So my brain has been working over time mixing several test batches of beard #32 in attempt's to clone. anyway along the way I got the idea of a cannoli so I mixed up some flavor west yellow cake, cake batter dip, fresh cream, bav cream, churro fw, and caps vanilla custard v1added meringue for powdered sugar. smells great but figured id ask if anyone has thought about doing it and what luck they had.
Holy Canolli!
- CAP Vanilla Custard v1 5% (any higher and we can't really taste the pastry shell and nuances in the cream)
- CAP New York Cheesecake 1% (essential for the marscapone cheese taste)
- CAP Golden Butter 1 drop/15ml
- MF Grape, Sauvignon Blanc Flavor 1 drop/15ml (use a hint of a white grape flavor if you don't have this, here for authenticity and balance, not entirely necessary but nice though. can be omitted if you don't have it but will enhance if you do have)
- MF Dark Chocolate 0.35% (use TFA Pistachio instead of this at a reasonable percentage for a tasty variation if you don't have this... or both if you are up for it. the pyrazines in pistachio accent the chocolate well. If you want straight canolli cream than you can ignore this addition, I like it though)
- INW Biscuit 1.50% (with joy it makes fried dough akin to canolli pastry)
- FA Joy 0.50% - fried dough, white sugar inhale
- FA Meringue 0.75% - powdered sugar, egginess
- FA Fresh Cream 0.75% - milky, creamy, smooth
- CAP Sweet Cream 1.00% - sweet milky taste, cheesy nuance, for authentic whole milk ricotta/marscapone
- INW Lemon Mix 1 drop/15ml - enhancer/authenticity (u can use fe lemon if you don't got this, or lemon of your choice but I like this the best. keep the lemon note around 0.25%)
- FA Cinnamon Ceylon 0.25% - enhancer/authenticity 2-3 drops per 30 ml is best
- DIYFS Holy Vanilla 0.50% (you can use fa vienna cream if you don't have this around 0.50%), or FLV Cream at 0.50%
- FA Marshmallow 0.50% - extra bit of body, sweetness, anywhere between 0.25%-0.5% is good.
Steep it for a week, enjoy. Takes a little for the richness to build and joy to settle down.
/u/joesphaa Happy New Year! Are you drunk yet? :D
Add a touch of lemon. We always had shaved lemon in our cannoli filling, it.really adds to the taste.
Perhaps use FA custard instead of VC V1 for hints of lemon.
Not sure what connoli you've been tasting, but there should definitely be some yogurt in there to emulate the ricotta flavor.
Also, your title should be cannolo, cannoli is plural :P
ok sounds good but what I have seen caps is better then most as far as yogurt I can try like0.5% and work upwards
I've tried working with the cap greek yogurt and it could possibly work at a really low percent. I'm sure the FLV greek yogurt probably has more body, which is what I'm assuming you're trying to get, skunky cheese ricotta, maybe FA joy for a little bit of fried dough/confectionery sugar just poppin off ideas here boys I'm a bit faded.
HANGSEN ITALIAN CREAM
That is all...
I hope not aren't they going out of business?
I don't think so. Just that one website, but Hangsen is fine I think. Italian Cream is amazing though. It is amazing. Since using it I stopped using CAP Vanilla Custard and use Italian Creme+Vanillin instead. If I want a Custard taste, also add FA Custard.
never tried it how does it taste?
Thick, mildly sweet, very accurate Italian Cream. If you do a search you can find some really good tasting notes. I use it in any cheesecake recipe, or any cakes or pastry flavors that have any sort of creamy taste to them. I use it around 3-5%, usually 4%
It isn't like CAP Sweet cream or TFA sweet cream. Those are much sweeter. This is just a thick, creamy cream. Very smooth. A little sweet.
Beard 32 is very underrated IMHO. The only juice I've had that I actually end up craving when it's gone. Good luck cloning it! Please share if you get close!
So far from what i have mixxed i can tell you they are using flavor west and posable FA but for sure the most strugling part is that fryed dough taste. I just got my newest flavor order in so im going to try the cookie butter and see how that goes as a light middle flavor note and bump the Ap up to 0.75% an joy to 1.25% but joy is a newer flavor and was out after Beard 32 so dont think they used that.
How is the beard #32 coming along? It's my SO's favourite however I'm terrible at cloning only been DIYing a couple of weeks.
closest if come is a modified version of French quarter clone but still not getting the heavy powdered sugar that it has and the custard note is off.
for the shell I'm thinking Fa cookie 2 parts, to 1 part INW biscuit, fried in .2 parts FA joy.
for the filling FA catalan cream, vienna cream, Cap yougurt, TFA sweet cream, and .3% AP to account for the texture of the ricotta. And a touch of CAP lemon sicily and FW churro for the lemon zest and hint of cinnamon. FA meringue for the powdered sugar.