0 of 5 (0 reviews)
I am thinking of these wonderful little oven warm pastries from Italy. Filled with the fruitiest apricot jam you've ever tasted and delightful buttery puff pastry.
ChangeLog: -Changed Solube Apricot Tarte for Flavorah Apricot as i am hoping to get rid of some off notes i get from Apricot Tarte. -Took out Graham Crust TFA -Changed FA Pandoro for FA Zeppola to get more a crusty Pastry taste. -Lowered Butter Base from 4% to 2% -Lowered Croissant from 6% to 5%
Future Mix Suggestion: -Add FLV Nectarine? -OOO Powdered Sugar? -Brown Sugar?
I am still looking for more dark crispy pastry flavour.
COPYRIGHT: This recipe is the property of zylonality and has been released under the CC Attribution-NonCommercial 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 | Apricot | 2 | |
| FA | Zeppola | 1 | |
| TPA | Acetyl Pyrazine 5% | 0.25 | |
| VT | Butter Base | 2 | |
| VT | Croissant | 5 | |
| Conditioning Time: 7 Days Total Flavor: | 10.25% | ||