Short description

Gousse de vanille bio hecosfair

Our delicate gourmet organic and fair trade Bourbon vanilla pods (14 - 17 cm), originating in Madagascar, will deliciously flavor your drinks and desserts.

They are also a good aperitif and an excellent digestive.

Vanilla Planifolia Bourbon from Madagascar is distinguished by its characteristic taste of vanilla and fruit, as well as a rich and round smell.

Our organic Bourbon vanilla pods from Madagascar come from organic farming Certified FR-BIO-10.

They are free of colorants and preservatives.

They are sold in a recyclable glass tube.

Organic & fairtrade Bourbon vanilla from Madagascar gourmet 14 / 17cm - 3 pods

Short description

Gousse de vanille bio hecosfair

Our delicate gourmet organic and fair trade Bourbon vanilla pods (14 - 17 cm), originating in Madagascar, will deliciously flavor your drinks and desserts.

They are also a good aperitif and an excellent digestive.

Vanilla Planifolia Bourbon from Madagascar is distinguished by its characteristic taste of vanilla and fruit, as well as a rich and round smell.

Our organic Bourbon vanilla pods from Madagascar come from organic farming Certified FR-BIO-10.

They are free of colorants and preservatives.

They are sold in a recyclable glass tube.

14.21 €
VAT included
Poids
  • 15g
Quantity
En stock

Ways To Pay

vanille Bourbon bio de Madagascar hecosfar

vanille Bourbon bio de Madagascar hecosfair

vanille Bourbon bio de Madagascar  et macaron hecosfair

Hibiscus & Vanilla Macaroon Recipe

Hibiscus & tamarind buttercream

* 200 g of butter

* 100 g of organic powdered cane sugar

* 4 egg yolks

* 10 g of organic dried hibiscus flowers

* 2 tbsp. tamarind paste

For 25 macaroons

* 250 g of organic almond powder

* 250 g of icing sugar

* 6 egg whites

* 225 g of sugar

* 1 vanilla pod from Madagascar

Preparation of the hulls

Pass the almond powder and the icing sugar mixed in a blender. Sift the mixture. Split the vanilla pod in half, scrape the inside with a knife tip and add to the icing sugar / powdered almonds mixture.

Add 3 egg whites and mix by hand. Reserve.

Prepare the Italian meringue: cook the sugar in the ball with 75 ml of water. Stop cooking at 118 ° C (use a cooking thermometer or see the preparation of buttercream for the technique without a thermometer).

Beat 3 egg whites with an electric mixer. Then slowly drizzle the cooked sugar into the egg whites, still beating. Stop the mixer when the meringue is lukewarm and a little firm under your finger. Add the Italian meringue to the first mixture.

Fold the cookie dough with a spatula to macaroon it. The dough is ready when the mixture is shiny and falls down making a ribbon.

Line a pocket fitted with a plain nozzle 1 cm in diameter with the dough, and arrange the macaroon shells on a baking sheet covered with a sheet of baking paper. Tap the baking sheet once on the work surface to drive out any air bubbles and smooth the tops of the macaroon shells.

Leave to dry at room temperature for about 20 minutes before baking, to obtain smooth and shiny macaroons.

Preheat the oven to 160 ° C (th. 5) and cook for about 8 minutes.

Let the macaroon shells cool before peeling them from the baking sheet and garnishing them with cream.

Preparation of the buttercream

Work the softened butter.

Prepare the cooked sugar: place the sugar in a small saucepan, wet with a little water (about 2 tablespoons) add the hibiscus flowers. Bring to the boil and cook in a small bowl (118 ° C): a spoonful of sugar immersed in a bowl of cold water collects into a soft ball under the fingers.

Filter through a colander to remove the hibiscus flowers, and immediately pour the sugar over the yolks while whisking them with an electric whisk. Whisk until cool: the mixture thickens, increases in volume, and the whisk leaves traces in it.

Incorporate into the softened butter.

Add the tamarind paste, the coloring to give a nice pink color, mix and set aside.

Assembly of macaroons:

Using a pastry bag, place a little cream on a macaroon shell, place another shell on top, gently assemble so as not to break the cookies.

Treat yourself !

vanille Bourbon bio de Madagascar hecosfair

vanille Bourbon bio de Madagascar hecosfair

VanilleBourbonMadagascarBio1

Specific References

ean13
3770010599098