Used in 284 recipes at an average of 2.069%.
So today on SaturDIY'ing with fresh03 and Friends! we are celebrating Addy's retirement by doing a Wishing Well! A wish for Mark Clough!
Fresh made a donation and requested a French pastry from me. I know Fresh is a breakfast pastry lover so I chose a traditional, delicious French breakfast pastry called 'pain aux raisins' or 'currant bread' in English. It's a lovely flaky pastry jammed with custard and raisins and a nice sweet sugar glaze on top. This is how we made it, with the help of @TamVapes:
WF Croissant/VT Croissant/JF Biscuit = for the pastry which is strong and buttery.
WF Caramel Butter = has the job of adding butter, that little browning of flaky pastry and some sweetness on top.
FA Custard Premium/LB Vanilla Ice Cream/FLV Vanilla Pudding = that's Fresh's quick custard which is well eggy and vanilla reach which is what we want.
FLV Raisin Rum/FLV Sweet Fig= for the raisins and the currants and that dash of rum in every custard-filled viennoiserie in France.
I hope you enjoy it and Fresh too!
Be Queer & vape on,
C. aka Queer Your Vape
[Photo credits = www.thespruceeats.com]
My entry for DIY Downunder "Flavorah Mixing With 2020 Vision Challenge"
So I went all in on this one. I really wanted to push my self this time, and the was to make something delicious with flv Brie cheese.
I searched the internet for desserts with Brie cheese, and I fell over this video with a lady making a puff pastry baked Brie with pear that’s looked very tasty.
So I went with it.
BRIE CHEESE: so I wanted the Brie to be notable but still vapable, and 0.7% may seem high for most people and it is a pretty scary flavoring, but it also got something to it that really isn’t that scary when paired with the right ingredients. At 0.7% it’s there. You can definitely taste it. It brings a touch of that musk that it has, but also I nice velvety mouthfeel.
WF CROISSANT, ACETYL PYRAZINE: This is my puff pastry. Croissant is the perfect base for this part , and backed up with some AP for some texture.
PEAR, APPLE FILLING: This is the pear filling that lays on top of the Brie cheese just before you wrap it I puff pastry. The pear is a perfect ripe pear, and the apple filling adds some cinnamon spice, adds a cooked feel to the pear and provides some texture to the pear 🍐.
VANILLA PUDDING, VANILLA BEAN: the pudding i used to add a slight creamy feel, and the vanilla bean to enhance the vanilla flavor in the vanilla pudding. Adding vanilla, tricks our mind to think, that what we are vaping something sweeter than it really is, and are making the Brie cheese taste, become a dessert type flavor that we can enjoy.
SWEETNESS: Where absolutely necessary to make it enjoyable. Cause even though the vanilla is there, the vanilla also needs some actual sugar to make this work.
That’s it. Give this baby a 5 day steep, and lean back and enjoy a PUFF PASTRY BAKED BRIE AND PEAR
Made for fresh 03 Saturday show - the challenge is to make an ADV using one flavor line - i choose Wonder flavors line - and a variation of a strawberry cream mix
NOTE LB strawberry Cheese cake is a MARKER for WF strawberry Cheesecake which is new WF flavor not listed in the ALL the flavors
WF strawberry Cheesecake is a great balance of strawberry and cheesecake and does not really need a lot of help taking it to the 4% on its own - There is not a lot of crust but it is noted on the back end, of the shake the strawberry is very front end and takes a steep for the cheesecake to come forward.
You get the bright syrupy strawberry on the front that transitions to the creamy cheesecake with a buttery bakery finish
A classic cronut vape topped with maple glaze. Enjoy.
New mixers always welcome=====> https://www.facebook.com/groups/dmcdiy/
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.
A 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.