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Flavor Profile: additive bakery nut
Used in 520 recipes at an average of 2.888%.
A creamy vanilla ice cream blended with Saffron and Rose with Pistachio pieces.
This is the 3rd of my Trinity of Indian flavor profile ice creams. This flavor profile was interesting to me so I wanted to give it a crack. Rose is such a delicate flavor, but very pleasant. The saffron, where to start. Used way too high, almost a burnt plastic or even gasoline aroma. Working with this was interesting. When used at the right percentage it lends a slightly floral hint, but what it does more is almost give some sort of...Umami feel. It's very hard to describe to be honest. I have tried this with and without, the change is noticeable but hard to describe. The only way I can describe it is have you go out, buy saffron, and try it for yourself.
I would say let this steep about a week for the florals to fall into place and let the pistachio come out.
Croissant aux Amandes
After 25 iterations, this was the closest i've been able to get. It's been my "White Whale" since I started mixing about a year ago. This recipe is delicious and has been since #5, but was always missing something.
FA Almond / INW Marzipan / TPA Pistachio
This combination is there to form the Almond, The Marzipan plays two parts, it boosts the almond as well as plays as the backbone as the marzipan filling. The Pistachio is there to hopefully add a bit more nuttiness to the Almond as well as help replicate the slithered almonds found on top.
The Meringue is here to add a bit of powdered sugar on top,
TPA Pie Crust / INW Biscuit / CAP Cereal 27 / FA Zepolla / TPA Butter
The is the nucleus of the recipe, they bring it all together to form a nice, buttery croissant. The Zepolla creates a nice cake bass, adding the Cereal 27 adds a bit of a cooked quality along with some nice texture. Pie Crust, Biscuit, and Butter brings the fluffiness down and adds the pastry texture and taste of a croissant.
INW Marzipan / FLV Butterscotch / CAP Vanilla Custard
Mixing these creates a decadent Marzipan filling,
By no means is this a shake and vape, needs at least a 5 day steep...but the longer the better.
Let me know what you think! I always welcome constructive criticism.
I wanted to do this for remix month and this batch just hit its 10 day mark. I wanted to give it longer but the end of the month is here already! The pistachio and ry4 double is nothing new but delicious as ever. Caramel and Bavarian cream add to the creamy goodness the ry4 double already has. Vanilla for pipe is here to give a boost to the tobacco but not so much that it is off putting to non tobacco fans. It also gives us an extra punch of that wonderful inw vanilla we all now and love. The end result is a creamy caramel, pistachio tobacco with some vanilla to smooth it all over
Warm, Buttery Pistachio accompanied with nutty company crisp cookies guaranteed to melt in your mouth.
10 ingredient recipes may look laborious to mix, But I assure you it's worth the extra time and elbow sweat if you really dig cookie vapes. :)
FA Vienna Cream
To add richness.
An accent to compliment TFA's Pistachio.
A very creamy and pleasant ingredient that I didn't want drowned out, 3.25% felt right to nestle next to the cookie notes. If you really like this ingredient (I wouldn't blame you) you can bump this one up.
Used as a texture base note for the creams.
TFA Cheesecake Graham Crust
Inherently contains a touch of coconut (which isn't present via taste) that adds to the body of the mix. Softens sharp notes, rich, thick, and creamy
Deep, Warm, Butter cookie notes.
Used as a minor sweetener to FA Cookie and the other bakery notes, At 0.5% we avoid the meringue flavor.
FA Cream Fresh
The last revision of this mix lacked a bit of body, Cream Fresh helps fluff it up without deterring from the profile.
FA Vanilla Tahity
Vanilla body, Nearly undetectable notes of almond and marzipan to add intrigue to the recipe.
CAP Super Sweet
Optional, But I like this mix better with a sweeter tone.
Accidentally made a previous version live, Now updated to the final version. Sorry for the confusion.
Going for a sweet and creamy ice cream base with pistachio top note. Added vanilla whipped cream and sweet cream to the vanilla bean ice cream base for fullness and extra creaminess. With just a touch of EM to enhance the inherent sweetness in the creams and nuts along with the sugar lips of sweetener.
This is a Pistachio ice cream with caramel swirl. Pistachio is one I enjoy and I love Wayne's Pistachio RY4 so between that and a friend of mine asking if I could do a pistachio ice cream this recipe was born. I hope you enjoy as always any comments or ideas are welcome and like most creams and with the pistachio this recipe will only benefit more from a steep, however I have tried it right after a mix and its pretty tasty, flavor notes are down below.
