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.
-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?
I am still looking for more dark crispy pastry flavour.