Baking Recipe: The Soul of Pastry

Welcome to our sanctuary dedicated to baking, the place where one simple ingredient becomes the star. At Vanilleo, we believe that vanilla isn't just a flavor; it's an experience. A premium, plump, and richly fragrant vanilla bean has the power to transform a good dessert into an unforgettable memory.

The recipes we share here are not just instructions. They are invitations to unlock the "vanilla caviar"—those thousands of tiny black seeds—to infuse your creations with a deep, floral, and complex aroma.

Get ready to rediscover vanilla.

The Iconic: Intense Vanilla Bean Crème Brûlée

There is no better test for a vanilla bean than crème brûlée. It is the perfect canvas. Forget extracts; here, we seek authenticity: a rich, silky cream, freckled with real vanilla seeds, protected by a thin, crisp layer of caramelized sugar. The contrast between the warm "crack" of the sugar and the cool smoothness of the infused cream is pure bliss.

Ingredients:

  • 500 ml (approx. 2 cups) heavy cream (35%)

  • 100 g (approx. 1/2 cup) sugar (plus extra for caramelizing)

  • 6 large egg yolks

  • 1 Premium  cm16-18 Vanilla Bean from Vanilleo

The Preparation:

  1. The Infusion (The Secret to Everything): Pour the cream into a saucepan. Split your vanilla bean lengthwise. Using the tip of a knife, scrape out the precious "caviar" (the seeds). Put the seeds and the split pod into the cream.

  2. Bring the cream to a simmer (do not boil!). Turn off the heat, cover, and let it infuse for at least 30 minutes. The longer you wait, the more intense the flavor.

  3. Preheat your oven to 100°C (212°F).

  4. In a bowl, whisk the egg yolks and the 100g of sugar until the mixture lightens in color.

  5. Remove the vanilla pod from the cream. Slowly pour the warm cream over the egg-sugar mixture, whisking gently (to avoid incorporating air).

  6. Strain the mixture through a fine-mesh sieve for a perfect texture.

  7. Divide among ramekins and place them in a deep baking dish. Pour hot water into the dish (a bain-marie) to come halfway up the sides of the ramekins.

  8. Bake for about 45-50 minutes. The cream should be "wobbly" in the center, not liquid.

  9. Let cool, then refrigerate for at least 4 hours.

  10. The Signature Moment: Just before serving, sprinkle evenly with sugar and caramelize with a kitchen torch.

Simple Elegance: Vanilla Cloud Panna Cotta & Berry Coulis

Panna Cotta is elegance, Italian-style. Its beauty lies in its simplicity. With only four ingredients, the quality of the vanilla is not an option—it is essential. Here, we create a pure white cream, beautifully speckled with vanilla seeds, offering a melt-in-your-mouth texture and an enchanting aroma that perfectly balances the acidity of a red berry coulis.

Ingredients:

  • 600 ml (approx. 2 1/2 cups) heavy cream

  • 100 g (approx. 1/2 cup) sugar

  • 3 gelatin sheets (or agar-agar equivalent)

  • 1 Vanilla Bean from Vanilleo

  • (To serve: a raspberry or red berry coulis)

The Preparation:

  1. Soak the gelatin sheets in a large bowl of cold water.

  2. Split the vanilla bean, scraping out the seeds. Place the seeds and the pod in a saucepan with the cream and sugar.

  3. Heat gently, stirring, until simmering.

  4. Remove from the heat, cover, and let infuse for 20 minutes for the vanilla to release its full aromatic power.

  5. Squeeze the water from the gelatin sheets and add them to the still-warm cream. Whisk until completely dissolved.

  6. Remove the vanilla pod. Pour the mixture into verrines or ramekins.

  7. Let set in the refrigerator for at least 4 to 6 hours.

  8. Serve as-is or gently unmold, drizzled with a vibrant berry coulis to contrast with the sweetness of the vanilla.

The Foundation: "Signature" Vanilla Pastry Cream (Crème Pâtissière)

This is the soul of so many French classics: éclairs, cream puffs, mille-feuilles, fruit tarts... A great pastry cream makes all the difference. This one is rich, unctuous, and deeply vanilla-flavored. You will never see your pastries the same way again after tasting a "crème pât" made with a real bean.

Ingredients:

  • 500 ml (approx. 2 cups) whole milk

  • 1 Vanilla Bean from Vanilleo

  • 120 g (approx. 3/5 cup) sugar

  • 5 large egg yolks

  • 45 g (approx. 1/3 cup) cornstarch

  • (Optional: 30g / 2 tbsp cold butter for shine)

The Preparation:

  1. Split the vanilla bean and scrape the seeds. Put everything (pod + seeds) into a saucepan with the whole milk.

  2. Bring the milk to a boil. As soon as it rises, cut the heat, cover, and let infuse for 20 minutes.

  3. Meanwhile, in a bowl, vigorously whisk the egg yolks, sugar, and cornstarch until the mixture is pale and smooth.

  4. Remove the vanilla pod from the milk. Pour half of the hot milk over the egg mixture while whisking (to temper).

  5. Pour everything back into the saucepan with the rest of the milk.

  6. Return to medium heat and never stop whisking. The cream will thicken. Let it bubble for 1 to 2 minutes (while whisking) to cook the starch.

