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Vanilla powder
★★★★★ 5.0 2 verified reviews- 15 g: 6,00€ (400,00€ per kilo)
- 30 g: 10,00€ (333,33€ per kilo)
- 125 g: 31,00€ (248,00€ per kilo)
1
Ideal forSablé doughs, loaf cakes, chocolate, yogurts, homemade vanilla sugar
Vanilla powder
Bourbon vanilla powder from Madagascar: the power of the whole bean, in powder form
Our vanilla powder is made by grinding whole Bourbon planifolia vanilla beans from Madagascar, cured and then dried. Nothing is added or removed: the skin, the pulp and the seeds are kept together. This integrity is what gives it its power: you are not working only with the bean’s caviar, but with all of its aromatic compounds.
Unlike a bean, the powder requires neither infusion nor resting time. It disperses directly into the preparation and releases its aroma immediately.
Why choose vanilla powder
- No infusion: the aroma is available right away, with no preliminary step.
- It adds neither water nor fat, which is valuable in a chocolate, a ganache or a dry mix, where the slightest liquid is a problem.
- It holds up to baking: where an extract evaporates in the oven, the powder stays.
- Dosing by weight, consistent from one batch to the next.
- The fine black seeds remain visible in the preparation.
- Zero waste: the whole bean is used.
A vanilla from the Sava region, in Madagascar
This powder comes from our Bourbon planifolia vanilla beans from Madagascar, grown in the Sava region, in the northeast of the island, where the hot, humid climate and the soils shape the character of the beans. After harvest, the vanilla is cured slowly according to traditional Malagasy know-how: this long time builds the structure of the aromas and gives them depth.
The powder carries the signature of this origin: a round, indulgent vanilla, with buttery, chocolatey and caramelized notes, and a hint of ripe fruit reminiscent of plum. Grinding makes it more direct.
We buy this vanilla direct, from the Malagasy growers we work with.
How to use vanilla powder
It replaces the scraped bean wherever infusion is not possible or not desirable. In pastry: sablé doughs, loaf cakes, financiers, madeleines, brioches, macarons, ice creams, Chantilly cream. In chocolate making, it flavors a ganache or a coating without breaking the emulsion. For everyday use: a yogurt, a coffee, a hot chocolate, a porridge or a homemade vanilla sugar, simply by mixing it with sugar.
In savory cooking, it is used like a dry spice: in a marinade mix, on white fish, poultry, roasted carrots or red kuri squash.
To incorporate it without lumps, first mix it with the dry ingredients (flour, sugar), or loosen it in a little fat.
Dosage
Allow about 1 to 2 g per liter of preparation, i.e. half a level teaspoon. As the powder is more concentrated than an infused bean, start low and adjust.
Storage
The powder is delivered in a zip pouch, like our vanillas. Close it tightly after each use and store the powder away from air, light and heat.
A word from Paul Galand
“In pastry, I always found it a shame to throw away a bean after using it: a large part of the aroma is in the skin, not just in the seeds. Powder solves this problem because you use the whole bean. I chose Bourbon vanilla from Madagascar because it is the most versatile vanilla I work with myself, and because its power stands up very well to grinding.”
A word from Paul“In pastry, I always found it a shame to throw away a bean after using it: a large part of the aroma is in the skin, not just in the seeds. Powder solves this problem because you use the whole bean. I chose Bourbon vanilla from Madagascar because it is the most versatile vanilla I work with myself, and because its power stands up very well to grinding.”
Paul Galand
Verified reviews
5.0
2 reviews of this product
Across the whole shop: excellent 4.9 from more than 4,500 orders.
A selection of the most detailed 4- and 5-star reviews.Reviews of this vanilla, supplemented by 4- and 5-star reviews of vanillas from the same family.A selection of the most detailed 4- and 5-star reviews of vanillas from the same family.
