Used in 4100 recipes at an average of 1.294%.
This recipe is still in the developmental stages, but tastes pretty damn good at this point so I thought I would share. My favorite treat as a child was a butterscotch milkshake from a little mom and pop ice cream shop. This is my attempt at recreating that experience and is coming along nicely. This is a very rich, heavy mouth feel type vape, the same thing you would experience with a nice thick milkshake, I think I have the milkshake base down pretty well, now perfecting the butterscotch is my mission. I have found FW butterscotch ripple to be the closest tasting butterscotch to what I had tasted in the milkshake, so I am working on deepening the butterscotch flavor. It's pretty good as a shake and vape, but the butterscotch will start to come out more after a couple days of steeping. Any input is welcome, let me know what you think. I will update any revisions I make in the comments section.
A buttery sweet doughnut, dipped in melted chocolate, served fresh. Have with a coffee for afternoon tea.
INW Biscuit / FW Yellow Cake / FA Joy - This is a fantastic dough base to start from, all three come together to form a wonderful cakey taste and mouth-feel. FW Yellow Cake can be subbed for other Yellow Cakes, I use this because deliciousness.
CAP Cinnamon Danish Swirl - Used here at 1.25% to add a little bit of spice to the mix.
CAP Funnel Cake - I've been experimenting with Funnel Cake a lot, Used here at 5% it really boosts the Doughnut right into another stratosphere. It gives the cake a fried texture along with a sweetness on the exhale, The Funnel Cake is the real work dog of the recipe.
INW Milk Chocolate / CAP Butter Cream - Used together for the chocolate glaze, This combo gives a nice buttery milk chocolate taste that sits on the tip of the tongue. The Butter Cream adds a creamy, glazey note to the chocolate, they work together to create a wonderfully, rich, chocolate glaze....like best friends do.
I love this as a shake 'n' Vape, but would say it could do with at least a 7 day steep to let the chocolate and Butter Cream really meld.
An authentic Banana Twinkie, using no sweeteners!
The Cream Filling (TPA Banana Cream 3%, TPA Bavarian Cream 3%): The key here is how well these two are blending, while staying separate from the cake. TPA Banana Cream isn't too authentic, which makes it right for what we're emulating.
The Cake Base (JF Yellow Cake 2.5%, CAP Vanilla Cupcake 4%): Even though the cake we're emulating looks really yellow, any more YC than this gives us the wrong flavor. Still needing more cakey-ness, CAP Vanilla Cupcake is a perfect match in flavor.
CAP Butter Cream 1.5%: This flavoring is really special in the mouth-feel department. It makes the cake seem oily, without making things too heavy. It's also very sweet, which this recipe needs.
FA Soho 0.5%: Soho makes a great replacement for acetyl pyrazine (which it seems to be rich in). Helps to give a cooked effect, or a crust, to bakeries.
2 week steep suggested. The flavor and texture changes considerably after the first week. Developed at 70/30.
So i've shipped this over from my ELR account.
"A custard cream is a type of biscuit popular in the British Isles. Its structure is that of a sandwich, with a creamy, custard-flavoured centre between two flat biscuit layers. Traditionally, the filling was buttercream (which is still used in home-made recipes) but nowadays cheaper fats have replaced butter in mass-produced biscuits. The filling tastes of vanilla and as such is more akin to the taste of custard made with custard powder than egg custard. It is believed that the custard cream biscuit originated in 1908. They usually have an elaborate baroque design stamped onto them, originating in the Victorian era and representing ferns.
Some British and Irish supermarkets produce own brand versions, with variations including lemon, orange, chocolate, strawberry, coffee and coconut flavours. In a 2007 poll of 7,000 Britons, 9 out of 10 voted custard creams to be their favourite biscuit. In 2009 it was ranked the eighth most popular biscuit in the UK to dunk into tea." - wikipedia.
So here you go, my take on it. See below for a few notes.
Marshmallow - don't sub for Cap Marshmallow, it's not the same what so ever.
Graham Cracker - it was originally the dark one but have swapped for the clear due to the safety concerns and the limited availability of the original dark one.
Sucralose - I use the standard Capella sucralose, if you use Capella Super Sweet, use half of what my recipe states so 0.5% opposed to 1%.
Starts tasting really good after 3 days or more. I always do a warm bath with the bottle straight after mixing, and shake until there is so much air that it is cloudy. If you can leave to steep for 1 week or more then it just gets better.
Custard Cream (The Biscuit) by Matthew Murray (Open/Sauce) is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
A Portuguese Custard Tart (UK Version) - Set vanilla custard, light, soft crumbly pastry crust and a hint of caramelised sugar on top. TFA Pie Crust helped along by TFA GCC provides the short crust pastry base here. I like the pastry on a custard tart to be soft, almost undercooked, which is quite hard to achieve and still a work in progress for me.
The custard profile brings together 3 very good custard flavours to create a rich and opulent custard main profile. Helped along by the Butter Cream to cream it out a little and give a heavier mouth feel. Top notes are subtle here and are provided by the brown sugar to hint at caramelisation and then sweetened by the Meringue without having to go too far with the Brown Sugar. For authenticity I would include a little nutmeg, but I am yet to find one. Those concentrates that do contain nutmeg also bring other spices I do not want here. So went with the slightly sweet caramel in place of that for interest.
Almost every good chef knows a recipe for Tarte Tatin. It is actually a invention from the sisters Tatin from France. History tells us that this tarte was invented by a little accident that happened to the appletarte, which felt down and they were thinking what else they could do with the already baked apples, so they decided to caramelize the apples and cover them with a sheet of puff pastry and they put it in the oven upside down. Afterwoods they did turn the tarte around and this was the result....The Tarte Tatin was borne.
It is a appletarte with loads of butter and sugar inside for the caramel, nice warm and great for the cold winterdays.
This vape actually tastes like the real Tarte tatin, which i already made hundreds of times in the kitchen. Enjoy the recipe and like always please let me know about it if you mix it up.
Greetings and regards from Belgium Chefproject