That's awesome, Kat!
I have a mix I labeled Toffley that went in my big pod. I had to find the recipe to see what it is. Simple 2 flavor mix. WF Ice Cream Toffee and Stixx Aged Burley. So far I like it.
new mix....... 
Orange Cream Filled Pasticcini
SSA Flakey Pastry 1.5%
FA Zeppola 1%
FA Vanilla Cookie 1%
FA Custard Extra 1 2%
WF Vanilla Cream Extra 1.4%
FA Blood Orange 2.4%
FA Royal Orange 1%
OOO Powdered Sugar 1.2%
Flavor total: 11.5%
Steep time: 4 weeks / YMMV / it is very good and smooth off the mix, it shines at four weeks
This is a very tasty orange cream filled pasticcino (Italian pastry). The pastry shell is light and fluffy yet full flavored. Creaminess and the orange top note are experienced on the backside.
Don't let the fact that this mix uses 8 flavors get in your head. This mix has three very distinct parts. The pastry base, a creamy custard and a fruit. It's layered so that each of the three elements are easily identified and experienced.
SSA Flakey Pastry, FA Zeppola and FA Vanilla Cookie serve as the base for the pastry shell.
SSA Flakey Pastry delivers the fluffy insides of a pastry and adds a mild butter note. FA Zeppola adds a very lovely tasting pastry note. FA Vanilla Cookie is used for its butter and vanilla notes as well as adding the outer golden-brown pastry crust.
The pasticcino recipe I based this mix on called for a cream cheese filling (with orange added). I could have gone that route with either SSA Cottage Cheese, SSA Mascarpone Cream or WF Mascarpone Cheese. But, I decided to go in another direction altogether.
I wanted a very smooth tasting creamy custard-like filling. One that would accentuate the orange profile. FA Custard Extra 1 and WF Vanilla Cream Extra were the perfect cream base for layering in the orange flavors.
FA Custard Extra 1 is the least eggy custard around (see note below). Its egg note is super mild and is easily covered using another cream (WF VCE). FA CE1 delivers all the other custard notes and tasty goodness. It's a near-perfect custard for fruit profiles. WF VCE adds a nice pleasant vanilla note and added thickness to the cream base. Together they totally deliver a wonderful tasting creamy custard.
FA Blood Orange is a very authentic tasting blood orange with sweet and zesty notes. FA Royal Orange tastes like navel orange juice, sweet and smooth, no zest. Together they create a very convincing orange profile. IMO, Flavour Art makes the most realistic tasting orange flavors compared to any of the other oranges used in DIY.
OOO Powdered Sugar, like duh, a pasticcino screamed for some powdered sugar!!! It delivers a very polished bakery note.
This recipe will work very nicely with another fruit or fruit combo subbed in place of the oranges. A nut flavor will add a pleasing note and additional complexity.
Slight custard detour here......... my short notes on Flavour Art Custards:
FA Custard Premium - moderate vanilla note, eggy (less so vs CAP Vanilla Custard v1)
FA Custard Extra 2 - rich tasting custard, very eggy
FA Custard Extra 1 - flavorful creamy custard, the least eggy (it's similar to INW Custard)
FA Custard - a fine custard, flavorful, nice lemon/citrus note, not eggy
Each of those custards are excellent tasting. Use depends on what one is after taste-wise in a mix.
@Zazie please and thank you!!!
Orange Cream Filled Pasticcini
SSA Flakey Pastry 1.5%
FA Zeppola 1%
FA Vanilla Cookie 1%
FA Custard Extra 1 2%
WF Vanilla Cream Extra 1.4%
FA Blood Orange 2.4%
FA Royal Orange 1%
OOO Powdered Sugar 1.2%
Flavor total: 11.5%
Steep time: 4 weeks / YMMV / it is very good and smooth off the mix, it shines at four weeks
This is a very tasty orange cream filled pasticcino (Italian pastry). The pastry shell is light and fluffy yet full flavored. Creaminess and the orange top note are experienced on the backside.
Don't let the fact that this mix uses 8 flavors get in your head. This mix has three very distinct parts. The pastry base, a creamy custard and a fruit. It's layered so that each of the three elements are easily identified and experienced.
