Le Vanillier Madagascar

Vanilla Paste: A Very Interesting Product for a Deep Vanilla Flavor,

Vanilla paste, thicker than vanilla extract, proves to be a captivating ingredient to enhance the concentrated vanilla flavor in all recipes. This marvel can be purchased from various suppliers, but for exceptional quality, turn to levanillier.com. This specialized website offers premium vanilla products, perfect for those seeking a refined culinary experience. Whether you are a baking enthusiast or a cooking aficionado, Levanillier.com provides an exclusive selection to elevate your creations with an unparalleled vanilla flavor.

When to use vanilla paste?

Vanilla beans remain the best option for flavoring any recipe. However, they have major drawbacks for most consumers, namely the price and the time required to prepare the beans. Thanks to the combination of vanilla extract and vanilla powder, Vanilla concentrated in flavor paste offers an intense aroma present in both raw and baked recipes. Vanilla extract is, therefore, the best alternative to vanilla beans when vanilla is the base of the recipe. It provides a rich vanilla flavor to desserts and is the ingredient of choice for pastry, bakery, confectionery, and dairy products. It’s also a judicious aromatic source for recipes sensitive to the addition of extra liquid.

Where to buy vanilla paste?

Vanilla beans remain the best option for flavoring any recipe. However, they have major drawbacks for most consumers, namely the price and the time required to prepare the beans. Thanks to the combination of vanilla extract and vanilla powder, Vanilla concentrated in flavor paste offers an intense aroma present in both raw and baked recipes. It’s, therefore, the best alternative to vanilla beans when vanilla is the base of the recipe. It provides a rich vanilla flavor to desserts and is the ingredient of choice for pastry, bakery, confectionery, and dairy products. It’ s also a judicious aromatic source for recipes sensitive to the addition of extra liquid.

How to make vanilla paste at home?

If you already have vanilla beans at home, vanilla paste is better to make your own Vanilla concentrated in flavor paste instead of buying it. You can make it with only vanilla beans or use vanilla extract as a complement. To make it, you will need whole vanilla beans, granulated sugar, and a natural thickening agent (corn syrup, maple syrup, or glucose). Add all the ingredients to a food processor until you get a granulated mixture. Then, put the mixture in a saucepan and boil it over medium heat for 2 minutes. When the mixture becomes viscous, simply strain it through a fine mesh sieve. Vanilla extract facilitates the homemade vanilla paste process. Just blend the beans, vanilla extract, and chosen natural thickening agent until you get a smooth consistency. There’s no need to add sugar or boil the mixture. Regardless of the method used, it’s important to press the vanilla bean pulp to extract the maximum liquid. It can then be stored in a glass jar with a tight-fitting lid. This contributes to the refinement of the vanilla paste’s aroma.

Why add a natural thickening agent ?

Corn syrup, maple syrup, and glucose are natural thickeners incorporated into the vanilla preparation to achieve a syrupy mixture. Being inverted sugar, these natural thickeners also prevent sugar crystallization in the paste. This results in a liquid with homogeneous viscosity. The vanilla grains enhance the natural character of the obtained product.

Which vanilla beans to choose for vanilla paste?

Today, vanilla beans are a luxury product, the second most expensive spice after saffron. But to obtain high-quality Vanilla paste in flavor that can compete with renowned manufacturers’ products, it is necessary to use quality beans. Madagascar vanilla is a premium quality vanilla. It’s the reference for top chefs when using vanilla in recipes. To concoct a homemade vanilla preparation, there is nothing comparable to vanilla beans from Madagascar. There are two grades of Madagascar vanilla: Grade A and Grade B. Grade A is awarded to premium quality beans. Given its price, this quality is intended for high gastronomy. Grade B is for culinary professionals and individuals seeking exceptional quality at a lower price. This quality is perfect for making it the highest quality.

How to visually differentiate Grade A vanilla beans from Grade B?

Generally, the two grades of vanilla beans differ in their appearance and moisture content. Nevertheless, any consumer can distinguish between Grade A and Grade B. Grade A beans, also called “Gourmet,” are beautiful, juicy, oily, chocolate-colored, uniformly sized, and plump due to the moisture level (30% or more). Grade A vanilla beans are free of imperfections and, therefore, more attractive than Grade B vanilla. Grade B beans, on the other hand, are reddish-brown, thinner, and drier due to a lower moisture level (around 20%). The beans are not uniform, with slight imperfections. However, this does not affect their flavor or their ability to make high-quality vanilla paste.

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