Queen Bean

Stephanie Duong, co-owner of Toronto’s Roselle Desserts (roselleto.com), dishes on what types of vanilla she uses at her celebrated patisserie and throws in a few tips on getting the most out of the pricey pods. Nielsen-Massey Vanilla Bean Paste

“Vanilla paste is a happy medium between using whole beans and extract. We love the paste from Nielsen-Massey, which is thick and thoroughly speckled with distinctive seeds. We use it to make poaching liquid for late summer stone fruit or apples and pears.”

4 oz, $30.95, vanillafoodcompany.ca

Whole Bourbon Vanilla Beans

“Harvested from Bourbon Island (now called Reunion Island) in Madagascar, these beans have a sweet, creamy and deeply rich flavour. They are wonderful in custards and creams, and they hold their flavour well in baked goods. We also use them in our much-loved cannelés.”

PC Black Label Madagascar Vanilla Beans, two for $9.99, loblaws.ca

Homemade Vanilla Extract and Powder

“Given the outrageous price of vanilla, we give spent beans a second life in homemade extract and powder. There is so much flavour left! For the extract, place some pods in a jar with vodka. Seal and leave in a cool, dry place for a few weeks. For the powder, dry them out then pulverize into a powder in a spice grinder. Add a few teaspoons to cookie dough.”