SSA Flakey Pastry, FA Zeppola and FA Vanilla Cookie serve as the base for the pastry shell.
SSA Flakey Pastry delivers the fluffy insides of a pastry and adds a mild butter note. FA Zeppola adds a very lovely tasting pastry note. FA Vanilla Cookie is used for its butter and vanilla notes as well as adding the outer golden-brown pastry crust.
The pasticcino recipe I based this mix on called for a cream cheese filling (with orange added). I could have gone that route with either SSA Cottage Cheese, SSA Mascarpone Cream or WF Mascarpone Cheese. But, I decided to go in another direction altogether.
I wanted a very smooth tasting creamy custard-like filling. One that would accentuate the orange profile. FA Custard Extra 1 and WF Vanilla Cream Extra were the perfect cream base for layering in the orange flavors.
FA Custard Extra 1 is the least eggy custard around (see note below). Its egg note is super mild and is easily covered using another cream (WF VCE). FA CE1 delivers all the other custard notes and tasty goodness. It's a near-perfect custard for fruit profiles. WF VCE adds a nice pleasant vanilla note and added thickness to the cream base. Together they totally deliver a wonderful tasting creamy custard.
FA Blood Orange is a very authentic tasting blood orange with sweet and zesty notes. FA Royal Orange tastes like navel orange juice, sweet and smooth, no zest. Together they create a very convincing orange profile. IMO, Flavour Art makes the most realistic tasting orange flavors compared to any of the other oranges used in DIY.
OOO Powdered Sugar, like duh, a pasticcino screamed for some powdered sugar!!! It delivers a very polished bakery note.
This recipe will work very nicely with another fruit or fruit combo subbed in place of the oranges. A nut flavor will add a pleasing note and additional complexity.
Slight custard detour here......... my short notes on Flavour Art Custards:
FA Custard Premium - moderate vanilla note, eggy (less so vs CAP Vanilla Custard v1)
FA Custard Extra 2 - rich tasting custard, very eggy
FA Custard Extra 1 - flavorful creamy custard, the least eggy (it's similar to INW Custard)
FA Custard - a fine custard, flavorful, nice lemon/citrus note, not eggy
Each of those custards are excellent tasting. Use depends on what one is after taste-wise in a mix.
@Zazie please and thank you!!!
Last edited:
Bookmarked. I would change the fruit.new mix.......
View attachment 1001322
Orange Cream Filled Pasticcini
SSA Flakey Pastry 1.5%
FA Zeppola 1%
FA Vanilla Cookie 1%
FA Custard Extra 1 2%
WF Vanilla Cream Extra 1.4%
FA Blood Orange 2.4%
FA Royal Orange 1%
OOO Powdered Sugar 1.2%
Flavor total: 11.5%
Steep time: 4 weeks / YMMV / it is very good and smooth off the mix, it shines at four weeks
This is a very tasty orange cream filled pasticcino (Italian pastry). The pastry shell is light and fluffy yet full flavored.
Don't let the fact that this mix uses 8 flavors get in your head. This mix has three very distinct parts. The pastry base, a creamy custard and a fruit. It's layered so that each of the three elements are easily identified and experienced.
SSA Flakey Pastry, FA Zeppola and FA Vanilla Cookie serve as the base for the pastry shell.
SSA Flakey Pastry delivers the fluffy insides of a pastry and adds a mild butter note. FA Zeppola adds a very lovely tasting pastry note. FA Vanilla Cookie is used for its butter and vanilla notes as well as adding the outer golden-brown pastry crust.
The pasticcino recipe I based this mix on called for a cream cheese filling (with orange added). I could have gone that route with either SSA Cottage Cheese, SSA Mascarpone Cream or WF Mascarpone Cheese. But, I decided to go in another direction altogether.
I wanted a very smooth tasting creamy custard-like filling. One that would accentuate the orange profile. FA Custard Extra 1 and WF Vanilla Cream Extra were the perfect cream base for layering in the orange flavors.
FA Custard Extra 1 is the least eggy custard around (see note below). Its egg note is super mild and is easily covered using another cream (WF VCE). FA CE1 delivers all the other custard notes and tasty goodness. It's a near-perfect custard for fruit profiles. WF VCE adds a nice pleasant vanilla note and added thickness to the cream base. Together they totally deliver a wonderful tasting creamy custard.
