@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%
Powdered Sugar 0;.00
A Shisha Vanilla INAWERA 2
Whipped Cream 1.00$
@McDuckie or anyone
Needs at least 3 to 4 weeks I reckon being cream based…
@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.
I am guessing that it’s Powdered Sugar (OoO).
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.
Well, that’s not odd for our crazy lady. I suggest waiting for her to confirm.
This part also confuses me, which WC vendor at 1%? Also, the 25%, is that the flavor % total?
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.
Indeed, though more common than hell defrosting, we can look for returning cows on the hills.
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.
oh shit sorry i meant powdered sugar at 1.50%
Thank you for coming back so quickly!
lol right! haha! Iv’e been more on my recipes and here too
i dont have cream puff but what about a small amt of deep fried pastry dough? or i also have joy (FA)
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
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.