Vanilla extract recommended by Stéphane Glacier, MOF-awarded pastry chef.
This extract has the characteristic flavour of the Tahitensis vanilla variety, grown in French Polynesia.
Tahitian vanilla develops an extremely aromatic profile with woody and flowery notes and hints of anise.
Resistant to baking and freezing, this vanilla extract is the perfect addition to pastry preparations such as crème patissière, crème brûlée, custard, Bavarian cream and mousse.
It also pairs well with pastry preparations such as biscuits and macarons.
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