Raspberry & Custard Danish
The raspberry aspect is mainly made up of vta raspberry jam, one of my favourites amongst raspberries. Ive paired this with flavorah red raspberry which unfortunatly suffers from that watered down taste some other raspberries have but at 1% helps the jam feel slightly baked and the vta prevents the watery feeling appearing. Added a touch of jammy berry for good measure and the help shine over the buttery notes.
Pastry wise ive been trialing croissant by vta which i thinks pretty accurate and buddied up with philly butter cake at 2% it develops abit more of a cakey layer and ups the butter for the danish. Fa joy finishes this off to what i feel is a pretty authentic danish base.
Supporting flavours are a topping of almond and meringue to replicate a light frosting. Vc2 makes a good custard for this recipe as i find it can be a little pudding like and softer than caps and fa's custards. Sweeten to taste and hope you enjoy
COPYRIGHT: This recipe is the property of BRDZ 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 |
|---|---|---|---|
| FLV | Jammy Berry | 0.5 | |
| FLV | Red Raspberry | 1 | |
| FA | Almond | 0.5 | |
| FA | Joy | 0.5 | |
| FA | Meringue | 0.25 | |
| TPA | Vanilla Custard II | 3.5 | |
| VT | Croissant | 3.5 | |
| VT | Raspberry Jam | 3 | |
| WF | Philadelphia Butter Cake SC | 2 | |
| Conditioning Time: 10 Days Total Flavor: | 14.75% | ||