FA Blood Orange is a very authentic tasting blood orange with sweet and zesty notes. FA Royal Orange tastes like navel orange juice, sweet and smooth, no zest. Together they create a very convincing orange profile. IMO, Flavour Art makes the most realistic tasting orange flavors compared to any of the other oranges used in DIY.
OOO Powdered Sugar, like duh, a pasticcino screamed for some powdered sugar!!! It delivers a very polished bakery note.
This recipe will work very nicely with another fruit or fruit combo subbed in place of the oranges. A nut flavor will add a pleasing note and additional complexity.
Slight custard detour here......... my short notes on Flavour Art Custards:
FA Custard Premium - moderate vanilla note, eggy (less so vs CAP Vanilla Custard v1)
FA Custard Extra 2 - rich tasting custard, very eggy
FA Custard Extra 1 - flavorful creamy custard, the least eggy (it's similar to INW Custard)
FA Custard - a fine custard, flavorful, nice lemon/citrus note, not eggy
Each of those custards are excellent tasting. Use depends on what one is after taste-wise in a mix.
@Zazie please and thank you!!!
I figured you would.
A raspberry combo would be very tasty. Strawberry would also be really nice.Mango. Pineapple. Peach. Kiwi/strawberry. Apple/pear. On and on and on......
I’d like something different, can’t taste apple but maybe kiwi/strawberry/pearI figured you would.
Mango. Pineapple. Peach. Kiwi/strawberry. Apple/pear. On and on and on......
Bookmarked but BCV doesn't have SSA Flakey Pastry. I'm also on the fence about adding Powdered Sugar to my stash. I have everything else.new mix.......
View attachment 1001322
Orange Cream Filled Pasticcini
SSA Flakey Pastry 1.5%
FA Zeppola 1%
FA Vanilla Cookie 1%
FA Custard Extra 1 2%
WF Vanilla Cream Extra 1.4%
FA Blood Orange 2.4%
FA Royal Orange 1%
OOO Powdered Sugar 1.2%
Flavor total: 11.5%
Steep time: 4 weeks / YMMV / it is very good and smooth off the mix, it shines at four weeks
This is a very tasty orange cream filled pasticcino (Italian pastry). The pastry shell is light and fluffy yet full flavored. Creaminess and the orange top note are experienced on the backside.
Don't let the fact that this mix uses 8 flavors get in your head. This mix has three very distinct parts. The pastry base, a creamy custard and a fruit. It's layered so that each of the three elements are easily identified and experienced.
SSA Flakey Pastry, FA Zeppola and FA Vanilla Cookie serve as the base for the pastry shell.
SSA Flakey Pastry delivers the fluffy insides of a pastry and adds a mild butter note. FA Zeppola adds a very lovely tasting pastry note. FA Vanilla Cookie is used for its butter and vanilla notes as well as adding the outer golden-brown pastry crust.
The pasticcino recipe I based this mix on called for a cream cheese filling (with orange added). I could have gone that route with either SSA Cottage Cheese, SSA Mascarpone Cream or WF Mascarpone Cheese. But, I decided to go in another direction altogether.
I wanted a very smooth tasting creamy custard-like filling. One that would accentuate the orange profile. FA Custard Extra 1 and WF Vanilla Cream Extra were the perfect cream base for layering in the orange flavors.
FA Custard Extra 1 is the least eggy custard around (see note below). Its egg note is super mild and is easily covered using another cream (WF VCE). FA CE1 delivers all the other custard notes and tasty goodness. It's a near-perfect custard for fruit profiles. WF VCE adds a nice pleasant vanilla note and added thickness to the cream base. Together they totally deliver a wonderful tasting creamy custard.
FA Blood Orange is a very authentic tasting blood orange with sweet and zesty notes. FA Royal Orange tastes like navel orange juice, sweet and smooth, no zest. Together they create a very convincing orange profile. IMO, Flavour Art makes the most realistic tasting orange flavors compared to any of the other oranges used in DIY.
OOO Powdered Sugar, like duh, a pasticcino screamed for some powdered sugar!!! It delivers a very polished bakery note.
This recipe will work very nicely with another fruit or fruit combo subbed in place of the oranges. A nut flavor will add a pleasing note and additional complexity.
