Vanilla

Vanilla is the most important flavoring in the pastry shop. The source of the flavor is the ripened, partially dried fruit of a tropical orchid. This fruit, called vanilla bean or vanilla pod, is readily available, but at a high price. In spite of their cost, vanilla beans are valued by pastry chefs for making the finest-quality pastries and dessert sauces and fillings.

There are several ways to flavor products directly with vanilla beans. The simplest is simply to add one to a liquid when the liquid is heated, allowing the flavors to be extracted. Then remove the bean. For a stronger flavor, split the bean lengthwise before adding it. Then, when the bean is removed, scrape out the tiny black seeds from the inside of the pod and return them to the liquid.