0 of 5 (0 reviews)
Bear Claw, baby! The danish pastry base is comprised of butter tart, croissant and crepe. I added the creme brulee for that caramelized sugar note and a little mouth feel.
COPYRIGHT: This recipe is the property of hibbadoray and has been released under the CC Attribution-NonCommercial-NoDerivatives 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
Vendor | Name | % | Actions |
---|---|---|---|
DFS | Holy Vanilla | 0.5 | |
FLV | Apple Filling | 0.5 | |
INW | Creme Brulee (yc) | 1.25 | |
PUR | Country Apple | 2 | |
VT | Croissant | 3.5 | |
WF | Butter Tart SC | 0.5 | |
WF | Crepe SC | 2 | |
Conditioning Time: 7 Days Total Flavor: | 10.25% |
Formulations
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