How to use Vanilla | Vanilla pod, extract, essence, paste, powder, sugar, syrup all explained

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In this video I’m going to cover everything (well, almost everything) about vanilla. Hope it’s helpful!

0:00 Intro
2:11 Vanilla Bean (Seed)
3:40 Vanilla Extract
5:43 Vanilla Essence
6:08 Vanilla Paste
7:10 Vanilla Powder
10:19 Vanilla Sugar
11:56 Vanilla Syrup

▶Vanilla Bean (Seed)◀
① Split the vanilla bean down its length using a knife.
② Scrape out the seeds.

▶Vanilla Extract◀
I usually use this to remove eggy smell. Other people use it as substitute for vanilla bean – up to you really. Here’s the recipe for the vanilla extract if you really want to make it at home!

5 vanilla beans & 250ml of vodka: Scrape out the seeds and dip everything (the seeds and the empty pod) in vodka. Make sure that everything is dipped well inside the vodka. Leave it at room temperature away from sunlight for at least 2 months (preferably 6 months) before using it.

▶Vanilla Essence◀
This is a synthetic product that imitates vanilla extract – it’s quite effective at removing eggy smell.

▶Vanilla Paste◀
I haven’t used much of this – but it’s great to substitute it for vanilla bean. The conversion rate varies across different brands, so you need to test it out yourself. (I won’t be able to answer this)

▶Vanilla Powder◀
I use this in batter (especially pound cakes, madeleines, financiers) and not to infuse it in cream (e.g. pastry cream). It’s one of the best ways to use empty pods.
① Dry out the empty vanilla pods.
② Simply blend it in a blender.

▶Vanilla Sugar◀
① Stick in dry empty vanilla pods into sugar.

▶Vanilla Syrup◀

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Oven: UNOX Bakerlux Shop.Pro Convection oven
Whisk: Matfer

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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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#vanilla #vanillaessence #vanillapaste #vanillasugar #조한빛 #슈가레인

[deborahesquenramos]

It's amazing how much I'm learning thanks to your videos. You're not only an amazing pastry chef, but also an amazing teacher. Thank you for all the work you put into making these videos

[ooXChrissieXoo]

I always find it so interesting how the most popular flavor like vanilla, chocolate and coffee are result of some complicated process of fermentation.

[LinA-itvd]

Why on earth would someone give this a thumbs down?
Fantastic and informative as always and I’m grateful for all the shared knowledge.
Thank you Hanbit.

[itayue]

Now only I know the difference between vanilla essence & extract, greatt knowledgee of the dayyy! Thank you chef hanbit!🥧🥧

[michaelolson]

Follow up: Created the vanilla paste from a pod and used it in my coffee. This method is much better than buying the paste from the store. 10 pods on Amazon are $10 and 1 pod makes a paste that would sell for $20-40 at the store. Well done Hanbit.

[Penny-btgc]

Fantastic video. I’ve started making my own vanilla extract. It’s simple and delicious to make. The longer it sits the better the flavour. I’m going to try making vanilla paste one of these days.

[spikyballoon]

Thank you for the tip on how to recycle the pods into powder! Will be making a lot of chocolate milk with that nice vanilla flavour

[CakesbyPandamore]

Im a homebaker and your videos really help me understand more about baking. Thank you so much for this wonderful, informative video. New Subscriber here <3

[NadineG]

I’m stress baking from time to time, but my latest and longest baking streak has started in November. Since then I’m baking at least once a week and learning a lot. Your videos help a lot to fill in the blanks in my knowledge— because I learned with trial and error. Thank your for these in-depth vids about ingredients and techniques— it’d be nice to see more.

[Dwade]

Chef, your video is the BEST I have seen explaining all the uses and forms of vanilla beans... I make alcohol free vanilla extract and have not used the used beans..now I know I will use them to make vanilla powder for the pancake batter I make... I will try drying them in the food dehydrator..
THANK YOU AGAIN..

[maryanyone]

Thanks so much for this video! I've been searching for the last two days to figure out what to do with my left over pods once I've scraped. I also wanted to know where the flavor was most intense, pods or seeds. I saw a commenter in a blog say that the pod was most flavorful and I thought that quite curious! This video is amazingly thorough. Now I have to figure out how to save this as my youtube refuses to save my videos!

[shanividal]

I made a vanilla extract and aged it for two years. I us it in backing and although the vanilla itself is expensive, in overall it it much cheaper to make it yourself than buying

[tessinanurtanio]

Just watching this video...and if I can give millions likes, I will. This information is what I am looking for. So far this is the best information about vanilla, full information : the types of vanilla, the different purposes, how to use it...
Thank you so much.
I hope you will make more videos about the baking ingredients (e.g sugar, chocolate, flour etc) and all the baking tools we need.

[newmyr-]

This is my first video of yours; it appealed to my sense of perfection. For me it was very Informative, validating, calming, and inspiring. During it I remembered I have 2 quarts each of whole beans (12+ per qt) in rum and vodka for almost 2 years pushed to the back and under the bottom shelf in my pantry. Don't remember why I made it anymore. I've never been into baking as an adult (now 70). As a kid I'd eat the boxed cake batter, I wasn't interested in the finished product, just the batter. Later in high school I made a lemon meringue pie in home economics class; the meringue turned out really nice although if you wanted the lemon part?, you had to drink it. So I've always considered I had what I call a baker's black thumb. While watching your video I realized maybe I can turn my baker's black thumb... vanilla?

[praimchandplays]

I had no clue that vanilla was a spice! Learnt a lot that’s for sure. Very informative video 👌🏼 Thank you Mr. Hanbit

[kimkim]

Very informative for my baking passion!this is why i always waiting for the bell 🔔notifications of chef hanbit!thank u very much!from 🇯🇵

[riswanhans_gt]

Love how you detailed every single thing. Thanks chef!

[thejayway]

Crystal clear explaination as always Chef 😊..kamsahamnida

[aminakassim]

You are so blessing from heaven to us, pls keep sharing your Paradise Pastry knowledge Mr Hanbit Take care n be blessed

[jbob]

This is the best explanation about the types and uses of vanilla.