Used in 1762 recipes at an average of 1.841%.
FA Apple Pie, WF Deep Fried Pastry Dough
Thick, fried, and dense dough.
JF Yellow Cake, CAP Vanilla Custard v1
The inside part of the dough, the yellow cake brings the fluffiness into play while the VC v1 contributes with the wetness making it feel creamy inside.
FLV Butterscotch, FW Butterscotch Ripple
This is the filling, we chose both of these butterscotch flavors because they complement each other. FLV on the top not while FW on the base, bringing in that stickiness that we love so much!
CAP Cinnamon Sugar, FW Sweetener
The typical mixture of cinnamon powder and sugar where we roll that fried goodie right after coming out of the oil. FW Sweetener brings that sugary, lingering after taste just like when you bite into a churro or our own Brazilian version of a donut, called "Sonho" which translates to "dream".
Mix this up and let us know what you think by commenting! You can follow us on Instagram - lediybr & madmixer.diy
! I USED THE ! Chemnovatic "Lemon Cream Wafer".
! NOT THE ! SA "Lemon cream"
I never tried Dinner Lady Lemon Tart.
So I am not trying to get close to anything but what I myself like.
Chefs were out of other size's than 100ml and I wasted more or less 70ml's of it before it started to make sense.
I publish two recipe's with the Chemnovatic Lemon Cream Wafer.
Lots of vanilla in this one.
Do not crank it up to high in temperature,
it tends to loose the bakery and put the lemon/lime to the front
Pasteles con guava y queso
A Cuban pastry with guava and cheese. Usually a stuffed pastry, but I wanted the guava and cheese on top because this isn’t for eating.
VT/WF Croissant & FA Apple Pie for the pastry shell.
LB Baker’s Touch for a little spice and thickness.
LA Cream Cheese icing for cream cheese icing.
CAP Sweet Guava as the fruit base and FW Blood Orange to make it sticky and vibrant.
*I’m going to try this next time with 1% OOO Vanilla Custard Cheesecake instead the the LA Cream Cheese Icing.
My simple take on a boysenberry cream pie. This is made for the Developed Pie Challenge
I start by using possibly one of the best boysenberries out there,
FLV Boysenberry, next I use JF Boysenberry to add a slight bit of stickyness to the pie filling.
FA Apple Pie is used on the lower end here as it provides a good pie crust base while CAP SC softens up the crust to give it a delicate mouthfeel.
Now onto the creams! CAP Sweet Cream is just fantastic all around and helps provide the sweet almost whipped like cream base to a pie. I added a little FA Fresh Cream here to help boost the cream profile and also thicken the cream base.
CAP SS is optional but I think it really helps provide a more authentic pie. I use it at 0.25% here as I don't want to mute out the flavors and oversweeten it, just enough to provide the every so sticky sweet taste a gooey pie has
SUBS: If you want a slightly more baked crust, replace CAP Sugar Cookie with FW Pie Crust at 0.75%
Have you ever fantasized about a sexy teacher you had once? Now you likely live with a sexy teacher that's teaching your kid while the schools are closed. Here's an apple for that sexy woman (or man) in your life. A sweet and spicy creamy apple dessert that will likely send your taste buds to the principals office. No need for additional sweetener since the cinnamon sugar is sweet enough on it's own. The catalan cream gives the apple an additional spice note. Vanilla custard II is sweet and creamy and blends well in this mix. Mix it up and let it rest for a few days for everything to blend together.
Profile: Apple Pie duuuuh
Super simpel and super easy Apple Pie to make!
Very simpel and straight forward mixture of FA Apple Pie and VT Croissant. Combined they are to me the perfect pie crust as they have both a buttery note and a bit of flake going on. FA Apple Pie does take a couple of days to really come out and at 1% it does work its magic for being just a crust with no notes of apples or spices. VT Croissant is super buttery even at 2% which makes the crust feels nice, thick and chewy.
PUR Country Apple has an amazing ability for apples pies since it taste like cooked apples. To make an apple pie, this would be the apple I go for, thanks to that ability. I have tried other apples, but they don't bring that feeling of cooked apple like PUR Country Apple does. It's soft, mushy and sweet.
FLV Apple Filling I kept somewhat low at 1% as I didn't want it to dominate the other ingredients in the filling. I find 1% to be just the perfect amount of spices. Not too much and not too little - just a nice touch of spices.
I don't know how common it is anywhere else, but here where I'm from we like to have prunes, dates or raisins in our apple pies. VT Red Dates has a bit of a sweet and dark taste, that I find go super very well with apples in general. It has a touch of sun raisins going on and it does a little love dance with the apple.
It brings some punch to the filling, adding some darker and fruity notes and adds some nice texture.
Lastly for the filling I settled for just a hint of INW Custard. By all means, I'm not using this much for the flavor, but more to thicken up the texture of the filling itself and make it a little gooey, which INW Custard delivers perfectly fine at 0.75%.
Lastly at the very top of the pie goes the OOO Powdered Sugar. It's just there for the taste and to enhance the sweetness of it all a little.
While I suggest to let it sit for 5 days, to me it's already good after a few days.
This Apple Pie was created for PI day and especially for the second year start of the PI Network Project a project that started one year ago with the help of some briljant PhD's of Stanford's University. Visit their FB page https://www.facebook.com/PiCoreTeam/
I wanted this to be a real celebration pie, a recipe crafted with some of the best aromas available to the vape community.
FA Apple Pie and FLV Graham Cracker makes a lovely pastry.
A nice layer of FLV Vanilla Pudding covered with FLV Apple Filling combined with FLV Orange Citrus and FLV Cranberry for a little tang the filling is just what i was looking for. Added some little dash of FLV Bourbon for the smokey part.
Finished the the mix with OOO Marshmallow Vanilla to give that lovely soft taste to the vape.
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I was a little disappointed in the flavor I got from WF Butter Pecan Pie, and I, like ID10-T, knew something must be done to fix it. While keeping the original mix, I strongly felt that it still wasn't finished, even though it started out as a 1-2-3 recipe. It's too good to limit to just these three flavors. After trying the original, it just wasn't satisfying to me and felt it needed to be sweeter to properly tickle my palette. There was simply not enough caramel in this, so I'm working on fixing it and making it something special.
I added FW Caramel Candy after trying the original and was immediately impressed with the results. But I think I can do even better. The missing sweetness is now mostly present. I'm going to focus on complimentary sweeteners, and next is FW Caramel (salted) and TPA Brown Sugar. This should brighten things up a little.
WF Butter Pecan Pie is yummy, but its name drove me nuts and I had to try to "fix" it. It just tastes like butter pecan ice cream minus all of the ice cream. Or, something that could pass for the top part of the pie, with all the baked pecans, cooked sugar sweetness, and extra butter. But where's the eggy goopy inside? Why does it have "pie" in the name when I'm not getting even a hint of crust. FA Apple Pie takes some time to come out but I'm only getting the hint of pie crust I wanted from it at 1%, no apple or other fruit, no apple pie spice. INW Custard fills it out wonderfully. Three other versions didn't work the way I wanted them to. FA Custard Premium 2% was enough to take over and turn it into a custard recipe. Lovely, but off-topic. Not a pie. CAP Vanilla Custard 2% fit the pie profile and tasted good but that unmistakable Capella vanilla stuck out, calling too much attention to itself in an annoying way. The INW Creme Brulee 2% that someone suggested gave it a nice sweetness but wasn't custardy enough for a pie filling and tasted a little burnt.