Recommendations for use
Scraping a vanilla bean
Slit the bean lengthwise using a sharp knife. Scrape the inside of the bean to collect the vanilla grains. Add the seeds and bean to the fluid to infuse.
Infusing tips: 24 hours cold or 20 minutes hot (seal the pan with film to stop the aromas escaping)
See a video of a pastry chef performing these steps:
Nothing is wasted in vanilla!
Even after infusing, the bean is still very rich in flavor. Rinse the vanilla bean thoroughly, leave it to dry out and blend it with sugar to make your own delicious vanilla sugar!
Making a pastry cream
Pastry cream is the essential base for many recipes. And what could be a sadder sight than cream with no vanilla?
Here is the recipe and the instructions:
• 500g milk
• 1 Norohy organic Madagascan vanilla bean (approx. 4g)
• 4 egg yolks
• 75g sugar
• 35g cornstarch
Mix the sugar with the cornstarch. Add the egg yolks and stir again.
Add the scraped vanilla bean to the milk and bring to the boil. Leave to infuse for 20 minutes.
Pour the milk over the previous mixture, taking care to filter it.
Bring to a boil then cook for 2 minutes, whisking constantly.
Pour the cream into a container and seal with clingfilm. Use once completely cool