They talk about us
The guide to this product
Vanilla powder: the whole bean, ready to use
Galand Vanille vanilla powder is made from whole Vanilla planifolia Bourbon beans from Madagascar, ground: the skin, the pulp and the seeds. Nothing is added or removed. It is weighed by the gram, mixes in directly and flavors right away, with no infusion or resting time.
01
Powder, bean, extract or sugar: which should you choose?
The bean remains the queen of infusions: crème anglaise, ice cream, flavored milk. You need to split it, scrape it and let it infuse.
The powder takes over where you don’t infuse: sablé dough, loaf cake, ganache, dry mix. It contains the whole bean, skin included, whereas the caviar is only its inside.
The extract is liquid and evaporates in the oven. The powder adds neither water nor fat, and it stays in the dough during baking.
Vanilla sugar flavors and sweetens at the same time. With the powder, you dose the vanilla and the sugar separately; for a ready-made sugar, there is our vanilla sugar.
02
A Bourbon from Madagascar, ground whole
The powder comes from our Bourbon beans from Madagascar, grown in the Sava region, in the northeast of the island, and cured slowly according to traditional Malagasy know-how. We buy this vanilla direct, from the Malagasy growers we work with.
In it you find a round, indulgent vanilla: butter, chocolate, caramel and a hint of plum. Ground, it expresses itself more directly. The same origin is available as whole beans: our Bourbon vanilla from Madagascar.
03
What can you flavor with vanilla powder?
In pastry, it goes into doughs and batters that cannot be infused: sablés, loaf cakes, financiers, madeleines, brioches, macarons. It also flavors Chantilly cream and ice cream.
In chocolate making, it flavors a ganache or a coating without adding any liquid, and therefore without breaking the emulsion.
Day to day, it slips into a yogurt, a porridge, a coffee or a hot chocolate.
In savory cooking, it is used like a dry spice: marinade, white fish, poultry, roasted carrots or red kuri squash.
04
Which size to choose, and how to keep it?
At 1 to 2 g per liter, the 15 g pouch flavors 7.5 to 15 liters of preparation: enough to discover the powder. The 30 g size flavors 15 to 30 liters, and the 125 g size suits regular baking.
It is delivered in a zip pouch, like our vanillas: close it tightly after each use and keep the powder dry, away from air, light and heat. All our advice is in the vanilla storage guide.
How to use vanilla powder
- 1Weigh: 1 to 2 g per liter of preparation, i.e. half a level teaspoon.
- 2First mix it with the dry ingredients (flour, sugar), or loosen it in a little fat: it blends in without lumps.
- 3Bake with confidence: the powder holds up to baking.
- 4Taste and adjust: more concentrated than an infused bean, it should be dosed starting low.
One bean flavors 50 cl to 1 liter of milk or cream. The powder is dosed at 1 to 2 g per liter, i.e. half a level teaspoon: for a recipe designed with one bean per liter, start with 1 g, taste, then adjust.
No. It mixes directly into the preparation and releases its aroma right away. To avoid lumps, first mix it with the flour or sugar, or loosen it in a little fat.
Yes. Where an extract evaporates in the oven, the powder stays in the dough: it is suitable for sablés, loaf cakes, financiers, madeleines and brioches.
Only whole Bourbon planifolia vanilla beans from Madagascar, ground: the skin, the pulp and the seeds. Nothing is added or removed.
The caviar is the inside of the bean: the seeds and their pulp. The powder contains the whole bean, skin included, and a large part of the aroma is found in the skin. Its fine black seeds remain visible in the preparation.
Yes: simply mix the powder with sugar, dosing it to your taste. If you prefer a ready-made sugar, our vanilla sugar is made from organic cane sugar and whole vanilla beans from Madagascar, Indonesia and Papua, ground.
It is delivered in a zip pouch, like our vanillas. Close it tightly after each use and keep it in a dry place, away from air, light and heat.
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.
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?
contact@galand-vanille.com
