Rusty Pelican (by VaporAlchemist) Created: July 7, 2016
Ingredient|%| :--|:--| Butter Pecan (FW) |3.5| Hazelnut (FA)|0.8| Butterscotch Ripple (FW) |4| Cookie (Biscotto) (FA)|1| Sweet Cream (TPA)|1.2| Vanilla Bean Ice Cream (TPA)|5.5| Sweetner (TPA)|0.6| Total |16.6|
Optional: Vanilla Custard v1 (Cap) at 1.5%
Steeping: 7 - 10 days. Minimum steep is 3 - 4 days.
While I was in high school, I worked part-time as desert preparer for a famous chain of desert cafes in my area. Their most delicious desert was called 'Rusty Pelican'. To prepare it, you cook a crepe on a griddle until it becomes golden with crispy edges, you wrap it around two scoops of butterscotch rippled vanilla ice cream, and you top it off with toasted hazelnuts, and a drizzle of caramel sauce. It was the most divine experience you can have, with a spoon and $10 in your pocket.
Ice Cream: Vanilla Bean Ice Cream (TPA) and Sweet Cream (TPA) play together perfectly to give a solid base for the main note here, which is a milky vanilla ice cream.
Golden Crepe: Cookie (Biscotto) (FA) and Vanilla Custard v1 (Cap) (Optional) create that eggy yet cooked crispy crepe that envelopes the ice cream with a subtle bakery undertone.
Butterscotch/Caramel: Butterscotch Ripple (FW) was created for this recipe. It penetrates the vanilla ice cream, and with the help of a small amount of Sweetner, doubles as the caramel drizzle on top of the crepe. This flavor starts to shine after 3 days in this recipe, and takes it to new heights 7 - 10 days after.
Toasted Hazelnut Hazelnut (FA) is a highly potent and effective flavor. At only 0.8 - 1.0 % it adds a dry realistic and lasting hazelnut flavor to your mixes. Butter Pecan (FW) in this recipe does wonders to the Hazelnut. It smoothes the dry hazelnut, and adds a touch of that dark pecan, giving the hazelnut a toasted note.
To adapt this recipe go to Rusty Pelican (by VaporAlchemist) @ ELR. Please rate and comment, so others can benefit, and I can continue to improve on it. For complete flavor notes see Rusty Pelican @ my Youtube www.youtube.com/watch?v=TCyXNHyUS7k
Would FW Hazelnut/FW Creamy Hazelnut be a good sub for FA Hazelnut?
FW Hazelnut requires you to use it at 5% or more, and your total flavoring will end up very high. If you decide to use it however, reduce Butter Pecan or remove it from the recipe altogether, as I added the Butter Pecan here to enhance the FA Hazelnut. Let me know how it turns out for you.
No so sure I agree with this statement. It's very possible to get plenty of hazelnut from FW Hazelnut at 2-3%. In fact I mix 2-3% FW Hazelnut with 4-5% Butter Pecan often and both are pretty evident in the mix.
Totally not the same. FA Hazelnut is a much dryer, more realistic hazelnut. FW version is a more juvenile for lack of better word, more like a hazelnut ice cream.
"juvenile" is definitely a great adjective when comparing FA and FW's Hazelnut. I'm gonna steal that from you
This sounds fucking dench