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I am often asked how best to use a vanilla bean.
Some people like to grind it and mix it with a little sugar to have an excellent base for pastries.Others will prepare homemade vanilla extracts with a base such as Intense vanilla syrup or with an alcohol base such as intense vanilla rum.
Purists will take care to split the bean lengthwise and remove the vanilla caviar, the seeds inside.
Note that there is as much flavour in the bean as there is in the seeds. Also, a vanilla bean can be reused.
You can use it once in a recipe and then, after drying it, grind the pod with sugar to make vanilla sugar
No. The quantity will never determine the quality of the final result. Half a vanilla bean, worked at low temperature for 1 hour with a little sugar will do wonders
I often advise this technique to my pastry friends if you want a "bluffing" result while making "savings":
Your vanilla preparations will be exceptional!
The choice of the origin of your Vanilla Bean will become essential You will get off the beaten track and discover vanilla beans of a rare quality by trusting David Vanille selections.
On each vanilla sheet, you will discover its origin, its aroma and the history that links me to it.
All the selections present at David Vanille answer a strict schedule of conditions:Verification of the quality and the maturation.Respect of the partners with a fair price to perpetuate a lasting relationship.Development of my range via several annual trips during the harvest.