Which vanilla to choose for pastry?

Choosing a vanilla for pastry begins with the creation. The useful question sharpens what the pod brings to the recipe: depth, diffusion, floral notes, roundness, contrast and always with an exceptional length.

Starting from the creation

A cream, a ganache, an ice cream, a flan, an infusion or a fruit pairing all welcome our vanillas. Each brings a different direction. Planifolia settles a deep, structuring base. Tahitensis opens a floral, airy weave. Pompona lays down a spiced breadth.

At ANTOKALY, selection begins with this reading. It then goes down to the lot, where each one brings its own particularity.

In ganache and chocolate

Chocolate is a dense material where each of our varieties finds its place. Planifolia extends the bean with a woody, cocoa depth. Tahitensis opens a floral weave that lightens the mass. Pompona brings a spiced breadth that stays on the palate after the cocoa.

In a praliné, vanilla underlines the hazelnut, the caramel, the butter, the toasted notes. Dosage sets the height at which it sits. At ANTOKALY, Voany, an ANTOKALY Planifolia lot, settles intense, woody notes there, with hazelnut on the finish, in direct contact with the praliné.

The pairing with chocolate is then set in the detail, on the cocoa worked, its origin, the texture sought.

In cream and dairy desserts

Creams, panna cotta, rice pudding, flans or dairy desserts carry far. Tahitensis brings a floral and aniseed profile, sometimes fruity, with a luminous presence. Planifolia settles a buttery roundness and a classic line. Pompona lays down a spiced signature that the milk rounds out. Pately, an ANTOKALY Tahitensis lot, keeps a clear floral presence in an infused cream. Fary, an ANTOKALY Tahitensis lot, unfolds caramel and a sweet roundness there.

Milk and cream reveal the secondary notes. A well-matured vanilla rounds the preparation and gives a clear line to the infusion. This roundness holds to the water the pod keeps, a material that storage protects from end to end.

In ice cream

Ice cream is read at serving temperature. Cold tightens the aromas and calls for a more generous dosage. Our vanillas keep their exceptional length there, each with its own direction.

An intense, woody Planifolia gives a structured, enveloping ice cream. A floral Tahitensis brings a luminous expression, just as indulgent. A Pompona brings a spiced breadth that signs a menu. Marokintana, an ANTOKALY Planifolia lot, adds very intense notes there, of an intoxicating length.

An ice cream base reads differently, between the sugar, the fat content and the serving temperature.

In fruit pairings

A compote, a tart, a sorbet, a light cream or a seasonal dessert all welcome our vanillas. Tahitensis brings a honeyed florality that follows the fruit. Planifolia settles a depth that gives it a base. Pompona lays down a spice that lifts it. Mamoa, an ANTOKALY Tahitensis lot, follows the fruit there with a floral, aniseed weave, liquorice, prune, apricot, date and candied fruits. Rivanka, an ANTOKALY Pompona lot, brings the tropical flower and a touch of black olive.

The choice depends on the fruit: acidity, sugar, texture, cooking. Vanilla extends the pairing and gives it a clear line.

Testing in real use

Smelling a pod gives a first indication, the infusion decides. The same vanilla may seem discreet to the nose, open out in preparation and reveal unexpected secondary aromas.

To continue, explore the varieties and terroirs, then let's talk about your application. The right lot is chosen in contact with the creation.