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PASTRY MUST-HAVES
GIFT BOX · 6 ORIGINS
The Pastry Chef’s Essentials Gift Box
6 vanillas · 11 beans
It’s the perfect gift for a curious food lover, a young pastry chef or anyone who wants to taste real vanilla for the first time.
Madagascar
Vanilla planifolia Bourbon from Madagascar
Intense and generous, with a rich aromatic profile: indulgent, buttery notes, chocolatey and caramelized nuances, with a hint of ripe fruit reminiscent of plum.
Tanzania
Vanilla planifolia from Tanzania
Very vanilla-rich, broad and deep. Notes of leather, red berries and caramel with a lovely roundness on the palate.
PAPUA NEW GUINEA
Vanilla tahitensis from Papua New Guinea
Mild and intensely floral. Notes of tropical flowers and anise, with a chocolatey, slightly spicy background. Finesse and complexity rather than power.
French Polynesia
Vanilla tahitensis haapape from Tahiti Raiatea
A captivating aroma of bitter almond and cherry, with aniseed and plum nuances. A supple bean with a waxy texture.
India
Vanilla Planifolia from India
A singular aromatic power, both vanilla-rich and woody, with forest-floor nuances. Notes of leather and chocolate, a herbaceous touch.
Vanilla sugar
A handcrafted multi-origin creation: Madagascar, Indonesia and Papua New Guinea. Organic cane sugar and whole ground vanilla beans.
Vanilla powder
Whole Bourbon planifolia vanilla beans from Madagascar, ground: skin, pulp and seeds. No infusion needed: measure it by the gram.
Paul’s selection · −15%
Until Sunday night, on all sizes.
Discount applied automatically in your cart; cannot be combined with a promo code.
Vanilla caviar Bourbon from Madagascar
Ready-to-use Bourbon vanilla seeds from Madagascar, in a glass jar: the aroma of the bean without splitting or scraping it.
On orders from 45 €
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We guarantee optimal quality for every vanilla
A question?
contact@galand-vanille.com
The Galand Vanille guide
PASTRY MUST-HAVES
The safe bets of all fine pastry
Some vanillas are timeless classics, the ones chefs and home bakers always come back to. This selection brings together the essential pastry vanillas, chosen by Paul Galand direct from the growers for their aromatic reliability and versatility. Three major origins make up this essential trio.
Three great classics to know
- Vanilla Bourbon from Madagascar: the queen of vanillas, round, creamy, indulgent. Perfect for crème anglaise and crème brûlée.
- Vanilla Tahitensis from Raiatea: floral and fruity, sublime in ice creams and delicate entremets.
- Vanilla planifolia from Tanzania: intense and chocolatey, ideal for cannelés and pastries with character.
Which vanilla for which dessert?
Every creation calls for its own vanilla. For a crème brûlée or a crème anglaise, Bourbon works wonders. Ice creams and entremets reveal the finesse of Tahitian vanilla, while cannelés pair with the power of Tanzania. The same gesture, a thousand nuances.
Choosing and storing well
A denser or slightly brittle bean is not a flaw: it often reflects a long curing and a higher aromatic concentration, a guarantee of flavor. To preserve all their richness, take care in storing your beans.
Go further with our guides: how to use a vanilla bean in pastry, and which vanilla to choose for which recipe. All our beans are purchased direct from the growers.
Discover more
- All our vanillas
- Madagascar vanilla: everything you need to know about the queen of vanillas
- Our vanilla gift boxes
