Used in 143 recipes at an average of 1.937%.
A cookies and cream recipe. It 's a fluffy buttery cookie with a thick cream on top.
The cookie consists of INW Biscuit stone, VT Biscuit Base, WF Brown Sugar Cookie SC and WF Shortbread Cookies SC. The INW Biscuit gives the base of the biscuit with its well-known buttery flavor. The WF Shortbread Cookies provides the very fluffy feel to the cookie, but to balance it out and tighten it a little I added a VT Biscuit Base. Brown Sugar Cookie gives bass to the stone with slightly sweeter notes like black sugar over darker dough (oatmeal - biscuit?).
The cream consists of TPA Bavarian Cream at 2% where it starts and gives caramel notes,, WF Caramel Butter, VT Pudding Base where it acts as a bridge with its biscuit notes, but also rounds the biscuit and cuts the very rough texture. Last but not least, VT Sweet Cream that slightly lightens the creams and spreads them to the recipe. VT Cookies and Cream is the perfect bridge for this kind of recipes.
I have been fiddling with my nuts a lot recently and wanted to make some kind of cream as a result. I then had the idea that it would be great to do this on a cookie and share it with everyone!
So I present to you the fruits of my labour; a lovely, rich, warm and delicious recipe. Works as S&V, but improves over time, really seeming to develop a gorgeous richness after a week.
To give a bit of insight into the way I develop my recipes, I break the flavours down into layers and then try to find 'bridge' flavours which can join each layer together.
For example, I went with TPA hazelnut for the base 'nut' layer of the recipe, bridging to ice cream with both EJM hazelpotamus and WF hazelnuts and cream.
For ice cream, I used CC cookie dough ice cream, which bridges to the cookie layer provided by CAP sugar cookie. FW cookie butter rounds everything out and complements all of the layers with a lovely richness.
You could very easily tweak this or use subs; a vanilla cream/ice cream would increase the ice creaminess, or you could ramp up the nuttiness with some acetyl pyrazine. The only real essentials are hazelnut and sugar cookie.
I am considering swapping out hazelnuts and cream for some VT toffee ice cream, which would provide a caramel note.
Anyway, here it is! Please give it a mix and let me know what you think. Your feedback is hugely appreciated!