@McDuckie or anyone
I took his advice and made a french pastry
it is good but feels like im missing something
what could it be? anyone got any suggestions?
also how long does a cream recipe take to steep?
clotted cream 1.5%
cream filling wf 2.50%
croissant 2%
Powdered Sugar 0;.00
A Shisha Vanilla INAWERA 2
25%
Whipped Cream 1.00$
8 Likes
Needs at least 3 to 4 weeks I reckon being cream based…
7 Likes
???
7 Likes
@Ianc13 is right on creams being treated like custards when steeping. Most traditional ones need a month to settle.
Could you add a formatted recipe, or one with the makers of each flavour - Not knowing the exact ones you are using limits our ability to help.
6 Likes
I am guessing that it’s Powdered Sugar (OoO).
6 Likes
French Pastry
clotted cream (Cap) 1.5%
cream filling (WF) 2.50%
croissant (VTA) 2%
Powdered Sugar (OOO)
Shisha Vanilla (INAWERA) 2%
1 month steeped
I’m assuming these are the flavor makers. I just don’t know the % of Powdered Sugar.
7 Likes
Well, that’s not odd for our crazy lady. I suggest waiting for her to confirm.
6 Likes
This part also confuses me, which WC vendor at 1%? Also, the 25%, is that the flavor % total?
4 Likes
Noooooo…I was going to mix this up RIGHT NOW at 2 am in the morning… 
She will come back eventually, it may be a few months, but she will be back.
5 Likes
Indeed, though more common than hell defrosting, we can look for returning cows on the hills.
7 Likes
Sorry not much of a morning person. It’s a good start and yes it’s gonna take at least 2 weeks to reach maturity. My only concern is that with all the cream and only 2% croissant, it may become a whole lotta cream little bitty puff pastry. It may need something to sweeten, I’d suggest a marshmallow used low like .50-.75% to help fluff the creams and bring in a little sweetness. I would do something like this
Shisha vanilla is a strong one, even more so after steeping so keep that down around 1. And if you wanted to use WF Cream Filling I’d say go 1.5 and add 1% WF Cream Puff to fill out the croissant.
6 Likes
oh shit sorry i meant powdered sugar at 1.50%
7 Likes
Good call 
4 Likes
Thank you for coming back so quickly!
3 Likes
lol right! haha! Iv’e been more on my recipes and here too
2 Likes
i dont have cream puff but what about a small amt of deep fried pastry dough? or i also have joy (FA)
1 Like
5 Likes
idk about joy!?? its been in my culboard for well over 2 years n it doesnt smell nearly as nice as deep fried pastry dough either
1 Like
I’ve never tried the deep fried pastry dough, definitely not Joy though it’s good but to me it resembles more of a greasy doughnut. I never used Joy much and gave it away.
2 Likes