for its delicious eggy notes - and used it low, to make this recipe Ultra Realistic.
Cinnamon Dust Layer
We used FLV Rich Cinnamon in a PG dilution (10%) as our spice note - like any good Milk Tart, its dusted off with a fine cinnamon - just enough to showcase that classic cream & cinnamon pairing.
The FLV Rich Cinnamon Dilution
1ml FLV Rich Cinnamon = 1.00g
9ml PG = 9.33g
First things first: I'm a custard fanatic. Custard is something I go back to time and time again. I enjoy the body, the richness, the intricacies of its sometimes simple and sometimes complex flavor profiles. Every vaper and mixer has their preferred custard and here is where I found mine. I hope you enjoy this as much as I do.
serendipities (plural noun)
the occurrence and development of events by chance in a happy or beneficial way.
I went with the name "Serendipity" because this recipe came to be by mere and utter chance. I dove headlong into discovering a custard that suited my palette and would grow to be something I'd want to vape again and again, endlessly.
I chose three custard flavorings to make up the custard base: INW Custard, TFA Custard V1 and CAP Custard V1. I love all of these flavors when they alone make up the custard note in a flavor, so I figured why not just throw them all together and see what happens?
TPA Vanilla Swirl, TFA Whipped Cream and FA Marshmallow are common in my recipes to bestow a creamy and full mouthfeel. The combination of percentages for these three lend a very big and delightful helping hand to the overall vape experience of the recipe.
FW Hazelnut was sitting there in my cupboard of flavors staring a hole through me. Remember, this recipe came together by chance and it just so happened that FW Hazelnut was a very good choice to further accentuate this recipe's creaminess and overall flavor profile. If you want a bolder hazelnut profile, go ahead and up it to 2%. It's good this way as well.
CAP Golden Butter is here to add to both texture and the creaminess factor of the recipe.
After mixing everything together and letting it steep for a week, I broke open the bottle and dripped it. What followed was a heavenly blend of cream, custard, sweetness and touch of hazelnut. My mind was blown and my taste buds were alive with flavor. I quickly went through a 60ml blend and blended up another bottle, but opted for 120ml this time around. Overall, this experience proved to be one of absolute serendipity.