William Curley, Suzue Curley

Using Vanilla

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
I use vanilla pods (beans) in many of my recipes. This is an easy way to split and scrape the seeds from inside the pod (bean).
  • Hold the end of afresh vanilla pod (bean) on a chopping board and run a sharp knife through the centre of the pod (bean) to cut it in half lengthways. (1)

  • Lay the halves cut side up and scrape the edge of the knife down the length of the open pod (bean). (2)

  • The vanilla seeds will collect on the knife and are ready to be added as instructed. The empty split pod (bean) is usually also added for extra flavour. (3)