4.86 of 5 (14 reviews)
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The concept is simple. Everything here that is not building the fruit body contains either Diacetyl, Acetyl Propionyl, and/or Acetoin. All those delicious DAAPy things that make creams and custards good. Past that it was all a matter of making the pun on pear skin work.
What we end up with is a nice rich custard with sweet bits of pear mixed in.
Pass 2: Increased pears by 0.5% and 1% for TFA and FA respectively. trying to push it enough to stand up to the cream. Added 1% FA Fuji
COPYRIGHT: This recipe is the property of Foment_life 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 |
|---|---|---|---|
| FA | Apple Fuji | 1 | |
| FA | Pear | 2 | |
| INW | Custard | 1.5 | |
| INW | Shisha Vanilla | 0.5 | |
| LB | Vanilla Ice Cream | 2 | |
| TPA | Bavarian Cream | 2 | |
| TPA | Pear | 2.5 | |
| Conditioning Time: 2 Days Total Flavor: | 11.5% | ||