Used in 5058 recipes at an average of 1.289%.
If you have ever had a nutty buddy and a drumstick I feel like I nailed it! The texture and nutty aspect of a nutty buddy but with caramel coating instead of chocolate.
VT Macadamia Nut along with Caramel Cream puff created the caramel nutty portion of the ice cream the VT Macadamia Nut has a chocolate type note that is perfect for this profile because it’s a light chocolate note.
Cream Fresh Vanilla Ice cream and make up the cream part of the ice cream.
FA Cookie AP and Brown sugar build my cone. This is a good one you should mix it.
My profile pic was chosen for this weeks Mixen vixens show so I felt compelled to mix the profile as well.
I went with WF vanilla Ice cream because its a nice creamy vanilla ice cream, and I typically grab LB vanilla ice cream so I wanted to change it up.
HS French vanilla Ice cream because its delish!
The Ice cream cone uses WF sugar cone and FA cookie to attempt to give some more texture
FW Butterscotch Ripple and FA carmel for the drizzle and WF Honey roasted peanuts for the finishing touch.
This mix in my opinion needs a week steep for the cone to taste right, the creams and the Peanuts to come thru.
Feel free to omit the sweetener, but I feel it helps contribute to the recipe.
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.
Ok, a lot of people enjoy my lemon meringue PIE so I thought why not build on that with a sequel... summer pie, a mixed berry meringue pie.
The base comes from my already tried and tested “lemon meringue pie - the best yet” the WF flapper pie and VTA LMT lay the base, I’ve used the tart at a lower percentage as to not get too much lemon, FA biscotto aids the base and then the berries consist of FLV jammy berry and FLV berry blend both of these combine to give you a sticky syrupy filling, because the tart has been used lower I needed something to boost that curd so I used FA premium custard, but only at 0.5% because I didn’t want too much vanilla and it’s just the right amount to help the curd out. The Vta lemon tart already contains sucralose so drop the super sweet if you wish :)
If you like what I do and this recipe then please rate and review :)
A thick, layered custard slice adorned with honeycomb.
The filling is comprised of my unfailing 1-2-3 brulee stone with the brûlée knocked down ever so slightly. I have been using this base for a while now & it keeps on delivering. To me, the is a pre-eminent custard which just works magically here...Thick an d creamy oral pleasure...
I recently discovered WF Croissant and very impressed with it's brilliant performance. It manages to encapsulate the delicate croissant pasty notes perfectly and with relative ease. A touch of FA cookie provides a bit of texture to round of the pastry layer.
VT honeycomb is a remarkable revelation and allows us to mix honey based recipes with confidence. This provides a subtle honey note with a touch of texture to bring this recipe alive!
Give this baby 5 days to settle...
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