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This is my take on a cream puff for the Mixin Vixens contest.
The Pastry Shell-The Croissant was used to add flakiness to the pastry shell. The Cinnamon Danish Swirl and Gingerbread help to add a little bit more density to it.
The Filling-I used a combination of Butter Cream, Cream and the Vanilla Sugar Daddy to add a sweet and creamy filling. If I had more time I may have tried to add some sort of whipped ingredient to lighten it up a bit but it has been a hectic week lol.
I also used the Cinnamon Danish Swirl and Gingerbread to add the layer of cinnamon and spice to it.
COPYRIGHT: This recipe is the property of Demented76 and has been released under the CC Attribution-NonCommercial-NoDerivatives 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 |
|---|---|---|---|
| CAP | Butter Cream | 0.8 | |
| CAP | Cinnamon Danish Swirl | 1 | |
| CAP | Gingerbread | 0.5 | |
| FLV | Cream | 0.8 | |
| FA | Cookie | 1 | |
| TBV | Rick's Vanilla Sugar Daddy | 0.4 | |
| WF | Croissant SC | 2 | |
| Conditioning Time: 1 Days Total Flavor: | 6.5% | ||