  7. Off the heat, if desired, whisk in the cold butter, cut into pieces, for extra richness.

  8. Immediately transfer to a wide, shallow dish. Cover with plastic wrap "au contact" (the plastic must touch the surface of the cream) to prevent a skin from forming.

  9. Refrigerate quickly. Your base for exceptional desserts is ready.

The Gourmet Luxury: Brown Butter & Vanilla Caviar Financiers

The financier is a small treasure. The combination of "beurre noisette" (brown butter), with its toasted biscuit aromas, and almond flour is sublime. But when you add the caviar from a real vanilla bean, you reach another level. These little golden bars are incomparably moist, and every bite reveals the complexity of the vanilla dancing with the hazelnut.

Ingredients:

  • 150 g (approx. 2/3 cup) unsalted butter

  • 100 g (approx. 1 cup) almond flour

  • 150 g (approx. 1 1/4 cups) powdered sugar

  • 60 g (approx. 1/2 cup) all-purpose flour

  • 4 large egg whites (approx. 120g)

  • 1 Vanilla Bean from Vanilleo

  • 1 pinch of salt

The Preparation:

  1. The Brown Butter: In a small saucepan, melt the butter over medium heat. It will sizzle, foam, and then quiet down. Continue heating until it takes on a beautiful amber color and releases a nutty, cookie-like aroma. Immediately strain it into a cold bowl to stop the cooking. Let cool slightly.

  2. Preheat the oven to 180°C (350°F).

  3. Split the vanilla bean and scrape out all the seeds.

  4. In a large bowl, mix all the dry ingredients: powdered sugar, almond flour, all-purpose flour, and salt.

  5. Add the egg whites (not whipped!) and the vanilla caviar. Mix gently.

  6. Finally, incorporate the lukewarm brown butter. Mix just enough to combine.

  7. Grease and flour your financier molds (or use silicone molds).

  8. Fill the molds 3/4 full.

  9. Bake for 12 to 15 minutes. The financiers should be golden brown on the edges and slightly puffed.

  10. Let these pure wonders cool slightly before unmolding.

The Alchemist's Brew: Crafting Your Own "Liquid Gold" Vanilla Extract

Why settle for the ordinary when you can craft the extraordinary? Commercial vanilla extracts simply cannot compare to the depth, complexity, and purity of one made in your own kitchen.

Making your own extract is an act of patience and a true testament to the power of a premium bean. It’s an alchemy that transforms two simple ingredients—a quality spirit and our exceptional vanilla beans—into the most essential flavor in your pantry. This "liquid gold" will become your signature, elevating everything from cookies to custards.

This recipe is your foundation. The only hard part? The waiting.

 

What You'll Need

 

  • 1 Airtight Glass Jar or Bottle (at least 8-10 oz / 250-300ml capacity)

  • 8 oz (1 cup / ~240ml) Alcohol (Vodka or Rum)

  • 5-6 Premium [Your Company Name] Vanilla Beans

 

A Note on Your Spirit: Vodka vs. Rum

 

The choice of spirit is personal, and it defines your extract's final character.

  • For the Purist (Vodka): Use an 80-proof (40% alcohol) vodka. It acts as a clean, neutral canvas, allowing the pure, nuanced, and floral notes of our vanilla beans to shine through without competition. This is the most classic, all-purpose extract.

  • For the Connoisseur (Rum): Using an 80-proof rum adds a fascinating layer of complexity.

    • White Rum: Lends a light, sugary sweetness and subtle tropical notes.

    • Dark or Spiced Rum: Creates a truly robust extract, rich with notes of molasses, caramel, and warmth. This is absolutely divine in holiday baking, bread pudding, or rich chocolate desserts.

 

The Process: A Labor of Love

 

Step 1: Prepare the Beans Take your 5-6 vanilla beans. One by one, split them lengthwise down the middle with a small, sharp knife. You want to stop just before cutting them completely in half. This "opens" the bean and exposes the thousands of tiny seeds (the vanilla caviar) to the alcohol, which is key for a powerful infusion.

Step 2: Combine and Submerge Place your split vanilla beans into your clean, airtight glass jar. Pour your chosen spirit (vodka or rum) over the beans, making sure they are completely submerged. If your beans are too tall for the jar, simply cut them in half.

Step 3: Seal and Shake Seal the jar tightly. Give it a vigorous shake to begin the infusion. You'll see the "caviar" begin to swirl. This is the start of the magic.

Step 4: The Patient Infusion Store the jar in a cool, dark place (like a pantry, not the refrigerator). And now, you wait.

  • The Weekly Ritual: For the first month, give the jar a gentle shake once a week. This isn't just a step; it's a reminder of the good things to come.

  • The Timeline: You will see the color change within days. It will be usable in as little as 8 weeks, but true alchemy takes time. For a deep, rich, and truly complex flavor, wait 6 months. For an exceptional, top-shelf extract, wait 12 months. The longer it sits, the better it gets.

Step 5: The "Mother Extract" The best part? This bottle never has to end. As you use your homemade extract, simply top off the bottle with a bit more of the same spirit. Add a fresh, split bean once or twice a year to keep the flavor potent. This "mother extract" can become a permanent, evolving fixture in your kitchen for years.