Flavour Art: Zeppola 2-5% used.
Description: Nice fried dough. Not too sweet. Noticing two distinct tastes. Inside is light, very slightly sweet and VERY lightly fluffy. Outside is fried dough. No added sugar or cinnamon. The taste is spot on flavor-wise of the fried dough the little Italian lady up the way makes. 2% Light fried dough, use here as texture or a good dough/blender. 3% Blended around here with fruit and other lighter volatiles. A strawberry doughnut for example. 4% Seems to be the sweet spot as the main flavor. 5% Heavy dough. Serves it's intended purpose very well. A strong fried dough.
Mixes with: Anything you need fried dough for?
Vanillas (depending on application)
Creams: Custard v1, FA Custard, Vanilla bean ice cream, vienna, FA meringue, fresh cream, bavarian cream. Pretty much any cream that is smooth and delicious. I would avoid spicier creams unless the whole recipe calls for something spicy (like a fried pumpkin doughnut, or eggnog latte with a fried dough top.)
Cakes/ pastry/ texture: Definitely could use a bit more texture depending on application. Boost inner doughnut with another bread/ to increase texture itself. Mix with acetyl pyrazine, cereal 27, doughnut flavors, yellow cake (any depending on end goal), nonna's cake (a really big plus if you use the FA Custard), fudge brownie, biscotto (fa), vanilla cupcake, joy, bread pudding, biscuit... you get the idea.
Fruits: Any sweet fruit. Blueberry, strawberry, banana, jams, oba oba, raspberry etc.. I'd probably stay away from citrus as the fried outside flavor can give you the misinterpretation of citrus if you have a very sensitive palate. The only citrus I'd probably insert here is the lemon in nonna or fa custard.
Chocolates can be used in pretty much any form depending on the intended effect. Bready chocolates are nice for a doughnut and creamy chocolates are going to be good for an outside coating.
Nuts: almond, pistachio, mixed nuts, cashews. Pretty much any nut will go well depending on application.
Solid flavor. If you want fried dough with very little sweetness, this is the way to go. Very versatile and fun.
1% FA Tiramisu
3% FA Zeppola
Smooth chocolate donut with cream and coffee !
You know i haven't even used my tiramisu yet. I got mightily offended after taking a whiff. I'm going to try this pairing though. Thinking of adding TPA French Vanilla @ 1-1.5%. If not that then another milk/cream, just to chill the fck outta that TIRAMISU monsta.
You will be surprised at how much the Zeppola tames Tiramisu. I also think TPA French Vanilla would be an excellent addition ! Try it without the TPA French Vanilla first just so you can get a sense of how Zeppola smooths it out. If it's still to much of a monsta then put in your addition. Also vienna Cream will help calm Tiramisu for another option.
Tbh i thought FA Zeppola would be my donut holy grail.. but it isn't. I wish we could somehow get a similar taste to CAP Glazed D, but without the playdough. There's a French concentrate (that i can't buy) that's apparently the profile im after..
Solubarome, or some other french company?
There were 2 actually. You reminded me that one of them was link
But one day I found another one while scouring the ruptured anus of the internet. And for the life of me I can't remember what it was.
A combination of Zeppola and Glazed Doughnut should get you the holy grail you’re after just experiment with the %’s
This is definitely my favorite recipe that I have come up with using FA Zeppola. Give it a try sometime.
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