I’ve been searching for tips/inputs/recipes to mix an apple pie and a banana pie.
What I struggle the most is my complete lack of knowledge about building up layers for creams/custards. I “analyze” a lot of recipes that contain sweet creams/bavarian creams/VBIC/custards/Marshmallow/etc to see if I can find a base or pattern about how they are balanced but mostly I can’t figure out.
Recently I’ve mixed 2 banana recipes and they haven’t brought me what I’m looking for… I can taste the banana but I’m lost on the creams/custards.
First one: TPA banana cream 5%, TPA VBIC 4%, FW Bavarian cream 3%, TPA Cheesecake Graham Crust 3%
(10 days old, banana is ok but I’m getting something “buttery”, maybe cheesecake too high?)
Second one: TPA banana cream 6%, CAP vanilla custard (v1) 3%, CAP sweet cream 1,5%, TPA Cheesecake Graham Crust 1%, FLV milk and honey 1%
(10 days old, I know this one needs a long steep, I’m getting some off notes probably from VC)
I’m aware of the importance of steeping but right now with 10 days they don’t taste good and I can’t picture that in another 2 weeks they will be “delicious”. I may be completely wrong but I’d assume if it tasted bad on SnV it can’t be wonderful after a couple of weeks.
I don’t have so many flavors at my disposal but my (my current stash) has to do the trick for now
I really would appreciate any input about how to combine and build up some nice decent cream/custard layers so I can mix a decent apple pie and banana pie
Thanks a lot!