Thermomix Vanilla Bean Paste - ThermoFun | Thermomix Recipes & Ti (2024)

FAQs

How much vanilla bean paste equals 1 teaspoon of vanilla? ›

If your recipe calls for paste but you only have extract on hand (or vice versa), you can substitute an equal amount of extract for the paste. For example, 1 tablespoon vanilla extract can be substituted for 1 tablespoon vanilla bean paste.

Vanilla bean paste is an excellent substitute for expensive vanilla pods in baking as it provides those vanilla seeds that you don't get from extract or essence. Normally one teaspoon of vanilla bean paste is a good substitute for one vanilla pod. You can use vanilla paste in cookies, cakes, ice cream and icing.

How to Use: Like vanilla extract, add 1 to a few teaspoons of vanilla bean paste to your favorite baked goods and pastry recipes. This vanilla flavoring is great for ice cream, sweet glazes and frosting.

Because vanilla extract contains no physical vanilla, the flavor is slightly lighter and less robust than vanilla paste.

Vanilla Bean, Extract and Paste Equivalencies

So, if you decide to use vanilla bean paste instead, you need to know how much to use in place of the vanilla bean seeds. One tablespoon of paste is equal to one gourmet bean. Vanilla bean paste can also replace extract in a recipe with 1 teaspoon (tsp.) = 1 tsp.

Vanilla extracts, flavors, whole beans, pastes and powders should be stored in an airtight container at room temperature, away from direct heat and sunlight. Refrigeration or freezing will speed up the natural separation of the vanilla essence from the liquid base in extracts.

Store it: Vanilla paste can be stored for up to 3 years when kept in a cool, dark environment. Do not refrigerate your paste, or the container will form condensation and spoil the vanilla.

Vanilla Origins

"But Tahitian vanilla beans are also highly prized for their floral notes." Types of vanilla, such as extracts, paste, and powder, are expensive due to the labor and process involved in making these products. "There are limited tropical regions in which they can grow," says Vu.

If you don't have time to scrape vanilla beans, or you won't use them before they dry out, vanilla bean paste is a great alternative. While it's offered by only a few companies, including Nielsen-Massey and the Spice House, our Test Kitchen pros agree it's worth the search.

Is vanilla bean paste cheaper than vanilla extract? ›

Since vanilla extract is relatively cheap compared to both whole beans and vanilla bean paste, it is the most commonly used form of vanilla extract. You should use it in everything from cookies to brownies and you can even add a splash in your salad dressing!

Chefs love vanilla paste for creme brulee and other custards because they don't need to scrape vanilla beans and it has such a rich flavor that it carries well in the dessert. Candy makers love it because it is concentrated flavor and doesn't add much liquid.

Vanilla extract works well in simple baked goods, while vanilla paste adds a strong flavor and thicker consistency to more complicated desserts.

You definitely don't need these exact pieces of equipment — the one thing that I really do recommend is the vanilla bean paste. It gives the lattes a subtle sweetness and you get those nice vanilla bean flecks in your drink!

Honey. Honey adds a bright, floral sweetness to desserts. Like maple syrup, it can also enhance the texture of baked goods. Use 1 tablespoon of honey to replace 1 teaspoon (tsp) of vanilla extract.

1 tablespoon equals exactly 3 teaspoons. If you're making a recipe that calls for 1 tablespoon of flour, for example, but you can't seem to find your measuring spoon, you can measure out 3 teaspoons.

One vanilla bean is roughly equivalent to about 3 teaspoons vanilla extract, so if you're substituting one for the other, you may only need part of a vanilla bean to make a recipe calling for extract — this said, a little extra vanilla bean generally doesn't hurt!

Vanilla extracts, flavors, whole beans, pastes and powders should be stored in an airtight container at room temperature, away from direct heat and sunlight. Refrigeration or freezing will speed up the natural separation of the vanilla essence from the liquid base in extracts.