Slight custard detour here......... my short notes on Flavour Art Custards:
FA Custard Premium - moderate vanilla note, eggy (less so vs CAP Vanilla Custard v1)
FA Custard Extra 2 - rich tasting custard, very eggy
FA Custard Extra 1 - flavorful creamy custard, the least eggy (it's similar to INW Custard)
FA Custard - a fine custard, flavorful, nice lemon/citrus note, not eggy
Each of those custards are excellent tasting. Use depends on what one is after taste-wise in a mix.
@Zazie please and thank you!!!
Stop adding to my wish lists!
The pear would very likely be overtaken by the kiwi/strawberry. Pear is a very light flavor.
What about kiwi/strawberry/mango??? Those work very nicely together. Just had a kiwi/strawberry/mango smoothie the other day, mmmmm good!!!
Bookmarked but BCV doesn't have SSA Flakey Pastry. I'm also on the fence about adding Powdered Sugar to my stash. I have everything else.
Stop adding to my wish lists!
Nom Nomz has SSA Flakey Pastry.
That's where I got mine from. They also have SSA Soft Waffle. I bought the BIG bottles of both!!! And also SSA Waffle with Butter (BCF has that one). Those two waffles along with MB Classic Belgian Waffle create an awesome waffle base.OOO Powdered Sugar is excellent. Try it. If you don't like it I will buy yours from you. It's really not a sweetener per se. More of a finishing touch for just about every bakery mix I've used it with. Side-by-side comparisons, with and without, proved to me that it's an essential additive for bakery mixes.
Sorry about adding to your wish lists.
Well, ummm, not really.
I have 2 tobacco mixes going now when I would prefer just one. The Haunted is almost gone though. It is good but I’ll put it in a mix next.
I filled my divider today. The 2 sections in my big case that were full of mixes are almost empty now.
Sooooo....... DD2 and I have been working on a Chocolate Éclair mix for quite a while. Been through 7 or 8 test mixes. It's kinda sorta there, but not there.... if that makes any dang sense. Probably doesn't. LOL
The first few mixes were total flops, but we learned from them. The last couple mixes are close, but, something is missing taste-wise..... can't put my finger on it. Yet.
The current pastry base is using SSA Flakey Pastry and SSA Soft Waffle. But, still thinking on that. We have pastry base from the pasticcini mixed. It's also a contender for the éclair.
The current éclair filling is FA Custard Premium, SSA Clotted Cream and FLV Vanilla Pudding. Those work very nicely together, tasty. There is another one that's in the running.
We've tried a few chocolates, none have screamed "I'm the one, use me!!!", yet.
A work in-progress, yep........ oh well, we'll get there!!!
The first few mixes were total flops, but we learned from them. The last couple mixes are close, but, something is missing taste-wise..... can't put my finger on it. Yet.
The current pastry base is using SSA Flakey Pastry and SSA Soft Waffle. But, still thinking on that. We have pastry base from the pasticcini mixed. It's also a contender for the éclair.
The current éclair filling is FA Custard Premium, SSA Clotted Cream and FLV Vanilla Pudding. Those work very nicely together, tasty. There is another one that's in the running.
We've tried a few chocolates, none have screamed "I'm the one, use me!!!", yet.
A work in-progress, yep........ oh well, we'll get there!!!
I’ll be interested when you get that right.Sooooo....... DD2 and I have been working on a Chocolate Éclair mix for quite a while. Been through 7 or 8 test mixes. It's kinda sorta there, but not there.... if that makes any dang sense. Probably doesn't. LOL
The first few mixes were total flops, but we learned from them. The last couple mixes are close, but, something is missing taste-wise..... can't put my finger on it. Yet.
The current pastry base is using SSA Flakey Pastry and SSA Soft Waffle. But, still thinking on that. We have pastry base from the pasticcini mixed. It's also a contender for the éclair.
The current éclair filling is FA Custard Premium, SSA Clotted Cream and FLV Vanilla Pudding. Those work very nicely together, tasty. There is another one that's in the running.
We've tried a few chocolates, none have screamed "I'm the one, use me!!!", yet.
A work in-progress, yep........ oh well, we'll get there!!!
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