Used in 260 recipes at an average of 2.35%.
Freshly baked doughnut with a light dusting of cinnamon sugar. Sweetener option. I use 0.25% super sweet and it was really nice. Be sure to give this recipe a MINIMUM 7 day steep due to FLV sweet dough needing time to fully do its job. The longer you leave it the more doughnut forward the recipe will be. Please leave a rating and review on the recipe for others to see. Happy mixing 💙
Delicious "deutsche Quarktasche" ( German Cheese Pastry )
Is a combined, smoot quark, lemon cream-mixture, surrounded by a yummi, nice Pastry
VT Croissant & INW Biscuit for the pastry,
FLV Vanila Bean adds a little Vanilla to the pastry..
CAP NY Cheesecake, LA CCI build the cheesy creampart, (the Quark).
NY Cheesecake has also the role to build a bridge between the pastry to the cream(Quark).
CAP VC and FW Yogurt give the right consistency to the cream (Quark).
Profile: Danish puff pastry with vanilla pudding, powdered sugar and a little almond
Been through several version of this.
First few version I used CAP Cinnamon Danish Swirl, but it wasn't really I was looking for as the cinnamon note was way too heavy for what I was going for.
I traditional danish "spandauer" doesn't have any cinnamon in it at all, so my idea for making the pastry with it got scrapped.
I kept in VT Croissant that has been there from the start, but I felt it didn't really hold up on it's own. So I introduced WF Croissant SC to back it up. At 1% I feel it does the job backing up the 3% VT Croissant.
For the pudding I have tried a few custards such as FA Custard and Custard Prem. CAP Vanilla Custard was at the table at some point too, all in some variations with FLV Vanilla Pudding.
Sadly, no matter the combination I did, I just felt it was too overpowering, so for my final version, I decided to just stick it with FLV Vanilla Pudding.
The almond just serves as an accent for topping and so does the OOO Powdered Sugar.
It's a simple recipe, but I quite like it despite the simplicity it has.
I feel this is best after about 12 days, but very enjoyable after just 7.
This is a collaborative creation by DEVELOPED: NaChef, Max Savage, Graham, and ID10-T.
This is our version of a Cream Cheese Danish. This recipe has been on our radar since the beginnings of DEVELOPED and now it's finished, enjoy! Full Development Notes at https://youtu.be/YqQJ0mHiJxQ
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
This is a collaborative creation by DEVELOPED: NaChef, AlfredPudding, Max Savage, Graham, folkart, Jerry and CheebaSteeba .
This recipe is our version of what a "Fat Kid" recipe would be; flakey pastry, buttery, and a creamy rich custard. Nothing specific, just delicious! Full Development Notes on DEVELOPED Ep. 20 https://www.youtube.com/watch?v=nlHMqIaFP-U
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
Ok first things first, this was inspired by Kittybit8. His version looks damn tasty and we were chatting in the DIYeJuice mixing lab and we came up with 2 versions of this. Here is his version http://alltheflavors.com/recipes/145323#frenchmorningsbynordicflavoursv
So onto the recipe: We have a base of VT croissant, which I haven't seen much about at all. I did see a recipe which combined it with FA cookie to provide some more body to go along with this buttery croissant(http://alltheflavors.com/recipes/131827) and I have to say @Demented76 nailed it. Its the perfect base.
The bilberry is pretty strong berry, so I didn't want it to overpower the blackcurrant. The good news is that both have that syrupy texture to go alone with the fruity goodness. I brought in the TFA marshmallow to sweeten and fluff. Steep at least one full day or the you'll just taste the base. Enjoy!