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Ever peruse through a garage sale? Beyond all the toys, the useless stuff and the furniture; you may just get lucky and find some dessert cookbooks. These are extremely useful for getting ideas for all different kinds of dessert recipes. You might even browse the internet and see what the latest and greatest desserts are. If you can make it yourself, and eat it, GO FOR IT! You will know what you are looking for when you go to recreate it in a liquid flavor.
So by now you should pretty much know most of the flavors in your arsenal or at least have played around with them some. So have you ever eaten a dessert you wanted to turn into a liquid flavor? What do you do when this happens? Where do you start? Luckily we have the internet these days and can look up almost any food recipe out there, but do try to remember the tastes and textures that you experience when you eat it. Try to recreate the textures, and the flavors in the food, with your liquid flavors. Remember your crusts and their textures. Perhaps even what a cookie or some cake could add to a crust. You can go a bunch of different ways; there are tons of different crusts and pastries out there. From filo dough pastries to danishes to cakes, there will always be something out there or a combination of something that will meet your needs.
The same thing is going to apply to creams. Is it a rich cream, or a sweeter cream? Does it have a fluffy texture, creamy sweet, creamy rich, creamy cheesy, creamy dry? There are so many options and combinations that it’s REALLY helpful to know your flavors. This way, when you do eat the food recipe, you can correlate your flavors accordingly.
This is where really knowing your flavors and your recipe come into play. What is layering? Layering is simply combining multiple flavors to achieve a single desired effect. We are going to create a liquid while layering 3 separate items (parts of the recipe), so you get a better idea of what I’m talking about and to help you create your own ideas about how to form combinations of flavorings.
We are going to build an American pastry/danish /strudel in blueberry. There are hundreds of different flavors that we could use based on wherever you are from, but I’m going to go with the pastries I get at the local coffee shop.
Any good pastry must have a good crust. It should be somewhat flaky, not too dry, not too grainy, not too fluffy, and not too light. You want texture and taste. So I sat at the local bakery and ate a blueberry pastry at the same time as writing this.
On first bite, I’m going to start with the crust:
I’m looking for a nice crust but something that’s sort of light. I’m going to start with FA Apple Pie. The beauty of this flavor is that it’s 99% crust. It’s somewhere in between a graham crust and an apple pie crust. This is one of the most versatile flavors in my arsenal. But since this is a pastry, you’re going to want to lighten it a little bit and make it flakier. There are so many flavor options you could go to here from FA Cookie to Capellas Sugar Cookie to a multitude of cakes and bakery items. I choose to use Inawera Biscuit, which can be a nice light bready American biscuit. It also adds a nice hint of butter that almost all pastries have. As you can see, we have 2 flavors for our crust. I rarely use only one as there never really is a perfect pastry flavor to accomplish what I need.
Next we focus on the fruit.
I’m going blueberry here so I start with what I prefer when it comes to blueberries. FW Blueberry is a really rich and delicious blueberry. It is bright and poppy but I feel it needs lower end body. In order to achieve this I add just a TOUCH of Inawera Black Currant. Other options include FA Forest Fruit, TFA Blueberry Extra, FA Bilberry, and pretty much any berry that you can think of with body to it.
Ever had a pastry that had a nice cheesy yummy cream thing going on?
We are going to begin this with TFA Sweet Cream. I choose TFA Sweet Cream over Capella Sweet Cream as TFA’s is a bit cheesier than Capella’s version. I use this as our cream base so we end up using more of this than anything else. That cream is sweet and we need to give it some body so I add a little FA Vienna Cream. Vienna Cream is one of those that when used lightly, you don’t really taste it off the bat. It really enters the game at around the 5-10 day mark, but can seriously alter the creams you put it with. Start light, work your way up.
I add a touch of FA Marshmallow to help bring it together and sweeten the creams a bit more.
Simply sweeten this to taste. I prefer a touch of SugarDaddy Sweetener in mine at a very low percentage not only to help the berries come through but sweeten my cream and crust. Make sure when you add this sweetener to your calculator, that you change the base to VG since it is NOT a PG based sweetener.
Ok so here is my final recipe based on my knowledge of the flavors and what I’d like the resulting liquid flavor to be:
FA Apple Pie 1.25% (go as high as 2% BUT it can take over)
INA Biscuit .5% (don’t ever go over 1.4% realistically, it’s just a waste)
FW Blueberry 3.5% (I’ve gone as high as 4% as a tester in this.)
INA Black Currant .75% (I’ve done 1% but that was a bit much with the blueberry in the steep)
TFA Sweet Cream 2% (2% is about average)
FA Vienna Cream .5% (these are strong creams, start low and let it enter)
FA Marshmallow .3% (same as Vienna cream)
Sugar Daddy Sweetener .3-.5% (will get sweeter with age. Go light)
And now you’ve made a delicious Blueberry Pastry.