Found a new product at the co-op today. Vanilla powder. Have any of you used it?

I looked for that about 30 years ago. It was called for in a European recipe. I suspect it works for

people who don't want alcohol in their food.

I don't know any of those people.

Or maybe in a recipe that needs no additional liquid. Just as you plan for it. I think the recipe I was looking at had it in a pastry cream or something of that ilk.

Odd that it should come up now; I have not thought about it for about 10 years.

 
In France last Fall, we could not find vanilla extract for a recipe but did find vanilla powder

It is dark, like the vanilla itself and a bit more flaky than powdered.

We had a villa and were making a plum clafouti and were shopping ingredients.
What we did was to slightly warm the milk, add the vanilla powder and stirred to bloom the flavor.

There were barely discernible dark flecks, similar to using a vanilla pod and scraping the seeds, and the dessert was lovely!

I brought the rest of the powder home, but have yet to use it again, since I have a good supply of extract.

 
If you are traveling with a group, it is a very affordable way to have comfortable

accommodations!

There were 8 of us sharing a villa that actually had 6 rooms with queen beds.

It was a renovated winery and could not have been much better. It was 3000 Euros for the week, which is way less than a comparable hotel or B&B would have been. And we had a vineyard to wander through.

https://www.holidaycottagesandvillas.com/property/france/luxury-bordeaux-villa-chateau-vrai-canon-bouche/

https://www.holidaycottagesandvillas.com/property/france/luxury-bordeaux-villa-chateau-vrai-canon-bouche/

 
I learned about vanilla powder when I spent a summer living w/ a French family in St. Brieuc in 1967

They used it in desserts like we use liquid vanilla extract (which I never did see even at their grocery store)--les crepes, filling for cream puffs, souffles, etc., etc.

 
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