Pistachio- Its the main profile for this recipe and you cant have pistachio ice cream without pistachio. TFA just does pistachio right in my opinion, you don't necessarily get like a pistachio nut more then you get like a creamy pistachio that just melds so well in mixes.
Caramels-So for this recipe I didn't just want to throw some pistachios and creams together and call it good and caramel goes almost hand in hand
with ice cream and it pairs up so nicely with the pistachio Fa Caramel was used here because its a softer caramel and doesn't give you that
sharp candy like note it just blends so well here that it was a obvious choice. FW butterscotch is here because butterscotch and caramel plays
so nice together and using one at a lower percent and the other higher they just boost each other up so that's what its doing here its boosting
up that caramel and rounding out the edges to refine it.
Ice Cream- so for the ice cream base I went with TFA VBIC and Cap Vanilla Whipped Cream because as nice of a vanilla as TFA is I find it lacking on its
own, it just doesn't have that density or thickness by itself that I was looking for and Cap vanilla whipped cream does a great job of helping
with that it brings a little more vanilla and richness to the ice cream so that the pistachio can lay in a nice thick bed of cream without either
one getting lost but becoming a complete mix instead.
Sweetener- Optional, I know not everyone likes sweetener and that's fine but c'mon its ice cream. The sweetener just helps add more to the ice cream
experience, try and tell me if you eat ice cream you don't get sugar lips.
There you have it my rendition of Pistachio ice cream. Hope you enjoy, tweak it to your liking, build off of it, just have fun.
The 1st layer of this fabulous dessert is the crust. In the edible recipe this is made up of flour, butter and crushed pecan. To accomplish a realistic representation of this, I started with FW Butter Pecan. This is an amazing flavor. And added to INW Biscuit, it forms the perfect crust needed to mimic the dessert.
Our next layer above the crust is a mixture of cream cheese, powdered sugar and whipped cream. This layer has a particularly thick mouth feel to it. It's thick. And it's heavy. To accomplish this I chose the obvious LA Cream Cheese Icing along with CAP's Vanilla Whipped Cream. This mixture still needed a boost imho in terms of thickness and sweetness. That's when I added FA Vienna Cream(thick and somewhat buttery). TFA Meringue is used for 2 things-the powdered sugar of this layer and enhances the following layer.
The next layer is just...awesome. Its pistachio pudding and milk. I used TFA Pistachio for its' lovely sweet flavor. To that I added a bit of INW Marzipan & FA Almond. TFA Meringue was added to make the mixture more of a milky pudding-like consistency.
And the last layer is simply....whipped cream. Mmmm. I also wanted to bring out the inherent sweetness of several concentrates so I added a bit of EM, which performed this action perfectly.
Included below is the actual edible recipe. Whip it up. I think you'll really enjoy it!!
1 1/2 cup flour
1/2 cup softened butter
1/2 cup chopped pecans
1(8 ounce) package cream cheese(I actually use 12 ounces for a thicker layer)
2/3 powdered sugar
1(16 ounce) container Cool Whip
2 3/4 cups milk
2(8 ounce) packages instant pistachio pudding mix
Preheat oven 375°
Add butter, flour, and nuts to food processor. Pulse until a crumbly dough forms.
Press mixture into 9x13 pan & bake for 15 minutes. Set aside to cool COMPLETELY.
Beat cream cheese, powdered sugar and 1/2 container Cool Whip with electric mixer. Spread over COOLED crust.
Beat milk & pudding mix with electric mixer on low setting. Let stand until set. Carefully spread over cream cheese layer.
Spread the remaining half of Cool Whip over the pudding layer.
If desired, top with additional chopped pecans, pistachios, almonds, or walnuts.
Cover & refrigerate one hour. Cut into squares & serve. Store in refrigerator up to 5 days
I like this as a shake and vape but of course with all the creams, it improves vastly after 3-7 days. My problem is, I just can't WAIT that long!! Really pops at 16+ days! 70% VG is preferred for the thick mouth feel of the creams.
Do not take it upon yourself to copy and publish this recipe over to ELR. THIS ACTION IS STRICTLY FORBIDDEN.
Respect mixers, they are not your ticket to success...They are your friends.
So this is my take on Wayne's take on the pistachio ry4. I didn't have all the things i needed to make his recipe so i came up with this with what i had. To me it tastes pretty damn true to the real thing. Very delicious and easy vape with a good nutty richness. I wanted a bit more sugar cookie with mine and it works wonderfully. With this one i honestly get impatient and pretty mush SNV, and it tastes wonderful as is.