Discover our brand-new product innovation

Cœur de Vanille Bouquet!

Eurovanille innovates once again with the launch of its latest exclusive creation: Cœur de Vanille Bouquet.

This new signature Eurovanille recipe owes its success to the complexity of its composition. It offers a subtle blend of different varieties and origins, guaranteeing creations that are unique in taste and aroma.

How to use it?

Good news: in a single step!
Easy to use, with no wasted product and no hassle, Cœur de Vanille Bouquet blends easily into all your preparations.

For an optimal result — homogeneous, visually appealing (with an attractive vanilla-flecked look), and a deep beige colour — we recommend incorporating Cœur de Vanille:

  • into a premix of your batter,
  • or into your softened or melted butter.

You can also add it during the cooling phase (between 70 and 80°C) in a dairy-based preparation.

Cœur de vanille, ground vanilla presented in its tub, close-up.
Smooth vanilla cream speckled with vanilla seeds, close-up.
Dark texture of ground vanilla, seen from above.

How to dose it

The dosage of Cœur de Vanille Bouquet varies according to the application and the desired result. We recommend:

  • 2 to 3 g/L for dairy bases (ice creams, crème anglaise, plant-based ice creams, ganaches, macaron shells, etc.),
  • 3 to 5 g/kg for preparations intended for baking (shortbread, cakes, biscuits, etc.).

As a result, you can cut your flavouring costs by a factor of 2.5!

A few practical tips:

  • Ice cream: we advise against using Cœur de Vanille Bouquet in egg-based ice creams, as the pronounced egg flavour can dampen the desired vanilla intensity.
  • Chantilly cream: for an intense flavour and an attractive beige tone, we recommend a minimum dosage of 2 g/L. For a mascarpone Chantilly, opt for 3 g/L.

Blog

Recent Articles

Stay up to date with the latest from Eurovanille and share our love of exceptional vanilla with us!

  • All Posts
  • Agronomy R&D
  • CSR
  • Innovation
  • Tips & Advice
  • Trade Shows
See all news