yeah the deep fried pastry i just used in my 1st fried ice cream recipe and after a couple weeks it’s really bloomed into a nice one!
im about to throw it up once I am forsure confident. There’s nothing worse than putting a recipe on there prematurley then a mth later find out its garbage
I can admit in the beginning it happend
to me a couple times, ya that’s a bit embarassing to say the least …
I’ve done that a few times in the beginning also. I’m trying to decide if I wanna order a couple of flavors to work on a recipe idea.
A Crooks Mcduckie french pastry
Clotted cream (SSA) 1.75%
Cream filling (SC) (WF) 1.50%
Croissant (VTA) 2.00%
Deep fried pastry dougb (SC) (WF) 1.00%
Powdered sugar (OOO) 1.50%
Shisha vanilla (INW) 1.00%
Whipped cream (SSA) 1.00%
Apparently I am old and just couldn’t figure imagur out today. I ended up typing this whole thing out. haha
it’s worth picking up the deep fried pastry dough! I just started messing with it and it is great!!! give 3 to 4 weeks standing time.
pick up the deep fried pastry dough by WF! I got this one done up!
Try subbing out the Deep Fried Pastry Dough with Zeppola FA
Despite looking easy with all the flavors we have now, this is quite a difficult recipe, because it requires nearly perfect amount of pastry vs creams and not many flavors can really work; too often your pastry will be drawn down in creams while you want it to be recognizable and ideally you want to keep its pastry texture, not just taste.
I would avoid Cream Filling WF in this kind of recipe (it’s fine flavor, but it doesn’t work ideally here imo).
Custard Premium FA was made precisely for these kind of recipes (ok, i made this up, but it really works here).
I have no idea how Clotted Cream would work here (personally i wouldn’t use it here, because it may damage the pastry texture that i’d desperately want to keep)
Like Rocky said, Zeppola is a perfect flavor here (lousy flavor on it’s own, but indispensable in this kind of recipes).
I can easily imagine another brilliant pastry flavor for this would be Flakey Pastry SSA, but i haven’t played with it enough yet.
Here is an easy recipe that just works = keeping that perfect Croissant VTA flakey texture while staying balanced with creams and apple filling. When vaping you’d know you’re vaping croissant explicitly, not just some sweetened cream (that way too often happens).
I gave the basic ingredients here and you can easily improve it to your taste in any directions; maybe a bit of Country Apple (or remove Apple Filling completely), maybe some powdered sugar, raisins, jams, liqueur, other fruits, vanillas, Shisha Vanilla would work, but don’t go wild with any of those flavors if you want to keep the pastry texture alive (and especially don’t go wild with creams).
1.5% Apple Filling FLV
3.25% Croissant VTA
1,5% Zeppola FA
2.25% Custard Premium FA
1% Sweetener
.
Also, no matter what others say, i’m not a fan of steeping unless that is totally needed (where there are high percentages of creams or VC CAP, Vienna Cream or some DX flavors). I even think this recipe would work better after a week than after 2 months (if the texture is what you’re after).
It looks like your recipe is at least ten times better than the product: A packed croissant with a stabilised filling would make most Europeans cry - It’s like trying to make a sandwich with a baguette 5 hours after it was baked.
Which fried dough do you plan to use?
As @McDuckie said, Joy will make a recipe like this taste ‘off’. Stick to using it with cider, perry and other fermented drink blends.
@McDuckie that looks good enough for me to mix out and try, AFTER, I clean all of these SFT bottles.
Don’t forget about
these two .............
Cream Filling (WF) 3.5% (8-24-19) – Wow, not only did this one smell great on mixing, but just as good vaping it. Not overly complex, and somewhat sweet, was a nice vanilla cream mix. Continued vaping proved exactly more of the same. Although it is not an SC, it was somewhat light at my 3.5% testing rate. Not bad, not bad at all. Hard to explain fully, but not a white vanilla cream, def. a yellow vanilla cream, but no real custard notes, maybe a hint of pudding notes, but only a hint. This one makes me want to double it @ 7% and see what happens. At the 3.5% test rate, even being laid back, it did what it did well. 8.5/10.
Cream Puff (WF) 3% (5-07-19) – Who doesn’t love pastry puffs ?? I’m a huge fan, couldn’t wait to try this. Out of the gate, this one tasted great. Not much puff (if any), but the filling however, WAS on point. Although most food recipes use heavy cream, egg yolks, and vanilla, it’s not a custard per se, and this flavor captured the filling nicely. Somewhat sweet, lighter, and vanilla elements, but NOT a custard. No off putting notes, but just couldn’t find the puff part of it. Fairly rich, but not heavy or buttery, and it is a lighter flavor. If you’re in need for a lighter, non-custard, vanilla-y creamy flavor, this WILL work for you. As far as scoring it, because I did not really get any of the bakery puff, have to subtract a few, but for the filling, it would have been a 9/10. Leaving this squarely at a 7/10.
Your SFT days will NEVER be over SD… Sry bro. Just the way it is!! Someone else will send you a box or two of “samples” and your life will carry on… Ha!! I it tho!
I meant to say I don’t have the WF fried pastry dough to try it. I did have it when it first came out but I didn’t like it (I’m not fond of fried vape flavors). I’ve tried all of them Zeppola, JOY, WOW, Funnel Cake they all taste greasy to me.
I admire SD for being able to SFT all of those flavors. I know when I SFTed all of my VT flavors it was rough (ever tried SFT pudding base it’s not tasty by itself) and I only did 5ml testers.
Those two would probably work well though I don’t have them anymore. I do remember getting a slight lemon note from Cream Puff. I think I used both in an attempt at cloning
Johnny Cream Puff (Lemon)
Yup sure did
Johnny Cream Puff Remix
Cream Filling (SC) (WF) 2.50
Cream Puff (SC) (WF) 2.00
Lemon lime (CAP) 0.50
Lemon Meringue Pie v2 (CAP) 4.00
Sugar Cookie (CAP) 3.00
Super Sweet (CAP) 0.50
Whipped Marshmallow (Silverline) 1.50
I think the OG used all cap Glazed Donut, Silverline Biscuit, Marshmallow and Sweet cream.
I know for me, that FA Vienna Cream is a 3 week steeper. YMMV.
I know right Vienna Cream starts to bloom at 2 weeks and blossoms at 3. Then it just keeps getting better the longer it steeps.
Lol, I use it as a standalone flavour and quite like it…
LOL personal tastes differ greatly.
Try SFTing Wood Spice and Biscotti (FLV) without a clear guideline: That’ll knock your socks off. So much so I use them at 0.08% or dilute them in PG to make them workable.
Biscotti is HELLA good, BUT, hella strong.
And you need to keep the wattage low, if you don’t want it to dominate.