Fresh Vanilla: Seriously a valuable friend in pastry

Did you know that vanilla is an orchid? A flower from which we get our incredible taste in sweets, in our body, bath, rooms and closets? A unique perfume which is so well combined along with other flavors. I personally cannot imagine another ingredient so powerful in flavor and so acceptable in major recipes.

Cultivars: (extracted by Wikipedia, analytical and indicative at the same time)

• Bourbon vanilla, well known as Bourbon-Madagascar vanilla, cultivated in Indian ocean islands like Madagascar, the Comoros and Reunion (formerly said Ile Bourbon).
• Mexican vanilla, from its name origin is revealed. Nevertheless it's not a real vanilla extract but a combined extract with tonka containing coumarin (an ingredient questionable in the US and forbidden where included. Nevertheless tonka is well used in Europe and should mention as a very tasty spice incredible for creams and cookies)
• Tahitian vanilla from French Polynesie originated.
• West Indian vanilla cultivated in the Carribean and Central/South America.

And then we have the french vanilla mentioned in most of our products found in commerce: strong vanilla aroma which is used in many pastry creams, ice cream and custards, containing vanilla grains and sometimes egg yolks. Vanilla syrup you might find, includes as well hazelnut, caramel or butterscoth for a stronger aroma.

All the above include information about fresh vanilla. And we have as well vanillin which is a chemical result. For more information just take a look in the above link. 

Vanilla is mostly used in pastry: you make creams, cakes, mousses, bavaroises, with chocolate, with cookies mixtures for stronger flavor, jams (incredible while using vanilla grains), ice creams (my daughter is always asking for madagascar vanilla ice-cream!!!!!), alcohol and liqueurs, so you see that you have a strong friend in the kitchen to help you make your sweets very tasty. But you have to pay attention always use small quantities in order to have a balanced taste. Some drops of vanilla extract or a tea spoon of vanilla grains in your sweets can blow your mind! No more than that depending on the recipe.

And yet there are some vanilla products edible, Sugar vanilla, flour vanilla mixed both with grains, vanilla paste (mostly used in Anglo Saxons), liquid extracts or spices where vanilla included, soya with vanilla aroma....

Interesting tips:

When you have milk or fresh cream to use in a recipe, 24 hours earlier cut along a vanilla bean, take out the grains and throw everything to your liquid (grains and bean). Then reserve in the fridge until the next day to use it. The next day you may use your liquid drained (in order to extract the vanilla remains)

Nice ideas with vanilla: 

• Use vanilla grains in your cookies mixture
• Use a teaspoon of vanilla grains to the warm creme patissiere while withdrawing from casserole and mix well. 
• Beat with fresh cream in the mixer to have a whipped cream vanilla flavored.
• Make a white chocolate ganache adding vanilla grains.
• Use the vanilla extract to your cakes to make an extreme flavor.
• Have you tried apple pie aromatized with vanilla grains? Incredible (recipe coming soon)
• Marmelades/jams: While boiling your fruits mixtures, add a cut vanilla bean and grains in it and then... enjoy!
• Preparing liqueurs like limoncello vanilla flavored or strawberries liqueur
• Beverages will never be the same when using little of vanilla extract within. Vanilla lemonade, mixed fruits juice with vanilla grains within....
• Vanilla and honey... daring?
• Oranges with vanilla and cardamom... unbelievable!
• For your afternoon tea or gouter: vanilla tea or chocolate with vanilla...
• Vanilla caramel jam... 
• Little chocolates with fresh vanilla
• Traditional fruit cake with fresh vanilla grains within
• Syrups for cakes.... sugar, water and vanilla extract! 

(I can continue until tomorrow... haha!)

I generally don't use vanillin the last years. For me vanilla as liquid extract, either as grains and beans is for me the best and most successful first material to use in my recipes. Most of my recipes have a little of vanilla in it and believe me is very tasty!

At the end I should mention as well that vanilla is not only edible but you can use it in your house to aromatize your spaces, closets even yourself! You may find shower gels, soaps, mixtures of various spices along with vanilla to aromatize your living room for a zen idea, candles, not to mention personal perfumes!

Basically in my blog you will find little by little many beautiful recipes where fresh vanilla is included. Don't be afraid to use a natural ingredient which, while correctly used and in accordance with other ingredients and spices can make a difference not only in taste but in the appearance of a sweet as well..

Enjoy its use!

Love,

Les Delices d' Eleni