Vanilla, that precious spice prized by amateur chefs and patissiers, deserves the perfect infusion to reveal its full complexity. In this article, we’ll explore the different methods of infusing vanilla, highlighting hot and cold techniques, as well as the differences between infusion, maceration and decoction. We’ll also look at the various forms of infusable vanilla and introduce NOROHY ingredients, a bold brand committed to quality.

Hot vanilla infusion: intensity and depth

Hot infusion is a classic method for rapidly extracting vanilla’s powerful aromas.

Steps to follow :

To proceed, start by splitting the vanilla pod from stem to heel. Then scrape the seeds from the inside of the pod with the blade of a knife.

You can then infuse only the pod (from which the seeds have been removed), reserving the seeds for another use. The wood and pulp of the vanilla pod add interesting woody notes.

You can also infuse the vanilla pod (wood and pulp) and beans.

Add the selected parts of the pod to the liquid of your choice. This can be milk, cream or water. However, the aromas transfer more easily to a milky fat.

Heat the mixture to a temperature of 81°C. Maintain this temperature for a few minutes to allow the aromas to be fully released.

Allow the mixture to cool, then chinoisee if necessary. Recover the infused vanilla pod, then wash it in clean water. Dry it to flavour sugar, alcohol or syrup, or blend it to make vanilla powder.

infusion de la vanille

What is the optimum temperature for a vanilla infusion?

In his 1930 Journal d’agriculture traditionnelle et de botanique appliquée, Ch. Pontillon explains that vanillin is the main aromatic molecule in Planifolia vanilla. It is present in the form of crystals or needles that melt at 81°C and boil at 285°C. However, its flammability point is 147°C. It is therefore preferable not to overheat vanillin during infusion.

Its solubility is 1% when cold, rising to 5% at 78°C.

Cold infusion of vanilla

Cold infusion is also possible. This method is particularly suitable for preparations requiring prolonged infusion without heat. To make a cold infusion, place the split vanilla pod in a cold liquid, such as water or milk. Leave to macerate in the refrigerator for 24 hours. This technique produces a mild infusion, perfect for light desserts and refreshing drinks. It does not, however, match the intensity of hot infusion.

Infusion, Maceration, Decoction: what are the differences?

infuser la vanille norohy
Although these terms are often used interchangeably, they refer to distinct processes.

Vanilla infusion

Infusion consists of extracting the aromas by immersing the vanilla in a hot liquid for a set period of time.

Vanilla maceration

Cold maceration or infusion, on the other hand, involves prolonged immersion in a liquid at room temperature, often used to intensify flavors in alcoholic preparations.

Vanilla decoction

The decoction consists of plunging the vanilla into a boiling liquid and keeping it boiling for a few minutes.
Choose the method that best suits your recipe and taste preferences!

Infusable forms of vanilla

Vanilla comes in many different forms, each with its own unique characteristics. But whether they are all suitable for infusion is debatable.

Brew vanilla beans

The vanilla bean is in its rawest form, ideal for infusions! However, this involves splitting and scraping the pods beforehand, which can prove time-consuming.

Infuse vanilla powder

Vanilla powder is obtained by grinding whole beans very finely. At NOROHY, these drier organic red vanilla beans have not already been used for extraction. As a result, they retain all their aromatic potential. This form is ideal for quick infusions. Vanillin dissolves easily in hot liquids, instantly releasing its aromas. It is perfect for brioches, cookies, shortbread dough or as ornaments for desserts. It can also be used in ice cream.

Infuse Tadoka

Tadoka, just the right amount of vanilla, is a nugget of flavor composed of oleoresin, Planifolia and Tahitensis vanilla powder and cocoa butter. Practical and pre-measured, this form is perfect for hot flavoring. The cocoa butter melts quickly, making it easy to incorporate into the preparation. Tadoka can also be used cold, by grating the gum to guarantee a controlled release of flavors.

Infuse vanilla paste or pearl

Vanilla paste and pearl are richly flavored vanilla concentrates. They instantly perfume any preparation and therefore require no infusion. The same applies to vanilla extract.

Infuser de la vanille

We hope that infusing vanilla no longer holds any secrets for you… From now on, you can choose between infusion, maceration or decoction to reveal the aromas of this precious spice. To transform your culinary creations into unforgettable taste experiences, we invite you to order your NOROHY ingredients to enjoy vanilla in all its forms. As a professional, order on valrhona-selection.com. Individuals can shop at valrhona-collection.com. NOROHY guarantees exceptional quality and incomparable aromatic intensity.