Vanilla Extract Madagascar
Vanilla Extract Madagascar
Vanilla Extract Madagascar
Vanilla Extract Madagascar
Vanilla Extract Madagascar
Vanilla Extract Madagascar

Vanilla Extract Madagascar

Bourbon vanilla extract from Madagascar is an invitation to travel and culinary escape.

Our liquid vanilla extract is very greedy and of exceptional quality.

If you do not have time to open a vanilla pod, then come and use our vanilla extract.

It will take a few drops to pleasantly perfume your preparations.

  • Main notes: Intense vanilla
  • Aromatic: An extract of bourbon vanilla pod with the characteristic flavors of Madagascar vanilla

Buy liquid Madagascar vanilla extract. Discover the authentic recipe for bourbon vanilla extract and make dishes with this vanilla pastry extract.

Packaging
EXVLM
€7.80

 



Liquid Vanilla Extract
from Madagascar

"Buy Madagascar liquid vanilla extract from Le Comptoir de Toamasina at the best value. Immerse yourself in an unparalleled sensory experience with the quintessence of Bourbon vanilla."

Bourbon Vanilla With seeds Sugar based

Pastry Quality

An exceptional extract with real vanilla seeds for desserts with a speckled look and intense flavor.

Sugar Based

Formulated with cane sugar syrup rather than pure alcohol, guaranteeing gourmet depth without bitterness when raw.

Easy Dosing

1 to 2 teaspoons (or 2 tsp) are enough for 250ml or 250g of preparation. Ideal for culinary precision.

This delicate elixir embodies the quintessence of Vanilla planifolia Bourbon, originating from the fertile lands of Madagascar, renowned for producing one of the most prized varieties in the world. The Liquid Vanilla Extract from Le Comptoir de Toamasina is much more than a simple ingredient: it represents a commitment to quality and the art of haute gastronomy.

Our liquid vanilla extract is deeply gourmet and of exceptional quality. If you do not have the time to split a Madagascar vanilla bean, our extract stands out as the ideal solution: a few drops are enough to pleasantly flavor your creations.

Whether you are a passionate home cook or a seasoned pastry chef, our professional packaging and sale by the gram guarantee absolute flexibility, adapted to the precision of your recipes.

Arnaud's training in vanilla bean quality control in Madagascar

Arnaud Sion's training in vanilla bean quality control in Madagascar.

What you will see in this video

Arnaud shows you the manufacturing process and how to use the liquid vanilla extract from Madagascar.

Comparative Sensory Analysis

Sugar Extract vs Hydro-alcoholic Extract vs Tahitensis Extract

Three ways to capture vanilla aromas in a bottle

Intense Vanilla · Bourbon
Roundness · Sweet Delicacy
Floral & Fruity Profile
Absence of Alcoholic Note
Our extract (sugar based)
Classic hydro-alcoholic extract
Tahitensis extract

The sugar base changes everything: the conventional extract is hydro-alcoholic — practical, but with a sharp alcoholic bite when raw. Ours, crafted from reduced red vanilla and then incorporated into cane sugar syrup, offers an immediate roundness without bitterness. For variety, also discover our Tahitensis vanilla extract with a more floral profile.

Sugar Based · Hydro-alcoholic · Tahitensis

The Olfactory Pyramid of Bourbon Vanilla Extract

Unfolding of aromas in your preparations, from the top note to the base note

TOP NOTE Intense Bourbon Vanilla · Sweet softness HEART Light woody notes · Melting caramel BASE NOTE Cocoa touch · Lingering cane sugar

What is vanilla extract?

Vanilla extract comes from the beans of a tropical orchid known as Vanilla planifolia. Cultivating vanilla is particularly demanding: it takes about three years for the vine to reach maturity. During the blooming period, farmers manually pollinate each flower, early in the morning before it fully opens.

Traditional manufacturing begins by soaking vanilla beans in a neutral hydro-alcoholic solution to extract their aromatic components. The resulting liquid then undergoes reduction to minimize its alcohol content, before being diluted in cane sugar syrup.

The two types of natural extracts

  • Natural vanilla extract: crafted from Madagascar Bourbon vanilla of red quality (dry vanilla). Devoid of synthetic preservatives, it offers an intense and pure fragrance.
  • Natural vanilla extract with seeds: created with the incorporation of real vanilla seeds from dried beans. One to two teaspoons per recipe are enough to achieve a visual and gustatory result equivalent to using a whole bean.

