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- 20 g: 15,00€ (750,00€ per kilo)
- 40 g: 27,00€ (675,00€ per kilo)
- 70 g: 42,00€ (600,00€ per kilo)
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Paul’s selection · −15%
Until Sunday night, on all sizes.
Discount applied automatically in your cart; cannot be combined with a promo code.
Ideal forCreams, ice creams, whipped cream, ganaches, sablé doughs, beurre blanc
Vanilla caviar Bourbon from Madagascar
Bourbon vanilla caviar from Madagascar, ready to use
Bourbon vanilla caviar from Madagascar concentrates all the aromatic richness of vanilla in a ready-to-use format. Made up of thousands of shiny black seeds coated in their fragrant pulp, it brings the authentic taste of vanilla to your preparations. Made to the recipe developed by Paul Galand, pastry chef and founder of Galand Vanille, this vanilla caviar gives you all the depth of a fresh bean, without having to split or scrape it.
Why choose vanilla caviar?
- Simple to use: no more splitting and scraping your beans, the caviar is ready to be added to your recipes.
- An intense aroma: it brings out the characteristic notes of Bourbon vanilla from Madagascar in your sweet and savory preparations alike.
- Visible black seeds: they give an elegant visual signature to your creams, ice creams and desserts.
- Precise use: its dosage makes it easy to adapt the vanilla intensity to each recipe, as you wish.
A Bourbon vanilla from Madagascar
This caviar is made from Bourbon vanilla from Madagascar, an emblematic origin renowned for the richness of its aromatic profile. Its round, warm vanilla notes suit the great pastry classics as well as more personal creations.
How do you use vanilla caviar?
Vanilla caviar can be used in any recipe where you want the aromas and the characteristic seeds of a bean: pastry cream, crème anglaise, crème brûlée, ice creams, panna cotta, ganaches, whipped cream, entremets, biscuits or sablé doughs. Mix it with a little sugar, cream or milk before adding it, so that it spreads more easily. You can add it at the start of a gentle infusion or at the end of preparation, depending on the recipe.
Vanilla also has its place in savory cooking: a touch of caviar elevates a beurre blanc, accompanies scallops or adds a subtle note to poultry in cream sauce. Find more inspiration in our guide to using vanilla in pastry.
How much vanilla caviar should you use?
We recommend a dosage of 1 gram of caviar per liter of preparation. As a guide, a well-scraped vanilla bean yields about 1 gram of caviar. You can adjust this amount according to the aromatic intensity you want and the nature of your recipe.
Ingredients
Invert sugar, Bourbon vanilla extract from Madagascar, Bourbon vanilla seeds from Madagascar, whole Bourbon vanilla from Madagascar.
How should you store vanilla caviar?
After each use, close the container carefully and keep the caviar away from air, light and heat to preserve its aromatic qualities.
A word from Paul Galand
“Since I started out, I have been looking for the ideal vanilla caviar. In every house I worked in, the paste used had nothing to do with real vanilla. A pastry chef by training, I ended up creating my own recipe: natural, highly fragrant, as close as possible to the authentic taste of vanilla.”
A word from Paul“Since I started out, I have been looking for the ideal vanilla caviar. In every house I worked in, the paste used had nothing to do with real vanilla. A pastry chef by training, I ended up creating my own recipe for this caviar: natural, highly fragrant, as close as possible to the authentic taste of vanilla, and designed for pastry professionals.”
Paul Galand
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The guide to this product
Vanilla caviar: choosing it well and using it at home
01
Vanilla caviar, vanilla seeds, vanilla grains: what are we talking about?
Vanilla caviar, vanilla seeds, vanilla grains: these three expressions refer to the inside of the bean. Thousands of tiny seeds, black and shiny, coated in an oily pulp. The seeds have little flavor on their own: it is the pulp that concentrates the vanillin and the aromas. That is why a good vanilla caviar is always oily and glossy. For the technique of extracting it by hand, follow our complete guide to vanilla caviar.
02
Which size should you choose?
