Friday, July 4, 2014

Four Star Finds: Vanilla Bean Paste



When I took a pie and tart cooking class at Sur la Table, our chef/instructor recommended using vanilla bean paste in place of vanilla extract.  He said that vanilla bean paste provides more flavor, and he uses it in all of his baking. 


I substituted vanilla bean paste for both the extract and the seeds when I made homemade vanilla ice cream (click here for the vanilla ice cream post).  I didn’t think it was possible, but the vanilla bean paste made the recipe even better-it gave the ice cream a more intense vanilla flavor, but without the alcohol aftertaste of vanilla extract.  I've also used it when baking cookies and cakes-it really does improve everything!  Like my instructor, I now always use vanilla bean paste in place of vanilla extract.

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