Technical Data Sheet

Product Characteristics

  • Country of originFrance (Extract made from Madagascar vanilla)
  • Botanical speciesVanilla planifolia Bourbon
  • IngredientsWater, cane sugar syrup, Madagascar Bourbon vanilla, vanilla seeds
  • Visual incorporationVisible vanilla seeds in suspension
  • Aromatic power10/10 (Very rich)
  • Recommended dosage1 to 2 tsp (teaspoons) per 250ml or 250g of preparation
  • AllergensAbsence of allergens
  • Preparation / DeliveryDispatched within 24h - Delivery within 48h

The Exceptional Quality of Our Vanilla Extract

The exceptional quality of our vanilla extract is revealed in each of your pastry creations. Our commitment to excellence starts right from the rigorous selection of the beans. Each vanilla bean used has been chosen for its maturity and aromatic richness by our partner importer in France.

We have specifically requested the creation of a Bourbon vanilla extract with a sugar base. This attention to detail translates into an unparalleled intensity of flavor that captures the spirit of Madagascar in every bottle, while eliminating the alcoholic bitterness found in industrial extracts.

Using pure extract in cooking (10 Essential Recipes)

Liquid vanilla is prized and widely used in the culinary field. While its primary use is in baking, it also pairs harmoniously with savory dishes, refined sauces, and beverages. Discover below 10 gourmet recipe ideas that are easy to make with our extract.

1. Madagascar Vanilla Crème Brûlée

Ingredients

  • 500ml full-fat liquid cream
  • 5 egg yolks
  • 70g caster sugar
  • 2 tsp liquid vanilla extract
  • Brown sugar (for caramelizing)

Preparation

  1. Preheat the oven to 100°C (212°F).
  2. Whisk the egg yolks vigorously with the sugar until the mixture turns pale.
  3. Warm the cream with the vanilla extract, then pour it gently over the egg mixture while stirring.
  4. Distribute the preparation into ramekins.
  5. Bake in a water bath in the oven for 1 hour (the cream should be slightly wobbly in the center).
  6. Let cool, then refrigerate for at least 4 hours.
  7. Before serving, sprinkle with brown sugar and caramelize with a blowtorch.
2. Vanilla Flavored Crêpe Batter

Ingredients

  • 250g all-purpose flour
  • 3 eggs
  • 500ml milk
  • 2 tsp liquid vanilla extract
  • 1 pinch of salt
  • 30g melted butter

Preparation

  1. In a large bowl, mix the flour and salt, and make a well.
  2. Crack the eggs into the center and mix gently, incorporating the flour.
  3. Pour the milk in gradually while whisking to avoid lumps.
  4. Add the melted butter and vanilla extract. Whisk well.
  5. Let the batter rest for 30 minutes at room temperature.
  6. Cook your crêpes in a hot, buttered skillet.
3. Creamy Vanilla Rice Pudding

Ingredients

  • 100g short-grain rice (pudding rice)
  • 1 Liter whole milk
  • 80g caster sugar
  • 2 tsp liquid vanilla extract

Preparation

  1. Blanch the rice for 3 minutes in a pot of boiling water. Drain it.
  2. In a large saucepan, bring the milk to a boil with the vanilla extract.
  3. Add the drained rice, lower the heat to minimum, and cook gently for 40 minutes, stirring regularly.
  4. Add the sugar 5 minutes before the end of cooking (the liquid should be creamy but not completely absorbed).
  5. Pour into ramekins and serve warm or cold.
4. Vanilla Panna Cotta with Berry Coulis

Ingredients

  • 500ml full-fat liquid cream
  • 50g sugar
  • 3 gelatin sheets (approx. 6g)
  • 2 tsp liquid vanilla extract
  • Red berry coulis

Preparation

  1. Soften the gelatin sheets in a bowl of cold water for 10 minutes.
  2. In a saucepan, heat the cream, sugar, and vanilla extract until simmering.
  3. Remove from heat, squeeze out the excess water from the gelatin, and stir it into the hot mixture. Whisk well.
  4. Pour the mixture into serving glasses and refrigerate for at least 4 hours.
  5. Before serving, generously top with berry coulis.
5. Soft Vanilla Pound Cake (Quatre-Quarts)

Ingredients

  • 3 large eggs (weigh them with their shells)
  • The same weight in semi-salted butter
  • The same weight in sugar
  • The same weight in flour
  • 1 level tsp baking powder
  • 2 tsp liquid vanilla extract

Preparation

  1. Preheat the oven to 180°C (350°F). Melt the butter and let it cool slightly.
  2. In a bowl, whisk the eggs, sugar, and vanilla extract until the mixture turns pale and doubles in volume.
  3. Add the sifted flour and baking powder. Mix gently.
  4. Fold in the melted butter to obtain a smooth batter.
  5. Pour into a buttered and floured loaf pan.
  6. Bake for about 40 to 45 minutes (check doneness with a knife blade).
6. Homemade Vanilla Ice Cream (No Churn)

