Cornetti Albicocca

Description

I am thinking of these wonderful little oven warm pastries from Italy. Filled with the fruitiest apricot jam you've ever tasted and delightful buttery puff pastry. ChangeLog: -Changed Solube Apricot Tarte for Flavorah Apricot as i am hoping to get rid of some off notes i get from Apricot Tarte. -Took out Graham Crust TFA -Changed FA Pandoro for FA Zeppola to get more a crusty Pastry taste. -Lowered Butter Base from 4% to 2% -Lowered Croissant from 6% to 5% Future Mix Suggestion: -Add FLV Nectarine? -OOO Powdered Sugar? -Brown Sugar? I am still looking for more dark crispy pastry flavour.

Recipe

FLV Apricot 2%FA Zeppola 1%TPA Acetyl Pyrazine 5% 0.25%VT Butter Base 2%VT Croissant 5%

Total Flavor: 10.25%