"What's the best way to use my Vanilla beans?" is the most frequent question I get.
Some like to blend or grind their vanilla beans before mixing it with sugar. As a result, you get a great cooking base.
Others prefer creating homemade vanilla extract. It can be either intense and non-alcoholic (vanilla syrup) or more "masculine" and alcohol-based (rum).
Purists will choose to cut the bean lengthwise and scrape the seeds loose from the bean. To fully enjoy all of the aroma and taste, be sure to add both seeds and empty bean to your preparation. You'll have to remember to take it out before serving or baking it though.
Keep in mind that beans are almost as flavourful as seeds.
Not many people know that, but you can use your vanilla bean more than once. Once used, dry the empty bean, grind it and add it to sugar and you'll get homemade, healthier and cheaper vanilla sugar.
Absolutely not. A bigger quantity won't make up for better quality. Infusing half a vanilla bean for 1 hour on a low heat with a bit of sugar will work wonders.
This is the tip I usually give my pastry chef friends.
In order to get the best of your vanilla bean without using too much you should :
You'd better be prepared to be blown away!
Choosing the right bean for the right recipe is crucial. This is why I give tips on all my products on their dedicated pages alongside their history, my relationship with the variety and their origin.
Choosing my Vanilla beans is choosing quality and uniqueness.
To give you the best culinary experience, I command myself and my partners to :