Ingredients

  • 1 can (approx. 400g) sweetened condensed milk
  • 400ml very cold heavy whipping cream (minimum 30% fat)
  • 3 tsp liquid vanilla extract

Preparation

  1. Place your mixing bowl and whisk in the freezer for 15 minutes.
  2. Whip the very cold cream until stiff peaks form.
  3. In another container, mix the sweetened condensed milk and vanilla extract.
  4. Gently fold the whipped cream into the previous mixture using a spatula.
  5. Pour into an airtight container and freeze for at least 6 hours before enjoying.
7. Homemade Vanilla Yogurt

Ingredients

  • 1 Liter whole milk
  • 1 plain whole-milk yogurt (or a packet of lactic ferments)
  • 2 tsp liquid vanilla extract
  • 40g caster sugar

Preparation

  1. In a large pitcher or bowl, whisk the plain yogurt with the sugar and vanilla extract.
  2. Gradually whisk in the milk to obtain a homogeneous mixture.
  3. Pour the mixture into your glass jars.
  4. Place them in your yogurt maker and run the program for 8 to 10 hours.
  5. Put the lids on and place the yogurts in the refrigerator for at least 4 hours before consuming.
8. Comforting Vanilla-Cocoa Hot Chocolate

Ingredients

  • 500ml milk (dairy or plant-based)
  • 100g dark baking chocolate (or 3 tbsp cocoa powder)
  • 1 tsp liquid vanilla extract
  • 1 tbsp honey or maple syrup (to taste)

Preparation

  1. Chop the dark chocolate into small pieces.
  2. Heat the milk in a saucepan over medium heat.
  3. Once it simmers, lower the heat and add the chocolate, honey, and vanilla extract.
  4. Whisk vigorously until the chocolate is completely melted and the texture is creamy.
  5. Serve immediately in large mugs, optionally topped with whipped cream.
9. Vanilla Chocolate Chip Cookies

Ingredients

  • 250g flour
  • 125g softened butter
  • 125g brown sugar
  • 1 egg
  • 1 tsp liquid vanilla extract
  • 100g chocolate chips
  • 1/2 tsp baking powder

Preparation

  1. Preheat your oven to 180°C (350°F).
  2. In a bowl, cream the softened butter with the brown sugar and vanilla extract.
  3. Add the egg and mix well.
  4. Stir in the flour and baking powder, then the chocolate chips. Mix without over-kneading.
  5. Form walnut-sized balls and place them on a baking sheet lined with parchment paper (spaced out).
  6. Bake for 10 to 12 minutes (edges should be golden and center soft). Let cool on a wire rack.
10. Sweet Vanilla Almond Milk

Ingredients

  • 1 Liter unsweetened almond milk (or oat milk)
  • 1.5 tsp liquid vanilla extract
  • 1 to 2 tbsp maple syrup or agave syrup
  • 1 pinch of cinnamon (optional)

Preparation

  1. Pour the plant-based milk into a glass bottle or pitcher.
  2. Add the vanilla extract, the syrup of your choice, and the pinch of cinnamon.
  3. Close the bottle and shake vigorously to dissolve the sugars and mix the vanilla.
  4. Serve well chilled over ice in summer, or warm it gently in a saucepan for a comforting winter drink.

Travel the world with our vanilla beans

Continue your discovery of vanilla terroirs through our range of exceptional beans:

Frequently Asked Questions

What is the difference with a classic hydro-alcoholic extract?
Our extract is prepared on a cane sugar syrup base. This provides an immediate gourmet roundness without the sharp taste of alcohol, perfect for cold creations or no-bake recipes.
How long does it take to grow vanilla in Madagascar?
It takes about three years for the plant to produce its first flowers. Each flower must be manually pollinated on the day it blooms.
How should vanilla extract be stored after opening?
Since our extract is devoid of chemical preservatives, it is recommended to store it in the refrigerator after opening to preserve all its aromatic freshness.
What is the recommended dosage for a cake or cream?
Use 1 to 2 teaspoons (or 2 tsp) of extract for 250ml or 250g of preparation.

"The quintessence of Bourbon vanilla in a bottle — intense, enriched with seeds, sugar-based for an unparalleled gourmet experience."

Order my Vanilla Extract

Vanilla planifolia · Sugar based · Arnaud Sion Selection

Native country
France
BOTANICAL SPECIES
Vanilla extract
INGREDIENTS
Water, Sugar, Madagascar Bourbon Vanilla and Vanilla Seeds
AROMATIC POWER
10/10
ALLERGEN
Absence
POSSIBLE TRACES OF ALLERGENS
None
PACKAGING
None
Preparation / Delivery
Preparation in 24 hours - Delivery within 48 hours
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