Used in 1879 recipes at an average of 1.119%.
A Cannoli Even The Don would be impressed by...I'm a huge fan of Cannoli be one by Cassadega....As always sweeten to taste...This needs some work but when squeezing and smelling the original I get the same smell as this one so It's on the right path.I'm pretty sure the Vienna Cream is right but not sure at what percentage...I'm Open to any suggestions to try
07/11/19 After 3 week steep Nice Golden Color like the Original but way to sweet..
07/11/19 Remove/Lower or replace super sweet
07/12/19- Added 1 percent to (cap)Vanilla Custard now @ 2 percent
Added (Vt) Warm Custard @ 4 percent
Lowered Super Sweet to 0.25
This is a collaborative creation by DEVELOPED: Skiddlz, AlfredPudding, Max Savage, Graham, folkart, and ID10-T .
This recipe is our remix of Teleos The Milk. Full Development Notes on DEVELOPED Ep. 12 https://youtu.be/BHZOQm6BhVo
Our weekly episodes will be released at 6:00pm EST every Tuesday, and catch our live shows every Thursday at 6pm EST https://www.youtube.com/c/developedDIY
I have seen Golden Oreo recipes, so i am gonna try to emulate it to the best of my abilities,, what I got was a nice vanilla sugar cookie with a sweet, but not coil killing sweet
I get the cookie on the inhale and when rolled on the tongue the cookie and sweetness sits on the tongue and on exhale the sweetness continues with a slight vanilla cookie note... It's pretty damn good... But I still feel it's missing a little something maybe it could be a bit thicker, Well After 2 weeks i revisited this Profile, and it worked fine the way it was , however i still wanted to tinker with it just a bit to get some more thickness. so lets talk about why i chose the flavors i chose:
My Cookie Stone - INW Biscuit Has a Flaky /buttery crust and feels light and airy with a small amount of texture i felt 1% was all that was needed for this stone. paired with CAP sugar cookie and WF Graham cracker crust SC , the CAP Sugar cookie is a must IMHO in any cookie type profile it carry's a flaky and buttery note as well and was the highest % used in this profile @ 4% ...the WF GCC sc on the other hand was a little different than what i expected , it had sweetness, texture and a waxiness that fit right into this mix and bridged my cookie with the filling, it gave the filling that Oreo like waxy sugar filling. i used it @ .44% and it slide right in there......
On to the Creamy filling , I Paired TPA Meringue, TPA Bav Cream and TPA Van Swirl , the meringue was used for its sweetness and grittiness and its slight vanilla taste,Van Swirl was used for that creamy Vanilla and Bav Cream was used for a darker vanilla note and thickness... i am really happy with
this recipe ... its very satisfying