Ah, the thought of another worldly treat from Hereghty’s Heavenly Delicious Patisserie brings back scrumptious memories of biting into a blueberry tart filled with vanilla pastry cream.
Or, the cream puffs at Gugulhupf bakery might be more tempting with vanilla whipped cream sandwiched between two layers of light puff pastry.
The lady finger sponge cookie in Amelia Cake’s towering tiramisu definitely has a hint of vanilla extract, endowing its consumer with a most divine experience.
Instead of using store-bought vanilla, you can make your own at home. Not only is it cheaper, it gives your desserts and pastries a more authentic, professional appeal. Specks of vanilla certainly screams “made with love!”
Purchase the vodka at your local ABC store; there is one in the same plaza as La Farm Bakery. Or, if you live in Holly Springs and Apex, there is a store on highway 55 near the exit to US-1. There is also an ABC shop on the 55-bypass in the new Harris Teeter plaza. Vanilla beans may be bought at World Market in Cary, NC.
HOMEMADE VANILLA EXTRACT
Video demonstration is below.
INGREDIENTS
1 – 375 milliliter bottle of 90-proof vodka
4 vanilla beans
Tools: cutting board, knife
DIRECTIONS
1. Split each vanilla bean in half, crosswise and lengthwise.
2. Place all beans inside the bottle of vodka.
3. Write the “open date” on the bottle, 6 months from the day you begin soaking the beans.
4. Place the bottles in a dark cabinet for 6 months.
5. The vanilla extract will be ready to use in 6 months. The longer you age the extract, the better.
Comments
I still haven't made this yet, but I plan to.
this is amazing. the best tasting vanilla i have ever used, and it's only been sitting a week or two. can't wait to see what it's like in 6 months. thank you paula!
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