Flavor Profile: bakery vanilla
Used in 7416 recipes at an average of 3.321%.
After three months of tinkering with more iterations than I care to count, I’m sending this off to the world.
My Three Cities recipe was made without ever trying the real deal, and after I received a sample from ID10-T, I became slightly obsessed with trying to clone this juice. There is just something about it that makes it pretty obvious to me why it’s a popular juice.
Two things really jumped out at me. One was the satisfyingly dense mouth feel. I started out with RY4 Double and FE Cigar from the get-go, but it wasn’t dense enough. I eventually tried tasting a few drops of the juice to try to find a clue as to what could be in it, and I pretty much only tasted vanilla. Skipping all the vanilla trials, I ended up admitting defeat and used CAP Vanilla Custard. Using enough of that to get the mouth feel right made the taste way too vanilla heavy, so I lowered that down a bit and used some CAP Sugar Cookie. These two ingredients make this absolutely not a 1:1 clone since they contain them diketones, but god damn it they are good.
The other thing that really jumped out at me every time I tasted the real thing was this sweet little tickle on the tip of the tongue. It almost feels like a cooling sensation, but not. Hard to explain. But there’s a few things that I think are coming together here to give that feeling. TFA Toasted Almond, FW Fig, and TFA Turkish. I had to go a lot lower with all three of those than I thought I would have to, but each one lends a little something to that sweet little tickly top note.
I’m not going to say this is the perfect Tripoli recipe, but it’s the best one I can do.
A delicious and rich cheesecake recipe, showcasing the harmony of the proven apricot and almond pairing. Cheesecake, lightly infused with vanilla bean, topped with a sweet apricot/brandy compote, fresh sliced almonds, and drizzled with cream cheese icing.
The end result is a sweet, slightly topping forward cheesecake with a rich and creamy base and a soft and buttery graham crust.
INW Apricot: One of the stars in this recipe. A strong flavoring and quite apparent even at 0.5%. This provides a nice, ripe apricot flavor with some slightly floral top notes that combine beautifully with almond.
SC Apricot: If you love apricots and peaches, this is a must have for your flavor arsenal. A bright and slightly candied apricot with notes of yellow peach. I used this to help bring INW apricot down to a more "cooked" level for the compote.
FA Almond: At 0.75% this was enough to imitate a few sliced almonds on top of the cheesecake.
FA Bourbon Vanilla: This brings a nice rich vanilla to the cheesecake, while lending some of its darker character and warmth to the compote.
FA Brandy: At 0.5% this provides the compote with a bit of warmth and a light dose of brandy flavor.
TPA Brown Sugar: The base of the compote. 0.75% is enough to soften up the apricots and provide a cooked/caramellized nature. Also contributes to the soft graham crust.
LA Cream Cheese Icing: This provides the drizzle of icing on top of the cheesecake and lends a bit of tanginess to help authenticate the cheesecake body.
FW Graham Cracker: Combines with the sugar cookie to create the soft graham crust.
CAP New York Cheesecake: The rich and creamy cheesecake base. I pushed this up to 5% so it could hold up better against the bolder toppings.
CAP Sugar Cookie: This mainly helps to lend a bit of weight to the graham crust and cheesecake body, while also providing some texture and sweetness to the recipe.
CAP Super Sweet: Optional, however I feel that this recipe benefits from a small addition.
So there you have it, a rich and decadent cheesecake that is full of flavor and hard to put down.
Hopefully some if you will love this recipe as much as I do. I feel that this recipe is good enough after a shake but 5-7 days will let everything come together fully. Take care and keep mixing!
my version of a glazed donut. hope everyone enjoys it. as a shake and vape it tastes more like a fancy vanilla custard. after a few days the vanillas start mellowing out and the full profile starts to come into play. its still missing something though in my mind to help it not taste so... dry.... any comments are welcome
edit removed INW biscuit @ 0.45%, suggested by duped
(TPA) Blueberry (wild)- Light blueberry topping not too apparent at 3% could be bumped up to 4.5 for a more blueberry leaning mix
(FW) Yellow Cake- best cake flavor IMO thick fluffy buttery yellow cake
(FA) lemon Sicily- adds a bright lemon zestiness to the cake base
(FA) Madagascar (Vanilla Classic)- smooths out and blends everything together while adding a bit of warmth
(CAP) Sugar Cookie- add a bit of baked sweetness to the cake.
Work in progress, but very good as is.
Was looking to play around with that FA almond and came up with this. After a 3 day steep it’s a super smooth and creamy almond cookie custard and balanced enough that you can taste everything that’s going on in the mixture. The almond I believe is what bringing it all together blended in to the back ground. Any feedback is appreciated but I really enjoy this one as it is. Hope you all enjoy it too!
i've been trying to create the perfect vanilla pudding and i've gone through a ton of different flavours and combinations.Nothing worked so far.Every pudding flavour or vanilla cream combination was missing something or brought notes to the recipe which would take away from the profile.
Then it hit me,the solution to all my problems.The revelation..CAP Fucking Sugar cookie!
The combination with TPA VBIC gives me the pudding flavour i've been looking for.It sits under the VBIC and gives it some thickness and some distinct sweetness.It also lends some texture to the pudding,which sells it even more.JF Bavarian Cream is just there to close the gap in between those two flavours.TPA Diary/Milk obviously adds some more of a dairy note .
You can add some sweetener if you like but i like it just how it is.
Enjoy and let me know what you think