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To create the puff I used Biscotti, white cake and honeycomb. The combination really shines through with even a hint of the candied melted sugar glaze with hints of that burned sugar you get on the edges. The white cake has a creamy aspect as though it’s topped with frosting already so I added a little meringue to create a confection sugar topping that has pistachio on top kinnako soy is in there to bend the fake pistachio note into one that gives the illusion of a few pieces of nuts in the frosting. I hope you enjoy! 😊
COPYRIGHT: This recipe is the property of mixinvixens and has been released under the CC Attribution-NonCommercial-ShareAlike 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 |
|---|---|---|---|
| FLV | Biscotti | 0.25 | |
| FLV | Kinako Soy | 0.25 | |
| FW | Cake (White) | 3 | |
| FA | Meringue | 1 | |
| TPA | Pistachio | 2 | |
| VT | Honeycomb | 0.75 | |
| VT | Macadamia Nut | 1.5 | |
| Conditioning Time: 5 Days Total Flavor: | 8.75% | ||