How to use Vanilla is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Follow along with the 📝 recipes below👇🏾👇🏾
In this video post, I’m going to cover everything (well, almost everything) about vanilla. Hope it’s helpful!
Vanilla Bean (Seed):
- Split the vanilla bean down its length using a knife.
- Scrape out the seeds.
I usually use this to remove the eggy smell. Other people use it as a substitute for vanilla bean – up to you really. Here’s the recipe for the vanilla extract if you really want to make it at home!
5 vanilla beans & 250ml of vodka: Scrape out the seeds and dip everything (the seeds and the empty pod) in vodka. Make sure that everything is dipped well inside the vodka. Leave it at room temperature away from sunlight for at least 2 months (preferably 6 months) before using it.
This is a synthetic product that imitates vanilla extract – it’s quite effective at removing the eggy smell.
I haven’t used much of this – but it’s great to substitute it for the vanilla bean. The conversion rate varies across different brands, so you need to test it out yourself. (I won’t be able to answer this)
I use this in batter (especially pound cakes, madeleines, financiers) and not to infuse it in cream (e.g. pastry cream). It’s one of the best ways to use empty pods.
- Dry out the empty vanilla pods.
- Simply blend it in a blender.
- Stick dry empty vanilla pods into sugar.
Here’s the link to homemade vanilla syrup