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Vanilla is a spice that is so popular and widely used in pastry, and the interesting thing about it is that it comes in various forms. We'll cover seven different forms of vanilla in pastry and beverages, so hopefully, it'll clear any doubts you might have when using vanilla.
First of all, what is vanilla? Vanilla is a spice that's derived from the orchids of the genus Vanilla. It's a flavorful and fragrant ingredient, and to be honest, most people like vanilla. The most common type of vanilla you would see will be from Madagascar (Planifolia variety), which is long and thin. You also have the Tahitensis variety, which is the second most common. Pastry chefs use both the Madagascar and the Tahitian vanilla beans, but it's more common to use Madagascar.
The classic and most common way of using vanilla is to use the seeds. The seeds hold the bulk of the flavor, so you want to scrape the seeds and use them in pastry. You can put it in creams, infuse it in milk or heavy cream, put it in pound cake batters, cakes, etc. The way to use the vanilla pod is actually quite simple. You would typically store the vanilla bean in the fridge or properly sealed in a place away from light at 20 degrees C. If you have stored it in the freezer, your vanilla pod is going to be completely frozen and hard. Just leave it outside for a few minutes to soften up. You want to cut the vanilla bean lengthwise and scrape the seed out.
Once you use the vanilla seeds inside, the natural question would be, what do you do with the leftover empty pod? You can actually make vanilla sugar by putting the used vanilla pod into a jar of sugar. The sugar will absorb the flavor from the vanilla pod and will be perfect for use in baking.
Vanilla extract is basically vanilla flavor extracted in a solution. It is a natural product made from real vanilla beans. If you're making this yourself, you typically use vodka or some sort of alcohol and dip the vanilla beans inside and leave it like that for weeks or months because it takes just so long to make homemade vanilla extract. As a pastry chef, it's not really cost-effective in terms of time. But, of course, if you're a home baker, you're not too pressed for time, do make it. There's actually an FDA guideline on how much vanilla you need for a certain amount of liquid (concentration in g/Liters or 1 fold /2 fold).
The big question on the vanilla extract is whether it can replace the vanilla seeds. I've seen people saying yes and people say no, so I guess there's no kind of right or wrong, and it's a matter of personal preference. If you ask me on whether I replace vanilla seeds with vanilla extract, my answer is no. It's simply not the same, and it doesn't bring that kind of real vanilla flavor that the seeds can bring. Does that mean that I don't use vanilla extract? Not at all. I use vanilla extract on a daily basis, but the purpose of using vanilla extract in my case is to remove the eggy smell. It's very effective in removing the eggy smell from the batter.
Vanilla paste is a thicker version of vanilla extract, and it's more commonly used by professional bakers. It's great to use when you want to add vanilla flavor to pastry without changing the texture of the recipe. Vanilla paste is a mixture of vanilla extract, vanilla seeds, and sometimes sugar and/or thickener. You can use vanilla paste in place of vanilla extract or vanilla seeds. Just substitute an equal amount of vanilla paste for the extract or seeds called for in the recipe.
Vanilla powder is made from leftover vanilla pods that have been dried and blended into a fine powder. This is a great way to use up leftover vanilla pods and add a subtle vanilla flavor to your baked goods. To make vanilla powder, you need to dry out your vanilla beans completely. If you live in a hot, dry country, you can leave the beans outside to dry. If not, you can put them inside the oven after baking something else, using the residual heat to dry them out. You then need to blend the beans into a powder.
Vanilla flan from Maison Lamour
Vanilla powder is best used in batter where you bake it, such as vanilla pound cake or vanilla madeleines. It is not ideal for infusing into liquids as it doesn't have as concentrated a flavor as vanilla seeds.
Vanilla sugar is made by sticking dry vanilla pods into sugar and leaving them to infuse. Over time, the sugar will absorb the aroma of the vanilla. This is a great way to use up leftover vanilla pods and add a subtle vanilla flavor to your sugar. Vanilla sugar is not a game-changer, but it is more interesting than using plain sugar. It can be used in a variety of baked goods, such as cakes, cookies, and pies.
When making vanilla sugar, ensure that the empty vanilla pods are dry. If they are wet, the sugar will become wet as well. The number of vanilla pods you use is completely up to you.
In conclusion, vanilla is a versatile flavor that can be used in a variety of baked goods and desserts. Vanilla extract is the most common form of vanilla used in recipes, but there are other forms of vanilla that can be used as well, such as vanilla essence, vanilla paste, vanilla powder, and vanilla sugar. Each type of vanilla has its unique flavor profile and is best suited for specific recipes. Experimenting with different forms of vanilla can add a new dimension to your baking and make your desserts stand out.
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