At 1 gram per liter, the 20 g jar flavors around twenty liters of preparation: enough to discover the caviar. The 40 g jar flavors around forty, and the 70 g jar suits regular baking.
How do you recognize a quality vanilla caviar?
- 1It is black, glossy and oily to the touch.
- 2Its aroma is clear as soon as you open it.
- 3Its origin and variety are clearly stated.
- 4It contains no exhausted seeds, that is, seeds recovered after an extract has been made: these seeds have already given up their aromas and only give the appearance of vanilla.
Caviar or whole bean: which should you choose?
- 1The whole bean: ideal for long infusions, because its walls remain very fragrant. It has to be split, scraped and left to infuse. See our Bourbon vanilla from Madagascar in whole beans.
- 2Vanilla caviar: the aroma of the pulp and the black specks, without splitting or scraping. It is measured by the gram and added directly.
Using vanilla caviar well
- 1Weigh it: 1 gram per liter of preparation.
- 2Loosen it in some of the sugar, milk or cream from the recipe: it disperses without forming lumps.
- 3Heat gently: choose a gentle infusion or add it at the end of cooking, as the finest aromas are volatile.
- 4Close the jar after each use and keep it away from air, light and heat.
Vanilla caviar is a preparation made from vanilla seeds and vanilla powder. Rather than splitting and scraping a bean yourself, you use it ready-made to flavor creams, ice creams and ganaches.
A well-scraped bean yields about 1 gram of caviar, which is the dose we recommend for one liter. The yield depends on the grade and size of the bean.
We recommend using 1 gram per liter.
At 1 gram per liter, the 20 g jar flavors around twenty liters of preparation: enough to discover the caviar. The 40 g jar flavors around forty, and the 70 g jar suits regular baking.
No. Exhausted seeds are recovered after an extract has been made and have lost their aromas. Our caviar is made from vanilla seeds and vanilla powder. A tasty, fragrant recipe developed by Paul.
Close the jar tightly after each use and keep it away from air, light and heat.
Yes. Caviar replaces the scraped bean in all recipes and gives the same black specks, with no preparation time. For a long infusion, the whole bean is still worthwhile: its walls are very fragrant too.
Yes. A touch of caviar in a beurre blanc for scallops, poultry in cream sauce or glazed carrots adds roundness and length on the palate.
Yes. Food professionals with a validated professional account can find this caviar in 250 g, 500 g and 1 kg in our professional area.
Would you like a custom quote? Email us: paul@galand-vanille.com
Rare vanillas grown with passion and expertise
The Galand Vanille commitment
01Selection and curing
At Galand Vanille, there is no such thing as a “lesser vintage”. Every vanilla bean is the result of the passionate work of growers from around the world. We keep only the most remarkable beans, rich in flavor. Paul Galand then tastes every batch to guarantee exceptional vanilla.
02Direct from Growers & Ethics
We cut out the middlemen to guarantee two things: full traceability for you, and fair pay for the grower. Our partners grow vanilla in harmony with natural cycles, without chemicals, for absolute aromatic purity.
03Grand Cru Vanilla
Every Grand Cru Vanilla bean is selected for its organoleptic quality — unique shape, color, moisture and aromatic profile. Vintage-dated so they can evolve as they keep, our beans can crystallize naturally and develop new aromas after years. Ideal for fine pastry and perfumery, they guarantee pure, natural and exceptional vanilla.
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Other stops
MadagascarSambavaVanilla planifolia Bourbon from MadagascarThe same origin, as whole beans to split and infuse.★ 5.0 (101 reviews)
From 4,50€ /bean
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Vanilla powderThe whole bean, ground, for doughs and dry mixes.★ 5.0 (2 reviews)
From 6,00€
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Vanilla sugarOrganic cane sugar and whole vanilla beans, ground.★ 4.9 (13 reviews)
From 12,50€
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FREE DELIVERYPickup point 4 € · Free from 45 €
Home delivery 6,90 € · Free from 80 €
SECURE PAYMENTSeveral secure payment methods
QUALITY GUARANTEEWe guarantee optimal quality for every vanilla
CUSTOMER SERVICEA question?
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