So i tried to come up with a fairly simple but tasty recipe.I literally mixed this up a couple of hours ago so i can't give you any steeping notes.But i can't put it down because i'm really diggin it.Let's see how it turns out after a good steep but i guess i have to mix up a bigger batch because this tiny 10ml tester won't last me till dawn. Shoutout to /u/vurve and /u/enyawreklaw who inspired me for keeping it simple ; )
Almond Cookie
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Sugar Cookie (CAP) @4%
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Acetyl Pyrazine (TPA) @0.5%
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Vanilla Custard (FLV) @1%
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Almond (FA) @1.5%
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Marzipan (INW) @0.5%
*Total: 7.5%
Mixed 70/30
Sugar Cookie/AP/Vanilla Custard Who doesn't love CAP sugar cookie? It's an excellent Flavour with the right amount of sweetness and perfect for a bakery base. I am using FLV Custard for the first time here and i gotta say that it's very tasty.It's not as eggy as CAP's custard and not as heavy IMO. AP i just used to tickle out some more graininess out of the Sugar cookie.0.5% is just enough Almond/Marzipan The top notes of this recipe.It provides a creamy,sweet a not in your face Almond taste.i wouldn't recommend going over 0.5% with the marzipan because it's a very potent flavour and throws the almond off balance
Does the Custard make it like a soft cakey cookie? Or does the AP make it a dry crunchy cookie? Or does it avoid taking sides in the great chewy vs. crispy cookie debate?
that's a good question.i'm getting more like a chewy cookie with a crunchy note a the end of the exhale
So it's like a cookie that's crisp enough to give a satisfying little snap when you bite into it but still slightly soft inside? And when you chew it, it's not teeth-breakingly dry and hard, but also not so cake-like that it turns into a dough ball in your mouth and fails to leave behind after a swallow those tiny pieces of delicious sandy cookie dust that you wash down with milk?
hahaha that's the most awesome explanation of a flavour profile i've ever heard.you're killing me dude. but to answer your question,no it's not teeth breakingly dry nor a soft cake.you could maybe even up the AP to 0.75-1% to get more of the cookie dust you wann wash down with milk. but i would suggest to just mix that shit up and tell me what you think
I find FA Almond at that percentage tends to get almond extracty after 2 or 3 weeks. Just my findings. Solid recipe
Have you tried Flavour Art's Marzipan? If so, how does it compare to INW?