Used in 2529 recipes at an average of 2.676%.
Adapted directly from this wonderful recipe by orangetree.
I love the original, but cannot stomach FW Butter Pecan, for some reason unbeknownst to me. So I made a few changes, and paired things back a little.
Profile: A delicious dessert from Austria. Vanilla bean ice cream dumpling with apricot filling, rolled in grated, roasted and slightly caramelised hazelnuts.
This is my remix on Naked's Unicorn, which is simply a strawberry and cream. It's an easy to mix, all CAPELLA recipe that relies on the flavor from CAP Strawberries & Cream.
More information and flavor notes here:
The whole idea came up after watching this video https://www.facebook.com/sightsnbites/videos/199965990838996/ during last summer.i made several batches,and i found out that there are so many options on how to make your own sweet rolled taco.Fruits-caramel-ice cream-chocolate you name it!Capella's supersweet @ 0.25% is fine for me,but you can adjust it according to your taste
Bananas Foster topped with a bourbon caramel drizzle, toasty buttered pecans, and a melty scoop of vanilla ice cream.
Mixed for more restricted direct lung RTAs, but it's good in everything.
TFA Bananas Foster + Banana Cream = the dream team. Seriously the best. Super smooth & gooey banana with some caramelization and slight bready notes.
FW Caramel Cinn Roll + Kentucky Bourbon = FW CCR is amazing. It's got one of the best caramel bakery flavors out there, super sweet and gooey caramel with a nice fluffy cinnamon roll underneath it. The Kentucky bourbon on its own is rather syrupy too, so adds to that thickness and leaves a bit of that astringent boozy aftertaste to the caramel, definitely pokes through the heaviness of the rest of the recipe too. Quite delicious.
INW Custard + CAP VBIC = melty ice cream scoop on top of it all. INW Custard does two things for the recipe: Thickens up that VBIC, but also brings some of that eggy french toast vibe to the bananas foster base we're building on. I opt for less creamy and more buttery/eggy custards in my bakeries because of this. TFA Van Cust wouldn't be too bad here either and would likely blend well with the TFA base. INW just steeps quicker.
PUR Butter Pecan = It's a decent flavor. Just wanted some more malty buttery notes and some nuttiness. FW would be a good replacement but I wanted to mess with some Purilum stuff to see if they'd hold up. Not super upfront but I still think it has its place here.