5 of 5 (1 reviews)
lemon
+1
custard
+1
dark chocolate
+1
vanilla
+1
frosting
+1
Here we have "Pâte à Choux" or French Cruller. This is a very airy puff subtle pastry with a light Vanilla-Lemon type Frosting. It comes alive after 7-8 days. The icing seems better developed as the Custard adds a touch of that eggy note. Hope you like it as much as I do...Enjoy!!
COPYRIGHT: This recipe is the property of DavidN2KL and has been released without a license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
Vendor | Name | % | Actions |
---|---|---|---|
CAP | French Vanilla | 1.5 | |
CAP | Super Sweet | 0.5 | |
CNV | Lemon Cream Wafer | 3.25 | |
FLV | Pastry Zest | 0.4 | |
FA | Doughnut Crispy | 1.6 | |
FA | Lemon Sicily | 1.5 | |
LA | Cream Cheese Icing | 1.6 | |
TPA | Vanilla Custard II | 2 | |
WF | Cream Puff SC | 2 | |
Conditioning Time: 8 Days Total Flavor: | 14.35% |
Formulations
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