Used in 305 recipes at an average of 1.36%.
Menu Description: Fritter dough with elderflower petals and a dash of Cordial, deep fried and dusted with powdered sugar.
3 time Mixer's Club submission!!!!!
Notes: So, elderflower fritters are actually a thing. I’ve never tried them, but they really are a thing! There are two ways to make them. In one you actually dip the flower heads in batter and fry them. In the other, the flowers are milled into a classic fritter dough, with some Cordial thrown in to bolster their flavor, and fried. Both are dusted with powdered sugar and served warm. I was envisioning the second type when I created this recipe. I’ve never eaten fried flower heads, but I can imagine what a dough with elderflower in it would taste like.
With that said, the recipe is pretty straight forward. The Deep Fried Pastry Dough and Zeppola make up the fritter dough. The Elderflower and Powdered Sugar make up the elderflower and powdered sugar! The Cream and the Marshmallow keep the mix from being dry and softens the sharpness of the elderflower into the sweetness of the dough.
This needs at least 5 days to develop. Off the shake it takes like hot metal! After a day or two it tastes like a powdered sugar donut with a little zest. By day 5 the elderflower starts to shine. The bakery notes take on a more fried dough characteristic, rather than just a donut. The powdered sugar tastes more like fresh powdered sugar versus the mass produced, sitting on a shelf for god knows how long, kind of powdered sugar you get on those donuts. It’s still a tad dry. I’m not sure if that will steep out or if the recipe needs some tweaks. I’m also not sure if this tastes anything like an elderflower fritter. But it’s interesting and different. I think it’s a profile worth exploring further with the help of MC.
Mixed at 70VG/30PG with Essential Depot mats.
I built this recipe with layers from Mixin Vixen's Berry Custard Episode #88
Cranberry Cobbler, Wild Berry Cobbler and Sweet Currant
ML Nikon mixed the Cranberry, Wild Berry and Currant in her Berry Cobbler Custard and that got me thinking about making this into a rich holiday tart wrapped around a Cheesecake. I mixed this as a V1 without the currant and it was a bit tart... but I think it could be a tad heavy in this version and will likely drop it to 1% on the v3 mix. I have also been playing with a touch of FLV White Chocolate in my cheesecakes and think this recipe could benefit from a touch of that as a binding agent to smooth out the berry and accent the cheesecake.
Along with the cobblers makes the bakery/crust note in this and is spot on to how I wanted it to feel on the mouth and the richness of that crumb topping and bits of soft gooey cobbler funk that I love so much.
Pudding, Ice Cream, Cheesecake - WOW... this was a winner and works really well to soften the berry and add that thick mouth feel and rich creamy after note. The LB imparts some butter and almost a thick rich cream to add to the cheesecake.
This is a collaborative creation by DEVELOPED: NaChef, Max Savage, Graham, and Folkart.
This is our version of a Deep Fried Birthday Cake. Americans deep fry everything, so why not celebrate your special day, the American way, and deep fry that shit! Full Development Notes at https://youtu.be/yq37rUg4sds
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Named for my baby( Beautiful Crazy)
Among the flavors I ordered were cap lemon meringue pie ana d blood orange. I’ve been really stuck on lemon lately. Can’t vape anything else. So I figured I’d find what can be added to it! So I decided on black berry But it didn’t blend. Blood orange being citrus yet closer to black Berry also so it is a good correlating note for this recipe which got my top and supporting notes all the way fermented with each other. For my base I choose deep fried sweet pastry dough and biscuit finally I brought in fw yogurt to draw everything in tighter and give a smoother exhale.
Warm and deep fried apple cinnamon fritter. Inspired by Mr Fritter from Cuttwood. It's not supposed to be a clone, just craftet to suit my personal taste.
Pic by www.crazyforcrust.com
Last year about this time I was working on a deep fried Cran-apple pie, but I never could create something I was happy with. Now that I got a few more flavors to work with I figured I'd give the profile another try.
FLV Apple Filling: Brings a delicious apple pie filling with a dash of cinnamon.
FA Apple pie & WF Deep Fried Dough: Make the crust of the fried pie.
FLV Cranberry: Can't really have a cran-apple pie without Cranberry. FLV is my preferred cranberry.
INW Creme Brulee: Adds some creaminess and some dark toasty sweetness.
FLV Sweetness: used to sweeten the whole thing up a bit and keep the cranberry from being to tart.
Best after a week steep
PLEASE RATE/REVIEW IF YOU MIX