Used in 134 recipes at an average of 1.88%.
This is a collaborative creation by DEVELOPED: NaChef, Max Savage, Graham, and Folkart.
MaxSavage suggested this profile based on a dessert created by master pastry chefs while he worked in the service industry. This profile takes a lemon tart and makes it a bit more interesting by caramelizing the top to a golden brown. Full flavor notes on DEVELOPED Episode 37 at https://youtu.be/oZKXD5yRJ1c .
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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.
Kourabiedes is a delicious traditional Greek treat, packed with the aromas of fresh butter and roasted almonds and garnished with luscious layers of icing sugar. Hopefully when you eat this one you don't cough from inhaling all the icing sugar like I always do in real life!!
Top: Powdered Sugar, Frosting
Bridge: Almond Cookie,
Body: Biscuit, Cookie, Shortbread Cookie, Golden Butter, Almond Custard
Accent: Toasted Almond
Steep 6 days or more.
Best suited for RDA.
A popular biscuit, raspberry jam and set vanilla cream sandwiched between 2 blonde shortbread discs.
Starting with the biscuit I used CAP sugar cookie, INW biscuit and WF shortbread... I then added vanilla custard for richness and dried it all up with Acetyl Pyrazine.
The jam is self explanatory and that consists of VTA raspberry jam and FLV jammy berry twists the bright raspberry to a darker raspberry whilst also adding more of that pectin content.
The cream isn’t actually a cream in the real deal biscuit, it’s more of a powdered sugar barely moistened and then vanillafied which sets to a sort of chocolate-less ganache so Vanilla buttercream frosting was the perfect choice, used fairly high here to climb above the custard.
I suggest using Sucralose here to aid the buttercream and the jam but it’s entirely down to your taste and is subjective :)
If you like what I do and this recipe then please rate and review :)
My first attempt at a recipe using all Wonder Flavours. Needs some time to steep to get all the elements to align nicely.
Butter tart and shortbread cookie provide a nice buttery biscuit base, whilst the cookie crust also helps bridge the gap along with the cocoa to provide the chocolate.
Milk caramel candy is more than suitable to provide the gooey caramel layer.
🏷️ A sweet cream corn mousse stuffed into a golden choux pastry. 🌽
Corn and Devon Cream are married together; creating a buttery, sweet, cream corn styled mousse. The vanilla accented tapioca styled Pudding Base, with its lightly chewy and creamy texture stabilizes the core filling. It not only enriches and thickens the mousse, it simultaneously enhances the subtle vanilla notes found in the soft and fluffy Devon Cream.
To create the crispy Puff Pastry, Shortbread Cookies and Croissant were combined. The warm, dry biscuit styled Shortbread Cookies serves as the toasted and crispy outer layer of the puff pastry; while Croissant serves as the soft and lightly flaky innermost layer. Combined these two flavors create a well-rounded light croux pastry.
Made for Mixin Vixens Ep.24