Tahitian Vanilla Bean (Tahaa Island)
The queen of fragrant vanilla beans. Use to flavor whipped cream.
€11.30
1 vanilla bean (5 g )
This product is temporarily unavailable. Receive an email as soon as this product is available again:
- Origin Tahiti
- Storage / Use Sealed in its glass tube, in a cool, dark, dry place.
€2,260 / kg
Olivier Rœllinger's words
This Tahitian vanilla is the queen of fragrant vanilla beans with one of the loveliest vanilla fragrances. Rich in jasmine and cherry notes it is the secret to the most delicious whipped creams.
To make whopped cream, use 1/5 of a vanilla bean, split and scraped with the back of a knife to remove the tiny seeds, per 25 cl (cup) of heavy cream or whipping cream. Add the seeds to the chilled cream in a bowl, and whip it until soft or stiff peaks form. (Soft peaks are for “crème fouetté; stiff peaks are for “crème Chantilly.”) Cover the bowl, and chill 2 hours in the refrigerator to develop the flavors.
To make whopped cream, use 1/5 of a vanilla bean, split and scraped with the back of a knife to remove the tiny seeds, per 25 cl (cup) of heavy cream or whipping cream. Add the seeds to the chilled cream in a bowl, and whip it until soft or stiff peaks form. (Soft peaks are for “crème fouetté; stiff peaks are for “crème Chantilly.”) Cover the bowl, and chill 2 hours in the refrigerator to develop the flavors.
Story
This Vanilla tahitensis is sustainably grown on Taha’a Island in French Polynesia.
First, the vanilla beans are washed and dried. Over the next 5 months, the beans are set out in the sunshine for several hours each day. The beans are then massaged, sorted, and cured with great skill.
The Guerlain French perfume house commissioned Admiral Hamelin to go to the Chinantla Forest in Mexico to bring back a vanilla variety that Aimé Guerlain had selected himself for its intense fragrance. Guerlain then began growing the variety in French Polynesia, primarily in the Tahitian Islands.
First, the vanilla beans are washed and dried. Over the next 5 months, the beans are set out in the sunshine for several hours each day. The beans are then massaged, sorted, and cured with great skill.
The Guerlain French perfume house commissioned Admiral Hamelin to go to the Chinantla Forest in Mexico to bring back a vanilla variety that Aimé Guerlain had selected himself for its intense fragrance. Guerlain then began growing the variety in French Polynesia, primarily in the Tahitian Islands.
