MB Mango is Frandy Flavours mango
The FLV Guava is straight up grapefruit, and that's what I'm going for here.
The citrus notes are there as a bed for the grapefruit accent to lie on top of. The juicy lemon is a light sharp accent to bump up the grapefruit.
The mangoes are there as a second accent, but also to smoothen the sharper notes from the citruses
The orange cream can be left out if you don't have it. The mb juicy orange can be substituted for for capella's at 1%
The sweetener and WS23 is of course entirely optional.
I would give it 3 days for the fruits to blend and the citrus to settle.
A cream-filled pastry that is unlike other cream-filled pastries.
Thank you @richard for the notes.
This isn't really a profiterole. More of a spongey Twinkie.
Described as a 'Brown on the outside, half-baked on the inside pastry'
French vanilla Icecream/Vanilla Whipped cream
This is the inner cream, light and fluffy with a sweet vanilla end.
Yellow cake/Cake Batter Dip
The sponge of the bakery. Yellow cake is delicious and sweet, baked and a little greasy. The Cake batter dip, also a really good concentrate - brings the under-cooked taste to it. Swap out FW Yellow cake with JF Yellow Cake if you want to.
A richness bend to both the cream and the pastry. Can be substituted with another custard that's not too eggy if you aren't able to get your hands on this concentrate. INW would be my guess.
This is to darken the pastry, add a delicious browning to it.
To add the crunch on the outside. Possibly take it closer to a profiterole than a Twinkie.
A cereal base.
This is the milky base. The meringue adds fullness and fluffiness, as well as a little sweetness and (to me) a strong toasted note. The Bavarian Cream is richer than just a milk, like Cream Fresh or OOO Milky Under - but I want decadence in this. I use FW Bavarian because I get the pepper notes from the TPA version
These are staples for a cereal base. Cereal 27 is the tastiest cereal in my opinion, and besides the high AP content, no off-notes in there. It's a generic cereal, but definitely a darker and toasted grain. The Hazelnut brings a rich nutiness that backs the cereal up beautifully. It also bridges the gap between cereal and creams with its smoothness.
EM is my sweetener of choice, but cereals are pretty sugary in general so the "sugar on top" sensation that comes from the Super Sweet is useful in this recipe.
This is a fresh, bright fruit recipe. A lovely offset to the heavier bakery or custard recipes that are often on our rotation.
It's a light tropical taste.
I leave this to steep for 24hr, but it will change in the first three days as any fruits do.
See below on my notes about the Passionfruit and Raspberry fading in time.
TPA Blue Raspberry is actually Frandy Flavours Raspberry (a tart, bright, sweet berry)
FA Passionfruit & FRA Raspberry
These are the stars of the show here. They dance together beautifully.
They both will fade unfortunately - so turn them up by 1% if you intend for the recipe to steep for more than 5 days.
Simply to offset the dryness/powdery note that the Passionfruit has.
FA Lemon Sicily
This is a nice sweet lemon, used here as an accent to complement the tartness of the other fruit.
TPA Strawberry Ripe
You won't taste the strawberry much in this recipe. It's used for body and sweetness.
Adapted from http://e-liquid-recipes.com/recipe/656031/Twister%20Lolly%20
Original comments suggest a 3 week steep
100% credit goes to @alisa on ELR
Original Notes are:
Nutty and creamy, very rich.
My adv. love love love this stuff !!!
If you want to purchase a pack of flavorings for this recipe:
Solid week steep on this. 14 days if you have the stock and patience.
Very high percentages, but a lovely recipe and well worth a try if you never have before. Go ahead and leave a review if you mix this.
This is an adaptation of both her V1 and V2 recipe.
TPA Toasted Marshmallow
Used for the sweetness of the EM, with the Toasted version adding a nice smokiness. ANY Marshmallow/Cotton Candy/Ethol Maltol is a perfect sub.
Really this recipe couldn't get enough DAAP in it, the Butter adds a lovely layer of richness to the creams and saltiness to the nuts. CAP Golden Butter is a good sub
As an addition, FLV Peanut Butter at 0.3% wouldn't go amiss, not has a nice authentic "nuttiness" that most of the other nut flavours are missing.