It is not news to anyone that vanilla it is an expensive spice. Still, she’s like every good confectioner’s best friend. Although some people associate the flavor of the ingredient with something more neutral, vanilla makes all the difference in recipes like a thousand sheets it’s the Confectioner Cream!
Being present in most desserts, it is natural that doubts arise regarding its use. After all, we can replace the vanilla bean by extract? And when should we use the vanilla essence? To end these and other questions, we will explain the main varieties of the product. Prepared to leave your sweet with a more special aroma and taste?
The most expensive and special of all versions: the vanilla bean! In this case, the spice is sold in its most natural state. To use it, you need to open the bean in half and remove the seeds. The bark can also (and should) be used – so I’ll explain to you how.
At vanilla seeds they come out ready to be used in any type of preparation. They can even be part of tiramisù recipes, bringing a different perfume. Oh, and to preserve the vanilla, store it in a glass jar or bottle. Want recipe suggestions to enjoy the spice? I recommend the banana puddding or the famous number cake!
How about one cake gingerbread with a delicious aroma of vanilla and cinnamon? This candy is proof that even when used in small quantities, the vanilla extract is striking. Because it has a very characteristic flavor, it needs to be added to recipes sparingly.
Like fava beans, the extract is usually quite expensive. However, it is possible to prepare it at home and at a great cost-benefit! Just put 5 beans without seeds in 250 ml bottles with vodka, so that the liquid covers the whole ingredient. Then, store the container in a dark place for about two months. After that time, the drink will have absorbed all the vanilla flavor and will be ready to enrich your desserts. You can test without fear!
THE vanilla essence it is practically the opposite of the broad bean. It is produced synthetically and with the addition of artificial colors and flavorings. That is, the industries recreate the flavor of vanilla without adding the natural ingredient in the composition.
Because it is cheaper, the essence ends up being more used – mainly in large-scale dessert productions. If you want to replace the bean or vanilla extract with the essence, I recommend that you add a little higher dose. It is important to note that the flavor of the extract is much stronger and more striking, so the result will not be 100% the same ?
THE vanilla paste it tastes even more concentrated than the extract! Another differential of this product is the fact that it is less alcoholic. To prepare it, you need 6 broad beans, a tablespoon of vanilla extract and honey or agave syrup. Then just hit everything in the processor or blender. If you prefer, sift the mixture to make the paste very smooth.
The interesting thing about this product is that the vanilla dots are super visible and even yield a syrup for ice cream. We cakes, the paste can be used both in the dough and in the filling, replacing the vanilla extract. It is super unctuous and does not alter the texture of the desserts in any way.
Bonus: Vanilla sugar
Still little known, the vanilla sugar brings an extra flavor to sweets. Add sugar to more neutral cookies and dough and realize how much it makes a difference!
Who follows the channel Danielle Noce you are already used to seeing some of these ingredients in desserts. Just watch a few videos to get a sense of the importance of vanilla in confectionery ?