0 of 5 (0 reviews)
I wanted to try some more pastries and a custard filled flakey pastry sounded like a good place to start.
Zeppola is possibly my favorite fried dough flavor out there. It can be made to lean more donut or puffy pastry. In this case I paired it with WF Croissant and just a touch of WF Glazed Donut to mimic a flakey pastry.
Flakey pastries always had a bit more of a buttery taste than a lot of other pastry styles to me. As such, I added just a touch of VT Butter Base to help it all taste a bit more authentic.
TFA Vanilla Custard II and TFA Bavarian Cream make an excellent custard filling.
I needed a sprinkle of powdered sugar so OoO PS worked quite nicely.
Finally, FLV Sweetness upped the sugary taste just a bit.
This is fairly good off the shake, surprisingly, but it really needs about a 4 to 7 day steep to really come alive.
I'm really enjoying this one so far and I hope you do as well.
COPYRIGHT: This recipe is the property of sorteal and has been released under the CC Attribution-NonCommercial-ShareAlike 4.0 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 |
|---|---|---|---|
| FLV | Sweetness | 0.25 | |
| FA | Zeppola | 2.75 | |
| OOO | Powdered Sugar | 1.25 | |
| TPA | Bavarian Cream | 2 | |
| TPA | Vanilla Custard II | 2.5 | |
| VT | Butter Base | 0.5 | |
| WF | Croissant SC | 1.75 | |
| WF | Glazed Donut SC | 1 | |
| Conditioning Time: 7 Days Total Flavor: | 12% | ||