ISO Vanilla Paste recipe

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The vanilla used is Madagascar Bourbon
Keep in mind that purchasing "Madagascar Bourbon" is kinda like purchasing "a burger". There is a vast array of different Madagascar Bourbon vanilla out there, and depending on where you source it from, where it was originally grown, how it was grown, how it was conserved etc..., its flavor profile can be vastly different.

So even if you started with the exact same recipe as Nielsen-Massey, you may not end up with the same result.
 
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JOC

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Keep in mind that purchasing "Madagascar Bourbon" is kinda like purchasing "a burger". There is a vast array of different Madagascar Bourbon vanilla out there, and depending on where you source it from, where it was originally grown, how it was grown, how it was conserved etc..., its flavor profile can be vastly different.

So even if you started with the exact same recipe as Nielsen-Massey, you may not end up with the same result.
I thought Madagascar Bourbon referred to the bean and region where it was grown?
 

JOC

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Joined Jun 29, 2020
This stuff?

amazon dot com/Weaver-Leather-Tragacanth-White-Pint/dp/B01HN03DJO/ref=sr_1_2?dchild=1&keywords=gum+tragacanth&qid=1594166856&sr=8-2
Thank you! I found out I needed xanthum gum which I ordered.
 

JOC

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There are half-a-dozen recipes on the internet. Why guess?
I have been searching/looking at the recipes. Since this is going to be the first time I am making it.... I am hesitant as the vanilla beans were so costly I would like a recipe to duplicate the NM brand which I use.
 
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WOW. ... I just looked up recipes too. ... It's brutally simple. You do not have to follow the ingredients from the side of your bottle. NO ... YOU ... DON'T. ... Leave the gum tragacanth and the xanthum gum on the shelves of wherever you were going to buy them. ... SERIOUSLY ... Just use the highest quality vanilla beans you can afford.

Here are some recipes:
https://www.karascouturecakes.com/how-to-make-your-own-vanilla-bean-paste/

https://dessertswithbenefits.com/homemade-vanilla-bean-paste/

https://veenaazmanov.com/homemade-vanilla-bean-paste-baking-basic/


And here is a video:



"We work in kitchens. ... It ain'te rocket surgery.".
 
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JOC

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Joined Jun 29, 2020
WOW. ... I just looked up recipes too. ... It's brutally simple. You do not have to follow the ingredients from the side of your bottle. NO ... YOU ... DON'T. ... Leave the gum tragacanth and the xanthum gum on the shelves of wherever you were going to buy them. ... SERIOUSLY ... Just use the highest quality vanilla beans you can afford.

Here are some recipes:
https://www.karascouturecakes.com/how-to-make-your-own-vanilla-bean-paste/

https://dessertswithbenefits.com/homemade-vanilla-bean-paste/

https://veenaazmanov.com/homemade-vanilla-bean-paste-baking-basic/


And here is a video:



"We work in kitchens. ... It ain'te rocket surgery.".
Thank you for the video. Since it only uses 4 beans I will try it. A recipe I have been leaning toward is supposedly a NM copy cat BUT it calls for 1/2 lb of beans. I bought the beans Grade A Madagascar($$$) and have been hesitant to use in the event the recipe is not what I expected! That is the recipe that calls for xanthum gum which I just ordered. The recipe does make a quart of paste which is a plus if it is good! I have the 8 oz of beans soaking in rum per recipe right now!
 
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Please help me understand... I’ve never used vanilla paste and especially after this discussion wondering what’s the attraction. Good vanilla extract is tasty and in an alcohol/was yet based that mostly coos out during the bake. Paste seems universally sugar-syrup based. I know it’s not a large amount of additional sugar but is vanilla paste really that much richer than a good vanilla extract? And since the MS ingredient list features vanilla extract as second ingredient... why not just use a bit more extract than called for in a recipe if stronger vanilla flavor is desired.
 

JOC

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Joined Jun 29, 2020
Please help me understand... I’ve never used vanilla paste and especially after this discussion wondering what’s the attraction. Good vanilla extract is tasty and in an alcohol/was yet based that mostly coos out during the bake. Paste seems universally sugar-syrup based. I know it’s not a large amount of additional sugar but is vanilla paste really that much richer than a good vanilla extract? And since the MS ingredient list features vanilla extract as second ingredient... why not just use a bit more extract than called for in a recipe if stronger vanilla flavor is desired.
Please help me understand... I’ve never used vanilla paste and especially after this discussion wondering what’s the attraction. Good vanilla extract is tasty and in an alcohol/was yet based that mostly coos out during the bake. Paste seems universally sugar-syrup based. I know it’s not a large amount of additional sugar but is vanilla paste really that much richer than a good vanilla extract? And since the MS ingredient list features vanilla extract as second ingredient... why not just use a bit more extract than called for in a recipe if stronger vanilla flavor is desired.
Yes! The paste is really that much richer. The paste actually contains the pod as well as the caviar. My preferred brand to purchase is Neilsen Massey. This summer I started using the paste in my home made ice cream and the difference is remarkable. Paste is a three fold vanilla. I started a two fold extract last summer and will gift some this Christmas.
 
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Thanks. I’ll have to give it a try.

Does it get used in same amount as extract, when extract is specified in a recipe?
 
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brianshaw brianshaw ... If you take a look at the links I posted for recipes it explains in there somewhere the purposes and uses and results of using vanilla paste. That's part of the reason I read into the links. The recipe is just too simple to have much deep interest. It's what goes with that counts.



"We work in kitchens. ... It ain'te rocket surgery.".
 
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Thanks very much. Believe it or not, I actually looked at the links you provided. One I had seen before. Conceptually I understand the difference Between the 3 vanilla products.... and have a practical knowledge of vanilla extract and vanilla sugar. What I didn’t see was equivalency between extract and paste. For example, if recipe calls for 1 tsp of extract, how much paste would be equivalent. I’ll keep looking if nobody can answer. No problem... I’ll pretty good researcher. And maybe I’ll srart again with your links. Sometimes I end up skimming and missing something on first read.

[Edit: found some information addressing equivalent use of extract, beans, and paste.]
 
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JOC

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Joined Jun 29, 2020
Thanks very much. Believe it or not, I actually looked at the links you provided. One I had seen before. Conceptually I understand the difference Between the 3 vanilla products.... and have a practical knowledge of vanilla extract and vanilla sugar. What I didn’t see was equivalency between extract and paste. For example, if recipe calls for 1 tsp of extract, how much paste would be equivalent. I’ll keep looking if nobody can answer. No problem... I’ll pretty good researcher. And maybe I’ll srart again with your links. Sometimes I end up skimming and missing something on first read.

[Edit: found some information addressing equivalent use of extract, beans, and paste.]
! tsp extract = 1 tsp of paste in a recipe however I usually add a little more of either one.
 

JOC

16
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Joined Jun 29, 2020
brianshaw brianshaw ... If you take a look at the links I posted for recipes it explains in there somewhere the purposes and uses and results of using vanilla paste. That's part of the reason I read into the links. The recipe is just to simple to have much deep interest. It's what goes with that counts.



"We work in kitchens. ... It ain'te rocket surgery.".
I guess my interest is intensified due to the fact the recipe i want to use is using over $100 worth of beans so I am trying to find the best method (there are a few) best flavored, shelf life, and best bang for my buck! Some of the storage methods are also different (susceptible to mold). Thanks!
 

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