Used in 689 recipes at an average of 1.541%.
As with most Italian pastry deserts they are not overly sweet and that is what is what I wanted to capture here, more of an authentic Cannoli I grew up with . This is really good and ADV for me. The use of catalan cream and hangsen Italian cream will bring more unique flavor profile without overwhelming sweetness or vanilla notes - if you are looking for a sweeter more american cannoli then you can use Vienna cream, a dash of a vanilla ice cream and cheese cake of you choice for the filing
australian chocolate - smooth, somewhat sweet, dark chocolate. used low up to 1% - if you go higher it does not bring you more flavor but more a chalk mouth feel - this is more of a accent chocolate to me in a recipie and does that well here ( VT dark choclate could also be used )
Burlone (Joker) FA Pazzo - is a spot on cannoli shell with a dash of cinnamon and powered sugar - you get that fried dough crispiness for sure ( very much like Zeppola) . I can see this being used in many many combinations of cream, chocolates, and fruit . I can see this working well with a brandy cream filling or a vanilla burbon RY4 cream filling
italian cream/ Catalan cream / lemon sicily - these are used for the filling - catalan cream is a niche type cream to me it is weak on the cream texture and body but has some flavor profiles that are needed in this mix - most notably the citrus, vanilla and cinnamon . The cheese cake and the Italian cream work to create that thick type of ricotta cream filling. NY cheese cake needs a little more of that "cheese" note and Italian cream does that - it a thick tangy cream that really bring that unique note almost like a mascapone cheese - it has a low ceiling to to me and needs to be under 1%
The torrone is used for mild powdery sugary almond and citrus back note - used low to support the exhale
Made for Mixin in the kitchen episode "leave the gun take the cannoli" https://www.youtube.com/watch?v=Es07SSpD-Ow
Week 9 Challenge - dedicated to Emily - I am new to this game so I don't know her nickname but I think everyone knows who she is. I don't have sugar cone or waffle cone which she has been mentioning alot lately or at least in shows where I've seen her. Churro is my best next go to for a different kind of bakery.
This tastes great shake and vape - I hope it holds up to some steeping. I thought churro with orange and cream sounded good so I went for it and added a floral dash to it - straight away it's not obvious but the bergamot you can taste right off the bat even at such a small percentage and it adds a nice extra bitter-sweetness somehow. If you want something sweeter than this you could definitely bump up the super sweet. The biscuit is silverline but I don't see that here.
This was inspired from the monthly clone challenge, Taruto by Yami Vapor put on by ID10-T over on reddit. This is not a clone but it inspired me to mix a Portuguese Custard Tart. A traditional Portuguese custard pastry that consists of a crème brûlée-like custard caramelized in a crust. The INW Creme Brulee has a caramelized sugar, slight egginess, thick, fresh, creamy texture. I couldn't imagine a custard tart without CAP Vanilla Custard in the mix. The FA Catalan cream brings the filling together with its dulce de leche like flavor (caramel and hint of cinnamon). The Biscuit and Pie Crust combines for a nice crust.
Cinnamon roll crème brûlée infused with honey tobacco.
Vanilla Custard/Catalan Cream/Fresh Cream/Butter: The custard filling. Creamy and fatty with subtle hints of citrus from the Catalan.
Cinnamon Roll: Imparts a cinnamon roll taste without adding much pastry note at 1.5%.
Caramel: Cooked sugar taste for the hard topping.
Honey Flue Cured: I added this after the whole crème brûlée steeped almost two months. SC flavors seem to be enjoyable right away, so in fear of it possibly fading, I added this afterwards. It throws some honey into the mix and finishes off the whole recipe with a comforting hug of pleasant tobacco leaf. A few days to get settled in and it's Flavortown!
I find this to be much better in a tank due to the richness factor.